Print

One-Pan Garlic Butter Chicken and Rice

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

A comforting one-pan meal featuring juicy seared chicken thighs and nutty rice cooked in a rich garlic butter sauce. This easy weeknight dinner comes together in about 45 minutes with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 3 tablespoons unsalted butter
  • 5 cloves garlic, minced
  • 1 small yellow onion, finely diced (about 1/2 cup)
  • 1 cup long-grain white rice (basmati or jasmine), rinsed
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup water
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges, for serving

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, and paprika. Let sit while preparing the pan.
  2. Place a large skillet or Dutch oven over medium-high heat and add 1 tablespoon of butter. Once melted and shimmering, place chicken thighs skin-side down. Cook undisturbed for 5-7 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 remaining 2 tablespoons of butter. Once melted, add diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
  4. Add rinsed and drained rice to the pan. Stir for about 2 minutes until rice turns slightly translucent and gives off a nutty aroma.
  5. Pour in chicken broth and water. Stir together, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
  6. Nestle the seared chicken thighs back into the pan, skin-side up, on top of the rice.
  7. Cover the skillet with a tight-fitting lid. Reduce heat to low and let simmer gently for 20 minutes. Do not lift the lid during this time.
  8. After 20 minutes, turn off the heat. Let the pan sit, still covered, for another 5 minutes.
  9. Remove the lid. Fluff the rice gently with a fork. Sprinkle with fresh parsley and serve with lemon wedges on the side.

Notes

Don’t skip drying the chicken for a good sear. Keep heat at medium when toasting rice to avoid burning garlic. Do not lift the lid during simmering. Let rest for 5 minutes off heat before serving. For boneless chicken, adjust simmering time: boneless thighs 15-18 minutes, boneless breasts 12-15 minutes. Internal temperature should reach 165°F.

Nutrition

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

Find it online: https://dinadinnertable.com/one-pan-garlic-butter-chicken-and-rice/