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

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A simple, one-pan dinner featuring juicy chicken thighs and fluffy rice cooked in garlic butter and chicken drippings. Ready in under an hour with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
  • Salt and black pepper, to taste
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1 cup long-grain white rice (basmati or jasmine)
  • 2 cups low-sodium chicken broth
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, paprika, and garlic powder. Let sit at room temperature for about 10 minutes.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook undisturbed for 5-6 minutes until skin is deep golden brown and crispy. Flip and cook for another 3-4 minutes. Transfer chicken to a plate and set aside.
  3. Reduce heat to medium. Add butter to the pan and let it melt, scraping up browned bits from the bottom. Add minced garlic and cook for about 30 seconds until fragrant.
  4. Add rice to the pan and stir in the garlic butter for about 1 minute until every grain is coated and slightly translucent at the edges.
  5. Pour in chicken broth and water. Add salt, pepper, and dried thyme (if using). Stir to combine, scraping up any remaining bits from the bottom.
  6. Nestle the chicken thighs back into the pan, skin-side up, on top of the rice.
  7. Bring the liquid to a gentle boil, then reduce heat to low. Cover the pan with a tight-fitting lid and cook undisturbed for 20 minutes.
  8. Turn off the heat and let the pan sit covered for another 5 minutes. Remove the lid and fluff the rice gently with a fork.
  9. Sprinkle with fresh parsley and serve straight from the pan or plate.

Notes

Don’t skip the sear—it creates flavor. Use long-grain white rice; avoid short-grain or instant. Keep heat low once covered. Let the dish rest for 5 minutes after cooking. For boneless thighs, reduce covered cooking time to 15 minutes. If rice is still wet after 20 minutes, let sit covered for another 5 minutes off heat.

Nutrition

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

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