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Light & Easy Garlic Butter Chicken and Rice

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A quick and easy one-pan chicken and rice dish with a rich garlic butter sauce that’s lighter than traditional comfort food but just as satisfying.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 3 tablespoons (42g) unsalted butter
  • 6 cloves garlic, minced
  • 1 cup (200g) long-grain white rice (basmati or jasmine)
  • 2 cups (480ml) low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • Optional: zest of 1 lemon

Instructions

  1. Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper. Let sit at room temperature for 10 minutes.
  2. Heat 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Once melted and shimmering, place chicken thighs smooth side down in a single layer (work in batches if needed). Cook undisturbed for 4-5 minutes until golden brown, then flip and cook another 3-4 minutes. Transfer to a plate (chicken will not be fully cooked).
  3. Reduce heat to medium. Add remaining 2 tablespoons of butter. Once melted, add diced onion and cook for 2 minutes, scraping up browned bits from the pan. Add minced garlic and cook for 1 minute more, stirring constantly.
  4. Add rice to the pan and stir into the garlic butter mixture. Toast for about 2 minutes, stirring frequently, until grains turn slightly translucent at the edges.
  5. Pour in chicken broth and add dried thyme. Stir, scraping the bottom of the pan to release any remaining flavor bits. Bring to a gentle boil.
  6. Nestle the browned chicken thighs back into the rice, pushing them down slightly so they are partially submerged. Add any juices from the plate.
  7. Reduce heat to low, cover with a tight-fitting lid, and simmer for 20 minutes. Do not lift the lid during this time. Check at 18 minutes; if rice is still firm, add 2 tablespoons of water, re-cover, and cook for 2-3 more minutes.
  8. Turn off heat and let the pan sit, covered, for 5 minutes. Remove lid, fluff rice gently with a fork, and garnish with fresh parsley and lemon zest if using.
  9. Serve chicken over a bed of rice, spooning any remaining garlic butter from the bottom of the pan over the top.

Notes

Don’t skip drying the chicken for a good sear. Watch the garlic to prevent burning. Resist the urge to lift the lid while rice cooks. Fluff rice with a fork, not a spoon. For dairy-free, use vegan butter or olive oil. For a vegetable boost, add frozen peas and carrots with the broth.

Nutrition

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

Find it online: https://lucastable.com/light-and-easy-garlic-butter-chicken-and-rice/