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One-Pan Garlic Butter Chicken and Rice – Easy Weeknight Dinner

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A simple, one-pan meal featuring juicy seared chicken thighs and fragrant garlic butter rice, perfect for busy weeknights. Ready in about 45 minutes with minimal cleanup.

Ingredients

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

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and paprika.
  2. Heat a large, deep skillet or Dutch oven over medium-high heat. Add 2 tablespoons of butter and let it melt and foam without browning.
  3. Place the chicken skin-side down in the pan. Cook undisturbed for 5-6 minutes until the skin is deep golden brown. Flip and cook for another 3-4 minutes. Transfer chicken to a plate and set aside.
  4. Reduce heat to medium. Add the remaining 2 tablespoons of butter. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add the rice to the pan and stir for 1-2 minutes until the grains are coated and slightly nutty.
  6. Pour in the chicken broth and add dried thyme. Stir, scraping up any browned bits from the bottom of the pan.
  7. Return the chicken to the pan, nestling it into the rice skin-side up. Bring to a gentle simmer.
  8. Reduce heat to low, cover with a tight-fitting lid, and cook for 20 minutes. Do not lift the lid.
  9. Turn off the heat and let the pan sit, still covered, for 5 minutes. Then remove the lid, fluff the rice with a fork, and check that the chicken reaches an internal temperature of 165°F.
  10. Garnish with fresh parsley and serve with lemon wedges if desired.

Notes

For best results, don’t skip searing the chicken—it builds flavor. Resist lifting the lid during simmering to ensure fluffy rice. If rice is undercooked, add a splash of broth and cook 5 more minutes. Leftovers keep in the fridge for up to 3 days and reheat well in a skillet with a splash of broth.

Nutrition

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

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