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Easy One-Pan Garlic Butter Chicken and Rice

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A simple, flavorful one-pan meal featuring juicy seared chicken thighs and perfectly cooked rice infused with garlic butter. Perfect for busy weeknights, this recipe delivers crispy skin and tender meat with minimal cleanup.

Ingredients

Scale
  • 1.5 to 2 pounds (680 to 900 grams) bone-in, skin-on chicken thighs
  • 4 tablespoons (56 grams) unsalted butter
  • 6 cloves garlic, minced
  • 1.5 cups (300 grams) long-grain white rice (basmati or jasmine), rinsed
  • 2.5 cups (590 ml) low-sodium chicken broth
  • 1 medium yellow onion, finely diced
  • 1 teaspoon dried thyme
  • 1 teaspoon sweet paprika
  • Salt and black pepper to taste (about 1 teaspoon salt and 1/2 teaspoon pepper for chicken)
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven.
  2. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and paprika. Let them sit at room temperature for about 10 minutes.
  3. Heat an oven-safe skillet over medium-high heat. Add 2 tablespoons of butter and let it melt until foamy but not browned.
  4. Sear the chicken thighs, skin-side down first, in a single layer. Cook for 4-5 minutes until the skin is deep golden brown and crispy. Flip and cook for another 3 minutes. Transfer chicken to a plate and set aside.
  5. Reduce heat to medium. Add remaining 2 tablespoons of butter to the same skillet. Once melted, add diced onion and cook for 3-4 minutes until softened and translucent.
  6. Add minced garlic and stir for 30-60 seconds until fragrant.
  7. Stir in rinsed rice and dried thyme. Cook for about 2 minutes, stirring constantly, until rice is lightly toasted.
  8. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer. Taste and adjust seasoning if needed.
  9. Return chicken to the skillet, placing thighs skin-side up on top of the rice.
  10. Cover the skillet with a lid or aluminum foil. Transfer to the preheated oven and bake for 30-35 minutes, until rice is tender and chicken reaches an internal temperature of 165°F (74°C).
  11. Remove the lid for the last 5 minutes to crisp the skin. Optionally broil for 1-2 minutes for extra crispiness.
  12. Let rest for 5 minutes. Garnish with fresh parsley before serving.

Notes

For best results, rinse rice thoroughly to remove excess starch. If rice is still crunchy after baking, add a few tablespoons of hot broth, cover, and let sit in turned-off oven for 5-10 minutes. For dairy-free, substitute butter with olive oil or vegan butter.

Nutrition

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

Find it online: https://sparklespoon.com/easy-one-pan-garlic-butter-chicken-and-rice-recipe/