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

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This one-pan wonder features golden, crispy chicken thighs nestled on a bed of fluffy, garlic butter rice. It’s a simple yet impressive dish that’s perfect for weeknight dinners or entertaining guests.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1 1/2 cups long-grain white rice (basmati or jasmine)
  • 3 cups chicken broth (low-sodium)
  • 1/2 cup dry white wine (optional)
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for garnish)
  • Flaky sea salt (optional, for garnish)

Instructions

  1. Prep the chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and paprika. Let them sit at room temperature for 10 minutes.
  2. Sear the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Place the chicken skin-side down in a single layer. Cook undisturbed for 5-6 minutes until the skin is deep golden brown and crispy. Flip and cook for another 2-3 minutes. Transfer to a plate and set aside.
  3. Build the garlic butter base: Reduce heat to medium. Add butter to the same skillet and let it melt, scraping up any browned bits from the bottom. Add minced garlic and cook for 30-60 seconds until fragrant.
  4. Toast the rice: Add the rice to the garlic butter and stir constantly for about 2 minutes until the edges turn slightly translucent and it smells nutty.
  5. Add the liquid: Pour in the white wine (if using) and let it sizzle for about 30 seconds. Then add chicken broth, dried thyme, and bay leaf. Stir and bring to a gentle boil.
  6. Return the chicken: Nestle the chicken thighs back into the rice, skin-side up.
  7. Simmer and cook: Reduce heat to low, cover with a tight-fitting lid, and let it simmer gently for 20-25 minutes. Do not lift the lid during cooking.
  8. Rest and finish: After 20 minutes, turn off the heat and let the skillet sit covered for another 5 minutes.
  9. Garnish and serve: Remove the lid carefully. Fluff the rice with a fork, remove the bay leaf, and sprinkle with fresh parsley. Squeeze a lemon wedge over everything just before serving.

Notes

Don’t skip searing the chicken—it builds flavor. Keep the lid on during simmering to ensure perfectly cooked rice. Let the chicken come to room temperature before searing for even cooking. Toast the rice in garlic butter for extra flavor.

Nutrition

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

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