Print

Easy One-Pan Garlic Butter Chicken and Rice Skillet

garlic butter chicken and rice skillet - featured image
Print Recipe

A rich, garlicky butter sauce soaks into every grain of rice in this one-pan chicken and rice skillet. Ready in under 45 minutes, it’s the perfect weeknight comfort meal that tastes like home.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1 cup long-grain white rice, rinsed
  • 2 cups low-sodium chicken broth
  • 1/2 cup water
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)
  • Juice of half a lemon

Instructions

  1. Prep your ingredients first. Mince the garlic, chop the parsley, rinse the rice until the water runs clear, and pat the chicken dry with paper towels. Season the chicken on both sides with salt, pepper, paprika, and garlic powder.
  2. Heat your skillet over medium-high heat. Add the olive oil and let it shimmer for about 2 minutes. Carefully place the chicken thighs in the skillet. Cook undisturbed for 5-6 minutes until deeply golden brown. Flip and cook another 4-5 minutes. The internal temperature should reach 165°F. Remove the chicken to a plate and set aside.
  3. Reduce the heat to medium. In the same skillet, add the butter. Let it melt completely, then add the minced garlic. Stir constantly for about 30 seconds until fragrant.
  4. Add the rinsed rice to the skillet. Stir it around in the garlic butter for about 2 minutes until the grains are well coated and starting to turn slightly translucent at the edges.
  5. Pour in the chicken broth and water. Add the dried thyme and red pepper flakes if using. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the liquid to a gentle boil, then reduce the heat to low.
  6. Nestle the chicken thighs back into the rice. Place them on top, pushing them down slightly so they’re partially submerged. Pour any accumulated juices from the plate into the pan. Cover the skillet with the lid and let it simmer gently for 18-20 minutes. Do not lift the lid during this time.
  7. After 18 minutes, turn off the heat. Let the skillet sit covered for another 5 minutes. Remove the lid carefully and fluff the rice with a fork. Squeeze the lemon juice over everything and sprinkle with fresh parsley.
  8. Serve immediately. Spoon the garlic butter rice onto plates, top with a chicken thigh, and enjoy.

Notes

For best results, rinse the rice until the water runs clear to prevent gumminess. Pat the chicken dry before seasoning to ensure a good sear. If the rice seems undercooked after 18 minutes, add a couple tablespoons of water, cover, and cook for another 3-4 minutes. Leftovers keep in the refrigerator for up to 4 days and reheat well with a splash of broth.

Nutrition

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

Find it online: https://shimmersnack.com/easy-one-pan-garlic-butter-chicken-and-rice-skillet/