Name: Garlic Butter Chicken and Rice
Prep time: 10 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 6 skinless, bone-in chicken thighs; 1 tsp sweet or smoked paprika; 1 tsp dried thyme (or herbs of choice); ½ tsp garlic powder; Salt and black pepper, to taste; 4 tbsp butter; 1 yellow onion, diced; 4 large garlic cloves, minced; 1½ cups long grain white rice; 1½ cups low-sodium chicken broth; 1½ cups hot water; ½ tsp dried Italian seasoning; ½ tsp dried oregano; Chopped fresh parsley, for garnish

This garlic butter chicken and rice recipe is a true comfort food classic. I love how the tender, juicy chicken thighs bake alongside buttery, garlic-infused rice that soaks up every bit of flavor. It’s a one-pan dish that feels hearty, satisfying, and perfect for both busy weeknights and cozy family dinners.

Garlic Butter Chicken and Rice

Why You’ll Love This Recipe

I enjoy this recipe because it combines bold flavor with convenience. The garlic and butter create a rich, savory base that pairs perfectly with chicken thighs. I also like that it’s a complete meal in one pot—protein and carbs in harmony. With minimal prep and just an oven-safe skillet, I can have a delicious dinner on the table in about an hour. It’s practical, flavorful, and something I turn to often when I want a fuss-free yet impressive meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 skinless, bone-in chicken thighs
1 teaspoon sweet or smoked paprika
1 teaspoon dried thyme, or other dried herbs of choice
½ teaspoon garlic powder
Salt and freshly ground black pepper, to taste
4 tablespoons butter
1 yellow onion, diced
4 large garlic cloves, minced
1½ cups long grain white rice
1½ cups low-sodium chicken broth
1½ cups hot water
½ teaspoon dried Italian seasoning
½ teaspoon dried oregano
Chopped fresh parsley, for garnish

Directions

Preheat the oven to 350˚F.
Season the chicken thighs with paprika, thyme, garlic powder, salt, and pepper.
Melt the butter in a large oven-safe skillet over medium heat. Add onion and garlic, cooking until softened and lightly browned.
Stir in the rice and toast for 30 seconds.
Nestle the chicken thighs on top of the rice and pour in the chicken broth and hot water.
Sprinkle Italian seasoning, oregano, and additional salt and pepper if desired. Bring to a boil.
Cover the skillet with a lid or foil and bake for 30 minutes.
Remove the cover and continue baking for 15–20 minutes until the rice has absorbed the liquid.
Rest the dish for 5–8 minutes before fluffing the rice and garnishing with parsley. Serve warm.

Servings and timing

This recipe makes about 6 servings. It takes around 10 minutes to prepare, 45 minutes to cook, and 5 minutes to rest—so in total, I can expect it to be ready in about 1 hour.

Variations

I sometimes swap the chicken thighs for drumsticks or leg quarters, which work beautifully.
For a lighter option, I like using brown rice, though I increase the covered baking time to 45 minutes before uncovering.
I’ve also added extra garlic or a spoonful of bouillon paste to the rice for even more depth of flavor.
To make it more colorful, I occasionally stir in peas or roasted red peppers during the last few minutes of baking.

Storage/Reheating

I store cooled leftovers in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months. To reheat, I place the dish in a 350˚F oven for 15–20 minutes until warmed through. If reheating from frozen, I let it thaw overnight in the fridge before baking.

Garlic Butter Chicken and Rice

FAQs

Can I use chicken breasts instead of thighs?

I can, but I find that chicken breasts tend to dry out during baking. Bone-in thighs keep their juiciness and add flavor to the rice.

Can I make this recipe ahead of time?

Yes, I like prepping everything up to the point of adding liquid. I refrigerate it covered for up to 2 days, then add broth and water just before baking.

What kind of rice works best?

I prefer long-grain white rice like basmati or jasmine. Brown rice also works but needs extra time in the oven.

Can I cook this in a glass baking dish?

Absolutely. I sometimes transfer the mixture from my skillet to a glass baking dish before baking, and it turns out just as good.

How can I make the rice more flavorful?

I sometimes stir in a spoonful of bouillon or add more garlic and herbs. The rice really absorbs seasoning well, so extra flavor goes a long way.

Conclusion

Garlic butter chicken and rice is one of my favorite all-in-one dinners. The chicken comes out juicy, the rice is rich and aromatic, and the whole dish feels like a warm hug in a skillet. I love that it’s simple enough for weeknights but special enough to share with family and friends. This is one recipe I always keep in my rotation when I want something hearty, delicious, and comforting without too much effort.