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Easy One-Pan Garlic Butter Chicken Thighs with Rice

one-pan garlic butter chicken thighs with rice - featured image
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Juicy, crispy-skinned chicken thighs baked on a bed of garlicky, buttery rice—all in one pan. This simple, comforting weeknight dinner comes together in under an hour with minimal cleanup.

Ingredients

Scale
  • 6–8 bone-in, skin-on chicken thighs (about 2 pounds total)
  • 4 tablespoons unsalted butter, divided
  • 6–8 cloves garlic, minced
  • 1½ cups long-grain white rice (basmati or jasmine)
  • 2½ cups low-sodium chicken broth
  • 1 medium onion, finely diced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika (smoked or sweet)
  • Salt and black pepper to taste (about 1 teaspoon salt and ½ teaspoon pepper for the chicken)
  • Fresh parsley for garnish (optional)
  • Lemon wedges for serving (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels. Season both sides generously with salt, pepper, paprika, and dried thyme. Let sit at room temperature for 10 minutes.
  2. Heat 2 tablespoons butter in a large oven-safe skillet (12-inch) over medium-high heat. Place chicken thighs skin-side down in a single layer. Cook undisturbed for 5-7 minutes until skin is deep golden brown and crispy.
  3. Flip chicken and cook for another 3 minutes. Transfer to a plate; do not wipe out the pan.
  4. Reduce heat to medium. Add remaining 2 tablespoons butter to the pan. Add diced onion and cook 3-4 minutes until softened, scraping up browned bits. Add minced garlic and cook 30 seconds until fragrant.
  5. Add rice to the pan and stir to coat. Cook 1-2 minutes, stirring constantly, until rice looks slightly translucent and smells nutty.
  6. Pour in chicken broth and stir, scraping up any remaining browned bits. Bring to a gentle simmer. Taste and adjust salt if needed.
  7. Nestle chicken thighs back into the pan, skin-side up, over the rice.
  8. Cover pan tightly with foil. Bake for 25 minutes.
  9. Remove foil carefully. Continue baking uncovered for 15-20 minutes until rice is tender and liquid is absorbed. For extra-crispy skin, broil 2-3 minutes at the end.
  10. Remove from oven and let rest 5 minutes. Fluff rice with a fork before serving. Garnish with parsley and serve with lemon wedges if desired.

Notes

Pat chicken very dry for crispy skin. Don’t peek during covered baking time. If rice is still crunchy after baking but liquid is absorbed, add a few tablespoons hot broth, re-cover, and bake 5-10 more minutes. For dairy-free, substitute butter with olive oil or vegan butter.

Nutrition

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

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