Garlic Butter Chicken and Rice: One-Pan Dinner
Make tender garlic butter chicken and fluffy rice in one skillet with savory herbs, broth, and a simple 55-minute method.
Servings: 6
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 55 minutes
Ingredients
Ingredients
- 6 boneless, skinless chicken thighs trimmed
- 2 tablespoons olive oil divided
- 3 tablespoons butter divided
- 6 cloves garlic minced
- 1 cup long-grain white rice rinsed
- 2 cups chicken broth warmed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley for serving
Instructions
Instructions
- Season the chicken thighs with paprika, salt, pepper, and Italian seasoning.
- Heat the olive oil and one third of the butter in a large covered skillet. Sear the chicken for 4 to 5 minutes per side, then transfer it to a plate.
- Add the remaining butter and garlic to the skillet and cook briefly until fragrant.
- Stir in the rinsed rice, then pour in the chicken broth and scrape up browned bits from the pan.
- Return the chicken to the skillet, cover, and simmer over low heat for about 20 minutes, until the rice is tender and the chicken is cooked through.
- Rest the covered skillet for 5 minutes, fluff the rice, and finish with parsley.