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Kid-Approved One-Pan Garlic Butter Chicken and Rice

one-pan garlic butter chicken and rice - featured image
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A comforting one-pan meal featuring juicy chicken thighs and savory rice cooked in garlic butter. Perfect for busy weeknights, this family-friendly dish comes together in about 40 minutes with simple ingredients.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken thighs
  • 4 tablespoons (half a stick or 56 grams) salted garlic butter (or 4 tablespoons unsalted butter + 3–4 cloves minced garlic + 1/2 teaspoon salt)
  • 1 cup (200 grams) long-grain white rice (jasmine or basmati recommended)
  • 2 cups (480 ml) low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup or 150 grams)
  • 3–4 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
  • Salt and black pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, and paprika.
  2. Heat a large oven-safe skillet over medium-high heat. Add garlic butter and let it melt completely.
  3. Place chicken thighs in the pan in a single layer. Cook undisturbed for 4-5 minutes until golden brown and releases easily. Flip and cook for another 3-4 minutes. Transfer browned chicken to a plate.
  4. Reduce heat to medium. Add diced onion to the pan and cook for 3-4 minutes, stirring occasionally, until soft and translucent. Scrape up browned bits from the bottom.
  5. Add minced garlic and cook for 30 seconds until fragrant.
  6. Pour in rice and stir to coat in butter mixture. Toast for about 1 minute, stirring constantly.
  7. Pour in chicken broth and add dried thyme. Stir together, scraping up any remaining bits. Bring to a gentle simmer.
  8. Nestle chicken thighs back into the pan, pushing them down into the rice slightly. Add any accumulated juices from the plate.
  9. Cover the skillet with a lid or tightly with foil. Transfer to the preheated oven and bake for 25-30 minutes, until rice is tender and liquid is absorbed, and chicken reaches an internal temperature of 165°F (74°C).
  10. Remove from oven and let rest, covered, for 5 minutes. Fluff rice gently with a fork, garnish with fresh parsley if desired, and serve warm.

Notes

Don’t skip browning the chicken—it builds flavor. Use the right rice-to-liquid ratio (1:2). Let the pan rest after baking for best texture. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months. For a dairy-free version, use olive oil or plant-based butter with extra garlic.

Nutrition

Keywords: one-pan chicken and rice, garlic butter chicken, easy weeknight dinner, family dinner, kid-friendly, comfort food

Find it online: https://zestynora.com/kid-approved-one-pan-garlic-butter-chicken-and-rice/