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One-Pan Butter-Garlic Chicken with Rice (Sheet-Skillet)

Prep 10 min Cook 30 min Difficulty 2/5

One-pan butter-garlic chicken with rice: a quick skillet dinner with minimal cleanup and savory, garlicky rice.

Why this recipe works

This one-pan butter-garlic chicken with rice is a simple weeknight staple. It uses common ingredients and a single skillet for hands-on prep and minimal cleanup. It suits busy households, beginners learning one-pan meals, and anyone wanting a cozy, comforting dinner.

Search intent: One-pan chicken and rice recipe
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  • easy one-pan dinner
  • garlic butter rice

Key takeaways

One-pan dinner with simple pantry staples.
Juicy chicken perched over garlicky rice.
Cook time is short with a hands-off finish.

Recipe guide

This one-pan butter-garlic chicken with rice is a simple weeknight staple. It uses common ingredients and a single skillet for hands-on prep and minimal cleanup. It suits busy households, beginners learning one-pan meals, and anyone wanting a cozy, comforting dinner.

A quick skillet dinner with flavorful, savory rice.

  • One-pan dinner with simple pantry staples.
  • Juicy chicken perched over garlicky rice.
  • Cook time is short with a hands-off finish.

Brown the chicken and prep the pan

Season the chicken with salt and pepper on both sides. In a large oven-safe skillet over medium heat, melt the butter. Add the chicken skin-side down and brown 4–6 minutes; flip and brown 2–3 minutes. Remove to a plate, pouring off excess fat if needed, keep the butter.

Toast rice and build the simmer

In the same pan, add minced garlic and cook 30 seconds until fragrant. Stir in the rice and toast 1–2 minutes, coating grains in butter. Pour in 2 cups broth or water and scrape up any browned bits. Nestle the chicken on top, bring to a simmer, then cover and reduce heat to low.

Finish and serve

Cook covered 18–22 minutes until the rice is tender and the chicken reaches 165°F (74°C). Remove from heat, let rest 5 minutes, then fluff the rice before serving.

Ingredients

  • 1 lb chicken thighs (boneless, skin-on or off)
  • 1 cup long-grain rice (uncooked)
  • 2 tbsp butter
  • 2 cloves garlic, minced

Instructions

  1. Season chicken with salt and pepper on both sides
  2. Heat a large oven-safe skillet over medium heat and add butter
  3. Place chicken skin-side down and brown until golden, 4–6 minutes; flip and brown other side 2–3 minutes
  4. Remove chicken to a plate and pour off excess fat if needed, leaving butter in pan
  5. Add minced garlic to the pan and cook 30 seconds until fragrant
  6. Stir in rice and toast 1–2 minutes, coating grains in butter and garlic
  7. Pour in 2 cups chicken broth or water and scrape up browned bits
  8. Nestle chicken on top of the rice, bring to a simmer, then reduce heat to low and cover
  9. Cook covered 18–22 minutes until rice is tender and chicken reaches 165°F (74°C)
  10. Remove from heat, let rest 5 minutes, fluff rice and serve with the chicken

FAQs

Do I need to skin the chicken? Season the chicken generously with salt and pepper before browning for better flavor.
Can I substitute broth with water? Use low-sodium broth or water if you’re watching salt; adjust seasoning at the end.
Why is the texture of the rice important? Ensure the rice is still amylopectin-rich long-grain style; avoid over-stirring once the rice begins to simmer.