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Easy One-Pan Garlic Butter Chicken and Rice Recipe

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

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs (or breasts, pounded to even thickness)
  • 1 head garlic, minced (about 6–8 cloves)
  • 3 tablespoons unsalted butter, divided
  • 1.5 cups long-grain white rice (basmati or jasmine), rinsed until water runs clear
  • 2.5 cups low-sodium chicken broth
  • 1 medium yellow onion, finely diced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Optional: lemon juice, frozen peas

Instructions

  1. Pat chicken thighs dry with paper towels. Season generously on both sides with salt, black pepper, and 1 teaspoon paprika.
  2. Rinse 1.5 cups long-grain white rice in a fine-mesh strainer under cold water until water runs clear. Shake off excess water and set aside.
  3. Place a large, deep skillet or Dutch oven over medium-high heat. Add 2 tablespoons unsalted butter. Once melted and sizzling, add chicken thighs in a single layer. Sear for 4-5 minutes until deep golden crust forms, then flip and cook 3-4 minutes. Transfer chicken to a plate (it will not be fully cooked).
  4. Reduce heat to medium. Add remaining 1 tablespoon butter. Add diced onion and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  5. Add rinsed rice to skillet. Stir to coat in garlic butter and cook for 2 minutes, stirring constantly, until rice smells nutty and toasty.
  6. Pour in 2.5 cups low-sodium chicken broth and add 1 teaspoon dried thyme. Stir, scraping up browned bits from bottom of pan. Bring to a gentle boil.
  7. Nestle seared chicken thighs back into skillet on top of rice. Pour in any accumulated juices. Cover with tight-fitting lid.
  8. Reduce heat to low and simmer gently for 18-20 minutes. Do not lift lid during this time.
  9. Turn off heat and let skillet sit, still covered, for 5 minutes. Remove lid and fluff rice gently with a fork. Chicken should be cooked through (internal temperature 165°F).
  10. Taste rice and adjust seasoning with salt and pepper if needed. Sprinkle with fresh chopped parsley and optional squeeze of lemon juice. Serve directly from skillet.

Notes

For best results, do not lift the lid while rice simmers. If rice is undercooked after resting, add 1 tablespoon broth, cover, and cook on low for 5 more minutes. Rinsing rice is essential to prevent gumminess. Leftovers keep refrigerated for up to 4 days; reheat in a skillet with a splash of broth.

Nutrition

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

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