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Cozy One-Pan Garlic Butter Chicken and Rice

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A comforting one-pan meal featuring juicy seared chicken thighs and fluffy rice infused with garlic butter. Perfect for busy weeknights, this easy recipe delivers big flavor with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds total)
  • 4 tablespoons unsalted butter, divided
  • 6 cloves garlic, minced
  • 1 cup long-grain white rice (basmati or jasmine), rinsed
  • 2 cups low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika (smoked or sweet)
  • 1 teaspoon salt, plus more for seasoning chicken
  • 1/2 teaspoon black pepper, plus more for seasoning chicken
  • 1 tablespoon fresh lemon juice
  • Fresh parsley, for garnish (optional)

Instructions

  1. Pat the chicken dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat a large oven-safe skillet or Dutch oven over medium-high heat for 2 minutes. Add 2 tablespoons of butter and let it melt until foamy but not browned.
  3. Sear the chicken skin-side down for 5-6 minutes without moving, until deep golden brown. Flip and cook the other side for 4 minutes. Transfer chicken to a plate and set aside.
  4. Reduce heat to medium. Add remaining 2 tablespoons of butter and the diced onion. Cook for 3-4 minutes until softened, scraping up browned bits from the pan.
  5. Add minced garlic, thyme, and paprika. Stir constantly for 30 seconds until fragrant. Do not let garlic burn.
  6. Add the rinsed rice and stir to coat in the garlic butter mixture. Toast for 1-2 minutes, stirring frequently.
  7. Pour in chicken broth and lemon juice. Stir to combine, scraping up any remaining bits. Bring to a gentle simmer. Taste and adjust salt if needed.
  8. Nestle the chicken thighs back into the pan, skin-side up, on top of the rice.
  9. Cover the pan with a tight-fitting lid. Reduce heat to low and simmer gently for 20 minutes. Do not lift the lid.
  10. Remove from heat and let rest, still covered, for 5-10 minutes.
  11. Carefully remove the lid. Fluff the rice with a fork. Garnish with fresh parsley and extra lemon juice if desired. Serve hot.

Notes

For best results, don’t rush the sear—let the chicken develop a deep golden crust. Toast the rice in the garlic butter for nutty flavor. Keep heat low during simmering to prevent liquid from evaporating too quickly. Let the dish rest after cooking for fluffier rice. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: one-pan chicken and rice, garlic butter chicken, easy dinner, comfort food, weeknight meal, chicken thighs, one-pot meal

Find it online: https://zorbmeal.com/cozy-one-pan-garlic-butter-chicken-and-rice-easy-dinner/