A comforting, flavorful one-pan dish featuring tender chicken cooked in garlic butter alongside fluffy rice—all in a single skillet for easy cleanup.

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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.

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.