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.

Garlic Butter Chicken: Easy One-Pan Dinner Favorite

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

Scale

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

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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