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

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A quick and comforting one-pan meal featuring juicy chicken thighs and fluffy rice infused with garlic butter. Perfect for busy weeknights, this 30-minute recipe requires minimal cleanup and uses simple pantry ingredients.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs (about 4–6 thighs)
  • 1 cup long-grain white rice (200 grams), rinsed
  • 2 cups low-sodium chicken broth (480 ml)
  • 4 tablespoons unsalted butter (56 grams), divided
  • 6 cloves garlic, minced (about 2 tablespoons)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 1 teaspoon dried thyme
  • 1 teaspoon sweet paprika
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • Fresh parsley, chopped (for garnish, optional)
  • Optional: handful of frozen peas or spinach

Instructions

  1. Prep your ingredients first: Dice the onion, mince the garlic, and rinse the rice in a fine-mesh strainer until the water runs clear. Pat the chicken thighs dry with paper towels, then season both sides with ½ teaspoon of salt and ¼ teaspoon of black pepper.
  2. Heat the pan and sear the chicken: Place your skillet over medium-high heat and add 1 tablespoon of the butter. Once melted and shimmering, add the chicken thighs in a single layer. Cook undisturbed for 4-5 minutes until golden brown, then flip and cook for another 3-4 minutes. Transfer the chicken to a plate and set aside.
  3. Sauté the onion: Reduce heat to medium. Add another tablespoon of butter to the pan. Once melted, add the diced onion and scrape up any browned bits. Sauté for 3-4 minutes until soft and translucent.
  4. Toast the rice: Add the rinsed rice to the pan with the onions. Stir for 1-2 minutes until the grains look slightly opaque and you hear a faint crackling sound.
  5. Add garlic and seasonings: Push the rice to one side, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic, dried thyme, paprika, and remaining ½ teaspoon salt and ¼ teaspoon pepper. Stir for about 30 seconds until fragrant.
  6. Add the broth and return the chicken: Pour in the chicken broth and stir. Nestle the chicken thighs back into the rice, along with any juices from the plate.
  7. Simmer and cover: Bring to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 15-18 minutes. Do not lift the lid during this time.
  8. Rest and fluff: After 15 minutes, check the rice. If tender and liquid is absorbed, remove from heat and let sit covered for 5 minutes. If still firm, cook 2-3 more minutes. Fluff with a fork and adjust seasoning.
  9. Garnish and serve: Sprinkle with fresh parsley if desired. Serve directly from the pan.

Notes

Don’t skip rinsing the rice to prevent gumminess. Let the chicken develop a proper sear without moving it. Toast the rice before adding liquid for a nutty flavor. Add garlic after rice is toasted to avoid burning. Resist lifting the lid during simmering. For dairy-free, substitute butter with olive or avocado oil. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

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

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