Description
A simple, comforting one-pan meal featuring juicy chicken thighs and fluffy rice in a rich garlic butter sauce. Perfect for busy weeknights, this recipe delivers big flavor with minimal cleanup.
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken thighs
- 4 tablespoons (56g) unsalted butter
- 6–8 cloves garlic, minced
- 1 medium yellow onion, diced
- 1.5 cups (300g) long-grain white rice (jasmine preferred)
- 3 cups (720ml) low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon sweet paprika
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Pat the chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, and paprika. Let sit while prepping other ingredients.
- Place a large, deep skillet or Dutch oven over medium-high heat. Add 4 tablespoons of butter and let it melt completely, swirling to coat the bottom.
- Place the chicken thighs in the hot butter, smooth side down. Cook undisturbed for 4-5 minutes until deep golden brown. Flip with tongs and cook another 3-4 minutes. Transfer to a plate (chicken will not be fully cooked).
- Reduce heat to medium. Add diced onion to the pan, scraping up browned bits. Cook for 2 minutes until softened. Add minced garlic and cook for 30-60 seconds until fragrant.
- Add the dry rice to the pan. Stir for about 2 minutes until the rice looks slightly translucent and smells nutty.
- Pour in chicken broth and add dried thyme. Stir, scraping the bottom of the pan. Bring to a gentle boil.
- Nestle the seared chicken thighs back into the rice, including any accumulated juices.
- Reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes. Do not lift the lid during cooking.
- Remove from heat and let rest, covered, for 5 minutes.
- Remove lid carefully. Fluff rice with a fork. Adjust salt and pepper to taste. Garnish with fresh parsley and serve immediately.
Notes
Don’t skip searing the chicken—it adds deep flavor. Resist lifting the lid while rice cooks to ensure even cooking. For best results, use a heavy-bottomed pan and toast the rice in butter before adding liquid.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/6
- Calories: 485
- Sugar: 2
- Sodium: 680
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 1
- Protein: 32
Keywords: one-pan chicken and rice, garlic butter chicken, easy weeknight dinner, one skillet meal, chicken thigh recipe