Print

One-Pan Garlic Butter Chicken and Rice – Easy Weeknight Dinner

one-pan garlic butter chicken and rice - featured image
Print Recipe

This one-pan garlic butter chicken and rice is a genuinely easy and delicious weeknight dinner. With crispy chicken thighs, fluffy rice, and a rich garlic butter flavor, it all comes together in a single skillet for minimal cleanup.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 1.5 pounds / 680 grams)
  • 3 tablespoons unsalted butter (42 grams), divided
  • 6 cloves garlic, minced
  • 1 cup long-grain white rice (200 grams), such as basmati or jasmine
  • 2 cups chicken broth (480 ml)
  • 1 medium yellow onion, diced
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • Salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and paprika. Let sit at room temperature for about 10 minutes.
  2. Heat a large 12-inch skillet over medium-high heat. Add 1 tablespoon of the butter and let it melt and foam. Swirl to coat the bottom.
  3. Place the chicken thighs skin-side down in the pan without crowding. Cook for 5-6 minutes until the skin is deep golden brown and crispy. Flip and cook for another 3-4 minutes. Transfer to a plate and set aside.
  4. Reduce heat to medium. Add the remaining 2 tablespoons of butter. Once melted, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Add the rice to the pan and stir to coat. Cook for 1-2 minutes, stirring constantly, until the rice looks slightly translucent and smells nutty.
  6. Pour in the chicken broth and add the dried thyme. Scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer.
  7. Nestle the seared chicken thighs into the rice, skin-side up. The rice should be mostly submerged in liquid.
  8. Cover the skillet with a tight-fitting lid and reduce heat to low. Cook undisturbed for 20-25 minutes. Do not lift the lid during this time.
  9. After 20 minutes, remove the lid carefully. The rice should be tender and have absorbed most of the liquid. The chicken should register 165°F (74°C) in the thickest part. If the rice is still firm, add 2-3 tablespoons of broth, replace the lid, and cook for another 5 minutes.
  10. Remove the pan from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork, garnish with fresh parsley, and serve straight from the pan.

Notes

Don’t stir the rice while it’s cooking to avoid gumminess. For best results, use a heavy stainless steel or cast iron skillet. If you don’t have a lid, use aluminum foil crimped tightly around the edges.

Nutrition

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

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