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Easy One-Pan Garlic Butter Chicken and Rice Recipe

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This one-pan garlic butter chicken and rice is a quick, forgiving weeknight dinner that delivers juicy chicken with a golden-brown crust and fluffy rice soaked in buttery, garlicky goodness. It’s the perfect meal for busy evenings when you want something delicious without a pile of dishes.

Ingredients

Scale
  • 1.5 lbs (680 g) bone-in, skin-on chicken thighs
  • 1 cup (200 g) long-grain white rice (basmati or jasmine), rinsed
  • 2 cups (480 ml) low-sodium chicken broth
  • 6 cloves garlic, minced
  • 4 tablespoons (56 g) unsalted butter, divided
  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C) and position a rack in the middle.
  2. Pat the chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, and paprika. Let them sit at room temperature for 10 minutes.
  3. Rinse the rice in a fine-mesh strainer under cold running water for about 30 seconds until the water runs clearer. Shake off excess water and set aside.
  4. Heat the olive oil and 2 tablespoons of the butter in a large oven-safe skillet over medium-high heat. When the butter stops foaming, place the chicken thighs skin-side down in a single layer. Cook without moving for 5-6 minutes until the skin is deep golden brown and crispy. Flip and cook for another 3 minutes. Transfer the chicken to a plate and set aside.
  5. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the pan. Once melted, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and dried thyme, and cook for another 30 seconds until fragrant. Scrape up any browned bits from the bottom of the pan.
  6. Add the rinsed rice to the pan and stir to coat it in the butter and onion mixture. Cook for 1-2 minutes, stirring constantly, until the rice smells nutty and starts to turn slightly translucent at the edges.
  7. Pour in the chicken broth and stir to combine. Bring the mixture to a gentle simmer. Taste the liquid and adjust the salt if needed.
  8. Nestle the seared chicken thighs back into the pan, skin-side up, on top of the rice.
  9. Cover the skillet with its lid (or foil) and transfer to the preheated oven. Bake for 25-30 minutes, until the rice is tender and has absorbed most of the liquid, and the chicken registers 165°F (74°C) on an instant-read thermometer.
  10. Remove the skillet from the oven and let it rest, covered, for 5 minutes. Fluff the rice with a fork, garnish with fresh parsley, and serve directly from the pan.

Notes

Don’t skip drying the chicken for crispy skin. Get the pan hot enough for a good sear. Resist stirring the rice once the broth is added. Let the dish rest for 5 minutes before serving. If the rice looks dry before 25 minutes, add a splash of broth. If still soupy after 30 minutes, bake uncovered for 5 more minutes.

Nutrition

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

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