One-Pan Garlic Butter Chicken and Rice Recipe -

Transform simple pantry staples into an extraordinary weeknight dinner with this effortless one-pan recipe.

Succulent chicken thighs are seared to golden perfection, then nestled into a bed of long-grain rice simmering in a rich, savory garlic butter broth.

Because everything cooks in a single Dutch oven, cleanup is minimal, leaving you more time to enjoy your evening.

Quick Facts

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

1 1/2 pounds boneless, skinless chicken thighs (about 6 pieces)
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
3 tablespoons olive oil, divided
8 cloves garlic, minced and divided
1/4 cup unsalted butter, cut into small pieces
1 1/2 cups long-grain white rice, thoroughly rinsed and drained
3 cups chicken broth
2 tablespoons butter, melted
2 tablespoons fresh parsley, finely chopped (for garnish)
2 tablespoons freshly grated Parmesan cheese (for garnish)

Step-by-Step Cooking Instructions

1. Season the Chicken

Pat the chicken thighs completely dry with paper towels to ensure a great sear. In a small bowl, mix together the salt, onion powder, black pepper, and paprika.

Season the chicken thighs evenly on all sides with the spice mixture, pressing it gently into the meat.

2. Sear the Chicken

Heat 2 tablespoons of olive oil in a large 5- to 6-quart Dutch oven over medium-high heat. Once the oil shimmers, add the seasoned chicken thighs in a single layer.

Sear undisturbed until the bottoms are deeply golden brown, about 4 to 5 minutes. Flip and sear the other side for another 4 to 5 minutes. Remove the chicken and transfer it to a clean plate; set aside.

3. Toast the Rice and Build the Base

Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot if the bottom looks dry. Stir in 6 cloves of the minced garlic, cooking just until fragrant—about 30 seconds—being careful not to burn it.

Add the 1/4 cup of butter pieces and let them melt. Pour in the rinsed long-grain white rice, stirring constantly so every grain is coated in the garlic butter.

4. Initial Simmer

Pour the chicken broth into the Dutch oven. Using a wooden spoon, vigorously scrape the bottom of the pot to release any delicious browned bits left from searing the chicken. Turn the heat to high and bring the liquid to a rolling boil.

Once boiling, immediately reduce the heat to medium-low, cover the pot with a tight-fitting lid, and let it simmer undisturbed for 10 minutes.

5. Prepare the Garlic Finish

While the rice is simmering, whisk together the melted butter and the remaining 2 cloves of minced garlic in a small bowl. Set this mixture aside.

6. Combine and Finish Cooking

Remove the lid from the Dutch oven. Nestle the seared chicken thighs and any accumulated juices right back into the partially cooked rice. Generously brush the tops of the chicken thighs with the prepared garlic butter mixture.

Cover the pot securely again and continue cooking on medium-low heat for another 10 to 15 minutes. The rice should absorb all the liquid, and an instant-read thermometer inserted into the thickest part of the chicken must register at least 165°F (74°C).

7. Garnish and Serve

Remove the pot from the heat and let it rest, covered, for 5 minutes to allow the steam to finish tenderizing the rice. Fluff the rice gently with a fork, garnish with chopped fresh parsley and freshly grated Parmesan cheese, and serve warm.

Essential Cooking Tips

Rinse the Rice

Always rinse your long-grain white rice in a fine-mesh strainer under cold water until the water runs clear. This washes away excess surface starch, preventing your dish from becoming gummy.

Watch the Garlic

Garlic burns easily and turns bitter. Keep a close eye on it during the quick sauté steps and reduce heat if your pan is running too hot.

Rest Before Serving

Letting the covered pot sit off the heat for 5 minutes before opening ensures the rice absorbs every drop of flavor and achieves the ideal fluffy texture.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	547	—
Total Fat	39g	50%
Saturated Fat	15g	73%
Cholesterol	224mg	75%
Sodium	1032mg	45%
Total Carbohydrates	14g	5%
Dietary Fiber	1g	4%
Total Sugars	1g	—
Protein	38g	76%
Vitamin C	2mg	2%
Calcium	66mg	5%
Iron	3mg	14%
Potassium	466mg	10%