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Lightened-Up Garlic Butter Chicken and Rice: Easy One-Pot Dinner

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A lighter version of classic garlic butter chicken and rice, made with tender chicken thighs, fluffy rice, and a rich garlic butter broth. This one-pot meal is quick, easy, and perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs (about 4–6 thighs)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 cup long-grain white rice (basmati or jasmine)
  • 1 ½ cups low-sodium chicken broth
  • ½ cup water
  • 2 tablespoons unsalted butter
  • 5 cloves garlic, minced
  • 1 small onion, finely diced (about ½ cup)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • Optional: red pepper flakes

Instructions

  1. Season the chicken. Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and garlic powder. Let them sit at room temperature for about 10 minutes while you prep the other ingredients.
  2. Sear the chicken. Heat the olive oil in your skillet over medium-high heat. When it’s shimmering, add the chicken thighs in a single layer (work in batches if needed). Cook for 4-5 minutes per side, until golden brown and crispy on the edges. Transfer the chicken to a plate and set aside.
  3. Cook the aromatics. Reduce the heat to medium. Add the butter to the same skillet. Once it melts, toss in the diced onion and cook for 2-3 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds—just until fragrant.
  4. Toast the rice. Add the rice to the skillet and stir it around for about 1 minute. You’ll see the grains turn slightly opaque at the edges.
  5. Add the liquids. Pour in the chicken broth and water, scraping the bottom of the pan with your wooden spoon to release any browned bits. Bring the liquid to a gentle boil.
  6. Return the chicken. Nestle the seared chicken thighs into the rice mixture, pushing them down slightly so they’re partially submerged. Any juices that collected on the plate go in too.
  7. Simmer and cover. Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it cook undisturbed for 18-20 minutes.
  8. Rest and fluff. After 20 minutes, turn off the heat but keep the lid on. Let it rest for 5 minutes. Then remove the lid, fluff the rice gently with a fork, and check the chicken—it should be tender and reach an internal temperature of 165°F.
  9. Finish and serve. Sprinkle the fresh parsley and squeeze the lemon juice over everything. Add a pinch of red pepper flakes if you like heat. Give it a gentle stir to combine, then serve immediately.

Notes

Don’t skip the sear—it adds flavor. Use fresh garlic for best results. Let the rice rest after cooking to avoid gummy texture. For dairy-free, swap butter for vegan butter or olive oil. For gluten-free, ensure broth is certified gluten-free.

Nutrition

Keywords: garlic butter chicken, one-pot chicken and rice, lightened-up chicken recipe, easy weeknight dinner, healthy comfort food

Find it online: https://cookluma.com/lightened-up-garlic-butter-chicken-and-rice-easy-one-pot-dinner/