Print

Cozy One-Pan Garlic Butter Chicken and Rice: Easy Weeknight Dinner

garlic butter chicken and rice - featured image
Print Recipe

This cozy one-pan garlic butter chicken and rice is the perfect weeknight dinner. Juicy chicken thighs and fluffy, fragrant rice cook together in one pan, soaking up buttery, garlicky goodness for a soul-soothing meal with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter (½ stick / 56g)
  • 6 cloves garlic, minced
  • 1 cup long-grain white rice (200g)
  • 2 cups low-sodium chicken broth (480ml)
  • ½ cup dry white wine (120ml), optional
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • ½ cup frozen peas (optional)
  • ¼ cup grated Parmesan cheese (optional)
  • Lemon wedges (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Pat the chicken thighs dry with paper towels. Season both sides with the salt, pepper, and paprika.
  3. Heat the olive oil in your oven-safe skillet over medium-high heat. Wait until the oil shimmers. Carefully place the chicken thighs skin-side down in the hot oil. Cook for 5-6 minutes without moving them, until the skin is deep golden brown and crispy. Flip and cook for another 3 minutes on the other side. Transfer the chicken to a plate.
  4. Reduce the heat to medium. In the same skillet, add the 4 tablespoons of butter. Let it melt, then scrape up any browned bits from the bottom of the pan with your wooden spoon.
  5. Add the minced garlic. Stir it into the butter and cook for about 30 seconds, just until fragrant. Do not let it burn.
  6. Add the rice. Stir it into the garlic butter for about 1 minute, coating every grain.
  7. Pour in the white wine (if using). Let it bubble and cook for about 1 minute, until most of the liquid has evaporated.
  8. Add the chicken broth, dried thyme, salt, and pepper. Stir everything together. Bring the mixture to a gentle simmer.
  9. Nestle the chicken thighs back into the skillet, skin-side up. If adding frozen peas, scatter them around the chicken now.
  10. Transfer the skillet to the preheated oven. Bake, uncovered, for 25-30 minutes, until the rice is tender and the chicken is cooked through (165°F / 74°C).
  11. Remove from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley before serving.

Notes

Do not skip drying the chicken for a good sear. Toast the rice in butter for fluffier grains. Let the rice rest for 5 minutes after baking. For boneless thighs, reduce cooking time by 10 minutes. For brown rice, use 2 ½ cups broth and bake 45-50 minutes.

Nutrition

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

Find it online: https://ovenmila.com/cozy-one-pan-garlic-butter-chicken-and-rice-easy-weeknight-dinner/