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One-Pan Garlic Butter Chicken and Rice Easy Dinner

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A quick and easy one-pan meal featuring juicy chicken thighs and fluffy rice infused with garlic butter goodness. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 4 tablespoons unsalted butter, divided
  • 6 cloves garlic, minced
  • 1½ cups long-grain white rice (basmati or jasmine)
  • 2½ cups low-sodium chicken broth
  • 1 medium yellow onion, finely diced
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • 1½ teaspoons fine sea salt, divided
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Prep your ingredients first. Mince the garlic, dice the onion, chop the parsley, and measure out the rice and broth. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear, about 30 seconds. Let it drain well.
  2. Pat the chicken thighs dry with paper towels. Season both sides generously with 1 teaspoon salt, ½ teaspoon pepper, and the paprika.
  3. Heat your skillet over medium-high heat and add 2 tablespoons of the butter. Let it melt and foam, then swirl the pan to coat the bottom. Place the chicken thighs skin-side down in the hot pan.
  4. Sear the chicken for 5-6 minutes without moving it until deep golden crust forms. Flip using tongs and cook another 4 minutes on the second side. Transfer the chicken to a plate and set aside.
  5. Reduce the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the diced onion and cook for 3-4 minutes until softened and translucent, scraping up browned bits from the bottom of the pan.
  6. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
  7. Add the rinsed and drained rice to the pan. Stir to coat every grain in the buttery onion-garlic mixture. Cook for 1-2 minutes, stirring constantly.
  8. Pour in the chicken broth and add the dried thyme and remaining ½ teaspoon salt. Stir everything together, scraping up any last bits from the bottom. Bring the liquid to a gentle boil.
  9. Nestle the seared chicken thighs back into the pan, skin-side up, on top of the rice. Do not push the chicken down into the rice.
  10. Cover the skillet with a tight-fitting lid, reduce the heat to low, and let it cook undisturbed for 20 minutes. Do not lift the lid.
  11. After 20 minutes, remove the pan from the heat and let it sit covered for another 10 minutes.
  12. Remove the lid carefully, fluff the rice with a fork, and check that the chicken is cooked through (internal temperature should reach 165°F). Squeeze fresh lemon juice over everything if using, and sprinkle with chopped parsley. Serve straight from the pan.

Notes

Don’t skip rinsing the rice for fluffy grains. Keep the lid on during cooking to ensure proper steaming. For extra flavor, brown the butter slightly before adding the onion. If rice is too wet, remove chicken and let sit uncovered over low heat for 5 minutes. If too dry, add a splash of hot broth and steam covered for 5 more minutes.

Nutrition

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

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