Garlic Butter Chicken and Rice
Golden chicken, tender rice and a buttery garlic finish make a comforting dinner in one skillet.
Written by Elba Adams · Mexico
About this recipe
This is the kind of dinner that feels generous without asking you to manage several pans. The chicken browns first, leaving savory bits in the skillet. Rice then cooks in that same pan with broth, onion and garlic, picking up flavor as it becomes tender. A little butter and parsley at the end bring the whole dish together.
Use a wide skillet with a lid so the rice has room to cook evenly. Boneless thighs stay juicy, but chicken breast works if you check it early and avoid overcooking. For a complete meal, serve with a crisp green salad or quick steamed broccoli. The rice should be fluffy, and the chicken should reach 165°F (74°C) in the thickest part.
Ingredients
- 1 1/4 lb (570 g) boneless skinless chicken thighs
- 1 teaspoon paprika
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 4 garlic cloves, minced
- 1 cup long-grain white rice, rinsed
- 1 3/4 cups low-sodium chicken broth
- 2 tablespoons butter
- 2 tablespoons chopped parsley
Method
- Pat the chicken dry and season with paprika, 1/2 teaspoon salt and pepper. Heat oil in a large lidded skillet over medium-high heat. Brown chicken 3 to 4 minutes per side, then transfer to a plate; it will finish cooking later.
- Reduce heat to medium. Cook onion in the same skillet for 3 minutes, scraping up browned bits. Add garlic and stir for 30 seconds. Stir in rinsed rice and the remaining salt.
- Pour in broth and bring to a gentle simmer. Nestle chicken on top of the rice with any juices. Cover, reduce heat to low and cook 18 to 20 minutes without lifting the lid.
- Check that the rice is tender and chicken reaches 165°F (74°C). Turn off heat and let stand covered for 5 minutes. Add butter, fluff the rice around the chicken and finish with parsley.
Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat until steaming hot, adding a spoonful of water to loosen the rice.
Final thoughts
Once you know the rhythm of browning the chicken and simmering the rice, this becomes an easy dinner to repeat. The garlic butter adds richness without a heavy sauce, while the rice absorbs the pan flavors. Serve it straight from the skillet and add a fresh vegetable on the side.
Helpful cooking notes
- Keep the rice fluffy. Rinse the grains and keep the lid closed during the simmer so steam remains trapped.
- Check the chicken. Use a thermometer at the thickest part; cooking time changes with the size of the pieces.
- Avoid scorching. Use low heat once covered. If the pan dries before the rice is tender, add a small splash of hot broth.