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Kid-Approved One-Pan Garlic Butter Chicken and Rice

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A simple, one-pan meal featuring juicy chicken thighs and fluffy rice in a rich garlic butter sauce. Perfect for busy weeknights, this budget-friendly recipe comes together in under an hour and is sure to please even the pickiest eaters.

Ingredients

Scale
  • 1.5 lbs (680g) bone-in, skin-on chicken thighs
  • 4 tablespoons (56g) unsalted butter
  • 6 cloves garlic, minced
  • 1.5 cups (300g) long-grain white rice (basmati or jasmine)
  • 3 cups (720ml) low-sodium chicken broth
  • 1 medium onion, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep your ingredients first: mince garlic, dice onion, measure rice and broth.
  2. Pat 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. Once melted and sizzling, place chicken skin-side down. Cook undisturbed for 5-6 minutes until golden brown and crispy. Flip and cook for another 3-4 minutes. Remove chicken to a plate and set aside.
  4. Reduce heat to medium. Add remaining 2 tablespoons of butter. Once melted, add diced onion and cook for 3-4 minutes until soft and translucent, scraping up browned bits from the bottom of the pan.
  5. Add minced garlic and cook for 30 seconds until fragrant.
  6. Add rice to the pan and stir for 1-2 minutes until slightly translucent and nutty-smelling.
  7. Pour in chicken broth and add dried thyme. Stir together, scraping up any remaining browned bits. Bring to a gentle boil.
  8. Nestle the seared chicken thighs on top of the rice, skin-side up. Do not stir after this point.
  9. Reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes. Do not lift the lid during cooking.
  10. After 20 minutes, check if rice is tender and liquid is absorbed. If not, cover and cook for another 5 minutes. Once done, turn off heat and let the pan sit covered for 5-10 minutes.
  11. Fluff rice gently with a fork, garnish with fresh parsley, and serve.

Notes

For best results, use a heavy-bottomed pan to prevent hot spots. Let the dish rest for 5-10 minutes after cooking to allow rice to finish steaming and flavors to meld. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat in a skillet with a splash of broth for best texture.

Nutrition

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

Find it online: https://lumalunch.com/kid-approved-one-pan-garlic-butter-chicken-and-rice/