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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, delicious weeknight dinner that comes together in about 45 minutes with minimal cleanup. Juicy chicken thighs and creamy rice are infused with garlic, butter, and herbs for a comforting meal the whole family will love.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken thighs
  • 3 tablespoons (42g) unsalted butter
  • 6 cloves garlic, minced
  • 1 medium yellow onion, diced (about 1 cup)
  • 1.5 cups (300g) long-grain white rice (basmati or jasmine), rinsed
  • 3 cups (710ml) low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika (smoked or sweet)
  • Salt and black pepper to taste (about 1 teaspoon salt, 1/2 teaspoon pepper)
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep the ingredients first. Mince the garlic, dice the onion, rinse the rice until the water runs clear, and pat the chicken thighs dry with paper towels. Season the chicken generously on both sides with salt, pepper, and the paprika.
  2. Brown the chicken. Heat 2 tablespoons of the butter in a large skillet or Dutch oven over medium-high heat. Once the butter is melted and foamy, add the chicken thighs in a single layer (work in batches if needed). Cook for 4-5 minutes per side, until golden brown and crispy on the outside. Transfer the chicken to a plate and set aside. Do not wipe out the pan.
  3. Sauté the aromatics. Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the pan. Once melted, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and dried thyme, and cook for another 30 seconds, until fragrant. Stir constantly so the garlic doesn’t burn.
  4. Toast the rice. Add the rinsed rice to the pan and stir to coat it with the butter and onion mixture. Cook for 1-2 minutes, stirring frequently.
  5. Add the liquid. Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to release all the browned bits. Bring the liquid to a gentle boil.
  6. Return the chicken. Nestle the browned chicken thighs back into the pan, pushing them down into the rice mixture. Add any juices that accumulated on the plate.
  7. Cover and simmer. Reduce the heat to low, put the lid on tightly, and let it cook for 20-25 minutes. Do not lift the lid during this time.
  8. Rest and fluff. After 20-25 minutes, turn off the heat and let the pan sit, covered, for another 5 minutes. After 5 minutes, remove the lid, fluff the rice gently with a fork, and check the chicken for doneness (internal temperature of 165°F / 74°C).
  9. Garnish and serve. Sprinkle with fresh parsley if using, and serve straight from the pan.

Notes

Don’t skip browning the chicken—it adds depth of flavor. Use long-grain white rice (jasmine or basmati) for best texture; rinse it well to remove excess starch. Resist the urge to lift the lid during simmering. Let the dish rest for 5 minutes after cooking for perfect rice texture. For a creamy version, stir in 1/4 cup heavy cream after cooking. For a dairy-free version, use olive oil or vegan butter.

Nutrition

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

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