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One-Pot Garlic Butter Chicken and Rice

Prep 10 min Cook 30 min Difficulty 2/5

One-pan garlic butter chicken and rice: flavorful, cozy, and easy to make in one pot.

Why this recipe works

This recipe makes a comforting one-pot meal of garlic butter chicken and rice using bone-in chicken thighs, long-grain rice, and simple pantry ingredients. It’s ideal for busy evenings and serves a family or small group.

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Key takeaways

Sear thighs for deep flavor.
Toast rice in butter for aroma.
Let the dish rest before serving.

Recipe guide

This recipe makes a comforting one-pot meal of garlic butter chicken and rice using bone-in chicken thighs, long-grain rice, and simple pantry ingredients. It’s ideal for busy evenings and serves a family or small group.

A complete, easy weeknight dish in one pot.

  • Sear thighs for deep flavor.
  • Toast rice in butter for aroma.
  • Let the dish rest before serving.

Overview

This one-pot garlic butter chicken and rice is simple weeknight comfort food. It feeds a family and uses pantry staples for a cozy meal.

How to make it in one pot

- Sear bone-in thighs to render flavor. - Toast rice in the butter for extra depth. - Simmer gently in stock until tender. - Rest 5 minutes before fluffing and serving.

Pro tips

Tips: use chicken stock for richer flavor; don’t lift the lid during simmering to keep even cooking; finish with a brief rest to let rice finish absorbing moisture.

Ingredients

  • 4 pieces bone-in chicken thighs
  • 1 cup long-grain rice
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 3/4 cups chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Pat chicken thighs dry and season with salt and pepper on all sides.
  2. Heat a large heavy skillet or Dutch oven over medium-high and melt butter until foaming.
  3. Add chicken skin-side down and brown 4–5 minutes until deep golden; flip and brown the other side 3–4 minutes.
  4. Remove chicken to a plate and discard most of the rendered fat, leaving about 1 tablespoon in the pan.
  5. Reduce heat to medium, add diced onion and cook until soft, 4–5 minutes, stirring.
  6. Add minced garlic (and a teaspoon soy sauce or a few drops sesame oil for an Asian note, if desired) and cook 30 seconds until fragrant.
  7. Stir in rice to coat with butter and aromatics, then pour in chicken stock and scrape any browned bits from the bottom.
  8. Nestle chicken thighs back into the pan skin-side up, bring to a simmer, then cover and reduce heat to low.
  9. Cook until rice is tender and chicken reaches 165°F, about 18–22 minutes without lifting the lid.
  10. Let rest covered off the heat 5 minutes, fluff rice gently, adjust seasoning, and serve.

FAQs

Can I use boneless chicken instead of bone-in thighs? Yes. You can substitute boneless skinless thighs or breasts, but adjust cooking time to ensure doneness and keep the rice from drying out.
Can I use skinless chicken? Yes. If using chicken with skin removed, reduce fat in the pan and keep an eye on the liquid level so the rice cooks properly.
What if the rice isn’t tender after timing? If the rice isn’t tender after 18–22 minutes, recover and cook a few minutes longer, checking stock level and keeping heat low.