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Easy One-Pan Garlic Butter Chicken and Rice Skillet

one-pan garlic butter chicken and rice - featured image
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A simple, comforting one-pan meal featuring juicy chicken thighs and fluffy rice infused with garlic butter. Ready in about 40 minutes with minimal cleanup.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken thighs
  • 1 cup (200g) long-grain white rice (basmati or jasmine)
  • 2 cups (480ml) low-sodium chicken broth
  • 6 cloves garlic, minced
  • 4 tablespoons (56g) unsalted butter, divided
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, finely diced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 teaspoon salt, plus more for seasoning chicken
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 tablespoon lemon juice (optional, for serving)

Instructions

  1. Prep your ingredients first: mince garlic, dice onion, measure rice, and have broth ready.
  2. Pat chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
  3. Heat a large, deep skillet over medium-high heat. Add olive oil and 1 tablespoon butter. Swirl to combine.
  4. Sear chicken thighs in a single layer for 4-5 minutes per side until deeply golden brown. Remove to a plate; do not wipe pan.
  5. Reduce heat to medium. Add remaining 3 tablespoons butter. Once melted, add diced onion and cook 3-4 minutes until soft and translucent.
  6. Add minced garlic and cook 30 seconds, stirring constantly.
  7. Add rice to the pan and stir to coat. Toast rice for 2-3 minutes, stirring frequently, until edges turn slightly opaque.
  8. Pour in chicken broth, then add dried thyme, dried oregano, and 1 teaspoon salt. Stir, scraping up browned bits. Bring to a gentle simmer.
  9. Nestle chicken thighs back into the pan, pushing them into the rice slightly. Pour in any accumulated juices from the plate.
  10. Cover pan with a tight-fitting lid, reduce heat to low, and simmer gently for 20-22 minutes. Do not lift the lid.
  11. Remove pan from heat (keep lid on) and let rest for 5 minutes.
  12. Carefully remove lid, fluff rice with a fork, and check chicken for doneness (internal temperature 165°F/74°C).
  13. Garnish with fresh parsley and a squeeze of lemon juice if desired. Serve straight from the pan.

Notes

Don’t rush the browning of the chicken; a deep golden crust adds flavor. Toast the rice properly for a nutty depth. Keep heat low and gentle after adding broth. Resist lifting the lid during cooking. If rice is still crunchy after cooking, add a few tablespoons of water, cover, and cook on low for another 5 minutes. This dish tastes even better the next day.

Nutrition

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

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