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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 and delicious weeknight dinner. With crispy-skinned chicken and buttery garlic rice, it’s a comforting meal that comes together in about 45 minutes with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup long-grain white rice (200 g)
  • 2 cups chicken broth (480 ml)
  • ½ teaspoon dried thyme (optional)
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and garlic powder. Let them sit at room temperature for 10 minutes.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down in the pan. Cook without moving them for 5-7 minutes, until the skin is deep golden brown and crispy. Flip and cook for another 3-4 minutes. Transfer the chicken to a plate and set aside.
  3. Reduce the heat to medium. Add the butter to the same pan. Once it melts and starts to foam, add the minced garlic. Stir constantly for about 30 seconds, until fragrant.
  4. Add the rice to the pan and stir it around in the garlic butter for 1-2 minutes, until the grains turn slightly translucent at the edges.
  5. Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to release the browned bits. Add the dried thyme and red pepper flakes, if using. Stir everything together.
  6. Nestle the chicken thighs back into the pan, skin-side up, on top of the rice. Bring the whole thing to a gentle boil.
  7. Reduce the heat to low, cover the pan tightly with the lid, and let it simmer for 20-22 minutes. Do not lift the lid during this time.
  8. After 20 minutes, turn off the heat but leave the lid on. Let it rest for 5 minutes. Fluff the rice with a fork, garnish with fresh parsley, and serve.

Notes

Don’t skip searing the chicken for best flavor. Do not lift the lid while the rice simmers. For a dairy-free version, substitute butter with vegan butter or olive oil. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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

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