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Easy One-Pan Garlic Butter Chicken and Rice Recipe

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This one-pan garlic butter chicken and rice is a simple, flavorful weeknight dinner. Juicy chicken thighs and fluffy rice cook together in a rich, buttery garlic sauce, all in a single skillet for minimal cleanup.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 4 tablespoons (56g) unsalted butter, divided
  • 6–8 cloves garlic, minced
  • 1 cup (200g) long-grain white rice (such as basmati or jasmine)
  • 2 cups (480ml) low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper, to taste
  • Fresh parsley, for garnish (optional)

Instructions

  1. Prep your ingredients: Pat the chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, and half of the paprika. Dice the onion and mince the garlic. Measure out the rice and broth.
  2. Sear the chicken: Place a large, heavy-bottomed skillet or Dutch oven over medium-high heat and add the olive oil. Once shimmering, carefully place the chicken thighs in the pan, presentation-side down. Cook for 4-5 minutes per side, until golden brown. Transfer to a clean plate and set aside.
  3. Sauté the aromatics: Reduce heat to medium. Add 2 tablespoons of butter to the pan. Once melted, add the diced onion. Sauté for 3-4 minutes, scraping up any browned bits from the bottom of the pan, until the onion is soft and translucent.
  4. Toast the rice and garlic: Add the minced garlic and remaining paprika to the pan. Cook for about 30 seconds until fragrant. Add the uncooked rice and stir for 1-2 minutes until the rice looks slightly opaque.
  5. Add the liquid and seasoning: Pour in the chicken broth and add the dried thyme. Stir well. Increase heat to high and bring to a gentle boil.
  6. Return the chicken: Once boiling, nestle the seared chicken thighs back into the pan on top of the rice. Pour in any accumulated juices from the plate.
  7. Simmer and cook: Once the liquid returns to a gentle boil, reduce heat to low. Cover the skillet tightly with a lid. Let simmer undisturbed for 20-25 minutes. Do not lift the lid.
  8. Rest and fluff: After 20-25 minutes, turn off the heat. Let the pan sit, covered, for another 5-10 minutes. Remove the lid and fluff the rice gently with a fork. Add the remaining 2 tablespoons of butter, cut into small pieces, and stir until melted.
  9. Garnish and serve: Taste and adjust salt and pepper if needed. Sprinkle with fresh parsley. Serve directly from the skillet.

Notes

For best results, do not skip searing the chicken or toasting the rice. Resist the urge to lift the lid during simmering. Let the dish rest for 5-10 minutes after cooking for perfect rice texture. If using chicken breasts, sear for 3 minutes per side and check internal temperature (165°F). For a creamier version, stir in 1/4 cup heavy cream before adding the lid.

Nutrition

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

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