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Easy One-Pan Garlic Butter Chicken and Rice Recipe

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This Easy One-Pan Garlic Butter Chicken and Rice delivers rich, savory flavor with minimal effort. Juicy, crispy-skinned chicken thighs bake on top of garlic butter-infused rice for a comforting weeknight dinner that tastes like you spent hours in the kitchen.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 3 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1 cup long-grain white rice (basmati or jasmine)
  • 1 3/4 cups low-sodium chicken broth
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Pat the chicken thighs completely dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder.
  3. Heat your oven-safe skillet over medium-high heat. Add 1 tablespoon of the butter and let it melt until sizzling. Place the chicken thighs skin-side down in the hot skillet. Cook for 5-6 minutes without moving them until the skin is deep golden brown.
  4. Flip the chicken and cook for another 2-3 minutes. Remove the chicken to a plate. Do not wipe out the skillet.
  5. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic. Cook for about 30-45 seconds, stirring constantly, until fragrant.
  6. Add the rice to the skillet. Stir it around in the garlic butter for about a minute to toast slightly.
  7. Pour in the chicken broth and water. Add the salt, pepper, and dried thyme. Stir everything together, scraping up any browned bits from the bottom of the pan.
  8. Nestle the chicken thighs back into the skillet, skin-side up, on top of the rice mixture.
  9. Transfer the skillet to the preheated oven. Bake uncovered for 30-35 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). If needed, broil for 2-3 minutes for extra browning.
  10. Let it rest for 5 minutes before serving. Sprinkle with fresh parsley and squeeze a lemon wedge over the top if desired.

Notes

Pat chicken dry for crispy skin. Don’t skip searing—it builds flavor. Keep the lid off during baking to maintain crispy skin. Use a meat thermometer for perfect doneness. Fluff rice gently with a fork. For leftovers, reheat in a skillet with a splash of broth to restore texture.

Nutrition

Keywords: one-pan chicken and rice, garlic butter chicken, easy weeknight dinner, skillet chicken recipe, crispy chicken thighs, garlic rice

Find it online: https://lunafeast.com/easy-one-pan-garlic-butter-chicken-and-rice-recipe/