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One-Pan Garlic Butter Chicken and Rice: Easy Weeknight Dinner

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This One-Pan Garlic Butter Chicken and Rice is a simple, comforting weeknight dinner featuring juicy chicken thighs and fluffy rice cooked together in a single skillet with garlic, butter, and herbs. Minimal cleanup and maximum flavor make it a go-to recipe for busy nights.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
  • 2 tablespoons unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • 1 cup long-grain white rice (basmati or jasmine)
  • 1 ½ cups chicken broth (low-sodium)
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • ½ cup finely chopped onion
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional: ¼ cup dry white wine
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges for serving

Instructions

  1. Preheat oven to 375°F (190°C). Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, paprika, and dried thyme. Gently lift the skin on each thigh and rub about ½ tablespoon of softened butter under the skin.
  2. Place an oven-safe skillet over medium-high heat. Add 1 tablespoon of butter and let it melt until foaming. Place chicken thighs skin-side down in the skillet. Sear undisturbed for 4-5 minutes until deep golden brown. Flip and sear the other side for 2-3 minutes. Transfer chicken to a plate and set aside.
  3. Reduce heat to medium. Add remaining 2 tablespoons of butter to the skillet. Once melted, add chopped onion and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. If using white wine, pour it in and scrape up browned bits; simmer for 1 minute until mostly evaporated.
  4. Add rinsed and drained rice to the skillet. Stir for 1 minute to coat in the buttery garlic mixture. Pour in chicken broth, add remaining salt and pepper, and stir. Bring to a gentle simmer.
  5. Nestle seared chicken thighs back into the rice, skin-side up. Pour any accumulated juices from the plate into the pan. Transfer skillet to the preheated oven. Bake uncovered for 25-30 minutes, until rice is tender and liquid is absorbed, and chicken registers 165°F (74°C) at the thickest part.
  6. Remove skillet from oven. Let rest for 5-10 minutes. Sprinkle with fresh parsley and serve with lemon wedges. Squeeze lemon juice over the dish before eating.

Notes

For best results, use bone-in, skin-on chicken thighs. Rinse rice before cooking to remove excess starch. Let the dish rest after baking for fluffier rice. If rice is still firm after 30 minutes, add a splash of broth, cover loosely with foil, and bake for another 5-10 minutes.

Nutrition

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

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