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One pan garlic butter chicken and rice with golden seared chicken thighs served over fluffy buttery garlic rice and finished with fresh parsley.

Easy One Pan Garlic Butter Chicken and Rice

Juicy seasoned chicken thighs and tender rice cook together in one skillet with fresh garlic, butter, herbs, and chicken broth. An easy family-friendly one-pan dinner ready in about 45 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5
Course: Dinner
Cuisine: American-Inspired
Ingredients Method Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken thighs about 5–6
  • 1½ cups long-grain white rice
  • 4 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • 5 garlic cloves finely minced
  • 1 small yellow onion finely diced
  • 2¾ cups low-sodium chicken broth
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1 teaspoon Italian seasoning divided
  • ¾ teaspoon fine salt divided and adjusted to taste
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges optional

Method
 

  1. Pat the chicken thighs thoroughly dry.
  2. Season with smoked paprika, garlic powder, ½ teaspoon Italian seasoning, approximately ½ teaspoon salt, and black pepper.
  3. Heat olive oil and 1 tablespoon butter in a large deep skillet over medium-high heat.
  4. Sear chicken for 3–4 minutes on the first side and 2–3 minutes on the second. Transfer to a clean plate.
  5. Reduce heat to medium and add 2 tablespoons butter.
  6. Add onion and cook approximately 3 minutes.
  7. Add minced garlic and cook approximately 30 seconds.
  8. Add rice and stir for 1 minute to coat in garlic butter.
  9. Pour in chicken broth and add remaining Italian seasoning and salt as needed.
  10. Scrape the browned bits from the skillet and bring to a gentle simmer.
  11. Nestle chicken over the rice and return accumulated juices to the skillet.
  12. Cover tightly and reduce heat to low.
  13. Cook for 18–22 minutes without repeatedly lifting the lid.
  14. Check that chicken reaches at least 165°F (74°C) and rice is tender.
  15. Remove from heat and rest covered for 5 minutes.
  16. Add remaining tablespoon butter and gently fluff the exposed rice.
  17. Sprinkle with fresh parsley.
  18. Serve immediately with optional lemon wedges.

Notes

Use regular long-grain white rice rather than instant rice.
Use a deep 12-inch skillet with a tight-fitting lid.
Sear the chicken only until browned; it finishes cooking with the rice.
Once covered, keep the heat low and avoid repeatedly opening the lid.
If the rice remains firm after the liquid has been absorbed, add a few tablespoons of hot broth and cook covered for another 2–3 minutes.
Chicken should reach a minimum internal temperature of 165°F (74°C).