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Easy One-Pan Garlic Butter Chicken and Rice

easy one-pan garlic butter chicken and rice - featured image

A convenient and flavorful one-pan meal featuring seared chicken thighs and creamy long-grain rice cooked in a rich garlic butter sauce. Perfect for busy weeknights with minimal cleanup.

Ingredients

  • Boneless, skinless chicken thighs
  • Unsalted butter
  • Fresh minced garlic (4-5 cloves)
  • Long-grain white rice (Jasmine or Basmati)
  • Low-sodium chicken broth
  • Small yellow onion, diced
  • Smoked paprika
  • Dried thyme
  • Salt and black pepper
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Pat chicken thighs dry and season both sides generously with salt, pepper, and paprika.
  2. Heat a large skillet over medium-high heat and add half the butter. Sear chicken for 4-5 minutes until golden brown, flip, and cook for another 3-4 minutes. Remove chicken to a plate.
  3. In the same pan, add remaining butter. Sauté diced onion for 2-3 minutes until softened, then add minced garlic and cook for 30 seconds until fragrant.
  4. Stir in rinsed rice to coat in butter and garlic mixture. Toast for 1-2 minutes.
  5. Pour in chicken broth, scraping up browned bits from the bottom. Stir in dried thyme.
  6. Return chicken to the pan, nestling it into the rice. Bring to a boil, then reduce heat to low and cover tightly.
  7. Simmer undisturbed for 15-18 minutes. Do not lift the lid.
  8. Remove from heat and let rest covered for 5 minutes.
  9. Fluff rice with a fork, garnish with fresh parsley, and serve immediately.

Notes

Ensure rice is rinsed to remove excess starch. Do not move chicken while searing to develop a good crust. Use a 2:1 ratio of broth to rice. If using chicken breasts, reduce cooking time by 5-7 minutes. For oven method, sear then bake at 375°F for 20-25 minutes.

Nutrition

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