Why You’ll Love This Recipe
One Pan Garlic Butter Chicken and Rice is a comforting and flavorful dish that combines tender chicken, aromatic garlic, and buttery rice all cooked in a single skillet. It’s a perfect weeknight meal—hearty, easy to make, and requires minimal cleanup. The rich, savory flavors and simple ingredients make it a go-to recipe for any day of the week.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs or breasts (boneless, skinless)rice (long grain or jasmine)garlicbutterchicken brothonionpaprikasalt and pepperfresh parsley (for garnish)olive oil
directions
Season the chicken with salt, pepper, and paprika.
Heat olive oil and a portion of the butter in a large skillet over medium heat.
Add the chicken and sear until golden brown on both sides. Remove and set aside.
In the same skillet, add more butter and sauté chopped onion and minced garlic until fragrant.
Stir in the rice, letting it toast slightly for 1-2 minutes.
Pour in the chicken broth and bring to a simmer.
Return the chicken to the pan, nestling it into the rice.
Cover the skillet and reduce the heat to low. Cook for about 18-20 minutes, or until the rice is tender and the chicken is fully cooked.
Garnish with chopped parsley before serving.
Servings and timing
This recipe serves 4.Preparation time: 10 minutesCooking time: 25-30 minutesTotal time: 35-40 minutes
Variations
Use bone-in, skin-on chicken for extra flavor.
Add vegetables like peas, carrots, or spinach for added nutrition.
Use garlic powder if fresh garlic isn’t available.
Swap butter for ghee for a nuttier taste.
Add a squeeze of lemon juice for a fresh finish.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop or in the microwave with a splash of broth to keep the rice moist.
FAQs
Can I use brown rice?
Yes, but it will require a longer cooking time and more liquid.
Is it spicy?
Not unless you add heat—feel free to include red pepper flakes for a kick.
Can I use chicken stock instead of broth?
Yes, both work well in this recipe.
Can I make this ahead?
Yes, it reheats well, making it ideal for meal prep.
What type of skillet works best?
A heavy-bottomed skillet or a cast-iron pan retains heat well and ensures even cooking.
Can I use precooked rice?
For best results, use uncooked rice. Precooked rice may turn mushy.
Can I use other grains?
Quinoa or orzo can be used, but adjust liquid and cooking time accordingly.
Should I rinse the rice?
Rinsing removes excess starch and helps prevent clumping.
Can I freeze it?
Yes, store in a freezer-safe container for up to 2 months. Thaw and reheat with added broth.
Is this dish kid-friendly?
Absolutely—it’s mild, flavorful, and satisfying for all ages.
Conclusion
One Pan Garlic Butter Chicken and Rice is a delicious, no-fuss meal that brings together the richness of butter, the aroma of garlic, and the comfort of tender chicken and fluffy rice. It’s perfect for busy nights when you want something satisfying without the mess. Once you try it, it’s bound to become a staple in your dinner rotation.
Print
One Pan Garlic Butter Chicken and Rice
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Low Fat
Description
A comforting, flavorful one-pan dish featuring tender chicken cooked in garlic butter alongside fluffy rice—all in a single skillet for easy cleanup.
Ingredients
- 4 boneless skinless chicken thighs (or breasts)
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons olive oil
- 4 garlic cloves, minced
- 1 cup long-grain white rice, rinsed
- 1 1/2 cups low-sodium chicken broth
- 1/2 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Optional: lemon wedges for serving
Instructions
- Pat the chicken dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side until golden brown. Remove and set aside.
- Reduce heat to medium, add butter and garlic to the skillet. Sauté until fragrant, about 30 seconds to 1 minute.
- Add the rinsed rice and Italian seasoning, stirring to coat in the garlic butter.
- Pour in the chicken broth, scraping any browned bits from the bottom.
- Return the chicken to the skillet, nestling it into the rice mixture.
- Bring to a gentle simmer, then reduce heat to low, cover, and cook for 18–20 minutes until rice is tender and chicken is cooked through.
- Turn off heat and let it rest, covered, for 5 minutes.
- Uncover, garnish with fresh parsley, and serve with lemon wedges if desired.
Notes
- Use chicken breasts instead of thighs if preferred—adjust cooking time as needed.
- For extra flavor, stir in a splash of white wine before adding the broth (cook until reduced by half).
- Vegetables like peas or spinach can be stirred in during the last few minutes of cooking.
- Leftovers store well in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 plate (about 1 chicken thigh + ½ cup rice)
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 95 mg
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