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

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A simple, one-pan meal featuring juicy chicken thighs and fluffy rice cooked in a rich garlic butter sauce. Perfect for busy weeknights, this recipe requires minimal cleanup and delivers maximum flavor.

Ingredients

Scale
  • 1.5 lbs (about 6) bone-in, skin-on chicken thighs
  • 4 tablespoons unsalted butter, divided
  • 6 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 cup long-grain white rice (jasmine or basmati), uncooked
  • 2 cups low-sodium chicken broth
  • ½ cup water
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and paprika.
  2. Heat 2 tablespoons of butter in a large skillet over medium-high heat until melted and sizzling. Place the chicken thighs skin-side down in the pan, cooking undisturbed for 5-6 minutes until the skin is deep golden brown and crispy. Flip and cook for another 3-4 minutes. Transfer the chicken to a plate and set aside.
  3. Reduce heat to medium. Add the remaining 2 tablespoons of butter to the pan. Once melted, add the diced onion and cook for about 2 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the uncooked rice to the pan and stir for about 1 minute until the grains are slightly translucent at the edges.
  5. Pour in the chicken broth, water, and dried thyme. Stir everything together, scraping up any browned bits from the bottom of the pan.
  6. Nestle the chicken thighs back into the pan, skin-side up, on top of the rice. Bring the liquid to a gentle simmer.
  7. Reduce heat to low, cover the skillet with a tight-fitting lid, and cook undisturbed for 20 minutes.
  8. Turn off the heat and let the pan sit, still covered, for 5 minutes. Remove the lid, fluff the rice gently with a fork, and garnish with fresh parsley if desired.

Notes

For crispy chicken skin, ensure the skin sits above the liquid while the rice cooks. If rice is too wet after resting, let it sit uncovered for a few minutes. If too firm, add a splash of broth, cover, and cook on low for 5 more minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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

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