"One-Pan Garlic Butter Chicken and Rice (35 Minutes, One Skillet)"
When the week is long and the sink is full, a one-pan dinner is the rescue. This garlic butter chicken and rice starts on the stove and finishes in the oven, so the rice steams under the chicken and soaks up every bit of flavor. One pan, one timer, dinner.
What you need (serves 4)#
- 4 bone-in, skin-on chicken thighs (or 6 drumsticks)
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth (or water + a bouillon cube)
- 4 tbsp butter
- 5 cloves garlic, minced
- 1 small onion, diced
- 1 tsp paprika
- Salt and pepper
- Handful of parsley, chopped (optional)
Step 1: Sear the chicken#
Pat the thighs dry and season both sides with salt, pepper, and paprika. Heat 1 tbsp butter in a large oven-safe skillet over medium-high. Sear skin-side down 6–7 minutes until deeply golden, then flip for 2 minutes. Move the chicken to a plate — it’s not cooked through yet, that’s fine.
Step 2: Build the rice#
Lower heat to medium. Melt the remaining butter, add onion and garlic, and stir 1–2 minutes until fragrant (don’t let it brown). Add the rinsed rice and toss to coat in the buttery bits. Pour in the broth and scrape the bottom of the pan — that stuck-on fond is pure flavor.
Step 3: Stack and bake#
Nestle the chicken back on top of the rice, skin-side up. Bring to a gentle simmer, then cover (foil works if you have no lid) and move the skillet to a 375°F (190°C) oven for 22–25 minutes, until the rice is tender and the chicken hits 165°F (74°C) at the thickest part.
Step 4: Rest and finish#
Pull it out, uncover, and rest 5 minutes. The skin stays crisp; the rice finishes steaming. Shower with parsley and a squeeze of lemon if you have one. Serve straight from the pan.
Why this works on a weeknight#
- One pan. The rice cleans the skillet as it cooks.
- Forgiving. Bone-in thighs stay juicy even if you overshoot the time.
- Scales. Double the rice and broth, use a bigger pan, feed six.
Easy swaps#
- No broth? Water + bouillon is fine; add a pinch more salt.
- Want veg? Stir in spinach or peas during the last 5 minutes of baking.
- Prefer it brighter? A dash of white wine into the rice before baking adds depth.
FAQ#
Can I use boneless chicken? Yes — reduce bake time to about 15–18 minutes and check the temperature early so it doesn’t dry out.
What rice works best? Long-grain white (like jasmine or basmati). Avoid instant rice; it turns to mush. Brown rice needs more liquid and 15 extra minutes.
Can I make it ahead? Sear and build the pan, then refrigerate unbaked up to a day. Add 5 minutes to the bake from cold.
Is it freezer-friendly? Cooked portions freeze well for a month. Reheat covered at 350°F until hot through.