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One-Pan Garlic Butter Chicken and Rice – Easy Weeknight Dinner

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This one-pan garlic butter chicken and rice is a quick and easy weeknight dinner that delivers deep, savory flavor with minimal cleanup. Juicy chicken thighs are seared to golden perfection, then cooked with fluffy rice in a rich garlic butter broth, all in one pan.

Ingredients

Scale
  • 4–6 chicken thighs (bone-in or boneless, skin on)
  • 4 tablespoons unsalted butter
  • 6–8 cloves garlic, minced
  • 1 cup long-grain white rice (basmati or jasmine)
  • 2 cups low-sodium chicken broth
  • 1 medium onion, diced
  • Salt and black pepper to taste
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, and paprika. Let sit at room temperature for 10 minutes.
  2. Heat a large, deep skillet or Dutch oven over medium-high heat. Add 2 tablespoons of butter and let it melt until foaming. Place chicken thighs skin-side down in a single layer (cook in batches if needed). Sear for 4-5 minutes until golden brown, then 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 to the same pan. Add diced onion and cook for 2 minutes until soft and translucent. Add minced garlic and cook for 30 seconds, stirring constantly.
  4. Add rice to the pan and stir for 1-2 minutes until fragrant and lightly toasted.
  5. Pour in chicken broth and add dried thyme. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a gentle boil.
  6. Nestle the seared chicken thighs back into the pan, skin-side up, on top of the rice. Do not stir.
  7. Reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes (for white rice) without lifting the lid. If rice is still firm after 20 minutes, add 2 tablespoons of water and cook for another 5 minutes.
  8. Turn off heat and let the pan sit, covered, for 5 minutes. Remove lid, fluff rice gently with a fork, and garnish with fresh parsley.

Notes

Don’t skip searing the chicken—it builds deep flavor. Use the correct rice-to-liquid ratio (1:2) for fluffy rice. Once covered, do not lift the lid until cooking is complete. For best results, use a heavy-bottomed pan.

Nutrition

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

Find it online: https://clunkcook.com/one-pan-garlic-butter-chicken-and-rice-easy-weeknight-dinner-2/