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

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Juicy golden chicken thighs and impossibly fluffy rice cook together in one pan with garlic butter, creating a comforting weeknight dinner that comes together in about 40 minutes with minimal hands-on work.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 4 tablespoons (56g) unsalted butter, divided
  • 6–8 cloves garlic, minced
  • 1.5 cups (300g) long-grain white rice (basmati or jasmine), rinsed
  • 3 cups (710ml) chicken broth (low-sodium preferred)
  • 1 medium onion, finely diced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika (smoked paprika works well)
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)
  • Lemon wedges for serving (optional)

Instructions

  1. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Shake off excess water and set aside.
  2. Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and pepper.
  3. Heat 2 tablespoons of butter in a large skillet (12-inch/30cm) over medium-high heat. Once melted and sizzling, add the chicken thighs in a single layer (work in batches if needed). Cook for 4-5 minutes per side until deeply golden brown. Transfer to a plate and set aside.
  4. Reduce heat to medium. Add the remaining 2 tablespoons of butter. Once melted, add the diced onion and cook, stirring occasionally, until softened and translucent, about 3 minutes.
  5. Add the minced garlic, dried thyme, and paprika. Cook for 30 seconds until fragrant, stirring constantly.
  6. Add the rinsed rice to the pan. Stir to coat every grain in the buttery garlic mixture. Cook for about 2 minutes, stirring frequently, until the rice smells nutty and toasty.
  7. Pour in the chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the liquid to a gentle boil.
  8. Nestle the browned chicken thighs back into the rice. Reduce heat to low, cover the pan tightly with a lid, and simmer for 20 minutes. Do not lift the lid during this time.
  9. After 20 minutes, turn off the heat. Let the pan sit, still covered, for another 5-10 minutes.
  10. Fluff the rice gently with a fork. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley and serve with lemon wedges on the side.

Notes

Don’t rush the sear on the chicken; let it develop a deep golden crust. Toast the rice properly for best texture. Resist the urge to lift the lid during simmering. If rice is still crunchy after resting, add 2-3 tablespoons hot water, cover, and cook on low for 5 more minutes. If bottom starts to burn, heat was too high. Rinsing rice is essential to avoid gumminess.

Nutrition

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

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