Print

Cozy One-Pan Garlic Butter Chicken and Rice

one-pan garlic butter chicken and rice - featured image
Print Recipe

A comforting one-pan meal featuring tender chicken thighs and fluffy rice simmered in a rich garlic butter sauce. Perfect for cozy weeknight dinners.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 4 tablespoons (56g) unsalted butter
  • 6 cloves garlic, minced
  • 1 cup (200g) long-grain white rice (jasmine or basmati)
  • 2 cups (480ml) chicken broth
  • 1 medium onion, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • Fresh parsley for garnish
  • Optional: lemon zest from 1 lemon

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and paprika. Let sit at room temperature.
  2. Place a large skillet or Dutch oven over medium-high heat and add 1 tablespoon of butter. Once melted and shimmering, sear the chicken thighs in a single layer for 4-5 minutes per side until golden brown. Transfer to a plate (chicken will not be fully cooked).
  3. Reduce heat to medium. Add remaining 3 tablespoons of butter. Sauté diced onion for 2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add the uncooked rice to the pan and stir constantly for 2 minutes until slightly opaque and nutty.
  5. Pour in chicken broth and add dried thyme. Stir to combine, scraping up browned bits from the bottom. Bring to a gentle simmer.
  6. Nestle the seared chicken thighs back into the pan, pressing them slightly into the rice. Include any accumulated juices.
  7. Reduce heat to low, cover tightly, and simmer for 20-25 minutes without lifting the lid. Check at 20 minutes; if rice is still firm, cook 5 more minutes.
  8. Turn off heat and let rest, covered, for 5 minutes. Remove lid and fluff rice gently with a fork.
  9. Garnish with chopped fresh parsley and optional lemon zest. Adjust salt and pepper to taste. Serve hot.

Notes

Don’t skip browning the chicken—it builds flavor. Keep heat medium when adding garlic to avoid burning. Resist lifting the lid during simmering. Let the dish rest for 5 minutes before serving for fluffier rice. For a creamy version, stir in 1/2 cup heavy cream or coconut milk with the broth. For vegetarian, skip chicken and use vegetable broth with chickpeas or mushrooms. For brown rice, use 2 1/4 cups broth and simmer 40-45 minutes.

Nutrition

Keywords: one-pan chicken and rice, garlic butter chicken, easy dinner recipe, comfort food, weeknight dinner

Find it online: https://tinastirs.com/cozy-one-pan-garlic-butter-chicken-and-rice-easy-dinner-recipe/