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One-Pan Garlic Butter Chicken and Rice

One-Pan Garlic Butter Chicken and Rice
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This One-Pan Garlic Butter Chicken and Rice recipe is a flavorful, easy-to-make weeknight meal combining juicy, crispy chicken thighs cooked in rich garlic butter with perfectly tender, fluffy rice. Cooked all in one skillet, it simplifies cleanup while delivering a comforting, savory dish that fills your kitchen with an irresistible aroma. Adaptable with various veggies, proteins, and spices, it’s the ultimate cozy dinner that satisfies taste and convenience.

Ingredients

Scale

Chicken

  • 4 bone-in, skin-on chicken thighs
  • Salt and pepper, to taste
  • 3 tablespoons butter

Aromatics

  • 1 medium onion, finely diced
  • 4 garlic cloves, minced

Rice and Liquid

  • 1 cup long-grain white rice (e.g., jasmine or basmati)
  • 2 cups chicken broth (gluten-free if required)

Garnish

  • Fresh parsley or thyme, chopped

Instructions

  1. Prepare the Chicken: Season chicken thighs generously with salt and pepper. Heat a large skillet over medium-high heat and melt butter until frothy. Add chicken skin-side down and cook for 6-7 minutes until the skin is golden brown and crispy. Flip and sear briefly on the other side, then remove chicken from the skillet and set aside.
  2. Sauté Aromatics: Reduce heat to medium. Add the diced onions to the same skillet and sauté until soft and translucent, scraping up browned bits from the chicken. Add minced garlic and cook for about 1 minute until fragrant, being careful not to burn.
  3. Add Rice and Broth: Stir rice into the skillet, coating it with the buttery garlic mixture, and toast lightly for 1 minute. Pour in chicken broth, scraping the bottom to loosen any stuck bits. Bring the liquid to a simmer.
  4. Return Chicken to the Pan: Place the seared chicken thighs skin-side up on top of the rice. Cover with a lid, reduce heat to low to maintain a gentle simmer, and cook for 20-25 minutes until the rice is tender and chicken reaches an internal temperature of 165°F (74°C).
  5. Finish and Garnish: Remove the skillet from heat and let sit, covered, for 5 minutes to allow flavors to meld. Sprinkle with freshly chopped parsley or thyme before serving.

Notes

  • Ensure pan and butter are hot before adding chicken skin-side down to get crispy skin.
  • Do not stir rice after adding broth to cook evenly and develop perfect texture.
  • Use bone-in chicken for juicier meat and deeper flavor.
  • Adjust broth quantity slightly if rice absorbs too quickly.
  • Let the dish rest after cooking for moister results and enhanced flavor absorption.

Nutrition

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

Find it online: https://gourmetglazing.com/one-pan-garlic-butter-chicken-and-rice/