If you’re craving a cozy, weeknight-friendly dinner with big flavor and almost no cleanup, this One-Pot Garlic Butter Chicken and Rice is your new go-to. You’ll sear juicy chicken thighs in butter, simmer everything with garlic, herbs, and chicken broth, then finish with Parmesan for a creamy, savory bite in every forkful. It’s ready in about 30 minutes, uses pantry staples, and the whole meal cooks in a single skillet exactly what busy nights call for.
Table of Contents
Why You’ll Love It
- One skillet, minimal dishes, fast cleanup.
- Juicy chicken thighs + fluffy long-grain rice infused with garlicky butter.
- Flexible: swap in chicken breast, adjust herbs, or add veggies.
- Family-friendly, reheats well, and budget-conscious.
Ingredients
Pantry & Produce
- Butter, garlic, long-grain white rice, low-sodium chicken broth
- Dried thyme, dried parsley, fresh parsley, Parmesan
Chicken
- Boneless, skinless chicken thighs (or breast with notes below)
Full Ingredient List
| Ingredient | Amount |
|---|---|
| Butter | 1 tablespoon |
| Boneless skinless chicken thighs, cut bite-size | 1 pound |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Paprika | 1 teaspoon |
| Garlic, minced | 3 cloves |
| Long-grain white rice, uncooked | 1 cup |
| Low-sodium chicken broth | 2 cups |
| Dried thyme | 1/2 teaspoon |
| Dried parsley | 1/2 teaspoon |
| Parmesan cheese, grated | 1/2 cup |
| Fresh parsley, chopped (garnish) | To taste |
Step-by-Step Instructions
- Melt and Sear: In a large skillet over medium heat, melt the butter. Season chicken with salt, pepper, and paprika. Add to the skillet and cook until browned, about 5 minutes.
- Bloom Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant avoid browning.
- Simmer Rice: Add the rice, chicken broth, thyme, and parsley. Stir well and bring to a gentle simmer.
- Steam: Cover and cook on low heat for 20 minutes, or until the rice is tender and liquid is absorbed.
- Finish: Stir in Parmesan until creamy. Garnish with fresh parsley and serve hot.
Tips for Success
- Choose thighs for best juiciness. Using breast? Dice small, sear, then add back at the end to prevent dryness.
- Use long-grain white rice. Short-grain gets sticky; brown rice requires more broth and extra time.
- Don’t stir while steaming. Stirring releases starch and makes rice gummy.
- Garlic burns fast. Keep it to 30 seconds before adding liquid.
- Too much liquid? Remove the lid and rest a few minutes to evaporate excess moisture.
- Extra richness: Stir in another tablespoon of butter at the end.
- Make-ahead: Reheats well with a splash of broth to revive rice.
Variations & Add-Ins
- Veggie Boost: Frozen peas, diced carrots, or baby spinach in the last 5 minutes.
- Lemon-Garlic: Finish with lemon zest and a squeeze of juice.
- Smoky Twist: Swap paprika for smoked paprika.
- Creamy Upgrade: Add a splash of cream with the Parmesan.
- Heat Lovers: Crushed red pepper flakes with the garlic.
Storage & Meal Prep
- Fridge: 3–4 days in an airtight container.
- Reheat: Microwave with a splash of broth; cover to steam.
- Freezer: Up to 2 months; thaw overnight and reheat gently with broth.
FAQs
Can I use chicken breast?
Yes. Cut into small pieces, sear as directed, then remove and fold back in with the Parmesan to avoid dryness.
Can I use brown rice?
It works with adjustments. Add 1/2–1 cup extra broth and increase covered cooking time by 15–20 minutes, checking for tenderness.
Why is my rice mushy?
Likely stirring during cooking or using short-grain rice. Keep the lid on and avoid agitation until the end.
Can I make it dairy-free?
Use olive oil instead of butter and omit Parmesan or use a dairy-free alternative.
What skillet should I use?
A heavy 10–12 inch lidded skillet or sauté pan for even heat and good rice texture.
Is this good for meal prep?
Yes. It reheats beautifully with a splash of broth and stays flavorful for days.
Save this recipe for your weeknight rotation, and share it with a friend who loves easy one-pot dinners. Ready to cook? Grab your skillet and let’s make dinner simple tonight!