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Cozy One-Pan Garlic Butter Chicken and Rice for Fall Nights

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This one-pan garlic butter chicken and rice features crispy, golden chicken thighs and fluffy rice infused with garlic butter, all cooked in a single skillet for a cozy, satisfying fall dinner with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs or 680g)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1 cup long-grain white rice (basmati or jasmine)
  • 2 cups low-sodium chicken broth
  • ½ cup water
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • Optional: red pepper flakes

Instructions

  1. Pat the chicken thighs dry with paper towels. In a small bowl, mix together 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, and ¼ teaspoon garlic powder. Sprinkle this seasoning all over the chicken thighs, making sure to get under the skin too if you can.
  2. Heat 2 tablespoons of olive oil in your large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs skin-side down. Let them cook without moving for 5-6 minutes until deep golden brown and crispy. Flip and cook for another 4-5 minutes on the other side. Transfer the chicken to a plate and set aside. Do not wipe out the pan.
  3. Reduce the heat to medium. Add 4 tablespoons of butter to the same pan. Once melted and bubbling, add the minced garlic. Stir constantly for about 30-45 seconds until fragrant but not browned.
  4. Add 1 cup of rice to the garlic butter and stir to coat every grain. Cook for 1-2 minutes, stirring constantly, until the rice starts to look slightly translucent at the edges and smells nutty.
  5. Pour in 2 cups of chicken broth and ½ cup of water. Add ½ teaspoon dried thyme and ¼ teaspoon dried rosemary (crushed between your fingers). Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the liquid to a gentle boil.
  6. Place the seared chicken thighs on top of the rice, skin-side up. Do not push them down into the rice.
  7. Reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 20 minutes. Do not lift the lid during this time.
  8. After 20 minutes, turn off the heat but keep the lid on. Let it rest for 5 minutes. Then remove the lid, fluff the rice gently with a fork, and check the chicken for doneness (it should reach 165°F/74°C at the thickest part).
  9. Sprinkle with fresh parsley, squeeze 1 tablespoon of lemon juice over everything, and add a pinch of red pepper flakes if desired. Serve straight from the pan.

Notes

Don’t skip searing the chicken or toasting the rice—these steps build deep flavor. Resist the urge to lift the lid during cooking; steam is essential for perfect rice. Let the dish rest for 5 minutes after cooking for best texture. If rice is undercooked, add 2-3 tablespoons water and cook covered for 3-4 more minutes. If too wet, cook uncovered on low for a couple minutes.

Nutrition

Keywords: one-pan chicken and rice, garlic butter chicken, fall dinner, easy weeknight meal, comfort food

Find it online: https://jollyfork.com/cozy-one-pan-garlic-butter-chicken-and-rice-for-fall-nights/