Print

Easy One-Pan Garlic Butter Chicken and Rice: Perfect Weeknight Dinner

one-pan garlic butter chicken and rice - featured image
Print Recipe

This one-pan garlic butter chicken and rice is a simple, flavorful weeknight dinner that comes together in about 40 minutes. Juicy chicken thighs and fluffy rice are cooked in a garlic butter sauce, all in one skillet for minimal cleanup.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 4 tablespoons (56g) unsalted butter, divided
  • 6 cloves garlic, minced (about 2 tablespoons)
  • 1.5 cups (300g) long-grain white rice (basmati or jasmine)
  • 2.5 cups (590ml) low-sodium chicken broth
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon sweet paprika, divided
  • 1.5 teaspoons salt, plus more for seasoning chicken
  • ½ teaspoon black pepper, plus more for chicken
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Optional: zest of 1 lemon

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, and ½ teaspoon of the paprika. Let sit at room temperature for 10 minutes.
  2. Heat 2 tablespoons of butter in a large, deep skillet or Dutch oven over medium-high heat. Once the butter stops foaming and starts to brown slightly (about 2 minutes), add the chicken thighs in a single layer, smooth side down. Cook for 5-6 minutes per side until deep golden brown. Transfer to a plate and set aside.
  3. Reduce heat to medium. Add the remaining 2 tablespoons of butter. Once melted, add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds, stirring constantly.
  4. Add the rice to the pan and stir to coat in the butter and aromatics. Cook for 2 minutes, stirring frequently, until the rice becomes slightly translucent at the edges.
  5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the dried thyme, remaining ½ teaspoon of paprika, 1.5 teaspoons of salt, and ½ teaspoon of black pepper. Stir to combine.
  6. Nestle the browned chicken thighs on top of the rice, skin side up (or smooth side up if using skinless). Pour any accumulated juices from the plate into the pan. Bring the liquid to a gentle boil.
  7. Reduce heat to low, cover the pan with a tight-fitting lid, and let it simmer for 20 minutes. Do not lift the lid during this time.
  8. After 20 minutes, turn off the heat but leave the lid on. Let it rest for 5-10 minutes. Remove the lid, fluff the rice with a fork, and check the chicken’s internal temperature—it should read 165°F (74°C).
  9. Sprinkle with fresh parsley and optional lemon zest. Serve directly from the pan or transfer to a platter.

Notes

Don’t skip browning the chicken—it adds layers of flavor. Resist the urge to lift the lid during simmering. Use a timer to avoid overcooking the rice. Fluff the rice with a fork, not a spoon, to prevent gumminess. For a dairy-free option, use olive oil or vegan butter. For a vegetarian version, swap chicken for sliced mushrooms and use vegetable broth.

Nutrition

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

Find it online: https://zestynora.com/easy-one-pan-garlic-butter-chicken-and-rice-perfect-weeknight-dinner/