Easy One-Pot Garlic Butter Chicken and Rice
Easy One-Pot Garlic Butter Chicken and Rice
Juicy Pan-Seared Chicken Thighs & Fluffy Seasoned Rice Cooked in One Skillet
| PREP TIME 10 mins | COOK TIME 30 mins | SERVINGS 4–5 servings | CALORIES ~480 kcal |
About This Dish
Easy One-Pot Garlic Butter Chicken and Rice recipe is the quintessential comforting weeknight meal. Golden, crispy-skinned chicken thighs simmer directly over a bed of long-grain white rice infused with garlic, onions, and savory broth. Minimal prep, effortless cleanup, and maximum flavor in under 40 minutes. Easy One-Pot Garlic Butter Chicken and Rice
Ingredients
Chicken & Seasoning:
• 4–5 pieces (1.5 lbs) bone-in, skin-on chicken thighs (or boneless thighs/breasts)
• 1 tsp garlic powder & 1 tsp onion powder
• 1 tsp paprika or smoked paprika
• 1 tsp dried oregano or Italian seasoning
• 1 tsp salt & ½ tsp freshly ground black pepper
• 2 tbsp olive oil or unsalted butter (for searing)
Rice Base & Liquids:
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1.25 cups long-grain white rice or Jasmine rice (rinsed)
• 2.25 cups low-sodium chicken broth
• 2 tbsp fresh parsley, finely chopped (for garnish)
• Lemon wedges for serving
Garnishing – Green peace, sweet corn, red capsicum
Step-by-Step Instructions
1. Season Chicken: In a small bowl, combine garlic powder, onion powder, paprika, oregano, salt, and pepper. Pat chicken dry with paper towels and rub seasoning evenly over both sides.
2. Sear Chicken: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear chicken skin-side down for 4–5 minutes until deep golden brown. Flip and sear for 2–3 minutes. Remove chicken and set aside on a plate.
3. Sauté Aromatics & Toast Rice: Reduce heat to medium. Add diced onion to the same pan and sauté for 3 minutes until softened. Add minced garlic and rinsed rice; cook for 1–2 minutes, stirring constantly to toast the grains.
4. Simmer One-Pot Meal: Pour in chicken broth, scraping up any browned bits stuck to the bottom of the pan. Bring liquid to a simmer. Nestled seared chicken back into the pan on top of the rice (skin-side up).
5. Cover & Steam: Cover with a tight-fitting lid, turn heat down to low, and simmer undisturbed for 20 minutes until rice is tender and chicken reaches an internal temperature of 165°F (74°C). Remove from heat and let sit covered for 5 minutes before fluffing rice with a fork and garnishing with parsley. Easy One-Pot Garlic Butter Chicken and Rice
Chef’s Tips for Success
| • Rinse the Rice First: Always rinse long-grain rice under cold water until clear. Removing excess starch prevents the rice from getting mushy or gummy during simmering. • Tight-Fitting Lid is Essential: Trapping steam is key to cooking the rice evenly while keeping chicken juicy. Avoid lifting the lid during the 20-minute cook time. • Scrape the Pan Bottom: Deglazing the bottom of the skillet with chicken broth releases all the rich caramelized chicken bits into the rice for flavor. • Adding Veggies: To add vegetables, toss in 1 cup of frozen peas and diced carrots during the last 5 minutes of cooking without stirring. |
Recipe Overview: Easy One-Pot Garlic Butter Chicken and Rice
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Serving Quantity: 4–5 servings
- Estimated Calories: ~480 kcal per serving
Ingredients Summary
- Chicken & Seasoning: 4–5 pieces (1.5 lbs) bone-in, skin-on chicken thighs, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp dried oregano, 1 tsp salt, ½ tsp black pepper, 2 tbsp olive oil or butter.
- Rice Base & Liquids: 1 yellow onion (diced), 4 garlic cloves (minced), 1.25 cups long-grain white rice (rinsed), 2.25 cups low-sodium chicken broth, fresh parsley, and lemon wedges.
Key Highlights Included
- Deglazing Technique: Instructions on scraping the fond (browned bits) off the skillet bottom to infuse the rice with deep savory flavor.
- Toasting the Grain: Sautéing raw rice in aromatics prior to adding liquid to prevent gumminess and ensure fluffiness.
- Chef’s Pro-Tips:
- Rinsing Rice: Why washing off surface starch keeps grains separate and fluffy.
- Lid Sealing: The importance of keeping steam trapped during the 20-minute cook time.
- Vegetable Add-Ins: Simple instructions for folding in frozen peas and carrots without ruining rice texture.
