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Perfect One-Pan Garlic Butter Chicken Thighs with Rice

one-pan garlic butter chicken thighs with rice - featured image
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Juicy, golden-brown chicken thighs on a bed of fluffy, garlicky rice, all cooked in a single skillet for minimal mess and maximum flavor. This easy weeknight dinner is pure comfort food that feels like a hug on a plate.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs
  • 4 tablespoons unsalted butter, divided
  • 6–8 cloves garlic, minced
  • 1 cup long-grain white rice (basmati or jasmine)
  • 1 ½ cups chicken broth (low-sodium preferred)
  • 1 medium yellow or sweet onion, finely diced
  • 1 teaspoon smoked or sweet paprika
  • 1 teaspoon dried thyme (or a few sprigs fresh)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, and paprika. Let sit at room temperature for 10 minutes.
  2. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Place chicken thighs skin-side down in a single layer. Cook 5-6 minutes without moving, until skin is deep golden brown and crispy. Flip and cook 3-4 minutes more. Transfer chicken to a plate; do not wipe out the pan.
  3. Reduce heat to medium. Add remaining 2 tablespoons butter. Add diced onion and cook 3-4 minutes until soft and translucent. Add minced garlic and cook 30 seconds, stirring constantly.
  4. Add rice to the pan and stir to coat in the butter mixture. Cook 1-2 minutes, stirring frequently, until rice is lightly toasted and smells nutty.
  5. Pour in chicken broth and add dried thyme (or fresh sprigs). Stir, scraping up any browned bits from the bottom. Bring to a gentle simmer.
  6. Nestle the seared chicken thighs back into the pan, skin-side up, on top of the rice. They should sit partially above the liquid.
  7. Reduce heat to low, cover the skillet with a tight-fitting lid, and cook undisturbed for 20-25 minutes. Do not lift the lid during this time.
  8. After 20 minutes, remove lid carefully. Rice should be tender and liquid absorbed. If rice is still firm, cover and cook 3-5 minutes more. Remove from heat and let rest, covered, for 5 minutes.
  9. Garnish with fresh parsley. Fluff rice gently with a fork before serving. Serve straight from the pan.

Notes

For extra crispy skin, pat chicken very dry before seasoning. Do not lift the lid while rice is cooking. Let the dish rest 5 minutes before serving for best texture. If rice browns too quickly, reduce heat.

Nutrition

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

Find it online: https://jollyfork.com/perfect-one-pan-garlic-butter-chicken-thighs-with-rice/