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

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A comforting one-pan meal featuring crispy-skinned chicken thighs and fluffy garlic butter rice, all cooked together in a single skillet. This easy weeknight dinner is packed with flavor and comes together in about 40 minutes.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly cracked
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup / 150g)
  • 6 cloves garlic, minced
  • 1 1/2 cups long-grain white rice (300g), such as Jasmine or Basmati
  • 2 cups low-sodium chicken broth (480ml)
  • 1/2 cup water (120ml)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions

  1. Pat the chicken thighs completely dry with paper towels. Season generously on all sides with kosher salt and black pepper. Let sit at room temperature for about 10 minutes.
  2. Place a large skillet or Dutch oven over medium-high heat. Add olive oil and let it shimmer until just smoking. Carefully place chicken thighs skin-side down in the hot oil. Cook undisturbed for 5-7 minutes until skin is deep golden brown and releases easily. Flip and cook for another 3-4 minutes. Transfer chicken to a clean plate.
  3. Reduce heat to medium. There should be about 2 tablespoons of fat left in the pan; if less, add the butter. Once butter is melted and bubbling, add diced onion. Cook, stirring occasionally, for 3-4 minutes until soft and translucent, scraping up browned bits from the bottom. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add rice to the pan and stir to coat in the buttery mixture. Cook for 1-2 minutes, stirring constantly, until rice turns slightly translucent and smells nutty.
  5. Pour in chicken broth and water. Add dried thyme and optional red pepper flakes. Stir gently. Increase heat to high and bring to a full rolling boil. Nestle the browned chicken thighs back into the rice, skin-side up.
  6. Reduce heat to low, cover with a tight-fitting lid, and simmer for 20 minutes. Do not lift the lid.
  7. Turn off the heat and let the pan sit undisturbed, covered, for 5-10 minutes. Remove lid and fluff rice gently with a fork. Chicken should be cooked through (internal temperature of 165°F / 74°C).
  8. Sprinkle with fresh parsley and squeeze lemon wedges over the top. Serve hot straight from the pan.

Notes

For best results, do not skip searing the chicken or toasting the rice. Resist the urge to peek while the rice cooks. Let the dish rest after cooking for perfectly tender rice. If using boneless, skinless chicken breasts, reduce searing time to 3-4 minutes per side and check internal temperature early.

Nutrition

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

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