Weeknight dinners just got a major upgrade.
If you’re tired of juggling multiple pots and pans or cleaning up a kitchen disaster after every meal, you’re going to love this One Pan Garlic Butter Chicken and Rice recipe.
It’s rich, buttery, and bursting with garlicky goodness in every bite.
This dish brings together juicy, golden-brown chicken, fluffy rice infused with garlic butter, and simple spices to create a comforting, crave-worthy dinner with minimal effort.
Whether you’re feeding a family or just cooking for yourself, this one pan meal is a game changer.
Let’s dive into everything you need to know to make it perfectly.
Why You’ll Love This One Pan Chicken and Rice
- Perfect for busy weeknights minimal dishes and prep
- Packed with comforting flavors from garlic, butter, and herbs
- Family-friendly and picky-eater approved
- Cooks in 45 minutes from start to finish
- Makes great leftovers for lunch the next day
Ingredients You’ll Need
To make this flavorful one pan meal, here’s what you’ll need:
- Chicken thighs or breasts: Bone-in, skin-on thighs give the most flavor, but boneless breasts work too.
- Garlic: Use fresh, minced garlic for maximum aroma and taste.
- Butter: Unsalted is best so you can control the salt level. It adds richness and depth.
- Long-grain white rice: Basmati or jasmine rice works well. Avoid short grain for this dish.
- Chicken broth: Adds flavor and keeps the rice moist.
- Seasonings: Paprika, dried thyme, salt, pepper, and optionally lemon zest for brightness.
- Optional add-ins: Peas, baby spinach, mushrooms, or a sprinkle of parmesan at the end.
Step-by-Step Cooking Instructions
Follow these easy steps to make the perfect garlic butter chicken and rice in one pan:
- Sear the chicken: Heat butter in a large skillet or Dutch oven. Season the chicken and sear both sides until golden brown. Set aside.
- Sauté the garlic: In the same pan, add more butter if needed and gently sauté the garlic until fragrant. Be careful not to burn it.
- Toast the rice: Stir in the uncooked rice and let it toast in the garlic butter for a minute to add flavor.
- Add broth and seasonings: Pour in chicken broth and stir in paprika, thyme, salt, and pepper.
- Return chicken to the pan: Nestle the seared chicken on top of the rice. Cover and simmer on low heat for 2025 minutes until the rice is tender and the chicken is cooked through.
- Garnish and serve: Let the dish rest for 5 minutes before serving. Garnish with chopped parsley or a squeeze of lemon juice for a bright finish.
Tips for the Best Garlic Butter Chicken and Rice
- Use room-temperature chicken: This helps it cook more evenly.
- Keep the lid closed: Trapping steam is key to tender rice.
- Brown the chicken well: Don’t rush this step—it builds flavor.
- Avoid stirring too often: Let the rice cook undisturbed to prevent it from turning mushy.
- Adjust liquid for different rice types: Brown rice needs more broth and time.
Variations and Add-Ins
Want to switch it up? Here are a few fun ways to customize this dish:
- Spicy kick: Add red pepper flakes or a dash of cayenne to the butter.
- Mediterranean-style: Stir in chopped olives, sun-dried tomatoes, and a sprinkle of feta.
- Creamy version: Add a splash of heavy cream in the last few minutes of cooking.
- Veggie-packed: Toss in chopped zucchini, spinach, bell peppers, or frozen peas.
- Dairy-free option: Substitute olive oil for butter and use broth with extra herbs for richness.
What to Serve With Garlic Butter Chicken and Rice
This dish is pretty complete on its own, but here are a few tasty side ideas:
- Fresh salads: A crisp arugula salad with lemon vinaigrette balances the richness.
- Roasted veggies: Try roasted green beans, carrots, or Brussels sprouts.
- Simple bread: A slice of garlic bread or warm naan is perfect for soaking up the juices.
- Bright sauces: Serve with lemon wedges, a yogurt-based dip, or tzatziki.
Storage and Reheating Tips
This recipe makes fantastic leftovers. Here’s how to store and reheat:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Cool completely, then freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Add a splash of broth and reheat in a covered skillet over low heat, or microwave in 30-second bursts with a damp paper towel.
Recipe FAQ’s
Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well. Just adjust cooking time slightly as they cook faster than thighs.
Can I use brown rice?
Yes, but you’ll need to increase the cooking time by 1520 minutes and add an extra ½ to 1 cup of broth.
What vegetables go well in this dish?
Peas, spinach, chopped bell peppers, or mushrooms can be added right before simmering the rice.
One Pan Garlic Butter Chicken and Rice
- 4 bone-in, skin-on chicken thighs (or use boneless thighs or breasts)
- 2 tablespoons unsalted butter plus more if needed
- 4 cloves garlic minced
- 1 cup long-grain white rice uncooked
- 2 ¼ cups chicken broth low sodium preferred
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt adjust to taste
- ¼ teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley for garnish
Optional:
- lemon zest
- peas
- spinach
- mushrooms
Sear the Chicken:
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Heat 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Season chicken with salt, pepper, and paprika. Sear for 45 minutes per side until golden brown. Remove from pan and set aside.
Add Broth and Seasonings:
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Pour in the chicken broth. Stir in dried thyme, salt, and pepper. Bring the mixture to a gentle simmer.
Return Chicken to the Pan:
Rest and Garnish:
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Remove pan from heat. Let it rest, covered, for 5 minutes. Then garnish with fresh parsley and a squeeze of lemon juice if desired.
