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Easy Garlic Butter Chicken and Rice Skillet

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A one-pan wonder featuring crispy chicken thighs and fluffy rice infused with garlic butter, all cooked in a single skillet in under 40 minutes. This foolproof recipe proves that simple ingredients can create something truly extraordinary.

Ingredients

Scale
  • 1.5 lbs (680g) bone-in, skin-on chicken thighs
  • 3 tablespoons (42g) unsalted butter
  • 6 cloves garlic, minced
  • 1 medium yellow onion, diced (about 1 cup or 150g)
  • 1 cup (200g) long-grain white rice (basmati or jasmine)
  • 2 cups (480ml) low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon sweet paprika
  • Salt and black pepper to taste (about 1 tsp salt and ½ tsp pepper for the chicken)
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Pat the chicken dry with paper towels. Season both sides generously with salt, pepper, and paprika. Let it sit at room temperature for about 10 minutes.
  2. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Set aside to drain.
  3. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Once foaming, place the chicken skin-side down. Cook without moving for 5-6 minutes until deep golden brown and crispy. Flip and cook the other side for 4 minutes. Transfer to a plate and set aside.
  4. Reduce heat to medium. Add the remaining 1 tablespoon of butter. Add the diced onion and cook for 3-4 minutes until softened and translucent, scraping up any browned bits.
  5. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Add the rinsed rice and dried thyme. Stir for about 1 minute to coat the rice in the buttery garlic mixture.
  7. Pour in the chicken broth and stir to combine. Bring to a gentle boil. Taste and adjust seasoning if needed.
  8. Nestle the chicken back into the skillet, skin-side up, on top of the rice.
  9. Cover the skillet with a tight-fitting lid, reduce heat to low, and simmer gently for 20 minutes. Do not lift the lid.
  10. Remove the skillet from heat and let it sit, still covered, for 5 minutes.
  11. Remove the lid carefully. Check that the rice is tender and fluffy and the chicken registers 165°F (74°C) on an instant-read thermometer. If rice is still firm, cover and let sit for another 5 minutes.
  12. Garnish with fresh parsley and serve directly from the skillet.

Notes

For crispy skin, pat chicken dry thoroughly and let pan get hot before searing. Resist the urge to peek during cooking. If rice is undercooked after 20 minutes, add 2-3 tablespoons broth, cover, and cook 5 more minutes. If too wet, cook uncovered 2-3 minutes. For best results, let rice rest 5 minutes off heat before serving.

Nutrition

Keywords: garlic butter chicken, chicken and rice, one-pan meal, skillet dinner, easy weeknight dinner, chicken thighs, garlic butter rice

Find it online: https://eliplate.com/easy-garlic-butter-chicken-and-rice-skillet/