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Easy One-Pan Garlic Butter Chicken and Rice Skillet

one-pan garlic butter chicken and rice - featured image
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A quick and delicious one-pan meal featuring juicy chicken thighs and fluffy rice cooked in a rich garlic butter sauce. Perfect for busy weeknights, this recipe comes together in about 40 minutes with minimal cleanup.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 pounds)
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1 cup long-grain white rice (basmati or jasmine)
  • 2 cups low-sodium chicken broth (Swanson or Better Than Bouillon recommended)
  • ½ cup water
  • ½ teaspoon dried thyme (optional)
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges for serving

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder. Let sit at room temperature for about 10 minutes.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs presentation-side down and cook undisturbed for 4-5 minutes until golden brown. Flip and cook for another 3-4 minutes. Transfer chicken to a plate and set aside.
  3. Reduce heat to medium. Add butter to the skillet and melt, scraping up browned bits from the bottom with a wooden spoon.
  4. Add minced garlic and cook for 30-60 seconds until fragrant.
  5. Add rice to the skillet and stir in the garlic butter for about 2 minutes until rice turns slightly translucent and smells nutty.
  6. Pour in chicken broth, water, dried thyme, and red pepper flakes (if using). Stir and bring to a gentle boil.
  7. Nestle the chicken thighs back into the skillet on top of the rice. Do not stir after this point.
  8. Reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes. Do not lift the lid during cooking.
  9. After 20 minutes, remove lid carefully. Check that chicken is cooked through (internal temperature of 165°F) and rice is tender. If rice is still firm, add a splash more broth or water, cover, and cook for another 5 minutes.
  10. Remove from heat and let rest, covered, for 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges.

Notes

For extra crispy chicken skin, finish under the broiler for 2-3 minutes at the end (ensure skillet is oven-safe). If using chicken breasts, cut in half horizontally and reduce covered cooking time to 15-18 minutes. For brown rice, increase liquid to 2½ cups and cook for 45-50 minutes.

Nutrition

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

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