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

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This one-pan garlic butter chicken and rice is a simple, flavorful weeknight dinner that comes together in about 40 minutes with minimal cleanup. Juicy chicken thighs and fluffy rice are cooked in a rich garlic butter sauce, all in one skillet.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken thighs
  • 4 tablespoons (56g) unsalted butter, divided
  • 6–8 cloves garlic, minced
  • 1 medium yellow onion, finely diced
  • 1.5 cups (300g) long-grain white rice (basmati or jasmine)
  • 2.5 cups (590ml) low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste (start with 1 tsp salt and ½ tsp pepper)
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions

  1. Pat the chicken dry with paper towels and 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 oven-safe skillet or Dutch oven over medium-high heat. Once bubbling, place chicken thighs in a single layer and sear for 4-5 minutes per side until golden brown. Transfer to a plate and set aside.
  3. Reduce heat to medium and add remaining 2 tablespoons of butter. Add diced onion and cook for 3-4 minutes until soft and translucent, scraping up any browned bits from the pan.
  4. Add minced garlic and cook for 30 seconds, stirring constantly.
  5. Add rice and dried thyme, stirring to coat every grain. Cook for 1-2 minutes, stirring frequently, until rice is slightly toasted.
  6. Pour in chicken broth and stir once to distribute rice evenly. Bring to a gentle boil.
  7. Nestle the chicken thighs back into the rice, skin-side up. Pour any accumulated juices from the plate into the pan.
  8. Cover the skillet with a tight-fitting lid. Reduce heat to low and simmer for 18-20 minutes. Do not lift the lid during this time.
  9. Turn off the heat and let the skillet sit, still covered, for 5 minutes.
  10. Remove the lid and fluff the rice gently with a fork. Check that chicken reaches 165°F (74°C) at the thickest part.
  11. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the oven method, preheat to 375°F (190°C). After step 6, cover and bake for 25-30 minutes, then rest 5 minutes. Do not lift the lid during cooking. For best results, use a 12-inch skillet and resist stirring after adding liquid.

Nutrition

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

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