In this one-pan garlic butter chicken and rice recipe, chicken thighs and rice cook together in a rich, garlicky butter sauce. With minimal prep and just one pot to clean, it is the perfect meal for busy weeknights when you want big flavor without the fuss.
One-Pan Garlic Butter Chicken and Rice
In this one-pan garlic butter chicken and rice recipe, chicken thighs and rice cook together in a rich, garlicky butter sauce. With minimal prep and just one pot to clean, it is the perfect meal for busy weeknights when you want big flavor without the fuss.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs about 6
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- 2 tablespoons olive oil or more as needed, divided
- 8 cloves garlic minced, divided
- 1/4 cup butter cut into pieces
- 1 1/2 cups long-grain white rice rinsed
- 3 cups chicken broth
- 2 tablespoons butter melted
- 2 tablespoons chopped fresh parsley for garnish
- 2 tablespoons freshly grated Parmesan cheese for garnish
Instructions
- Sprinkle chicken on both sides with salt, onion powder, black pepper, and paprika.
- Heat 2 tablespoons of olive oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the chicken thighs. Cook until seared and lightly browned, 4 to 5 minutes on each side. Transfer to a plate.
- Reduce heat to medium. If needed, add remaining 1 tablespoon olive oil to the Dutch oven. Stir in 6 cloves minced garlic and cook until fragrant, about 30 seconds.
- Add 1/4 cup butter. When melted, stir in rice until fully coated. Pour in chicken broth and scrape the bottom of the Dutch oven with a wooden spoon to loosen any browned bits. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 10 minutes.
- Combine melted butter and remaining 2 cloves minced garlic in a small bowl; set aside.
- Nestle chicken thighs into the rice mixture. Brush tops of chicken with garlic butter mixture.
- Cover and continue cooking until the rice has absorbed all the liquid and the chicken is cooked through (an instant-read thermometer inserted into the thickest part should read at least 165 degrees F (74 degrees C)), 10 to 15 minutes more.
- Sprinkle with parsley and Parmesan before serving.
