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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 quick and easy weeknight dinner that delivers juicy chicken, perfectly fluffy rice, and a rich garlic butter sauce—all cooked in a single skillet for minimal cleanup.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (or breasts)
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon paprika
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1 cup long-grain white rice (jasmine or basmati)
  • 2 cups low-sodium chicken broth
  • ½ teaspoon dried thyme (or 1 teaspoon fresh)
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • Fresh lemon wedges for serving

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and paprika. Let sit while prepping other ingredients.
  2. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. When shimmering, add chicken thighs and cook for 4-5 minutes per side until golden brown. Remove chicken to a plate and set aside.
  3. Reduce heat to medium. Add butter to the skillet, scraping up browned bits from the bottom. Add minced garlic and cook for about 1 minute until fragrant.
  4. Add rice to the garlic butter and stir to coat. Toast for 1-2 minutes, stirring constantly.
  5. Pour in chicken broth, thyme, and red pepper flakes (if using). Stir and scrape the bottom of the pan. Bring to a gentle boil.
  6. Nestle the seared chicken thighs on top of the rice, including any accumulated juices. They should be partially submerged.
  7. Reduce heat to low, cover with a tight-fitting lid, and cook undisturbed for 20-22 minutes.
  8. Turn off heat and let rest, covered, for 5 minutes. Remove lid and fluff rice with a fork. Check chicken internal temperature (should be 165°F).
  9. Sprinkle with fresh parsley and squeeze lemon wedges over everything before serving.

Notes

Do not skip searing the chicken—it builds flavor. Resist stirring once the lid is on to avoid mushy rice. Use long-grain rice for best texture. Let the dish rest for 5 minutes after cooking. For dairy-free, substitute butter with olive oil or vegan butter. Leftovers keep in the refrigerator for up to 3 days and freeze well for up to 3 months.

Nutrition

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

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