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

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This one-pan garlic butter chicken and rice is a simple, flavorful weeknight meal where everything cooks together in a single skillet. The rice absorbs chicken drippings and garlic butter for a deeply savory dish with crispy-skinned chicken and fluffy rice.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 1.5 lbs)
  • 4 tablespoons unsalted butter, divided
  • 6 cloves garlic, minced
  • 1 cup long-grain white rice (basmati or jasmine)
  • 2 cups low-sodium chicken broth
  • 1 medium yellow onion, diced small
  • 1 teaspoon paprika (smoked or regular)
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)
  • Optional: lemon juice, frozen peas

Instructions

  1. Pat the chicken dry with paper towels. Season generously on both sides with salt, pepper, and paprika. Let sit at room temperature for 15 minutes.
  2. Heat a large, deep skillet or Dutch oven over medium-high heat. Add 2 tablespoons of butter. Let it melt and foam, then swirl to coat the bottom.
  3. Place the chicken thighs skin-side down in the pan. Cook undisturbed for 6-7 minutes until skin is deep golden brown. Flip and cook the other side for 4 minutes. Transfer chicken to a plate (it will not be fully cooked).
  4. Pour off all but about 1 tablespoon of rendered fat from the pan. 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.
  5. Add the rice to the pan and stir for 1-2 minutes until it smells nutty and the grains become slightly translucent at the edges.
  6. Pour in the chicken broth and add the dried thyme. Stir, scraping up any browned bits from the bottom of the pan.
  7. Nestle the chicken thighs on top of the rice, skin-side up. Bring the liquid to a gentle boil.
  8. Reduce heat to low, cover the skillet with a tight-fitting lid, and cook undisturbed for 20 minutes. Do not lift the lid.
  9. Turn off the heat and let the pan rest, covered, for 5-10 minutes. Fluff the rice with a fork, garnish with fresh parsley, and serve.

Notes

Don’t skip toasting the rice—it helps keep grains separate. Resist stirring after adding broth to avoid gummy rice. Let chicken come to room temperature before searing for best crust. Use a timer and don’t lift the lid during cooking. For extra crispy skin, broil chicken for 2-3 minutes while rice rests.

Nutrition

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

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