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Garlic Butter Chicken and Rice

Juicy golden chicken thighs and tender rice cooked together with garlic, butter, herbs, and chicken broth for an easy one-pan dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 6 boneless skinless chicken thighs
  • 1 1/2 cups long-grain white rice
  • 3 tablespoons unsalted butter divided
  • 5 garlic cloves minced
  • 2 1/2 cups chicken broth
  • 1 small yellow onion finely chopped
  • 1 teaspoon paprika
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped
  • 1 lemon cut into wedges

Method
 

  1. Pat the chicken thighs dry and season with paprika, Italian seasoning, garlic powder, salt, and black pepper.
  2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Sear the chicken for about 4 minutes per side until golden, then transfer to a plate.
  3. Reduce heat to medium. Add the remaining butter and onion. Cook for 2–3 minutes.
  4. Add the minced garlic and cook for about 30 seconds.
  5. Add the rice and stir for 1 minute to coat it in the garlic butter.
  6. Pour in the chicken broth and bring to a gentle simmer.
  7. Return the chicken to the skillet. Cover and cook over low heat for 18–22 minutes, until the rice is tender and the chicken reaches 165°F (74°C).
  8. Remove from heat and rest covered for 5 minutes.
  9. Fluff the rice, garnish with parsley, and serve with fresh lemon wedges.