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one-pan garlic butter chicken and rice - featured image

Easy One-Pan Garlic Butter Chicken and Rice Recipe

  • Author: Sarah Wasserman
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

This easy one-pan garlic butter chicken and rice is a weeknight lifesaver. Juicy, golden-brown chicken thighs and fluffy, garlicky rice cook together in one pan for a comforting, no-fuss dinner that tastes like you spent hours in the kitchen.

Ingredients

Scale
  • 4 to 6 bone-in, skin-on chicken thighs (about 1.5 to 2 pounds)
  • 4 tablespoons unsalted butter, divided
  • 6 to 8 cloves garlic, minced
  • 1 ½ cups long-grain white rice (basmati or jasmine), rinsed until water runs clear
  • 3 cups low-sodium chicken broth
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 1 teaspoon dried thyme
  • 1 teaspoon sweet paprika
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • Fresh parsley for garnish (optional)
  • Optional: squeeze of lemon juice, 1 cup frozen peas

Instructions

  1. Prep your ingredients: Mince garlic, dice onion, rinse rice until water runs clear. Pat chicken thighs dry with paper towels and season generously on both sides with salt, pepper, and paprika.
  2. Sear the chicken: Place a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add 2 tablespoons butter. Once melted and foaming, place chicken thighs skin-side down in a single layer. Cook undisturbed for 5-7 minutes until deep golden brown. Flip and cook 4 more minutes. Transfer to a plate (chicken will not be fully cooked).
  3. Sauté aromatics: Reduce heat to medium. Add remaining 2 tablespoons butter. Add diced onion and cook 3-4 minutes until soft and translucent, scraping up browned bits. Add minced garlic and dried thyme; cook 30 seconds until fragrant.
  4. Toast the rice: Add rinsed and drained rice to the pan. Stir and cook for about 2 minutes until nutty and fragrant.
  5. Add liquid: Pour in chicken broth and stir. Bring to a gentle boil. Taste and adjust salt and pepper. Nestle seared chicken thighs skin-side up on top of the rice (skin above liquid).
  6. Simmer and cook: Reduce heat to low, cover with a tight-fitting lid, and simmer gently for 20-25 minutes. Do not lift the lid during this time.
  7. Rest and fluff: Check that chicken reaches 165°F internally and rice is tender. If rice is still firm, cook 5 more minutes. Turn off heat and let rest covered for 5 minutes. Remove chicken, fluff rice with a fork, and garnish with fresh parsley.
  8. Serve immediately: Spoon rice onto plates, top with a chicken thigh, and drizzle with pan juices. Add a squeeze of lemon if desired.

Notes

For extra crispy chicken skin, pat the chicken very dry before searing. If skin isn’t crispy enough after simmering, broil for 2-3 minutes before serving. Rinsing the rice until the water runs clear prevents gummy rice. Do not lift the lid while the rice simmers. Leftovers keep in the refrigerator for up to 4 days. To reheat, use a skillet over medium-low heat with a splash of broth. Freezes well for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken thigh with
  • Calories: 520
  • Sugar: 2
  • Sodium: 680
  • Fat: 22
  • Saturated Fat: 10
  • Carbohydrates: 45
  • Fiber: 1
  • Protein: 32

Keywords: one-pan chicken and rice, garlic butter chicken, easy weeknight dinner, one pot meal, chicken thighs and rice

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