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Crowd-Pleasing Garlic Butter Chicken and Rice: Easy One-Pan Dinner

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This one-pan garlic butter chicken and rice features juicy bone-in chicken thighs and fluffy rice, all cooked in a rich garlic butter sauce. It’s a crowd-pleasing, easy dinner perfect for hosting or weeknight meals.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1 cup long-grain white rice (basmati or jasmine)
  • 2 cups low-sodium chicken broth
  • 1/2 cup water
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • Salt to taste
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • Optional: red pepper flakes

Instructions

  1. Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels.
  2. In a small bowl, mix salt, pepper, paprika, and garlic powder. Sprinkle evenly over both sides of the chicken thighs. Let sit at room temperature for 10-15 minutes.
  3. Place an oven-safe skillet over medium-high heat and add 1 tablespoon of butter. Once melted and sizzling, place chicken thighs skin-side down. Cook undisturbed for 5-6 minutes until deep golden brown. Flip and cook for another 3 minutes. Transfer chicken to a plate and set aside.
  4. Reduce heat to medium. Add remaining 1 tablespoon of butter. Once melted, add minced garlic and stir constantly for 30-60 seconds until fragrant and just starting to turn golden.
  5. Add rice to the pan and stir for 1-2 minutes until slightly translucent at the edges.
  6. Pour in chicken broth, water, dried thyme, and bay leaf. Stir, scraping the bottom of the pan. Taste and add salt if needed.
  7. Nestle the seared chicken thighs back into the skillet, skin-side up, on top of the rice. Bring the liquid to a gentle simmer.
  8. Transfer the skillet to the preheated oven. Bake uncovered for 25-30 minutes, or until rice is tender and chicken reaches an internal temperature of 175°F (80°C) for thighs.
  9. Remove from oven and cover loosely with aluminum foil. Let rest for 5-10 minutes. Remove the bay leaf.
  10. Sprinkle chopped parsley over the top and squeeze fresh lemon juice all around. Add red pepper flakes if desired. Serve straight from the skillet.

Notes

For extra crispy chicken skin, pat the chicken completely dry before seasoning and do not move it while searing. If the skin isn’t crispy enough after baking, broil for 1-2 minutes. Let the dish rest for 5-10 minutes before serving to allow the rice to absorb remaining liquid and the chicken juices to redistribute. Leftovers keep in the refrigerator for up to 3 days and taste even better the next day.

Nutrition

Keywords: garlic butter chicken, one-pan chicken and rice, easy dinner, chicken thighs, garlic rice, crowd-pleasing recipe

Find it online: https://willarecipes.com/crowd-pleasing-garlic-butter-chicken-and-rice-easy-one-pan-dinner/