When dinner needs to be simple but you still want something that tastes like you put real effort into it, this Easy One Pan Garlic Butter Chicken and Rice is exactly the kind of recipe to keep around. Juicy, golden chicken cooks over buttery garlic rice so the grains absorb the seasoned broth and chicken juices as everything finishes together in one skillet.

This is a true weeknight dinner: familiar ingredients, minimal cleanup, and about 45 minutes from start to finish. The garlic butter gives the rice plenty of flavor without requiring a separate sauce, while paprika and herbs create beautifully browned chicken that looks every bit as good as it tastes.

And unlike recipes where you have to cook the rice separately, this version is designed around one skillet from beginning to end. Add a simple salad or vegetable and dinner is done.

Easy Garlic Butter Chicken and Rice in One Pan

The secret to making chicken and rice taste much better than the ingredient list suggests is building flavor in stages.

First, we season and sear the chicken.

Those browned bits left behind in the skillet aren’t something to clean away—they become part of the flavor base for the rice.

Next comes butter, onion, and plenty of fresh garlic. The uncooked rice gets stirred directly into that mixture before the broth is added.

Finally, the chicken goes back on top and everything finishes covered over gentle heat.

As the rice absorbs the broth, it also picks up the garlic butter, herbs, browned chicken flavor, and juices from the chicken itself.

If you enjoy easy skillet chicken dinners, Creamy Tuscan Chicken is another excellent option when you’re in the mood for something richer and creamier.

Why You’ll Love This Recipe

🍳 It’s Actually One Pan

The chicken and rice are cooked in the same skillet.

That means fewer dishes and no separate pot of rice.

🧄 Plenty of Real Garlic Butter Flavor

We’re using fresh garlic and butter rather than relying on bottled garlic sauce.

🍗 Juicy Chicken

A quick sear creates color on the outside before the chicken gently finishes over the rice.

🍚 Flavorful Rice

The rice isn’t an afterthought. It cooks directly in seasoned chicken broth with onion, garlic, butter, and herbs.

⏱️ Weeknight Friendly

Dinner can be on the table in approximately 45 minutes.

👨‍👩‍👧‍👦 Family-Friendly

The seasonings are flavorful without being aggressively spicy.

For another quick chicken dinner with bite-size pieces rather than whole thighs, try Garlic Butter Chicken Bites.

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Ingredients You’ll Need

Boneless Skinless Chicken Thighs

Use 1½ pounds boneless, skinless chicken thighs, approximately 5–6 pieces.

Chicken thighs work particularly well because they stay juicy while the rice cooks.

Try to choose pieces of reasonably similar thickness so they finish at approximately the same time.

Long-Grain White Rice

You’ll need 1½ cups long-grain white rice.

Regular long-grain rice works beautifully because the grains remain distinct while still absorbing plenty of flavor.

Do not substitute instant rice using the same cooking instructions.

Brown rice also requires substantially more liquid and cooking time, so it isn’t a direct substitution.

Unsalted Butter

Use 4 tablespoons unsalted butter, divided.

Some is used with the chicken, while the rest creates the garlic butter base for the rice.

Using unsalted butter lets you control the final seasoning more accurately.

Fresh Garlic

You’ll need 5 garlic cloves, finely minced.

This is garlic butter chicken and rice, so we’re not being shy with the garlic.

Fresh garlic gives you a much better flavor than garlic powder alone.

Yellow Onion

Use 1 small yellow onion, finely diced.

It softens into the rice and adds natural sweetness.

Chicken Broth

You’ll need approximately 2¾ cups low-sodium chicken broth.

Low-sodium broth gives you better control over the salt, especially since the liquid reduces as the rice cooks.

Olive Oil

Use 1 tablespoon olive oil for searing.

Combining oil and butter gives you great flavor without relying exclusively on butter during the high-heat searing stage.

Smoked Paprika

Use 1 teaspoon smoked paprika.

It adds warmth and helps give the chicken a beautiful golden-red color.

Garlic Powder

Use ½ teaspoon garlic powder on the chicken itself.

Fresh garlic goes into the rice while garlic powder helps season the exterior of the chicken.

Dried Italian Seasoning

Use 1 teaspoon Italian seasoning, divided.

The combination of herbs works particularly well with garlic butter.

Fine Salt

Use approximately ¾ teaspoon, divided, then adjust at the end according to your broth.

Black Pepper

Use ½ teaspoon freshly ground black pepper.

Fresh Parsley

Finish with approximately 2 tablespoons chopped fresh parsley.

It adds freshness and a little color to an otherwise very warm, savory dish.

Lemon

A few lemon wedges are optional but highly recommended.

A small squeeze immediately before eating cuts through the richness of the butter without turning this into lemon chicken.

How to Make One Pan Garlic Butter Chicken and Rice

1. Dry the Chicken

Pat the chicken thighs thoroughly dry with paper towels.

Removing surface moisture helps them brown instead of steaming.

2. Season

Season both sides with:

• smoked paprika
• garlic powder
• ½ teaspoon Italian seasoning
• approximately ½ teaspoon salt
• black pepper

Rub the seasonings gently over the surface.

3. Heat the Skillet

Place a large deep skillet with a tight-fitting lid over medium-high heat.

A 12-inch skillet works well.

Add the olive oil and 1 tablespoon butter.

4. Sear the Chicken

Once hot, add the chicken thighs in a single layer.

Cook approximately 3–4 minutes on the first side without constantly moving them.

Flip and cook another 2–3 minutes.

They don’t need to be cooked through yet.

We’re building color and flavor.

5. Remove the Chicken

Transfer the partially cooked chicken to a clean plate.

Leave the browned bits and flavorful fat in the skillet.

6. Lower the Heat

Reduce the heat to medium.

Add another 2 tablespoons butter.

7. Cook the Onion

Add the finely diced onion.

Cook for approximately 3 minutes, stirring occasionally, until it begins to soften.

8. Add the Garlic

Add all 5 minced garlic cloves.

Cook for approximately 30 seconds.

Don’t let the garlic turn dark brown.

9. Toast the Rice

Add the uncooked long-grain rice.

Stir for approximately 1 minute, coating the grains in garlic butter.

The rice should look slightly glossy.

10. Add the Broth

Pour in 2¾ cups chicken broth.

Add the remaining ½ teaspoon Italian seasoning and remaining salt as needed.

Stir well, scraping the browned bits from the bottom of the skillet.

11. Bring to a Gentle Simmer

Allow the liquid to come to a gentle simmer.

Don’t aggressively boil it.

12. Return the Chicken

Nestle the seared chicken thighs over the rice.

Pour any juices accumulated on the plate back into the skillet.

The chicken should sit mostly on top of the rice, rather than being completely submerged.

13. Cover

Place the lid securely on the skillet.

Reduce the heat to low.

14. Cook

Cook covered for approximately 18–22 minutes.

Avoid repeatedly removing the lid.

The trapped steam is what cooks the rice evenly.

15. Check the Chicken

The chicken should reach at least 165°F (74°C) at its thickest point.

16. Check the Rice

Taste a few grains.

They should be tender with the liquid absorbed.

If the rice remains slightly firm but the skillet is dry, add a few tablespoons of hot broth, cover, and cook another 2–3 minutes.

17. Rest

Remove the skillet from the heat.

Keep it covered for 5 minutes.

This resting period allows the rice to finish absorbing moisture.

18. Make It Extra Buttery

Add the final 1 tablespoon butter over the hot rice.

Gently fluff the exposed rice with a fork without breaking apart the chicken.

19. Add Parsley

Sprinkle generously with chopped fresh parsley.

20. Serve

Serve directly from the skillet with optional lemon wedges.

Spoon plenty of garlic butter rice beneath each chicken thigh.

Equipment

You’ll need:

• 12-inch deep skillet with tight-fitting lid
• Tongs
• Cutting board
• Sharp knife
• Measuring cups
• Measuring spoons
• Wooden spoon or silicone spatula
• Fork
• Instant-read thermometer

Why You Should Sear the Chicken First

Technically, you could put raw chicken directly over the rice.

But you’d lose one of the best flavor-building steps.

Searing creates the Maillard reaction, which develops the browned savory flavors that make the finished dish taste much more complex.

It also leaves flavorful browned bits on the skillet.

When the broth goes in, those bits dissolve into the cooking liquid and eventually into the rice.

That’s why you shouldn’t wash the skillet between stages.

How to Keep the Rice from Becoming Mushy

The first rule is simple:

Don’t use too much liquid.

We’re aiming for tender individual grains rather than rice swimming in broth.

Second, don’t continuously stir the rice after the broth has been added.

Stirring releases additional starch and can push the texture toward creamy or gummy.

Third, keep the heat low once the skillet is covered.

A violent boil can cook the bottom faster than the top.

And finally, give the rice those five resting minutes before fluffing.

Variations

Chicken Breast Version

You can use boneless chicken breasts, but choose smaller pieces or slice large breasts horizontally into thinner cutlets.

Chicken breast is leaner and can dry out more easily, so monitor the internal temperature carefully.

Spicy Garlic Butter Chicken and Rice

Add ¼–½ teaspoon crushed red pepper flakes with the garlic.

Parmesan Garlic Chicken and Rice

After cooking, stir approximately ⅓ cup freshly grated Parmesan into the exposed rice.

If you love Parmesan-heavy dinners, One-Pot Garlic Parmesan Pasta with Spinach and Mushrooms is another easy weeknight option.

Vegetable Chicken and Rice

Add frozen peas during the final 5 minutes of cooking.

Finely diced carrots can be sautéed with the onion.

Spinach Version

Fold several handfuls of baby spinach into the hot rice after cooking.

Cover for another 2 minutes to wilt.

Lemon Garlic Butter Version

Add approximately 1 teaspoon fresh lemon zest after cooking and serve with lemon wedges.

Keep the lemon juice until the end because too much acidic liquid during cooking can affect the overall flavor and texture.

Pro Tips

Use a Skillet With a Lid

The trapped steam is essential for cooking the rice.

Don’t Fully Cook the Chicken During Searing

It finishes cooking with the rice.

Fully cooking it during the first stage can lead to dry chicken later.

Don’t Burn the Garlic

Thirty seconds is usually plenty before adding the rice.

Toast the Rice

That quick minute in garlic butter gives the rice additional flavor and helps coat the grains.

Keep the Chicken on Top

Don’t bury the chicken beneath the rice.

Stop Opening the Lid

Every time you lift it, steam escapes and the cooking environment changes.

Check Your Broth

Some brands are dramatically saltier than others.

That’s why low-sodium broth is preferable.

Rest Before Fluffing

Those five minutes make a noticeable difference in the final rice texture.

Storage

Refrigerator

Transfer leftovers to an airtight container and refrigerate within 2 hours.

Keep for up to 3–4 days.

Reheating

Add a tablespoon or two of broth or water to the rice before reheating.

This replaces some of the moisture lost during refrigeration.

Reheat until the chicken and rice are thoroughly hot.

Freezing

You can freeze portions for approximately 2 months.

Cool completely before transferring to freezer-safe containers.

Thaw overnight in the refrigerator before reheating for the best texture.

What to Serve With Garlic Butter Chicken and Rice

Because the skillet already provides protein and starch, vegetables make the best sides.

Try:

• Roasted broccoli
• Green beans
• Asparagus
• Simple cucumber salad
• Steamed vegetables
• Mixed green salad

For something with crisp apple and pecans, Fresh Harvest Apple Pecan Salad with Maple Vinaigrette provides a refreshing contrast to the buttery rice.

And when you want a chicken dinner without rice, Creamy Lemon Garlic Shrimp Orzo offers a similar one-pan comfort-food feel with seafood instead.

Frequently Asked Questions

Can I use brown rice?

Not as a direct substitution.

Brown rice requires significantly more cooking time and generally more liquid, which can overcook the chicken.

Can I use instant rice?

I don’t recommend it for this recipe.

The liquid ratio and cooking time are designed for regular long-grain white rice.

Should I rinse the rice?

You can.

Rinsing until the water becomes mostly clear can help produce more separate grains. Drain it very thoroughly before adding it to the skillet so you don’t accidentally alter the liquid ratio too much.

Can I use bone-in chicken thighs?

Yes, but they’ll require a longer cooking time.

For this specific quick one-pan version, boneless thighs are easier and more predictable.

Can I make it dairy-free?

Yes.

Replace the butter with your preferred dairy-free cooking fat. The final flavor will naturally be different from traditional garlic butter.

Can I add vegetables?

Absolutely.

Peas, spinach, carrots, mushrooms, and bell peppers can all work, but consider their moisture and cooking times before adding large quantities.

Can I double the recipe?

Not comfortably in a standard 12-inch skillet.

Overcrowding makes both rice cooking and chicken browning less predictable.

For a larger batch, use a sufficiently large covered pan or cook two batches.

Nutrition

Approximate nutrition per serving, based on 5 servings:

• Calories: ~540
• Protein: ~34 g
• Carbohydrates: ~52 g
• Fat: ~22 g
• Saturated Fat: ~9 g
• Fiber: ~1 g
• Sugar: ~2 g
• Sodium: ~650 mg

Nutrition is an estimate and varies with chicken size, broth, butter, and brands used.