Print

One-Pan Garlic Butter Chicken and Rice (Easy 30-Minute Dinner)

one-pan garlic butter chicken and rice - featured image
Print Recipe

A quick and easy one-pan dinner featuring juicy chicken thighs and fluffy rice cooked in a rich garlic butter sauce. Perfect for busy weeknights, this comforting meal comes together in just 30 minutes with simple ingredients.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 pounds)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 tablespoons unsalted butter (such as Kerrygold), divided
  • 5 cloves garlic, minced
  • 1 cup long-grain white rice (jasmine or basmati work well)
  • 2 cups low-sodium chicken broth
  • 1/2 cup water
  • 1/4 teaspoon dried thyme (or 1 teaspoon fresh)
  • 1 bay leaf (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder. Set aside.
  2. Melt 1 tablespoon of butter in a large deep skillet or Dutch oven over medium-high heat. Add the chicken thighs and cook undisturbed for 5-6 minutes until golden brown and easily released from the pan.
  3. Flip the chicken and cook for another 4-5 minutes until golden brown and cooked through (internal temperature of 165°F). Transfer chicken to a plate and tent loosely with foil. Do not wipe out the pan.
  4. Reduce heat to medium. Add the remaining 1 tablespoon of butter and let it melt. Add the minced garlic and stir constantly for about 30 seconds until fragrant but not brown.
  5. Add the rice to the pan and stir for about 1 minute to coat each grain in the garlic butter.
  6. Pour in the chicken broth and water, scraping the bottom of the pan to loosen browned bits. Add thyme and bay leaf. Bring to a boil (about 2-3 minutes).
  7. Nestle the chicken thighs back into the pan, pushing them into the rice. Pour in any accumulated juices from the plate. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes. Do not lift the lid.
  8. After 15 minutes, check the rice. It should be tender and have absorbed most of the liquid. If still firm, cover and cook for 2-3 more minutes. Remove from heat and let rest, covered, for 5 minutes.
  9. Fluff the rice with a fork. Remove the bay leaf. Sprinkle with fresh parsley and serve immediately.

Notes

Don’t rush the browning of the chicken for best flavor. Watch garlic carefully to avoid burning. Use long-grain white rice for best results. Let the dish rest for 5 minutes after cooking. If rice seems dry, add extra broth next time; if too wet, leave lid off to let steam escape. Leftovers keep in the fridge for up to 4 days.

Nutrition

Keywords: one-pan dinner, garlic butter chicken, chicken and rice, easy weeknight dinner, 30-minute meal, comfort food

Find it online: https://cooksyla.com/one-pan-garlic-butter-chicken-and-rice-easy-30-minute-dinner/