Print

One-Pan Garlic Butter Chicken and Rice: Easy 30-Minute Dinner

one-pan garlic butter chicken and rice - featured image
Print Recipe

A quick and easy one-pan dinner featuring juicy seared chicken thighs and fluffy rice cooked in a rich garlic butter sauce. Perfect for busy weeknights, this 30-minute meal delivers comfort and flavor with minimal cleanup.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 lbs or 680g)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 cup long-grain white rice (200g)
  • 1 ½ cups chicken broth (355ml)
  • 4 tablespoons unsalted butter (56g), divided
  • 6 cloves garlic, minced (about 2 tablespoons)
  • ½ medium yellow onion, diced (about ¾ cup or 110g)
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges for serving

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder. Let sit at room temperature for 10 minutes if possible.
  2. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Sear chicken thighs for 4 minutes per side until golden brown. Transfer to a plate and set aside.
  3. Reduce heat to medium. Add 2 tablespoons of butter to the pan. Sauté diced onion for 2 minutes until softened. Add minced garlic, dried thyme, and red pepper flakes (if using); cook for 30 seconds until fragrant.
  4. Add rice to the pan and stir for 2 minutes until the grains are slightly translucent at the edges.
  5. Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a gentle boil. Nestle the seared chicken thighs back into the rice along with any accumulated juices. Reduce heat to low, cover tightly, and simmer for 15 minutes. Do not lift the lid.
  6. Turn off the heat and let the pan rest covered for 5 minutes. Remove lid, fluff rice with a fork, and stir in remaining 2 tablespoons of butter until melted. Garnish with fresh parsley and serve with lemon wedges.

Notes

For best results, use chicken thighs with skin on for extra crispiness. Do not lift the lid during simmering to ensure fluffy rice. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: one-pan dinner, garlic butter chicken, chicken and rice, easy weeknight dinner, 30-minute meal

Find it online: https://forkmila.com/one-pan-garlic-butter-chicken-and-rice-easy-30-minute-dinner/