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Easy One Pan Garlic Butter Chicken and Rice Recipe

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A simple, weeknight-friendly one-pan meal featuring seared chicken thighs and fluffy rice cooked in a rich garlic butter broth. It offers restaurant-quality flavor with minimal cleanup and uses pantry-friendly ingredients.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken thighs
  • 3 tablespoons unsalted butter (divided)
  • 4–5 cloves fresh garlic, minced
  • 1 teaspoon dried oregano
  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • Juice of half a lemon
  • Salt and black pepper to taste
  • Fresh chopped parsley for garnish (optional)

Instructions

  1. Pat chicken thighs dry with paper towels and season both sides generously with salt, pepper, and dried oregano. Cut large thighs in half if necessary.
  2. Heat a large skillet or Dutch oven over medium-high heat. Add half of the butter. Once foaming, add chicken in a single layer. Sear without touching for 4-5 minutes until golden brown, then flip and cook for another 3-4 minutes. Remove chicken to a plate.
  3. Reduce heat to medium. Add remaining butter. Once melted, add minced garlic and stir constantly for 30-60 seconds until fragrant but not brown.
  4. Add uncooked rice to the pan and stir to coat every grain in the garlic butter. Toast for about 2 minutes, stirring frequently.
  5. Pour in chicken broth and lemon juice. Scrape the bottom of the pan to release browned bits. Bring to a boil.
  6. Reduce heat to low. Nestle the seared chicken back into the rice. Cover with a tight-fitting lid.
  7. Simmer undisturbed for 15-18 minutes. Do not lift the lid. Check if rice is tender; if not, cook for another 2-3 minutes.
  8. Remove from heat and let sit covered for 5 minutes to allow rice to finish absorbing liquid.
  9. Remove lid, gently fluff rice with a fork, and ensure chicken reaches an internal temperature of 165°F. Garnish with parsley and serve.

Notes

Do not lift the lid while the rice is steaming to ensure even cooking. If using salted butter, reduce added salt. For a dairy-free version, substitute butter with olive oil. If using jasmine rice, reduce broth to 1.5 cups. Leftovers can be stored in the refrigerator for up to 4 days or frozen.

Nutrition

Keywords: one pan dinner, garlic butter chicken, chicken and rice, easy weeknight meals, skillet dinner, comfort food, gluten-free option

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