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Best One-Pan Garlic Butter Chicken and Rice

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A lighter, one-pan version of garlic butter chicken and rice that’s quick, easy, and perfect for busy weeknights. Golden seared chicken thighs and fluffy rice are cooked together in a single pan with garlic, butter, and a squeeze of lemon for a comforting yet balanced meal.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs (about 4–6 thighs)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 4 cloves garlic, minced
  • 1 cup long-grain white rice (basmati or jasmine)
  • 2 cups low-sodium chicken broth
  • ½ cup water
  • ½ teaspoon dried thyme (optional)
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons fresh parsley, chopped
  • Juice of half a lemon
  • ¼ cup grated Parmesan cheese (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and garlic powder. Let them sit at room temperature for about 10 minutes.
  2. Place a large, deep skillet or Dutch oven over medium-high heat and add the olive oil. Heat until shimmering, about 2 minutes.
  3. Carefully place the chicken thighs in the pan, skin-side down if they have skin, or one side down if boneless. Cook without moving for 5-6 minutes until deep golden brown. Flip and cook another 4-5 minutes. Transfer chicken to a plate (it won’t be fully cooked through). Do not wipe out the pan.
  4. Reduce heat to medium. Add the butter to the pan. Once melted, add the minced garlic and stir constantly for 30-45 seconds until fragrant.
  5. Add the rice to the pan and stir in the garlic butter for about 2 minutes until the rice smells nutty and some grains turn slightly translucent.
  6. Pour in the chicken broth, water, dried thyme, and red pepper flakes. Stir, scraping up any browned bits from the bottom. Bring to a gentle boil.
  7. Nestle the chicken thighs back into the pan, pushing them down into the rice. Add any juices from the plate.
  8. Cover with a lid, reduce heat to low, and cook undisturbed for 20 minutes.
  9. Turn off the heat but keep the lid on. Let it rest for 5-10 minutes.
  10. Remove the lid. Fluff the rice gently with a fork. Squeeze lemon juice over everything, sprinkle with fresh parsley, and add Parmesan if using. Give one gentle stir and serve hot.

Notes

Don’t stir the rice while it’s cooking to avoid gummy texture. Let the chicken rest at room temperature before searing for better browning. For meal prep, undercook the rice by a minute or two so it finishes when reheated. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

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

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