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Easy One-Pan Garlic Butter Chicken Thighs with Rice

one-pan garlic butter chicken thighs with rice - featured image
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A comforting one-pan meal featuring crispy, golden chicken thighs and fluffy rice infused with garlic butter. This recipe is a love letter to a lost Lebanese dish, perfected after many trials.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
  • 3 tablespoons unsalted butter, divided
  • 6 cloves garlic, minced, plus 4 whole cloves
  • 1 cup long-grain white rice (basmati or jasmine)
  • 1.5 cups low-sodium chicken broth
  • 1 teaspoon salt, plus more for seasoning chicken
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika (smoked or sweet)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme (optional)
  • Fresh parsley, chopped, for garnish
  • 1 tablespoon olive oil

Instructions

  1. Prep the chicken: Pat the chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, paprika, and onion powder. Let them sit at room temperature for 10 minutes.
  2. Rinse the rice: Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear.
  3. Start the sear: Heat your skillet over medium-high heat. Add 1 tablespoon butter and the olive oil. Once the butter stops foaming, place the chicken skin-side down. Cook without moving for 5-6 minutes until the skin is deep golden brown. Flip and cook for 2 more minutes. Transfer to a plate.
  4. Build the garlic butter base: Reduce heat to medium. Add remaining 2 tablespoons butter. Once melted, add the minced garlic and cook for 30 seconds until fragrant. Add the whole garlic cloves and cook for another 30 seconds.
  5. Toast the rice: Add the rinsed rice to the pan. Stir to coat every grain in that garlic butter. Cook for 1-2 minutes, stirring constantly.
  6. Add the broth: Pour in the chicken broth, add the dried thyme, and give everything a good stir. Scrape up any browned bits from the bottom of the pan.
  7. Return the chicken: Nestle the chicken thighs back into the rice, skin-side up. Don’t submerge them completely.
  8. Cook covered: Bring to a gentle boil, then reduce heat to low. Cover tightly with a lid or foil. Cook for 20 minutes without peeking.
  9. Rest and finish: Turn off the heat and let the pan sit covered for 10 more minutes. Remove the lid, sprinkle with fresh parsley, and serve.

Notes

Pat chicken dry for crispy skin. Don’t skip toasting the rice. Let the chicken sit at room temperature before cooking. For extra crispy skin, finish under the broiler for 2-3 minutes. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: one-pan chicken, garlic butter chicken, chicken thighs with rice, easy dinner, weeknight meal, comfort food

Find it online: https://milacook.com/easy-one-pan-garlic-butter-chicken-thighs-with-rice/