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

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A quick and satisfying one-pan meal featuring crispy chicken thighs and fluffy rice infused with garlic butter. Ready in under 40 minutes with minimal cleanup, this recipe is perfect for busy weeknights.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds total)
  • 3 tablespoons unsalted butter
  • 1 whole head of garlic, cloves separated and peeled
  • 1 cup long-grain white rice (basmati or jasmine), rinsed
  • 1.5 cups low-sodium chicken broth
  • 0.5 cup water
  • 1 teaspoon dried thyme
  • 0.5 teaspoon paprika
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Rinse the rice under cold water until the water runs clear. Drain well.
  2. Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, and paprika on both sides.
  3. Melt butter in a large deep skillet over medium heat until foamy but not browned.
  4. Place chicken skin-side down in the skillet. Cook undisturbed for 5-6 minutes until skin is golden and crispy. Flip and cook 3 more minutes. Transfer chicken to a plate.
  5. Reduce heat to medium-low. Add garlic cloves to the pan and cook 1-2 minutes until fragrant and lightly golden, stirring constantly.
  6. Add rinsed rice to the pan. Stir for 1 minute until grains are coated and slightly translucent.
  7. Pour in chicken broth and water. Add thyme and a pinch of salt. Stir gently, scraping up any browned bits from the bottom.
  8. Nestle the chicken back into the pan, skin-side up, on top of the rice.
  9. Increase heat to medium-high and bring liquid to a gentle simmer.
  10. Reduce heat to low, cover with a tight-fitting lid, and cook undisturbed for 18-20 minutes.
  11. Turn off heat and let the pan rest covered for 5 minutes.
  12. Remove lid carefully. Fluff rice with a fork, garnish with parsley, and serve directly from the pan.

Notes

Do not lift the lid during cooking to ensure proper rice texture. For best results, use a heavy-bottomed pan to prevent burning. Let the pan rest for 5 minutes after cooking for fluffier rice. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

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

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