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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 recipe is a game-changer for busy weeknights. Juicy, golden chicken thighs and fluffy rice are cooked together in a rich garlic butter sauce, all in one pan for minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1 cup long-grain white rice (basmati or jasmine)
  • 2 cups low-sodium chicken broth
  • 1 medium onion, diced
  • 1 teaspoon paprika (smoked or regular)
  • 1/2 teaspoon dried thyme (optional)
  • Salt and black pepper to taste (about 1 tsp salt, 1/2 tsp pepper)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Lemon wedges (optional, for serving)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and paprika. Let sit for 10 minutes.
  2. Melt 2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear for 5-6 minutes without moving, until deep golden brown. Flip and cook for another 4 minutes. Transfer chicken to a plate.
  3. Reduce heat to medium. Add remaining 2 tablespoons butter and diced onion. Cook for 3 minutes, stirring occasionally, until onion softens. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add rice to the pan and stir for 1-2 minutes to coat each grain with the garlic butter mixture.
  5. Pour in chicken broth and add dried thyme. Stir to combine, scraping up any browned bits from the bottom. Bring to a boil.
  6. Nestle the chicken back into the pan, skin-side up. Cover tightly with a lid, reduce heat to low, and simmer for 20 minutes. Do not lift the lid.
  7. Turn off heat and let sit, covered, for 5 minutes. Remove lid carefully.
  8. Fluff rice with a fork. Check that chicken internal temperature is at least 165°F (74°C). Garnish with fresh parsley and serve with lemon wedges if desired.

Notes

Pat chicken dry for crispy skin. Use a heavy pan like cast iron or stainless steel for even heat. Do not lift the lid while rice is simmering. Toast the rice first for a nutty flavor. Let the dish rest for 5 minutes after cooking. If rice is still crunchy, add 2 tablespoons water and cook covered for 5 more minutes. For dairy-free, use olive oil instead of butter. For gluten-free, ensure broth is certified gluten-free.

Nutrition

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

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