Recipe Finder blog
One-Pot Butter Chicken Rice Skillet
Simple one-pot dish: butter chicken rice skillet with tender chicken, toasted rice, and savory stock—ready in about 30 minutes.
Why this recipe works
A simple one-pot dinner pairing tender chicken with rice in a buttery, comforting skillet. This recipe suits busy weeknights, beginners, and anyone wanting minimal cleanup without sacrificing flavor.
- one-pot chicken and rice
- butter chicken rice skillet
- easy one-pan dinner
- rice and chicken skillet
- budget-friendly dinner
- family-friendly dinner
- quick weeknight meals
Key takeaways
One-pot cook saves time and dishes.
Toasted rice adds depth without extra steps.
Resting the dish helps flavors settle and stay moist.
Recipe guide
A simple one-pot dinner pairing tender chicken with rice in a buttery, comforting skillet. This recipe suits busy weeknights, beginners, and anyone wanting minimal cleanup without sacrificing flavor.
A cozy, no-fuss skillet dinner you can pull together in under 30 minutes.
- One-pot cook saves time and dishes.
- Toasted rice adds depth without extra steps.
- Resting the dish helps flavors settle and stay moist.
Ingredients at a glance
- 1 cup long-grain rice (x8 listed in original; use 1 cup for the recipe) - 2 tbsp butter - 2 cups chicken stock or water - 1 lb boneless skinless chicken thighs, 1-inch pieces - 1 tsp salt - 1/2 tsp black pepper - 1 small onion, finely chopped
How to cook
1) Melt butter in a large skillet over medium heat and sauté onion until translucent (4–5 min). 2) Season chicken with salt and pepper; brown in the skillet (4–5 min). 3) Stir in rice to toast lightly (1–2 min). 4) Add stock, bring to a gentle boil, then cover and simmer on low until rice is tender and liquid is absorbed (15–18 min). 5) Rest 5 minutes, fluff, and adjust seasoning.
Tips for best results
- Do not lift the lid while simmering to keep steam steady. - If the rice needs more liquid, add a splash hot water and reseal to finish cooking. - Let the dish rest covered to keep chicken juicy and rice fluffy.
Ingredients
- 1 cup long-grain rice
- 2 tbsp butter
- 2 cups chicken stock (or water)
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1 small onion, finely chopped
Instructions
- Melt butter in a large skillet over medium heat.
- Add chopped onion and sauté until soft and translucent, about 4–5 minutes.
- Season chicken pieces with salt and pepper and add to the skillet.
- Cook chicken until lightly browned on all sides, about 4–5 minutes.
- Stir in uncooked rice and cook 1–2 minutes to toast lightly.
- Pour in chicken stock (or water) and bring to a gentle boil.
- Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 15–18 minutes.
- Remove from heat and let rest, covered, for 5 minutes.
- Fluff rice gently with a fork and adjust seasoning before serving.
FAQs
Can I use a different rice variety?
Yes, long-grain rice works best; adjust liquid if using quick-cooking or shorter-grain rice.
Is this dish freezer-friendly?
Yes. Cool, then store in airtight containers for up to 2–3 months. Reheat gently with a splash of stock.
Can I make this gluten-free?
Yes, as written it’s naturally gluten-free assuming stock is gluten-free.