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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 a quick, comforting weeknight dinner with crispy chicken thighs and flavorful rice cooked in a single skillet. Ready in under 45 minutes, it’s a family-approved meal that minimizes cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
  • 2 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1 cup long-grain white rice (basmati or jasmine)
  • 2 cups low-sodium chicken broth
  • 1/2 teaspoon salt (plus more for seasoning chicken)
  • 1/4 teaspoon black pepper (freshly ground)
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/2 cup frozen peas (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, paprika, and onion powder. Let them sit at room temperature for about 10 minutes.
  2. Heat your skillet over medium-high heat and add 1 tablespoon of the butter. Once melted and sizzling, place the chicken thighs skin-side down. Cook undisturbed for 6-7 minutes until the skin is deep golden brown and crispy.
  3. Flip the chicken using tongs and cook for another 4-5 minutes on the second side. Remove the chicken to a plate and leave the rendered fat in the pan.
  4. Reduce the heat to medium. Add the remaining 1 tablespoon of butter and let it melt, then toss in the minced garlic. Stir constantly for about 30 seconds until fragrant but not brown.
  5. Add the rice to the pan and stir for about a minute, coating each grain in the garlic butter mixture.
  6. Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pan. Bring everything to a gentle simmer.
  7. Nestle the chicken thighs back into the pan, skin-side up, on top of the rice. Cover the pan with a tight-fitting lid and reduce the heat to low.
  8. Let it simmer gently for 18-20 minutes. Do not lift the lid during this time.
  9. After 18 minutes, check the rice. It should be tender and have absorbed most of the liquid. If still firm, add 2-3 tablespoons of water, replace the lid, and cook for another 3-5 minutes. If using frozen peas, scatter them over the top during the last 5 minutes of cooking.
  10. Remove from heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork, taste for seasoning, and add more salt or pepper if needed. Garnish with fresh parsley and serve straight from the pan.

Notes

Pat chicken skin dry for crispy skin. Don’t lift the lid during cooking. Let rest 5 minutes before serving. For best results, use fresh garlic and a heavy-bottomed pan.

Nutrition

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

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