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Quick One-Pan Garlic Butter Chicken and Rice – Easy 30-Minute Dinner

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This quick one-pan garlic butter chicken and rice is a simple, honest, and delicious 30-minute meal. Seared chicken thighs and fluffy rice cook together in a rich garlic butter sauce, creating a comforting weeknight dinner that leaves everyone speechless.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 3 tablespoons (42g) unsalted butter
  • 6 cloves garlic, minced
  • 1 cup (200g) long-grain white rice (Jasmine or Basmati)
  • 2 cups (480ml) low-sodium chicken broth
  • 1 medium onion, finely diced
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels and season generously on both sides with salt and black pepper.
  2. Place a large skillet over medium-high heat and add 1 tablespoon of butter. Once melted and shimmering, sear the chicken thighs in a single layer for 4-5 minutes per side until deep golden brown. Transfer to a plate and set aside.
  3. Reduce heat to medium. Add remaining 2 tablespoons of butter to the pan. Sauté the diced onion for 2-3 minutes until soft and translucent, scraping up browned bits from the bottom.
  4. Add minced garlic and dried thyme; cook for 30-60 seconds until fragrant.
  5. Add the uncooked rice and stir for 1-2 minutes until coated in butter and slightly translucent at the edges.
  6. Pour in the chicken broth, stir, and scrape up any remaining bits. Bring to a gentle simmer.
  7. Nestle the seared chicken thighs back into the pan on top of the rice, including any accumulated juices.
  8. Reduce heat to low, cover with a tight-fitting lid, and cook undisturbed for 15-18 minutes. Do not lift the lid.
  9. Turn off the heat and let the pan sit, still covered, for 5 minutes. Then remove the lid, fluff the rice with a fork, and check that the chicken is cooked through.
  10. Garnish with fresh parsley if desired and serve the chicken on top of the garlic butter rice.

Notes

Do not lift the lid while the rice is cooking to ensure even steaming. For a good sear, let the chicken cook undisturbed for 4-5 minutes before flipping. If rice is too wet after cooking, remove lid and cook on low for 2-3 minutes. For brown rice, use 2 1/4 cups broth and cook for 40-45 minutes.

Nutrition

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

Find it online: https://flurpchef.com/quick-one-pan-garlic-butter-chicken-and-rice-easy-30-minute-dinner/