Garlic Butter Chicken: Easy One-Pan Dinner Favorite

Garlic Butter Chicken and Rice Recipe is one of those dishes that just feels like a warm hug on a plate—rich garlic, buttery rice, and tender chicken all baked together in one skillet. Trust me, once you try this, it’ll become a staple in your dinner rotation.

A black cast iron pan holds six pieces of cooked chicken thighs on top of a thick layer of cooked rice. The chicken pieces are golden brown with a crispy, herb-covered skin, sprinkled with finely chopped green herbs. The rice underneath is soft and slightly mixed with herbs, showing a light beige color. The pan sits on a white marbled surface with a spoon to the side. The overall look is warm and fresh with the chicken and rice filling the pan fully. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Garlic Butter Chicken and Rice Recipe
Top Tip
How to Serve Garlic Butter Chicken and Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I’ve made this Garlic Butter Chicken and Rice Recipe countless times, and it never disappoints. It’s perfect for busy nights when you want comfort food without spending hours in the kitchen. Plus, everything cooks in one pan—less cleanup is always a win!

One-Pot Wonder: Everything cooks together, so the chicken juices flavor the rice perfectly.
Rich Garlic Butter Flavor: Butter and garlic are a classic pair, giving the dish a savory, comforting taste.
Juicy Bone-in Chicken Thighs: The thighs stay tender and moist, absorbing all those spices and broth.
Simple Ingredients: It uses pantry staples and easy-to-find herbs that boost flavor without fuss.

Ingredients & Why They Work

The beauty of this Garlic Butter Chicken and Rice Recipe is in its simplicity and balance. You get the creaminess from butter, the punch from fresh garlic, and layers of herbs that keep things interesting. Here are a few tips on the key ingredients so you can shop smart and nail the flavors.

Flat lay of six raw skinless bone-in chicken thighs with natural skin textures, a small heap of sweet smoked paprika powder on a white ceramic plate, a small white bowl filled with golden butter cubes, a diced yellow onion arranged neatly on a white ceramic plate, four unpeeled large garlic cloves next to a small white bowl with minced garlic, a small white bowl containing long grain white rice grains, a small white bowl with clear low-sodium chicken broth, a small white bowl filled with hot water, a tiny white bowl holding dried Italian seasoning, another tiny white bowl with dried oregano, a small pile of dried thyme leaves, two whole brown eggs with clean shells, and a small bunch of fresh bright green parsley sprigs placed symmetrically around the ingredients, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: I use skinless, bone-in thighs because they stay juicy and add flavor without extra fuss.
Butter: Essential for that rich, velvety flavor and helps sauté the aromatics.
Garlic: Fresh minced garlic fills the dish with its unmistakable aroma and taste.
Onion: Adds a mild sweetness once softened—it’s a subtle but important base.
Long grain white rice: Absorbs the broth perfectly without getting mushy, giving you fluffy grains every time.
Chicken broth: The secret to keeping things flavorful and moist—use low sodium to control salt levels.
Herbs and spices (paprika, thyme, oregano, Italian seasoning, garlic powder): These bring complexity and warmth, making the dish crave-worthy.
Fresh parsley: Adds a pop of color and fresh herbal brightness at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this recipe my own by swapping herbs or adding veggies. You’re welcome to make it your own—this dish is forgiving and flexible, perfect for adapting to what you have on hand or your taste preferences.

Variation: Sometimes I toss in sliced mushrooms or bell peppers with the onions for extra depth and color.
Herb choice: If you don’t have thyme, rosemary or tarragon can bring a nice twist.
Spice it up: A pinch of crushed red pepper flakes adds a lovely subtle heat.
Diet tweaks: For a lighter take, swap butter for olive oil. For keto, replace rice with cauliflower rice added toward the end.

Step-by-Step: How I Make Garlic Butter Chicken and Rice Recipe

A close-up image showing a thick piece of grilled chicken on top of a bed of cooked rice. The chicken has a brown, seasoned crust with small green herb pieces on it and juicy white meat inside, with a woman's hand holding a fork cutting a small piece from the front. The rice underneath is light brown with some visible green herbs and a slightly rough texture. All is placed on a white plate on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Prep the Chicken

Start by seasoning your chicken thighs generously with paprika, dried thyme, garlic powder, salt, and freshly cracked black pepper. I find rubbing the spices in well helps that flavor really sink in during cooking.

Step 2: Sauté Butter, Onions & Garlic

Heat butter in a large oven-safe skillet over medium heat. Add diced onions and minced garlic, cooking while stirring often for about 3 to 4 minutes. Watch the garlic closely—it should turn golden but not burn. This step builds a flavorful base for the rice.

Step 3: Toast the Rice

Stir in the long grain rice with the onions and garlic, stirring constantly for about 30 seconds. Toasting the rice like this enhances its nuttiness and keeps the grains separate after baking.

Step 4: Add Chicken and Liquids

Place your seasoned chicken thighs neatly on top of the rice. Pour in the chicken broth and hot water, then sprinkle Italian seasoning and oregano on top. Give a gentle stir around the edges if needed, and season again with salt or pepper to your liking.

Step 5: Bake, Uncover, and Rest

Cover the skillet with a lid or foil and bake at 350°F for 30 minutes to let the rice absorb the liquid and the chicken cook through. Remove the cover and bake another 15-20 minutes to evaporate excess moisture and get everything perfectly tender. Let it rest for 5-8 minutes once out of the oven to set the flavors and make the rice fluffier.

Step 6: Serve & Garnish

Remove the chicken pieces and fluff the rice gently with a fork. Sprinkle chopped fresh parsley over everything just before serving for a fresh, bright finish.

Top Tip

After making the Garlic Butter Chicken and Rice Recipe multiple times, I’ve learned a few tricks that make a big difference in nailing perfect flavor and texture every time.

Don’t Skip Toasting the Rice: This step adds a subtle nuttiness and keeps the rice fluffy, not sticky.
Watch Your Garlic: Garlic burns quickly. Stir constantly over medium heat and remove from heat if it starts to turn too dark.
Use Bone-in Thighs: They stay juicy and add flavor, but make sure to check for doneness by piercing near the bone.
Rest Before Serving: Letting the dish rest softens the rice and brings all the flavors together beautifully.

How to Serve Garlic Butter Chicken and Rice Recipe

A black cast iron pan is filled with a base layer of uncooked white rice spread evenly across the bottom. On top of the rice, six pieces of raw chicken thighs, seasoned with visible herbs and spices, are placed in a circular pattern. A transparent glass measuring cup held by a woman's hand is pouring a golden-yellow liquid over the chicken and rice. The pan is set on a white marbled surface with a gray and white striped cloth partially visible underneath. Green herb leaves are slightly visible in the top right corner of the image. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I almost always add chopped fresh parsley for color and a mild herbaceous note, but sometimes I sprinkle a little lemon zest or freshly cracked black pepper on top to brighten up the dish. If you like it spicy, a few chili flakes work wonders, too.

Side Dishes

This dish pairs well with a crisp green salad or steamed veggies like broccoli or green beans. For something warm, a simple roasted carrot or sautéed spinach complements the buttery richness nicely.

Creative Ways to Present

For dinner guests or special occasions, I like plating the chicken thighs on a bed of the fluffy rice, garnished with fresh herbs and a wedge of lemon on the side. Serving in individual cast-iron skillets also adds rustic charm and keeps the meal piping hot.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The chicken and rice reheat well without drying out if you add a splash of water or broth before microwaving.

Freezing

This recipe freezes surprisingly well. I freeze portions in individual containers and thaw overnight in the fridge before reheating. Just be mindful that the rice texture can soften a bit after freezing.

Reheating

When reheating, I cover the dish loosely with a microwave-safe lid or a damp paper towel to retain moisture. Alternatively, warming gently on the stovetop with a little broth keeps the rice fluffy and the chicken tender.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You can substitute chicken breasts, but thighs tend to stay juicier and more flavorful in this recipe because of their higher fat content. If you use breasts, watch the cooking time closely to avoid drying out.

Do I have to use bone-in chicken thighs?

Bone-in thighs add extra flavor and moisture, but if you prefer boneless, it works too. Just reduce the baking time slightly and check for doneness to avoid overcooking.

Can I make this recipe gluten-free?

Absolutely! All ingredients in the Garlic Butter Chicken and Rice Recipe are naturally gluten-free, as long as your chicken broth is gluten-free certified. Always double-check labels if you're sensitive.

How do I prevent the rice from getting mushy?

Make sure to keep the rice-to-liquid ratio correct and avoid stirring the rice once you add the broth and chicken. Also, letting the dish rest after baking helps the rice set and prevents mushiness. Toasting the rice beforehand helps keep the grains separate.

Final Thoughts

This Garlic Butter Chicken and Rice Recipe holds a special spot in my kitchen because it’s a reliable, comforting meal that comes together effortlessly. Whether you’re feeding family or craving cozy solo dinners, this one pan wonder delivers every time—rich flavors, simple prep, and hearty satisfaction. Give it a go and soon, I’m confident it’ll feel like a home-cooked classic for you too.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way