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Light & Flavorful One-Pan Garlic Butter Chicken And Rice

one-pan garlic butter chicken and rice - featured image
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This Light & Flavorful One-Pan Garlic Butter Chicken and Rice is my best attempt at capturing that moment—a dish that feels both simple and special, healthy and indulgent all at once. It’s become my go-to for those evenings when I want something that tastes like I spent hours in the kitchen but actually comes together in about 40 minutes.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 lbs or 680g)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2g)
  • ½ teaspoon paprika (2g)
  • 2 tablespoons olive oil (30ml)
  • 1 ½ cups long-grain white rice (300g)
  • 2 ½ cups low-sodium chicken broth (590ml)
  • 4 cloves garlic, minced (about 4 teaspoons or 12g)
  • 2 tablespoons unsalted butter (28g)
  • 1 medium yellow onion, finely diced (about 1 cup or 150g)
  • 1 cup frozen peas (150g)
  • ½ teaspoon dried thyme (1g)
  • ¼ teaspoon red pepper flakes (0.5g)
  • 2 tablespoons fresh parsley, chopped (8g)
  • Lemon wedges

Instructions

  1. Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels. Season them generously on both sides with the salt, pepper, and paprika. Let them sit at room temperature while you prep the other ingredients.
  2. Heat the olive oil in your large oven-safe skillet over medium-high heat until it shimmers. Carefully place the chicken thighs in the pan, skin-side down if they have skin, or just one side down for boneless. Cook without moving them for 4-5 minutes, until the bottom is deep golden brown. Flip and cook for another 3-4 minutes. Transfer the chicken to a plate and set aside.
  3. Reduce the heat to medium. Add the butter to the pan. Once it melts, add the diced onion. Cook for 2-3 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic, thyme, and red pepper flakes (if using). Cook for just 30-60 seconds until fragrant.
  4. Add the rice to the pan. Stir it around in the butter and onion mixture for about 2 minutes until it starts to smell nutty and some grains turn slightly translucent.
  5. Pour in the chicken broth. Use your wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer. Taste the broth and adjust seasoning if needed.
  6. Nestle the seared chicken thighs back into the rice. They should be partially submerged. Cover the skillet with a tight-fitting lid or aluminum foil. Transfer to the preheated oven and bake for 25-30 minutes, until the rice is tender and has absorbed most of the liquid, and the chicken is cooked through (internal temperature of 165°F or 74°C).
  7. Remove the skillet from the oven. Carefully remove the lid. Sprinkle the frozen peas over the top. Cover the skillet again and let it rest for 5 minutes.
  8. After resting, use a fork to gently fluff the rice, incorporating the peas as you go. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve with lemon wedges on the side.

Notes

Don’t skip the searing step—it builds flavor. The rice-to-liquid ratio is critical: 1.5 cups rice to 2.5 cups broth. Let the dish rest for 5 minutes after baking to allow the rice to absorb remaining liquid and flavors to meld. Check your oven temperature with an oven thermometer for best results.

Nutrition

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

Find it online: https://dinadishes.com/light-and-flavorful-one-pan-garlic-butter-chicken-and-rice/