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Easy One-Pan Garlic Butter Chicken and Rice (Perfect Weeknight Dinner)

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This one-pan garlic butter chicken and rice is a quick and easy weeknight dinner that brings back the memory of a beloved Italian restaurant dish. With perfectly fluffy rice and juicy, golden chicken, it’s comfort food at its finest, ready in under an hour.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 pounds total)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1 cup long-grain white rice (jasmine or basmati)
  • 2 cups low-sodium chicken broth
  • ½ cup water
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice
  • Extra butter for serving (optional)

Instructions

  1. Prep the chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder. Let them sit for about 10 minutes.
  2. Brown the chicken: Heat 2 tablespoons of butter in a large oven-safe skillet over medium-high heat. Once melted and sizzling, add the chicken thighs. Cook for 4-5 minutes until golden brown, then flip and cook for another 3-4 minutes. Transfer to a plate and set aside.
  3. Toast the rice: Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Add the rice and stir constantly for 2-3 minutes until slightly translucent and nutty.
  4. Add the liquid: Pour in the chicken broth and water, then add the dried thyme and red pepper flakes if using. Stir, scraping up any browned bits from the bottom. Bring to a gentle simmer.
  5. Return the chicken: Nestle the browned chicken thighs into the rice, skin-side up. Pour any accumulated juices from the plate into the pan. Cover the skillet with a tight-fitting lid or foil.
  6. Cook: Transfer the skillet to a preheated 375°F (190°C) oven. Bake for 25-30 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). For stovetop, cook on low heat for 20-25 minutes, then rest covered for 5 minutes.
  7. Rest and finish: Remove from oven and let sit, covered, for 5 minutes. Uncover, fluff the rice with a fork, and squeeze fresh lemon juice over everything. Sprinkle with chopped parsley and add an extra pat of butter if desired.
  8. Serve: Spoon the garlic butter rice onto plates, top with a chicken thigh, and enjoy.

Notes

For best results, don’t skip browning the chicken or toasting the rice. Use a tight-fitting lid. Let the dish rest for 5 minutes before serving. If rice is still crunchy after cooking, add a splash of water and cook for another 5-10 minutes on low heat.

Nutrition

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

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