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

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This quick one-pan garlic butter chicken and rice is the perfect weeknight dinner. Juicy chicken thighs and fluffy rice are cooked in a rich garlic butter sauce, all in one pan for minimal cleanup and maximum flavor.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 lbs)
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1 cup long-grain white rice (basmati or jasmine), rinsed
  • 2 cups low-sodium chicken broth
  • 1 medium yellow onion, finely diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep your ingredients first. Dice the onion, mince the garlic, rinse the rice in cold water until the water runs clear, and pat the chicken thighs dry with paper towels. Season the chicken on both sides with salt, pepper, and smoked paprika.
  2. Start searing the chicken. Heat 2 tablespoons of butter in your skillet over medium-high heat. Once the butter stops foaming, carefully place the chicken thighs in the pan, smooth side down. Let them cook undisturbed for 5-6 minutes until golden brown and crispy. Flip and cook another 4-5 minutes. Transfer the chicken to a plate and set aside.
  3. Build the flavor base. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the pan. Once melted, add the diced onion and cook for 3-4 minutes until softened and translucent. Scrape up any browned bits from the bottom of the pan. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
  4. Toast the rice. Add the rinsed and drained rice to the pan. Stir it around for about 2 minutes until the grains look slightly translucent and you hear a faint crackling sound.
  5. Add the liquid. Pour in the chicken broth and add the dried thyme. Stir everything together and bring it to a gentle boil. Taste the liquid and adjust salt if needed.
  6. Return the chicken. Nestle the seared chicken thighs back into the pan on top of the rice. Any juices that collected on the plate should go in too.
  7. Cover and cook. Reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook undisturbed for 18-20 minutes. Do NOT lift the lid to peek.
  8. Rest before serving. After 20 minutes, turn off the heat and let the pan sit covered for another 5 minutes.
  9. Fluff and serve. Remove the lid. Fluff the rice gently with a fork, being careful not to break up the chicken. Top with fresh parsley if using, and serve immediately.

Notes

Don’t skip rinsing the rice to prevent clumping. Patience with the sear is key for a golden crust. Keep heat low during simmering to avoid burning. Do not lift the lid while the rice cooks. For dairy-free, use olive oil or vegan butter. For a lower-carb option, swap rice for cauliflower rice (adjust liquid and time).

Nutrition

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

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