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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 weeknight dinner hero. Tender chicken thighs and fluffy rice are cooked together in a rich garlic butter sauce, all in one pan for minimal cleanup.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 4 tablespoons (56g) unsalted butter
  • 6 cloves garlic, minced
  • 1.5 cups (300g) long-grain white rice (basmati or jasmine)
  • 3 cups (710ml) chicken broth
  • 1 medium onion, diced
  • 1 teaspoon paprika (smoked or sweet)
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Prep your ingredients: Pat chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and half the paprika. Dice the onion, mince the garlic, and measure out rice and broth.
  2. Brown the chicken: Heat 2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat. Add chicken thighs in a single layer and cook for 4-5 minutes per side until golden brown. Transfer to a plate and set aside.
  3. Sauté the aromatics: Reduce heat to medium. Add remaining 2 tablespoons of butter. Cook diced onion for 2 minutes until softened. Add minced garlic and cook for 30-60 seconds until fragrant. Stir in remaining paprika and dried thyme.
  4. Toast the rice: Add rice to the pan and stir to coat in the garlic butter mixture. Cook for 2-3 minutes, stirring constantly, until rice is slightly translucent and nutty.
  5. Add the broth: Pour in chicken broth and stir, scraping up any browned bits. Bring to a gentle boil. Season with salt and pepper.
  6. Return the chicken and cook: Nestle the browned chicken thighs into the rice. Reduce heat to low, cover tightly, and simmer for 20-25 minutes. Do not lift the lid.
  7. Rest and fluff: Turn off heat and let the pan sit covered for 5 minutes. Remove lid, fluff rice with a fork, and check that chicken is cooked through (internal temperature of 165°F / 74°C).
  8. Garnish and serve: Sprinkle fresh parsley over the top. Serve straight from the pan.

Notes

Don’t skip toasting the rice—it adds nutty depth. Use a heavy-bottomed pan for even heat. Resist the urge to peek while simmering. For brown rice, increase broth to 3.5 cups and cook 40-45 minutes. Let chicken rest at room temperature for 15 minutes before searing for better browning.

Nutrition

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

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