Print

Easy 20-Minute One-Pan Garlic Butter Chicken and Rice

one-pan garlic butter chicken and rice - featured image
Print Recipe

A quick and easy one-pan meal featuring juicy chicken thighs and fluffy rice cooked in a rich garlic butter sauce. Ready in just 20 minutes with minimal cleanup.

Ingredients

Scale
  • 1 pound (450g) boneless, skinless chicken thighs
  • 3 tablespoons (42g) unsalted butter
  • 4 to 5 cloves garlic, minced
  • 1 cup (200g) long-grain white rice (jasmine or basmati)
  • 2 cups (480ml) low-sodium chicken broth
  • 1 small yellow onion, diced (about ½ cup)
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, freshly ground
  • ½ teaspoon dried thyme (or 1 teaspoon fresh)
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep your ingredients. Dice the onion, mince the garlic, and pat the chicken thighs dry with paper towels. Season the chicken on both sides with ¼ teaspoon salt and a pinch of pepper. Set aside.
  2. Melt the butter. Place your skillet over medium-high heat and add 2 tablespoons of the butter. Let it melt and sizzle until it foams and settles.
  3. Brown the chicken. Place the chicken thighs in the pan in a single layer. Cook undisturbed for 4-5 minutes until golden brown, then flip and cook another 3-4 minutes. Transfer to a plate.
  4. Sauté the aromatics. Reduce heat to medium. Add remaining 1 tablespoon butter. Cook diced onion for 2 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  5. Toast the rice. Add rice to the pan and stir for 1 minute until coated in butter and garlic.
  6. Add the broth and seasonings. Pour in chicken broth, scraping up browned bits. Add remaining ¼ teaspoon salt, dried thyme, and another pinch of pepper. Stir.
  7. Return the chicken. Nestle chicken thighs back into the pan on top of the rice. Bring to a gentle boil.
  8. Cover and cook. Reduce heat to low, cover tightly, and simmer for 15 minutes. Do not lift the lid.
  9. Rest and fluff. Turn off heat and let sit covered for 5 minutes. Remove lid, fluff rice with a fork. Check chicken reaches 165°F (74°C).
  10. Garnish and serve. Sprinkle with fresh parsley if desired. Serve hot straight from the pan.

Notes

Don’t skip browning the chicken for best flavor. Use a tight-fitting lid and resist lifting it during cooking. If rice is still crunchy after 15 minutes, add 2-3 tablespoons broth and cook 3-5 more minutes. For extra flavor, add a bay leaf or lemon juice.

Nutrition

Keywords: one-pan chicken and rice, garlic butter chicken, quick weeknight dinner, easy chicken recipe, 20-minute meal

Find it online: https://spoonmira.com/easy-20-minute-one-pan-garlic-butter-chicken-and-rice/