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Easy One-Pan Garlic Butter Chicken and Rice: Best Weeknight Dinner

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This one-pan garlic butter chicken and rice is a simple, deeply satisfying weeknight dinner with crispy chicken skin and fluffy, garlicky rice. It comes together in about 45 minutes with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 ½ cups long-grain white rice
  • 2 ½ cups low-sodium chicken broth
  • 4 tablespoons unsalted butter, divided
  • 6 cloves garlic, minced
  • 1 medium yellow onion, finely diced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Prep the chicken: Pat the chicken thighs dry with paper towels. In a small bowl, mix together 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, and ½ teaspoon garlic powder. Season both sides of the chicken generously with the spice mix. Let it sit at room temperature for about 10 minutes.
  2. Sear the chicken: Heat your skillet over medium-high heat and add 1 tablespoon of the butter. Once melted and shimmering, place the chicken thighs skin-side down. Cook without moving for 5-6 minutes until deep golden brown and crispy. Flip and cook for another 4 minutes. Transfer chicken to a plate and set aside.
  3. Cook the aromatics: Reduce heat to medium. Add another tablespoon of butter to the pan. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Toast the rice: Add the 1 ½ cups of rice to the pan and stir for about 2 minutes until the grains are slightly translucent at the edges and smell nutty. Scrape up any browned bits from the bottom.
  5. Add the liquid: Pour in the 2 ½ cups of chicken broth, along with the dried thyme and rosemary. Stir everything together and bring to a gentle simmer.
  6. Return the chicken: Nestle the seared chicken thighs back into the pan, skin-side up, on top of the rice. Put the lid on the skillet and reduce the heat to low.
  7. Cook the rice: Let it cook undisturbed for 20-22 minutes. Do not lift the lid. After 20 minutes, turn off the heat and let it sit, still covered, for another 5 minutes.
  8. Finish and serve: Remove the lid carefully. Fluff the rice with a fork, then stir in the remaining 2 tablespoons of butter until melted and glossy. Taste and adjust salt and pepper if needed. Garnish with fresh parsley and serve with lemon wedges.

Notes

Don’t skip searing the chicken—it builds flavor. Toast the rice to prevent mushiness. Resist stirring after adding broth. Let the dish rest covered for 5 minutes after cooking. For best results, use a wide, heavy-bottomed skillet.

Nutrition

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

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