One Pot Garlic Butter Chicken Thighs Recipe -

This comforting, single-skillet meal pairs juicy, golden-brown chicken thighs with savory garlic-infused rice cooked right in the same pan. Requiring minimal cleanup and pantry-friendly staples, it delivers rich flavors in under an hour.

Quick Facts

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

1 1/2 pounds skinless, boneless chicken thighs
4 tablespoons unsalted butter
Salt and freshly ground black pepper (to taste)
2 teaspoons granulated garlic
1 tablespoon Catanzaro herbs (divided)
6 cloves garlic, minced
1 cup jasmine rice, rinsed thoroughly
2 1/4 cups chicken bone broth
1 cup fresh spinach leaves, torn
1/2 cup jarred fire-roasted red bell peppers, chopped
1 whole lemon, freshly juiced

Step-by-Step Instructions

1. Prep and Season the Chicken

Pat the chicken thighs completely dry with paper towels to ensure a great sear.
Season both sides generously with salt, freshly ground black pepper, the granulated garlic, and half of the Catanzaro herbs. Set aside.

2. Sear the Chicken

Place a heavy cast-iron skillet over medium-high heat and melt the unsalted butter.
Add the seasoned chicken thighs in a single layer. Sear undisturbed until the bottoms are deeply golden brown, roughly 5 minutes.
Remove the chicken from the skillet and transfer to a clean plate (the chicken will finish cooking later). Keep the melted butter and drippings in the pan.

3. Build the Rice Base

Reduce the heat to medium. Drop the minced garlic directly into the remaining pan drippings and sauté for about 30 seconds until aromatic, stirring constantly to prevent burning.
Pour in the rinsed jasmine rice, chicken bone broth, torn fresh spinach, chopped fire-roasted red bell peppers, and fresh lemon juice. Stir everything together, scraping up any browned bits stuck to the bottom of the skillet.

4. Simmer to Perfection

Nestle the seared chicken thighs and any accumulated juices back into the skillet, pressing them slightly down into the rice mixture.
Cover the skillet tightly with a lid to trap the steam. Let it cook undisturbed over medium-low heat until the liquid is fully absorbed, the rice is tender, and the chicken registers an internal temperature of 165°F (about 25 minutes).
Remove from heat, remove the lid, and fluff the rice around the chicken. Taste and adjust salt or pepper if needed before serving warm.

Cooking Tips

Rinse the Rice

Always rinse your jasmine rice in cold water until the water runs clear before adding it to the pan. This removes excess starch and keeps the texture fluffy rather than gummy.

Cast Iron Care

Using a heavy-bottomed cast-iron skillet ensures even heat distribution, giving you that ideal golden-brown crust on the chicken thighs.

Broth Selection

Using high-quality chicken bone broth adds extra depth of flavor and protein compared to standard broth or water.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	331	—
Total Fat	17g	22%
Saturated Fat	8g	38%
Cholesterol	160mg	53%
Sodium	457mg	20%
Total Carbohydrates	13g	5%
Dietary Fiber	2g	6%
Total Sugars	1g	—
Protein	33g	67%
Vitamin C	34mg	38%
Calcium	78mg	6%
Iron	3mg	17%
Potassium	542mg	12%