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Easy One-Pan Garlic Butter Chicken Thighs with Rice

one-pan garlic butter chicken thighs with rice - featured image
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Juicy bone-in, skin-on chicken thighs and fluffy rice cook together in one skillet with a rich garlic butter sauce. This foolproof weeknight dinner is packed with flavor and requires minimal cleanup.

Ingredients

Scale
  • 4 to 6 bone-in, skin-on chicken thighs
  • 4 tablespoons unsalted butter, divided
  • 6 to 8 cloves garlic, minced
  • 1 cup long-grain white rice (basmati or jasmine), rinsed
  • 1 ½ cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and paprika. Let sit at room temperature for 10 minutes.
  2. Heat 2 tablespoons of butter in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Once the butter stops foaming, place the chicken thighs skin-side down. Cook for 5 to 6 minutes without moving, until the skin is deep golden and crispy. Flip and cook for another 3 minutes. Transfer the chicken to a plate.
  3. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the pan. Once melted, add the minced garlic and stir constantly for 30 seconds until fragrant.
  4. Add the rinsed and drained rice to the pan. Stir in the garlic butter for about 2 minutes until the grains turn slightly translucent at the edges.
  5. Pour in the chicken broth and add the dried thyme. Stir once to combine, scraping up any browned bits from the bottom of the pan. Bring the liquid to a gentle boil.
  6. Nestle the chicken thighs back into the pan, skin-side up, along with any accumulated juices. Do not submerge the skin.
  7. Cover the skillet tightly with a lid. Reduce the heat to low and cook undisturbed for 20 minutes.
  8. Turn off the heat and let the skillet rest, covered, for 5 minutes. Remove the lid, fluff the rice gently with a fork, and garnish with fresh parsley if desired.

Notes

Don’t skip browning the chicken—it builds flavor and renders fat that seasons the rice. Use low heat for simmering to prevent burning. Let the rice rest for 5 minutes after cooking for fluffier texture. For a tighter lid seal, place foil under the lid.

Nutrition

Keywords: one-pan chicken and rice, garlic butter chicken thighs, easy weeknight dinner, skillet chicken and rice, chicken thighs with rice

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