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Easy One-Pan Garlic Butter Chicken and Rice Recipe

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This easy one-pan garlic butter chicken and rice is a quick and delicious weeknight dinner. Juicy, golden-brown chicken thighs and fluffy, garlic-infused rice cook together in one pan for minimal cleanup and maximum flavor.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 3 tablespoons unsalted butter, divided
  • 5–6 cloves garlic, minced
  • 1 cup long-grain white rice (basmati or jasmine)
  • 1.5 cups low-sodium chicken broth
  • 1 medium yellow onion, finely diced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon sweet paprika
  • Salt and black pepper, to taste
  • Fresh parsley, for garnish
  • Optional: lemon juice, red pepper flakes, sliced mushrooms

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, and paprika. Let sit at room temperature while prepping other ingredients. Dice the onion and mince the garlic. Measure the rice and broth.
  2. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Once melted and sizzling, place chicken thighs skin-side down. Cook undisturbed for 5-7 minutes until golden brown and crispy. Flip and cook for another 3-4 minutes. Transfer chicken to a plate and set aside.
  3. Reduce heat to medium. Add remaining 2 tablespoons of butter. Once melted, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and dried thyme, cook for 30 seconds until fragrant.
  4. Add rice to the pan and stir to coat in butter mixture. Cook for 1-2 minutes, stirring constantly, until rice looks slightly translucent and smells nutty.
  5. Pour in chicken broth and stir, scraping up any browned bits from the bottom of the pan. Bring to a gentle boil.
  6. Nestle chicken thighs back into the pan, skin-side up, on top of the rice. The rice should be mostly submerged in liquid. Add a splash more broth if needed.
  7. Reduce heat to low, cover with a tight-fitting lid, and simmer gently for 20-25 minutes. Do not lift the lid during this time.
  8. Turn off heat and let the pan sit, covered, for another 5 minutes. Remove lid and fluff rice with a fork. Check chicken for doneness.
  9. Sprinkle with fresh parsley and a squeeze of lemon juice if desired. Serve hot straight from the pan.

Notes

For best results, don’t skip searing the chicken or toasting the rice. Keep the lid on during simmering to ensure fluffy rice. If rice seems undercooked after 25 minutes, add a few tablespoons of broth, cover, and cook for another 5 minutes. 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 weeknight dinner, one pot meal, chicken thighs and rice

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