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Best One-Pan Garlic Butter Chicken and Rice (Easy Dinner!)

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This one-pan garlic butter chicken and rice is a simple, delicious weeknight dinner where everything cooks in a single skillet. The rice soaks up garlic butter goodness while the chicken stays juicy and golden.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 lbs / 680g)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 4 tablespoons unsalted butter (60g), divided
  • 6 cloves garlic, minced
  • 1 small yellow onion, diced (about 1 cup / 150g)
  • 1 1/2 cups long-grain white rice (300g), rinsed
  • 2 1/2 cups low-sodium chicken broth (600ml)
  • 1/2 cup water (120ml)
  • 1/4 teaspoon dried thyme (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • Grated Parmesan cheese (optional)

Instructions

  1. Rinse the rice under cold water until the water runs clear. Drain well.
  2. Pat chicken thighs dry and season both sides with salt, pepper, and paprika.
  3. Heat 2 tablespoons butter in a large deep skillet or Dutch oven over medium-high heat. Sear chicken thighs for 4-5 minutes per side until golden brown. Transfer to a plate.
  4. Reduce heat to medium. Add remaining 2 tablespoons butter, then cook onion for 2 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  5. Add rinsed rice to the pan and stir to coat. Toast for 1-2 minutes until slightly nutty and opaque.
  6. Pour in chicken broth and water. Add dried thyme if using. Stir, scraping up browned bits. Bring to a gentle boil.
  7. Nestle chicken thighs back into the rice. Reduce heat to low, cover tightly, and simmer for 18 minutes. Do not lift the lid.
  8. Turn off heat and let rest, covered, for 5 minutes.
  9. Remove lid carefully. Fluff rice with a fork. Check chicken reaches 165°F (74°C).
  10. Squeeze lemon juice over top, sprinkle with parsley and Parmesan if desired. Serve directly from the skillet.

Notes

Don’t skip rinsing the rice to avoid gummy texture. Use chicken thighs for juiciness; if using breasts, add them 5 minutes after rice starts simmering. Keep heat low once lid is on to prevent burning. Let rest 5 minutes before serving for perfectly tender rice. Leftovers keep in the fridge for up to 4 days; reheat with a splash of broth.

Nutrition

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

Find it online: https://fizzlefork.com/best-one-pan-garlic-butter-chicken-and-rice-easy-dinner/