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Easy One-Pan Garlic Butter Chicken and Rice (Best 30-Minute Dinner)

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This easy one-pan garlic butter chicken and rice is a quick, flavorful weeknight dinner that comes together in about 30 minutes. Juicy seared chicken thighs and fluffy rice are cooked in a rich garlic butter sauce, all in one skillet for minimal cleanup.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 lbs)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika (smoked or sweet)
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1 cup long-grain white rice (jasmine or basmati)
  • 2 cups low-sodium chicken broth
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • Juice of half a lemon (optional)

Instructions

  1. Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, garlic powder, and paprika. Let sit at room temperature for about 10 minutes.
  2. Heat a large skillet over medium-high heat and add olive oil. When the oil shimmers, place chicken thighs in the pan. Cook undisturbed for 3-4 minutes until golden brown, then flip and cook another 3-4 minutes. Transfer to a plate and set aside.
  3. Reduce heat to medium. Add butter to the same pan. Once melted, add minced garlic and stir constantly for about 30 seconds until fragrant.
  4. Add rice to the garlic butter and stir to coat. Toast for 1-2 minutes, stirring occasionally, until the rice smells nutty and edges become translucent.
  5. Pour in chicken broth, dried thyme, and red pepper flakes (if using). Stir, scraping the bottom of the pan to release browned bits. Bring to a gentle boil.
  6. Nestle the seared chicken thighs back into the rice, including any accumulated juices.
  7. Reduce heat to low, cover the skillet with a tight-fitting lid, and simmer for 18-20 minutes. Do not lift the lid.
  8. Turn off the heat and let the skillet rest, covered, for 5 minutes. Fluff rice with a fork, squeeze in lemon juice, and sprinkle with fresh parsley.
  9. Check that chicken reaches an internal temperature of 165°F (74°C). If rice is still crunchy, add 2-3 tablespoons of water, cover, and cook on low for another 5 minutes.

Notes

For best results, use chicken thighs for juiciness. Avoid lifting the lid during simmering to ensure rice cooks properly. For extra crispy chicken skin, broil for 2-3 minutes after cooking. Leftovers keep in the refrigerator for up to 3 days and freeze for up to 3 months.

Nutrition

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

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