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Easy One-Pan Garlic Butter Chicken and Rice: Best Weeknight Dinner

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A simple, one-pan meal featuring juicy seared chicken thighs and fluffy rice cooked in a rich garlic butter sauce. Ready in about 35 minutes, this comforting dish is perfect for busy weeknights and uses pantry-friendly ingredients.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 pounds / 680 grams)
  • 1 teaspoon salt (fine sea salt)
  • ½ teaspoon black pepper (freshly ground preferred)
  • ½ teaspoon paprika (smoked paprika works well)
  • 2 tablespoons olive oil (or avocado oil)
  • 3 tablespoons unsalted butter (good quality, like Kerrygold)
  • 5 cloves garlic, minced (fresh preferred)
  • 1 cup long-grain white rice (200 grams; basmati or jasmine)
  • 2 cups low-sodium chicken broth (480 ml)
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Pat the chicken dry with paper towels. Season both sides evenly with salt, pepper, and paprika.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the chicken thighs in the pan and cook without moving for 5-6 minutes, until golden brown and easily released. Flip and cook for another 4-5 minutes, until cooked through (internal temperature of 165°F / 74°C). Transfer chicken to a plate and set aside.
  3. Reduce heat to medium. Add the butter to the same pan. As it melts, scrape up browned bits from the bottom with a wooden spoon. Add the minced garlic and sauté for about 30 seconds, stirring constantly, until fragrant (do not brown).
  4. Add the rice to the pan and stir for about 1 minute to toast the grains slightly.
  5. Pour in the chicken broth, add dried thyme and red pepper flakes (if using). Stir to combine, scraping the bottom of the pan. Bring to a gentle simmer.
  6. Return the chicken to the pan, nestling it into the rice. Pour in any accumulated juices from the plate. Cover the skillet tightly with a lid.
  7. Reduce heat to low. Cook undisturbed for 18-20 minutes. Do not lift the lid.
  8. Remove the pan from heat (keep lid on) and let rest for 5 minutes.
  9. Remove the lid and fluff the rice gently with a fork. If rice is still firm, add a splash of broth, cover, and cook on low for another 3-5 minutes. Sprinkle with fresh parsley and serve immediately.

Notes

For best results, don’t skip searing the chicken—it adds deep flavor. Use a pan large enough to avoid overcrowding the chicken. Resist lifting the lid while the rice cooks to ensure proper steaming. If rice is undercooked, add a few tablespoons of broth and cook covered on low for 5 more minutes. For extra flavor, use half chicken broth and half bone broth. Leftovers keep in the fridge for up to 4 days and freeze well for up to 2 months.

Nutrition

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

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