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Easy One-Pan Garlic Butter Chicken and Rice Recipe

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Perfectly cooked chicken and fluffy rice soak up garlic butter goodness in a single skillet. This 35-minute one-pan meal is simple enough for a beginner but satisfying enough for guests, with minimal cleanup.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs
  • 4 tablespoons unsalted butter, divided
  • 6–8 cloves garlic, minced
  • 1 ½ cups long-grain white rice (basmati or jasmine)
  • 3 cups low-sodium chicken broth
  • 1 medium yellow onion, finely diced
  • 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. Let sit at room temperature for 10 minutes.
  2. Melt 2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat. Once the butter stops foaming and starts to brown slightly, place the chicken skin-side down. Cook for 5-6 minutes without moving until deep golden brown. Flip and cook for 3 more minutes. Remove chicken to a plate.
  3. Reduce heat to medium. Add remaining 2 tablespoons of butter. Once melted, add diced onion and cook for 3-4 minutes until softened, scraping up browned bits from the pan.
  4. Add minced garlic and cook for 30 seconds, stirring constantly.
  5. Add rice and stir to coat in the garlic butter mixture. Cook for 1-2 minutes, stirring frequently, until rice looks slightly translucent.
  6. Pour in chicken broth and add dried thyme. Stir, scraping the bottom of the pan. Bring to a gentle boil.
  7. Nestle chicken thighs back into the pan, skin-side up. Do not submerge the chicken.
  8. Reduce heat to low, cover with a tight-fitting lid, and simmer for 20 minutes. Do not lift the lid.
  9. Turn off heat and let the pan sit, covered, for 5 more minutes.
  10. Remove lid carefully. Check that rice is fluffy and tender and chicken reaches 165°F (74°C) internally. If rice is wet, let sit uncovered for 2-3 minutes.
  11. Garnish with fresh parsley if desired. Serve directly from the skillet.

Notes

If rice is still crunchy after 20 minutes, add 2-3 tablespoons of hot water, re-cover, and cook for 5 more minutes. For best results, use a heavy-bottomed pan and resist lifting the lid during cooking. Leftovers can be refrigerated for up to 4 days; reheat on stovetop with a splash of broth.

Nutrition

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

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