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Easy Garlic Butter Chicken and Rice: Best 30-Minute Dinner

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This one-pan garlic butter chicken and rice is a 30-minute, crowd-pleasing dinner made with simple pantry staples. It features golden-brown chicken on a bed of perfectly cooked rice, all infused with garlic butter goodness.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs total)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1 cup long-grain white rice (basmati or jasmine), rinsed
  • 2 cups low-sodium chicken broth
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup freshly chopped parsley
  • ½ cup frozen peas (optional)
  • ¼ cup grated Parmesan cheese (optional)

Instructions

  1. Prep the chicken: Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, and paprika. Let sit at room temperature while preparing the pan.
  2. Rinse the rice: Place rice in a fine-mesh strainer and rinse under cold water until water runs clear. Shake off excess water and set aside.
  3. Sear the chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken in a single layer and cook undisturbed for 4-5 minutes until deep golden brown. Flip and cook another 3-4 minutes. Transfer to a plate (internal temperature should be around 150°F).
  4. Build the garlic butter: Reduce heat to medium. Add butter to the same skillet, scraping up browned bits. Add minced garlic and cook for 30-60 seconds until fragrant.
  5. Toast the rice: Add rinsed rice to the skillet and stir to coat in garlic butter. Cook for about 2 minutes until rice looks slightly translucent.
  6. Add the liquid: Pour in chicken broth, add dried thyme and red pepper flakes (if using), and stir. Bring to a simmer.
  7. Return the chicken and cook: Nestle chicken back into the rice along with any accumulated juices. Cover with a tight-fitting lid, reduce heat to low, and simmer for 15-18 minutes. Do not lift the lid.
  8. Rest before serving: Turn off heat and let the skillet sit, covered, for 5 minutes. Remove lid and fluff rice with a fork. Check that chicken has reached 165°F internally.
  9. Garnish and serve: Sprinkle with chopped parsley and Parmesan (if using). Serve directly from the skillet.

Notes

Don’t skip browning the chicken—it builds flavor. Use room temperature chicken for even cooking. Rinsing rice is essential to prevent gumminess. Keep heat low during simmering to avoid burning. For leftovers, add a splash of broth when reheating.

Nutrition

Keywords: garlic butter chicken, chicken and rice, one-pan dinner, 30-minute meal, easy dinner, crowd-pleasing, comfort food

Find it online: https://morselora.com/easy-garlic-butter-chicken-and-rice-best-30-minute-dinner/