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Easy One-Pan Garlic Butter Chicken Thighs with Rice

easy one-pan garlic butter chicken thighs with rice - featured image
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A comforting, one-pan meal featuring juicy chicken thighs and fluffy rice cooked in a rich garlic butter sauce. This easy weeknight dinner requires minimal cleanup and delivers maximum flavor.

Ingredients

  • Boneless, skinless chicken thighs
  • Long-grain white rice (Jasmine or Basmati)
  • Unsalted butter
  • Fresh garlic, minced
  • Low-sodium chicken broth
  • Dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • Salt
  • Black pepper
  • Dried thyme
  • Green onions, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Pat chicken thighs dry and season generously with salt, pepper, and dried thyme.
  3. Melt butter in a large oven-safe skillet over medium heat until foaming.
  4. Sear chicken thighs for 2-3 minutes per side until golden brown, then remove and set aside.
  5. Add minced garlic to the same pan and sauté for 30 seconds until fragrant.
  6. Add uncooked rice to the pan and stir for 1 minute to coat in the garlic butter.
  7. Pour in chicken broth and white wine, scraping up any browned bits from the bottom.
  8. Nestle the seared chicken thighs back into the rice mixture and spoon some liquid over the chicken.
  9. Transfer skillet to the oven and bake for 25-30 minutes until rice is tender and chicken reaches 165°F (74°C).
  10. Remove from oven and let rest for 5 minutes before garnishing with green onions and serving.

Notes

Ensure the skillet is oven-safe. If using older rice, it may require slightly more broth. Do not skip the searing step for better flavor. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: one-pan dinner, garlic butter chicken, chicken and rice, easy weeknight meals, comfort food, gluten-free option

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