One Pan Garlic Butter Chicken and Rice
One Pan Garlic Butter Chicken and Rice is a simple and satisfying weeknight dinner made with seared chicken thighs, fragrant garlic butter, and fluffy long-grain rice - all cooked in one pan. Ready in just 45 minutes with minimal cleanup, this dish is rich in flavor, family-friendly, and perfect for meal prepping. Customize it with your favorite veggies or enjoy it as-is for a comforting, all-in-one meal.
Ingredients
- 4 bone-in, skin-on chicken thighs (or use boneless thighs or breasts)
- 2 tablespoons unsalted butter plus more if needed
- 4 cloves garlic minced
- 1 cup long-grain white rice uncooked
- 2 ¼ cups chicken broth low sodium preferred
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt adjust to taste
- ¼ teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley for garnish
Optional:
- lemon zest
- peas
- spinach
- mushrooms
Instructions
Sear the Chicken:
- Heat 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Season chicken with salt, pepper, and paprika. Sear for 4–5 minutes per side until golden brown. Remove from pan and set aside.
Sauté Garlic:
- In the same pan, reduce heat to medium. Add the remaining tablespoon of butter and minced garlic. Cook for 30 seconds to 1 minute until fragrant.
Toast the Rice:
- Stir in the uncooked rice and cook for 1 minute, coating it in the garlic butter and allowing it to slightly toast.
Add Broth and Seasonings:
- Pour in the chicken broth. Stir in dried thyme, salt, and pepper. Bring the mixture to a gentle simmer.
Return Chicken to the Pan:
- Place the seared chicken on top of the rice. Cover with a tight-fitting lid and reduce heat to low. Simmer for 20–25 minutes or until rice is tender and chicken is fully cooked (internal temp 165°F/74°C).
Rest and Garnish:
- Remove pan from heat. Let it rest, covered, for 5 minutes. Then garnish with fresh parsley and a squeeze of lemon juice if desired.
Serve:
- Spoon the rice onto plates and top with chicken. Enjoy warm!