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

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This Easy One-Pan Garlic Butter Chicken and Rice is a crowd-pleasing weeknight dinner that comes together in a single skillet. Tender, juicy chicken thighs are seared to golden perfection, then nestled into fluffy rice cooked in a rich garlic butter broth.

Ingredients

Scale
  • 6–8 bone-in, skin-on chicken thighs (about 2 lbs or 900g)
  • 4 tablespoons (60g) unsalted butter
  • 6–8 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 ½ cups (300g) long-grain white rice (basmati or jasmine), rinsed
  • 3 cups (720ml) low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • A handful fresh parsley, chopped
  • Optional: zest of 1 lemon

Instructions

  1. Prep Your Ingredients (10 minutes): Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Pat the chicken thighs dry with paper towels and season generously on both sides with salt, pepper, and paprika.
  2. Sear the Chicken (8-10 minutes): Heat a large, deep skillet or Dutch oven over medium-high heat. Add 2 tablespoons of butter. Once melted and sizzling, place the chicken thighs skin-side down in a single layer. Cook undisturbed for 5-6 minutes until the skin is deep golden brown and crispy. Flip and cook for another 2-3 minutes. Transfer chicken to a plate and set aside.
  3. Sauté the Aromatics (3-4 minutes): Reduce heat to medium. Add the remaining 2 tablespoons of butter. Add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Toast the Rice (2 minutes): Add the rinsed rice to the pan. Stir for about 2 minutes until the rice turns slightly translucent and smells nutty.
  5. Add the Liquid and Seasoning (1 minute): Pour in the chicken broth and add the dried thyme. Stir, scraping up any browned bits from the bottom of the pan.
  6. Return the Chicken and Simmer (25-30 minutes): Nestle the seared chicken thighs back into the pan, skin-side up, on top of the rice. Bring to a gentle boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 25-30 minutes. Do not lift the lid.
  7. Rest and Fluff (5 minutes): Check that the chicken registers 165°F (74°C) and the rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff the rice gently with a fork.
  8. Garnish and Serve (2 minutes): Sprinkle with chopped fresh parsley and optional lemon zest. Serve directly from the pan.

Notes

Don’t skip rinsing the rice for fluffy grains. Get the pan hot before searing the chicken for a golden crust. Resist the urge to peek during simmering. Let the dish rest for 5 minutes before serving. For a dairy-free version, substitute butter with high-quality olive oil. For a gluten-free option, ensure the broth is certified gluten-free.

Nutrition

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

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