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Crispy One-Pot Garlic Butter Chicken and Rice

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A quick and easy one-pot meal featuring crispy skin chicken thighs cooked in a rich garlic butter sauce with fluffy rice. Perfect for a comforting dinner with minimal fuss.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds / 900g)
  • 4 tablespoons unsalted butter (60g)
  • 4 large garlic cloves, minced
  • 1 ½ cups long-grain white rice (280g)
  • 3 cups chicken broth (720ml)
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
  2. Heat a large heavy-bottomed skillet over medium-high heat. Add olive oil and heat until shimmering but not smoking (about 1-2 minutes).
  3. Place chicken thighs skin-side down in the skillet. Press gently to ensure even contact. Cook without moving for 6-7 minutes until the skin is deep golden and crispy. Flip and cook the other side for 3 minutes. Remove chicken and set aside.
  4. Lower heat to medium. Add butter to the pan. Once melted, stir in minced garlic and thyme. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
  5. Add the rice to the pan, stirring to coat every grain with the garlicky butter. Toast for 1-2 minutes to enhance flavor.
  6. Pour in the chicken broth carefully. Return the chicken thighs on top, skin side up. Season the broth lightly with salt and pepper.
  7. Cover the pan with a tight-fitting lid. Reduce heat to low and cook for 18-20 minutes, until rice is tender and chicken is cooked through (internal temperature 165°F / 74°C).
  8. Remove from heat and let sit, covered, for 5 minutes. Optionally, squeeze fresh lemon juice over the dish.
  9. Fluff the rice gently with a fork, plate the chicken and rice, and spoon some of the garlicky buttery sauce over top.

Notes

Pat chicken dry to ensure crispy skin. Use medium-high heat to sear chicken without burning butter. Avoid stirring rice after adding broth to prevent mushiness. If rice is undercooked after chicken is done, add a splash of broth or water and cook a few more minutes covered. Cast iron skillet recommended for best sear and even cooking. Leftovers keep well refrigerated for up to 3 days and reheat gently to preserve crispiness.

Nutrition

Keywords: garlic butter chicken, one-pot meal, crispy chicken, chicken and rice, easy dinner, weeknight meal, comfort food

Find it online: https://yumyep.com/crispy-one-pot-garlic-butter-chicken-and-rice-recipe-easy-and-perfect-for-dinner/