When the day runs long and you just want a meal that feels like a warm hug, this one pot garlic butter chicken and rice steps in like a quiet hero. There’s something about the way the garlic butter bubbles gently around the chicken thighs, crisping the skin just right, while the rice soaks up every bit of that rich, savory sauce. It’s the kind of dish that makes you pause for a moment, breath in the aroma, and just appreciate the simple things.
One evening, I remember juggling a call on speaker while stirring this very skillet. The butter was melting unevenly because I got distracted by a neighbor’s noisy dog outside—typical, right? But somehow, that little interruption made me slow down and realize this meal isn’t about perfection. It’s about those little pauses, the sizzle of garlic, the soft onions, the way the kitchen fills with warmth and the soft clink of a spoon against the pan. It’s cozy and forgiving—just like a good dinner should be.
Why You’ll Love It:
- Everything cooks in one pot, so there’s less mess, but it still feels special and homemade.
- The chicken skin crisps up beautifully before the rice cooks, adding texture you don’t expect from a one pot meal.
- The garlic butter sauce is rich without being heavy—it’s simple, and that’s kind of the point.
- You don’t have to babysit it constantly; just a little stirring early on, then patience while it simmers.
- It’s a cozy dinner that works well for casual weeknights, but also when you want to impress without the fuss.
If you’re worried about timing or juggling other tasks, this meal’s forgiving nature means you’re not locked into the stove the whole time. It does most of the work quietly while you handle other things.
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One Pot Garlic Butter Chicken and Rice
- Total Time: 45 minutes
- Yield: 4 1x
Description
A delicious and easy one pot meal featuring tender chicken thighs cooked in a flavorful garlic butter sauce with perfectly cooked rice. This comforting dish is perfect for a quick weeknight dinner.
Ingredients
4 bone-in, skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter
4 cloves garlic, minced
1 small yellow onion, finely chopped
1 cup long grain white rice, rinsed
2 cups low sodium chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh parsley
Instructions
Season the chicken thighs evenly with salt and black pepper on both sides.
Heat a large deep skillet or Dutch oven over medium heat and add the butter.
Once the butter is melted and foaming, add the chicken thighs skin-side down and cook without moving for 6-7 minutes until the skin is golden brown and crispy.
Flip the chicken thighs and cook for an additional 4 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium-low and add the minced garlic and chopped onion to the skillet. Sauté for 2-3 minutes until fragrant and the onion is translucent.
Add the rinsed rice to the skillet and stir to coat the rice with the garlic butter mixture, cooking for 1-2 minutes.
Pour in the chicken broth, then stir in the dried thyme, paprika, and crushed red pepper flakes.
Return the chicken thighs to the skillet, placing them on top of the rice.
Bring the mixture to a gentle boil, then reduce heat to low and cover the skillet with a tight-fitting lid.
Simmer for 20 minutes without lifting the lid, until the rice is tender and the chicken is cooked through (internal temperature 165°F/74°C).
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and rice before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Kitchen Notes: Using a heavy-bottomed skillet or Dutch oven helps keep the heat even, so no scorching while the rice simmers. I usually serve this with a simple green salad or steamed veggies—nothing too elaborate, since the dish itself is quite rich. If you want to switch it up, sometimes I swap the chicken thighs for drumsticks, though they take a bit longer to cook through. And once, I added a handful of frozen peas near the end for a pop of color, but I’m not sure it added much flavor. If you like heat, a pinch more red pepper flakes does wonders, but I tend to keep it mild for the whole family.
FAQ:
Can I use boneless chicken instead? You can, but the bone adds flavor and helps keep the meat juicy during cooking.
What if I don’t have fresh parsley? Dried parsley works in a pinch, or just skip it—it’s mostly for a fresh touch.
Is it okay to use regular butter instead of unsalted? Absolutely, just adjust salt to taste.
Ready to turn your weeknight dinner routine into something special? This one pot garlic butter chicken and rice waits for you.