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.
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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.
- 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.
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
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
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:
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.
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.
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.
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.
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Delicious Recipe
- Prep Time: 10 minutes
- Rest Time: 8 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
This Garlic Butter Chicken and Rice recipe features juicy, bone-in chicken thighs cooked in a rich blend of butter, garlic, and aromatic herbs, combined with tender, flavorful rice. Perfect as a comforting one-pot meal that's easy to prepare and bursts with savory flavors.
Ingredients
Chicken
- 6 skinless, bone-in chicken thighs
- 1 teaspoon sweet or smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Rice and Broth
- 4 tablespoons butter
- 1 yellow onion, diced
- 4 large cloves garlic, minced
- 1½ cups long grain white rice
- 1½ cups low-sodium, fat free chicken broth
- 1½ cups hot water
- ½ teaspoon dried Italian Seasoning
- ½ teaspoon dried oregano
Garnish
- Chopped fresh parsley
Instructions
- Preheat the oven: Set your oven to 350˚F to prepare for baking the chicken and rice.
- Season the chicken: In a bowl, rub the chicken thighs evenly with paprika, dried thyme, garlic powder, salt, and freshly ground black pepper. Set aside.
- Sauté aromatics: In a large oven-safe skillet, melt the butter over medium heat. Add diced onion and minced garlic; cook for 3 to 4 minutes until the garlic is lightly browned, stirring frequently to avoid burning.
- Add the rice: Stir in the long grain white rice, continuously stirring for 30 seconds to toast the rice lightly and coat it with the butter and aromatics.
- Combine ingredients: Place the seasoned chicken pieces on top of the rice. Pour in the chicken broth and hot water. Sprinkle the Italian seasoning and oregano over the top. Bring the mixture to a boil on the stovetop.
- Bake covered: Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Bake for 30 minutes to allow the chicken and rice to cook evenly.
- Finish baking uncovered: Remove the lid or foil and bake for an additional 15 to 20 minutes, or until the liquid is absorbed and the chicken is cooked through.
- Rest: Remove the skillet from the oven and let it rest for 5 to 8 minutes to allow flavors to meld and temperature to balance.
- Serve: Remove the chicken pieces from the pan, fluff the rice with a fork, garnish with chopped fresh parsley, and serve warm.
Notes
- Use bone-in chicken thighs for extra juiciness and flavor; skinless is preferred for less fat.
- Be careful not to burn the garlic while sautéing to maintain a sweet, rich flavor.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- If you prefer spicier food, add a pinch of cayenne pepper or chili flakes when seasoning the chicken.
- Letting the dish rest after baking helps the rice absorb steam and improves texture.
- For a gluten-free version, ensure your broth and seasonings contain no gluten additives.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 1 g
- Sodium: 395 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 116 mg

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