THE BUTTER & BLOOM RECIPE
One-Pan Garlic Butter Chicken and Rice
Print-friendly layout- Preparation time
- 15 min
- Cooking time
- 57 min
- Total time
- 1 hr 22 min
- Yield
- 6 servings
- Cuisine
- North American
- Updated
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 1/2 lb / 1.1 kg)
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 5 tablespoons unsalted butter, divided
- 5 garlic cloves, finely minced
- 1 1/2 cups long-grain white rice, rinsed until the water runs mostly clear and drained well
- 3 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 lemon, scrubbed and cut into wedges
- 2 tablespoons chopped fresh parsley, optional
Detailed directions for One-Pan Garlic Butter Chicken and Rice
- Heat the oven to 375°F (190°C) with a rack in the centre. Pat the chicken thighs thoroughly dry with paper towel; do not rinse them. Season both sides with 1 teaspoon salt and the pepper, then wash your hands and clean any surface that touched raw chicken.
One-Pan Garlic Butter Chicken and Rice · Dry the chicken thoroughly, season both sides, then clean every surface that touched the raw chicken - Melt 2 tablespoons butter in a wide oven-safe skillet over medium-high heat. Place the thighs skin-side down in one uncrowded layer. Cook without moving for 5 to 7 minutes, until the skin is deeply golden and releases easily. Turn and cook for 2 minutes, then transfer the chicken to a clean plate; it will not be fully cooked yet.
One-Pan Garlic Butter Chicken and Rice · Leave space between the thighs and wait until the deeply golden skin releases easily before turning - Reduce the heat to medium-low. Add the remaining 3 tablespoons butter and the minced garlic to the skillet. Stir for 30 to 45 seconds, just until fragrant. Keep the garlic pale so it does not become bitter.
One-Pan Garlic Butter Chicken and Rice · Lower the heat and keep the garlic pale, cooking only until fragrant so it does not taste bitter - Add the well-drained rice and thyme. Stir for 1 to 2 minutes, scraping up the golden bits from the skillet, until every grain looks glossy. Pour in the broth and add the remaining 1/2 teaspoon salt. Stir once, bring to a gentle simmer and level the rice.
One-Pan Garlic Butter Chicken and Rice · Toast the drained rice briefly and scrape up the flavourful golden bits from the skillet - Nestle the browned chicken into the rice skin-side up, keeping the skin above the liquid. Cover the skillet tightly with an oven-safe lid or foil and bake for 30 minutes. Carefully uncover, keeping your face away from the hot steam, and bake for 12 to 18 minutes more.
One-Pan Garlic Butter Chicken and Rice · Keep the browned skin above the broth, cover tightly and transfer the skillet to the oven - Check the thickest part of each thigh with an instant-read thermometer without touching bone. The chicken is ready at 165°F (74°C). The rice should be tender and the liquid absorbed; if the rice is still firm, add 2 tablespoons hot broth, cover and bake 5 minutes more.
One-Pan Garlic Butter Chicken and Rice · Confirm every thigh reaches 165°F (74°C) and that the rice is tender before resting the skillet - Rest the skillet for 10 minutes. Fluff the rice gently around the chicken without disturbing the crisp skin. Squeeze over lemon to taste, sprinkle with parsley if using and serve from the warm skillet. Refrigerate leftovers within 2 hours and use within 3 to 4 days.
Keywords: garlic butter chicken rice · one pan chicken and rice · baked chicken thighs and rice · garlic butter chicken thighs · easy chicken and rice dinner · one skillet chicken and rice
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