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Easy One-Pan Garlic Butter Chicken and Rice

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Juicy chicken thighs and perfectly fluffy rice cook together in one pan with a rich garlic butter sauce. This simple, budget-friendly meal delivers big flavor with minimal cleanup, making it a perfect weeknight dinner the whole family will love.

Ingredients

Scale
  • 1.5 to 2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
  • 4 tablespoons unsalted butter, divided
  • 6 to 8 cloves garlic, minced
  • 1 cup long-grain white rice (such as basmati or jasmine), rinsed
  • 2 cups low-sodium chicken broth
  • 1 medium yellow or sweet onion, finely diced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper, to taste
  • A handful fresh parsley, chopped (for garnish)
  • 1 cup optional vegetables (frozen peas, diced carrots, or green beans)

Instructions

  1. Prep your ingredients: Mince the garlic, dice the onion, rinse the rice in a fine-mesh sieve until the water runs clear, and pat the chicken thighs dry with paper towels. Season the chicken generously on both sides with salt, pepper, and paprika. Let it sit while you heat the pan.
  2. Heat a large 12-inch skillet or Dutch oven over medium-high heat. Add 2 tablespoons of butter. Once melted and sizzling, place the chicken thighs skin-side down in a single layer (cook in batches if needed). Cook undisturbed for 5 to 7 minutes until the skin is deep golden brown and crispy. Flip and cook for another 3 to 4 minutes. Transfer chicken to a plate and set aside.
  3. Reduce heat to medium. Add the remaining 2 tablespoons of butter to the pan. Once melted, add the diced onion. Cook, stirring occasionally, for 3 to 4 minutes until softened and translucent. Scrape up any browned bits from the bottom of the pan.
  4. Add the minced garlic and cook for 30 seconds, stirring constantly.
  5. Add the rinsed rice to the pan. Stir for about 1 minute to coat it in the butter, onion, and garlic mixture.
  6. Pour in the chicken broth and add the dried thyme. Stir everything together. Bring the liquid to a gentle boil. Taste and adjust salt if needed.
  7. Nestle the chicken thighs back into the pan, skin-side up, on top of the rice.
  8. Reduce heat to low, cover the pan with a tight-fitting lid, and let it simmer gently for 18 to 20 minutes. Do not lift the lid during this time.
  9. After 18 minutes, remove the pan from the heat. Let it sit, still covered, for another 5 minutes.
  10. Remove the lid carefully. Fluff the rice with a fork. Check the chicken for doneness (165°F / 74°C at the thickest part). If using optional vegetables, stir them in now.
  11. Garnish with fresh parsley and serve directly from the pan.

Notes

Don’t skip rinsing the rice—it removes excess starch for fluffy grains. Pat the chicken dry for crispy skin. Let the chicken come to room temperature for 15-20 minutes before cooking for better browning. Use a heavy-bottomed pan to prevent burning. Resist lifting the lid during cooking to keep steam in. If rice is undercooked, add a splash of broth, cover, and cook 5 more minutes. For extra flavor, deglaze the pan with a splash of white wine or lemon juice after browning the chicken.

Nutrition

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

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