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One-Pot Garlic Butter Chicken and Rice is what happens when three simple ingredients—garlic, butter, and chicken—do all the heavy lifting to create something ridiculously flavorful. Juicy, golden-browned chicken, fragrant garlic butter, and perfectly cooked rice all come together in one pan, soaking up every last drop of savory, garlicky goodness. And the best part? It’s done in 40 minutes with minimal effort and only ONE dish to wash.
One-Pot Garlic Butter Chicken and Rice – The Ultimate Weeknight Hero
This dish works because it nails the basics. The chicken is properly seared for maximum flavor, the garlic butter infuses every bite with rich, aromatic depth, and the rice absorbs all those golden, buttery drippings for a perfectly tender, flavorful finish. It’s simple, foolproof, and absolutely packed with flavor—the kind of recipe you’ll find yourself making again and again.
Why You’ll Love This Recipe
- One pot = minimal cleanup. Because dishes are the worst.
- Juicy, flavorful chicken with a garlic butter sear.
- Creamy, cheesy rice that’s loaded with Parmesan and herbs.
- 40 minutes start to finish. Just throw everything in, let it simmer, and done.
Before You Start – Pro Tips for the Best Chicken & Rice
This dish may be easy, but a few small tweaks will make it next-level good. Follow these tips, and you’ll get juicy, flavorful chicken, fluffy rice, and a garlic butter infusion in every bite.
The Chicken – Flavor Starts Here
- Chicken thighs = more flavor, more juiciness. Don’t swap for chicken breast unless you love dry, sad chicken.
- Brown it properly! Let the chicken sear in the butter before adding anything else—this builds the best flavor.
- Shortcut: If you only have chicken breast, cut it into small pieces and cook it quickly to avoid dryness.
The Rice – Perfectly Fluffy, Never Mushy
- Use long-grain white rice—it stays separate and fluffy. Short-grain gets too sticky, and brown rice takes too long.
- Once the rice is in, DON’T stir. Stirring releases starch and makes it mushy—just let it cook undisturbed.
- Pro Tip: If your rice is too wet at the end, leave the lid off for a few minutes to let steam escape.
The Garlic Butter – The Star of the Show
- Garlic burns fast! Only cook it for 30 seconds before adding the rice and broth—any longer, and it turns bitter.
- Use fresh garlic. Pre-minced garlic from a jar won’t give you the same punchy, rich flavor.
- Extra Flavor Hack: Want a little heat? Add a pinch of red pepper flakes with the garlic!
Melt the butter in a large skillet over medium heat. Let’s be real—anything that starts with butter is already headed in the right direction. Season the chicken with salt, pepper, and paprika. This simple seasoning combo does all the heavy lifting for flavor.
Add the chicken to the pan and DON’T TOUCH IT. Let it sear for about 5 minutes until it develops a deep golden crust (color = flavor!). If you start flipping it too soon, you’re missing out on all that delicious browning.
Pro Tip: If your pan is too crowded, cook the chicken in batches. Overcrowding = steaming instead of searing, and we are NOT here for sad, pale chicken.
Stir in the minced garlic and cook for 30 seconds. That’s just enough time for it to become fragrant without burning (burnt garlic = bitter disaster). Immediately add the rice, broth, thyme, and dried parsley. The garlic flavors will infuse into the broth, giving the rice that deep, savory, buttery taste.
Extra Flavor Hack: Want even more garlicky goodness? Stir in a clove of roasted garlic at the end. It’s a game-changer.
Give everything a good stir, then bring the mixture to a simmer. This ensures the rice is evenly coated in all that garlicky, buttery goodness. Cover, reduce the heat to LOW, and walk away for 20 minutes. No peeking, no stirring—just trust the process.
Why No Stirring? Stirring releases starch, which turns the rice gloopy instead of fluffy. Just leave it alone, and it will cook to perfection.
Once the rice is tender, stir in the Parmesan cheese. This is where the magic happens—the cheese melts into the rice, making it extra creamy and flavorful. Garnish with fresh parsley. It adds a pop of color and balances out the richness of the butter and cheese.
Final Pro Tip: Want even more richness? Stir in an extra tablespoon of butter at the end. Because, let’s be honest—butter makes everything better.
How To Serve
Serve straight from the pan. Less cleanup, more time to enjoy your masterpiece. Want to take it up a notch? Add a squeeze of lemon for a little brightness. Here are a few sides and extras that pair perfectly.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but be careful—it cooks faster and dries out easily. Cut it into bite-sized pieces, sear quickly, then remove it from the pan while the rice cooks. Add it back in during the last few minutes to keep it juicy. Or, just stick with thighs—they’re better.
Can I use brown rice?
Technically, yes… but it’ll take way longer to cook (about 40–45 minutes), and you’ll need more broth. If you go this route, add an extra ½ to 1 cup of liquid and be very patient. Want a faster whole-grain option? Try quinoa! It cooks in the same time as white rice and still soaks up all the flavor.
My rice turned out mushy—what happened?
Most likely, too much liquid or too much stirring. Make sure to:
✔ Use long-grain white rice (short-grain gets sticky).
✔ Stick to the exact broth-to-rice ratio in the recipe.
✔ Do NOT stir while the rice is cooking. Just cover, simmer, and walk away.
If it’s too wet at the end? Take the lid off and let it sit for a few minutes to let excess steam escape.
Can I make this ahead of time?
Yes! It reheats beautifully. Store leftovers in the fridge for up to 3 days and reheat with a splash of broth or water to loosen up the rice. Want to meal prep? Cook the chicken separately, then add it to freshly made rice when ready to eat for the best texture.
Can I freeze it?
Yep! Store it in an airtight container for up to 2 months. The rice may soften slightly when thawed, but the flavor? Still amazing. To reheat: Thaw overnight in the fridge, then warm on the stove with a splash of broth to bring it back to life.
More Delicious Chicken And Rice Dishes
- Chicken Rice Soup
- No Peek Chicken Rice Casserole
- Skillet Cajun Chicken and Rice
- Southwest Chicken And Rice Skillet
- Chicken Enchilada Rice Casserole
One-Pot Garlic Butter Chicken and Rice
Ingredients
- 1 tablespoon butter
- 1 pound boneless skinless chicken thighs cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 3 cloves garlic minced
- 1 cup long-grain white rice uncooked
- 2 cups chicken broth low sodium
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ cup Parmesan cheese grated
- fresh parsley for garnish
Instructions
- In a large skillet over medium heat, melt butter. Season the chicken with salt, pepper, and paprika. Add to the skillet and cook until browned, about 5 minutes.
- Stir in garlic and cook for 30 seconds. Add rice, chicken broth, thyme, and parsley. Stir well and bring to a simmer.
- Cover and cook on low heat for 20 minutes until rice is tender.
- Stir in Parmesan cheese, garnish with fresh parsley, and serve.
Tips & Notes:
- Chicken thighs = best choice! They stay juicy and flavorful while cooking with the rice. If using chicken breast, cut it into small pieces and add it back in at the end to prevent dryness.
- Long-grain white rice is key. Short-grain will turn sticky, and brown rice takes too long (if using, add extra broth & time).
- No stirring while the rice cooks! Let it steam undisturbed—stirring releases starch, making it mushy instead of fluffy.
- Garlic burns fast! Cook it for just 30 seconds before adding the broth—any longer, and it turns bitter.
- Too much liquid at the end? Remove the lid and let it sit for a few minutes to allow excess moisture to evaporate.
- Want even more richness? Stir in an extra tablespoon of butter at the end. Because butter makes everything better.
- Make it ahead! This stores & reheats well—just add a splash of broth when reheating to bring the rice back to life.
