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Easy One-Pan Garlic Butter Chicken and Rice

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Juicy chicken thighs and fluffy rice cooked in a single skillet with garlic butter, perfect for busy weeknights. This forgiving recipe delivers impressive flavor with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 2 tablespoons unsalted butter
  • 5 cloves garlic, minced
  • 1 cup long-grain white rice (basmati or jasmine)
  • 2 cups low-sodium chicken broth
  • ½ cup water
  • 1 small yellow onion, finely diced (about ¾ cup)
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • Fresh lemon wedges for serving

Instructions

  1. Preheat your oven to 375°F. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, paprika, and garlic powder. Let them sit at room temperature for 10 minutes.
  2. Heat an oven-safe skillet over medium-high heat for about 2 minutes. Add 1 tablespoon of butter and let it melt until it stops foaming. Place the chicken thighs skin-side down in the hot pan. Cook without moving them for 5-6 minutes, until the skin is deep golden brown and crispy. Flip and cook for another 3 minutes on the other side. Transfer the chicken to a plate and set aside.
  3. Reduce the heat to medium and add the remaining 1 tablespoon of butter. Once it melts, add the diced onion. Cook for 3-4 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the rice to the pan and stir to coat it in the buttery garlic mixture. Toast the rice for 1-2 minutes, stirring constantly.
  5. Pour in the chicken broth, water, dried thyme, and red pepper flakes (if using). Stir everything together, scraping any remaining bits from the bottom of the pan. Bring the liquid to a gentle simmer. Taste and adjust seasoning if needed.
  6. Nestle the chicken thighs back into the pan, skin-side up, pressing them gently into the rice mixture.
  7. Cover the pan tightly with a lid or aluminum foil and transfer to the preheated oven. Bake for 30-35 minutes, until the rice is tender and has absorbed most of the liquid. The chicken should reach an internal temperature of 165°F.
  8. Remove from the oven and let it rest, covered, for 5 minutes. Uncover carefully, fluff the rice gently with a fork, and sprinkle with fresh parsley. Serve with lemon wedges on the side.

Notes

Don’t rush the sear; let the chicken cook undisturbed for 5-6 minutes for crispy skin. Toast the rice for nutty flavor. Watch the garlic carefully to avoid burning. Use a meat thermometer to ensure chicken reaches 165°F. Let the dish rest for 5 minutes after baking. If rice is still crunchy, add ¼ cup hot broth and bake for another 10 minutes. Do not lift the lid during the first 25 minutes of baking.

Nutrition

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

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