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Easy One-Pan Garlic Butter Chicken and Rice

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A lighter version of a classic garlic butter chicken and rice dish, made in one pan for easy cleanup. This recipe delivers rich, savory flavor with less butter and added vegetables, perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 1.5 lbs (680g) boneless skinless chicken thighs
  • 2 tablespoons (28g) unsalted butter
  • 6 cloves garlic, minced
  • 1 cup (200g) long-grain brown rice
  • 2.5 cups (590ml) low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 1 cup (150g) frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Prep your ingredients first. Dice the onion, carrots, and mince the garlic. Measure out the rice, broth, and seasonings.
  2. Season the chicken. Pat the chicken thighs dry with paper towels. Season both sides with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the paprika. Let them sit for 5 minutes while your pan heats up.
  3. Brown the chicken. Heat your skillet over medium-high heat and add 1 tablespoon of butter. Once melted and sizzling, add the chicken thighs in a single layer. Cook for 4-5 minutes per side until golden brown. Transfer to a plate and set aside.
  4. Sauté the aromatics. Reduce heat to medium. Add the remaining 1 tablespoon of butter. Once melted, add the diced onion and carrots. Cook for 4-5 minutes, stirring occasionally, until the onion is translucent and the carrots start to soften. Scrape up any browned bits from the bottom of the pan.
  5. Add the garlic and rice. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the brown rice and stir to coat it in the butter and garlic mixture. Cook for 1-2 minutes, stirring constantly.
  6. Add the broth and thyme. Pour in the chicken broth and add the dried thyme. Stir to combine, scraping up any remaining browned bits. Bring to a gentle simmer.
  7. Return the chicken to the pan. Nestle the browned chicken thighs into the rice mixture, skin side up (or smooth side up if using skinless). Include any juices from the chicken plate.
  8. Cover and cook. Reduce heat to low, cover the pan with a tight-fitting lid, and let it simmer gently for 30-35 minutes. Resist the urge to lift the lid.
  9. Check for doneness. After 30 minutes, check the rice. It should be tender and have absorbed most of the liquid. If still crunchy, add 2-3 tablespoons of water, cover, and cook for another 5 minutes. The chicken should register 165°F (74°C) on an instant-read thermometer.
  10. Add the peas and finish. Once the rice is done and chicken is cooked through, remove the pan from heat. Sprinkle the frozen peas over the top, cover, and let it sit for 3-4 minutes. Fluff the rice with a fork, gently mixing in the peas.
  11. Rest and serve. Let the dish rest, uncovered, for 5 minutes before serving. Garnish with fresh parsley and a squeeze of lemon juice if desired.

Notes

Don’t skip the browning step—it builds deep flavor. Use a 12-inch skillet with a tight-fitting lid. Resist stirring once covered to avoid gummy rice. Let the dish rest for 5 minutes before serving. For dairy-free, substitute olive oil for butter. For white rice, use 1 cup rice with 1.5 cups broth and cook for 15-18 minutes.

Nutrition

Keywords: one-pan chicken, garlic butter chicken, chicken and rice, healthy chicken recipe, weeknight dinner, one-pot meal, lighter comfort food

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