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

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This easy one-pan garlic butter chicken and rice is the kind of recipe that saves your sanity on busy nights. It’s simple enough for a Tuesday but satisfying enough to feel like a real meal, with garlic butter flavor infusing every grain of rice and tender, juicy chicken.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 pounds) or 2 large chicken breasts
  • 3 tablespoons unsalted butter (such as Kerrygold)
  • 6 cloves garlic, minced (about 2 tablespoons)
  • 1 cup long-grain white rice (basmati or jasmine)
  • 2 cups low-sodium chicken broth
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • 1 teaspoon sweet paprika (or smoked paprika)
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Optional: lemon juice, red pepper flakes

Instructions

  1. Season the chicken: Pat the chicken dry with paper towels. Season generously on both sides with salt, pepper, and ½ teaspoon of the paprika. Let it sit while you prep the onion and garlic.
  2. Brown the chicken: Heat 1 tablespoon of the butter in a large, deep skillet or Dutch oven over medium-high heat. Once melted and sizzling, add the chicken pieces in a single layer (work in batches if needed). Cook for 4-5 minutes per side, until golden brown and crispy on the outside. The chicken won’t be fully cooked through yet. Transfer to a plate and set aside.
  3. Sauté the aromatics: Reduce heat to medium. Add the remaining 2 tablespoons of butter to the same pan. Once melted, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30 seconds more until fragrant, stirring constantly.
  4. Toast the rice: Add the rice to the pan and stir to coat in the garlic butter. Cook for 1-2 minutes, stirring frequently, until the rice starts to smell nutty and turns slightly translucent at the edges.
  5. Add the liquid: Pour in the chicken broth and add the dried thyme, remaining ½ teaspoon paprika, and a pinch of salt and pepper. Stir everything together, scraping up any browned bits from the bottom of the pan.
  6. Return the chicken: Nestle the browned chicken pieces back into the pan, pushing them down into the rice mixture. Add any accumulated juices from the plate. Bring the liquid to a gentle boil.
  7. Cover and simmer: Reduce heat to low, cover the pan with a tight-fitting lid, and let it simmer for 18-20 minutes. Do not lift the lid during this time.
  8. Rest and fluff: After 18-20 minutes, remove the pan from the heat. Let it sit, still covered, for 5 minutes. After 5 minutes, remove the lid and fluff the rice gently with a fork. Check the chicken’s internal temperature—it should read 165°F.
  9. Garnish and serve: Sprinkle the chopped fresh parsley over the top. If using lemon, squeeze a wedge over everything. Serve straight from the pan.

Notes

Don’t skip browning the chicken—it builds flavor. Use the right rice-to-liquid ratio (1 cup rice to 2 cups liquid). Let the rice rest for 5 minutes after cooking for fluffy results. If your lid isn’t tight, use aluminum foil crimped around the edges. Fresh garlic is key; avoid jarred minced garlic. For chicken breasts, check internal temperature at 15 minutes instead of 18. If rice is crunchy after 20 minutes, add ¼ cup more broth and cook 5-7 minutes longer with a tight lid.

Nutrition

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

Find it online: https://rowanrecipes.com/easy-one-pan-garlic-butter-chicken-and-rice-best-weeknight-dinner-2/