One-Pan Garlic Butter Chicken and Rice
This one-pan garlic butter chicken and rice is the definition of a fuss-free dinner: golden, crispy-skinned chicken thighs sear in the pan, then the rice cooks right in the same buttery, garlicky juices until fluffy and full of flavour. One pan in, one pan to wash.
It’s a weeknight staple that feels like comfort food. If you love easy chicken dinners, try our creamy Tuscan chicken next.
Tips for perfect one-pan chicken and rice
Sear the chicken skin-side down until deeply golden before adding the rice — that fond is where the flavour lives. Use the right liquid ratio, keep the lid on while the rice steams, and always cook chicken to a safe internal temperature of 75°C (165°F).
Ingredients
Values are estimated, per serving.
Procedure
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Pat the chicken thighs dry and season all over with the paprika, thyme, salt and pepper.
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Heat the olive oil in a large deep pan over medium-high. Sear the thighs skin-side down for 5–6 minutes until deep golden, flip for 2 minutes, then remove and set aside.
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Lower the heat to medium. Melt the butter, then soften the onion for 3 minutes and add the garlic for 30 seconds until fragrant.
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Stir in the rinsed rice and toast for 1 minute so every grain is coated in the garlic butter.
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Pour in the chicken stock, scrape up the golden bits from the bottom, and bring to a gentle simmer.
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Nestle the chicken back in skin-side up, cover, and reduce to low.
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Cook covered for 20–22 minutes, until the rice is tender, the liquid is absorbed and the chicken reaches 75°C (165°F) inside.
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Rest off the heat for 5 minutes, fluff the rice, scatter with parsley and serve.
