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Easy One-Pan Garlic Butter Chicken and Rice: The Best Family Dinner

one-pan garlic butter chicken and rice - featured image
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This one-pan garlic butter chicken and rice is a quick, easy, and budget-friendly family dinner that comes together in about 45 minutes. With simple ingredients like chicken, rice, and garlic butter, it delivers a deeply savory and satisfying meal that pleases everyone.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs or 680g total), or 6 boneless chicken thighs
  • 4 tablespoons (56g) unsalted butter, divided
  • 6 cloves garlic, minced (about 2 tablespoons)
  • 1.5 cups (300g) long-grain white rice, such as jasmine or basmati, rinsed
  • 2.5 cups (590ml) low-sodium chicken broth
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 1 teaspoon salt (plus more for the chicken)
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 lemon, cut into wedges (for serving)

Instructions

  1. Prep the chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and paprika. Let them sit at room temperature for 10 minutes.
  2. Heat the pan: Place your skillet over medium-high heat. Add 2 tablespoons of the butter. Let it melt and foam until the foam subsides.
  3. Sear the chicken: Carefully place the chicken in the hot skillet. Cook undisturbed for 4-5 minutes until deep golden brown. Flip and cook another 4-5 minutes until cooked through (165°F / 74°C internal temperature). Remove chicken to a plate and tent loosely with foil.
  4. Sauté the aromatics: Reduce heat to medium. Add remaining 2 tablespoons of butter. Add diced onion and cook for 2 minutes, scraping up browned bits. Add minced garlic and cook for 1 minute more until fragrant.
  5. Toast the rice: Add rinsed and drained rice to the pan. Stir constantly for 2 minutes until the rice smells nutty and turns slightly translucent.
  6. Add liquid and seasonings: Pour in chicken broth, dried thyme, red pepper flakes (if using), and remaining 1/2 teaspoon of salt. Stir to combine.
  7. Simmer the rice: Bring liquid to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer gently for 18 minutes. Do not lift the lid.
  8. Rest and fluff: After 18 minutes, turn off heat. Let pan sit covered for 5 minutes. Remove lid and fluff rice with a fork.
  9. Return the chicken: Place seared chicken on top of the rice. Cover and let sit for 2 minutes to warm through.
  10. Garnish and serve: Sprinkle with fresh parsley and serve with lemon wedges. Squeeze lemon over each serving before eating.

Notes

Pat chicken dry for best sear. Rinse rice to prevent gumminess. Do not lift lid while rice simmers. Let rice rest 5 minutes after cooking. For dairy-free, substitute butter with olive oil. For brown rice, use 3 cups broth and cook 45 minutes.

Nutrition

Keywords: one-pan chicken and rice, garlic butter chicken, easy family dinner, quick weeknight meal, budget-friendly dinner

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