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Easy One-Pan Garlic Butter Chicken and Rice

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This one-pan garlic butter chicken and rice dinner features crispy-skinned chicken thighs and creamy, garlic-infused rice, all cooked together in a single skillet. It’s a cozy, crowd-pleasing meal that’s simple enough for a weeknight yet impressive enough for guests.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds total)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • 1½ cups long-grain white rice
  • 2½ cups low-sodium chicken broth
  • 4 tablespoons unsalted butter, divided
  • 6 cloves garlic, minced
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle.
  2. Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder. Let them sit at room temperature for about 15 minutes.
  3. Heat 1 tablespoon of butter in your skillet over medium-high heat. When the butter stops foaming and just starts to turn golden, carefully place the chicken thighs skin-side down. Cook without moving for 5-6 minutes until deep golden brown. Flip and cook for another 3 minutes. Transfer the chicken to a plate.
  4. Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Once melted, add the diced onion. Cook for 3-4 minutes, stirring occasionally, until soft and translucent. Scrape up any browned bits from the bottom of the pan.
  5. Add the minced garlic, dried thyme, and dried rosemary. Stir constantly for about 30 seconds until fragrant.
  6. Add the rice to the skillet. Stir to coat every grain in the buttery, garlicky mixture. Cook for 2 minutes, stirring frequently, until the rice starts to look slightly translucent at the edges.
  7. Pour in the chicken broth. Stir everything together, scraping the bottom of the pan. Season with a pinch of salt and pepper. Bring the liquid to a gentle simmer.
  8. Nestle the chicken thighs back into the rice, skin-side up. Dot the remaining 2 tablespoons of butter over the top of the rice and chicken.
  9. Cover the skillet tightly with aluminum foil. Transfer to the preheated oven. Bake for 35-40 minutes until the rice is tender and has absorbed most of the liquid.
  10. Remove from the oven and let it rest, covered, for 5 minutes. Uncover carefully, fluff the rice gently with a fork, and sprinkle with fresh parsley. Serve with lemon wedges if desired.

Notes

Don’t skip browning the chicken or toasting the rice—these steps add crucial flavor and texture. Let the dish rest for 5 minutes after baking to allow the rice to finish absorbing steam. If using a different type of rice, adjust liquid and cooking time accordingly.

Nutrition

Keywords: one-pan chicken and rice, garlic butter chicken, easy chicken dinner, skillet chicken and rice, comfort food

Find it online: https://zorbmeal.com/easy-one-pan-garlic-butter-chicken-and-rice-2/