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Cozy One-Pan Garlic Butter Chicken and Rice

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A comforting one-pan dinner featuring juicy chicken thighs and fluffy rice in a rich garlic butter sauce. Perfect for busy weeknights when you want a delicious meal with minimal cleanup.

Ingredients

Scale
  • 2 pounds (900g) bone-in, skin-on chicken thighs
  • 4 tablespoons unsalted butter, divided
  • 6–8 cloves garlic, minced
  • 1½ cups (300g) long-grain white rice (basmati or jasmine)
  • 3 cups (710ml) low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Prep your ingredients first. Dice the onion, mince the garlic, and measure out the rice and broth.
  2. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and paprika.
  3. Heat 2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down in a single layer. Cook undisturbed for 5-6 minutes until the skin is deep golden brown and crispy. Flip and cook for another 4-5 minutes on the other side.
  4. Remove the chicken from the pan and set aside on a plate. Leave the drippings in the pan.
  5. Reduce the heat to medium and add the remaining 2 tablespoons of butter. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until soft and translucent. Scrape up any browned bits from the bottom of the pan.
  6. Add the minced garlic and cook for about 30 seconds until fragrant.
  7. Pour in the rice and stir for 1-2 minutes, coating every grain in the buttery garlic mixture.
  8. Add the chicken broth and dried thyme, then stir everything together. Bring to a gentle boil, then reduce the heat to low. Nestle the chicken thighs back into the rice, skin-side up.
  9. Cover the pan with a tight-fitting lid and let it simmer for 18-20 minutes. Do not lift the lid during this time.
  10. After 20 minutes, remove the pan from heat and let it sit, still covered, for 5 more minutes.
  11. Fluff the rice gently with a fork, being careful not to break up the chicken. Taste and adjust seasoning if needed. Garnish with fresh parsley and serve with lemon wedges on the side.

Notes

For best results, use room temperature chicken and don’t rush the browning step. If rice seems wet after cooking, leave the lid off for a few minutes. If undercooked, add a splash more broth and cook for another 5 minutes covered. Let the dish rest for 5 minutes before serving for perfectly fluffy rice.

Nutrition

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

Find it online: https://siennaspoon.com/cozy-one-pan-garlic-butter-chicken-and-rice-easy-dinner-recipe/