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One-Pan Garlic Butter Chicken and Rice: Easy Cozy Dinner

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This one-pan garlic butter chicken and rice is the ultimate comfort food for cozy nights. With crispy chicken thighs and fluffy rice soaked in garlic butter, it’s a foolproof, crowd-pleasing dinner that comes together in about an hour.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 5 cloves garlic, minced
  • 1 ½ cups long-grain white rice (jasmine or basmati)
  • 2 ½ cups low-sodium chicken broth
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Pat the chicken thighs completely dry with paper towels. Season generously on all sides with salt, pepper, and garlic powder. Let them sit at room temperature for about 10-15 minutes while you prep the other ingredients.
  2. Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, carefully place the chicken thighs skin-side down. 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 on the other side. Transfer the chicken to a plate and set aside.
  3. Reduce the heat to medium. Add the butter to the skillet. As it melts, scrape up the browned bits from the bottom of the pan. Add the diced onion and cook for 2-3 minutes, until softened. Add the minced garlic and cook for 30 seconds, until fragrant.
  4. Add the rice to the skillet and stir to coat it in the garlic butter mixture. Cook, stirring constantly, for about 2 minutes until the rice smells nutty.
  5. Pour in the chicken broth, dried thyme, and red pepper flakes (if using). Stir everything together. Season with a pinch of salt and pepper.
  6. Bring the liquid to a gentle boil. Carefully place the seared chicken thighs back into the skillet, nestling them into the rice with the skin facing up. Put the lid on the skillet and reduce the heat to low. Cook undisturbed for 35-40 minutes.
  7. Turn off the heat and let the skillet sit, still covered, for another 10 minutes. Remove the lid carefully and fluff the rice gently with a fork. Taste and adjust seasoning with more salt and pepper if needed.
  8. Sprinkle the fresh parsley over the top. Serve directly from the skillet.

Notes

Don’t skip searing the chicken—it builds flavor. Resist the urge to peek while the rice cooks; every time you lift the lid, you release steam. For best results, use a kitchen scale for the rice (300g). Always use low-sodium broth to control saltiness. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

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

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