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Easy One-Pan Garlic Butter Chicken and Rice

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A simple, deeply satisfying one-pan meal featuring crispy-skinned chicken thighs and fluffy, garlic-infused rice. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1.5 cups long-grain white rice (basmati or jasmine)
  • 1 head garlic (8–10 cloves), minced
  • 4 tablespoons unsalted butter, divided
  • 2.5 cups low-sodium chicken broth
  • 1 medium yellow onion, finely diced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika (smoked or sweet)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prep your ingredients: mince garlic, dice onion, measure broth and rice.
  2. Pat chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
  3. Heat 2 tablespoons butter in a large heavy-bottomed skillet or Dutch oven over medium-high heat until melted and foamy. Place chicken skin-side down in a single layer (work in batches if needed). Cook undisturbed for 5-7 minutes until skin is deep golden brown and crispy. Flip and cook 3-4 minutes more. Transfer chicken to a plate.
  4. Reduce heat to medium. Add remaining 2 tablespoons butter. Once melted, add diced onion and cook 3-4 minutes until softened. Add minced garlic and cook 30-60 seconds until fragrant.
  5. Add rice to the pan. Stir to coat in garlic butter mixture. Cook 2-3 minutes, stirring constantly, until rice looks slightly translucent and smells nutty.
  6. Pour in chicken broth. Add thyme and paprika. Stir, scraping up browned bits from the bottom of the pan.
  7. Nestle chicken thighs back into the rice, skin-side up. Bring liquid to a gentle boil.
  8. Reduce heat to low, cover with a tight-fitting lid, and simmer for 25-30 minutes. Do not lift the lid.
  9. Turn off heat. Let skillet rest, still covered, for 5-10 minutes. Remove lid and fluff rice gently with a fork.
  10. Garnish with fresh parsley and serve directly from the skillet.

Notes

For best results, use bone-in, skin-on chicken thighs. Do not lift the lid during simmering. Let the dish rest after cooking for fluffier rice. Leftovers keep in the refrigerator for up to 4 days and reheat well.

Nutrition

Keywords: one-pan chicken and rice, garlic butter chicken, easy weeknight dinner, skillet chicken, comfort food

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