Print

Easy One-Pan Garlic Butter Chicken and Rice

one-pan garlic butter chicken and rice - featured image
Print Recipe

A simple, flavorful one-pan meal featuring juicy chicken thighs and fluffy rice cooked in a rich garlic butter sauce. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1 cup long-grain white rice (200g)
  • 2 cups chicken broth (480ml)
  • ½ cup water (120ml)
  • 1 small yellow onion, finely diced (about ¾ cup / 110g)
  • ½ teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (optional)
  • Lemon wedges (optional)
  • Grated Parmesan cheese (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and paprika. Let them sit at room temperature for 10-15 minutes.
  2. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Place the chicken thighs skin-side down and cook undisturbed for 5-6 minutes until deep golden brown. Flip and cook for another 3-4 minutes. Transfer chicken to a plate and set aside.
  3. Reduce heat to medium. Add butter to the skillet, scraping up browned bits. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and dried thyme, stirring constantly for about 30 seconds until fragrant.
  4. Add rice to the skillet and stir to coat in the garlic butter mixture. Cook for 2-3 minutes, stirring frequently, until rice starts to look slightly translucent and smells nutty.
  5. Pour in chicken broth and water. Stir gently to combine, scraping up any remaining bits. Bring to a gentle boil. Taste and adjust salt and pepper if needed.
  6. Nestle the seared chicken thighs back into the skillet, skin-side up. Bring to a simmer, cover with a tight-fitting lid, reduce heat to low, and cook undisturbed for 20 minutes.
  7. Turn off heat but keep the lid on. Let rest for 5-10 minutes. Remove lid, fluff rice with a fork, and check chicken internal temperature (should reach 165°F / 74°C).
  8. Sprinkle with fresh parsley and squeeze lemon wedges over the top if desired. Serve directly from the skillet.

Notes

For best results, use bone-in, skin-on chicken thighs. Don’t skip toasting the rice. Avoid lifting the lid during simmering. If chicken skin softens, broil for 2-3 minutes to re-crisp.

Nutrition

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

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