Is there anything more satisfying than a meal that’s hearty, healthy, and all cooks up in just one pan? I don’t think so. Between juggling work, family, and life, my skillet is my best friend in the kitchen. That’s why this Garlic Butter Chicken & Rice Skillet is a total weeknight hero. It’s the kind of no-fuss, flavor-packed dinner that feels like a warm hug. You get juicy chicken, perfectly cooked rice, and a dreamy garlic butter sauce all in about 30 minutes. Seriously, what’s not to love?
Top Reasons To Make It
- It’s a complete meal. You’ve got your protein and your starch all cooking together, which means fewer dishes to wash. A major win in my book.
- The whole thing comes together in one skillet, keeping your kitchen cleanup to an absolute minimum.
- It’s incredibly versatile. You can use boneless chicken breasts or thighs, and I’ll even show you how to make it with a handy rotisserie chicken to save even more time.
- The garlic butter sauce is everything. It’s rich, savory, and soaks into the rice, making every single bite absolutely delicious.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
- 1 tsp paprika, for a little color and smoky warmth
- Salt and black pepper, to taste
- 2 tbsp olive oil, for searing the chicken
- 4 tbsp butter, because butter makes everything better
- 1 small yellow onion, finely diced
- 4-5 cloves garlic, minced (don’t be shy!)
- 1 ½ cups long-grain white rice, rinsed
- 3 cups chicken broth, for cooking the rice
- 1 tsp dried thyme
- Juice of half a lemon, to brighten it all up at the end
- Fresh parsley, chopped, for a pop of color and freshness
Instructions
- Start by patting your chicken chunks dry with a paper towel. This helps them get a beautiful golden sear. Toss them with the paprika, salt, and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 5-7 minutes, just until browned on all sides. It doesn’t need to be cooked through yet. Remove the chicken to a plate and set aside.
- Reduce the heat to medium. In the same skillet, melt the butter. Add the diced onion and cook for about 3-4 minutes until it starts to soften. Add the garlic and cook for one more minute until fragrant. So good.
- Stir in the rinsed rice and dried thyme, letting the rice toast in the butter for about a minute.
- Pour in the chicken broth and give everything a good scrape to get all those tasty browned bits off the bottom of the pan. Bring the liquid to a simmer.
- Nestle the browned chicken and any accumulated juices back into the skillet with the rice. Cover, reduce the heat to low, and let it simmer for 18-20 minutes. Do not peek! You need to keep that steam in to cook the rice.
- After 20 minutes, turn off the heat. Let the skillet sit, still covered, for another 5-10 minutes. This is the secret to perfectly fluffy, not mushy, rice.
- Remove the lid, fluff the rice with a fork, and drizzle the lemon juice over everything. Give it a gentle stir, taste, and adjust seasoning if needed. Garnish with plenty of fresh parsley before serving.
Garlic Butter Chicken Preparation Tips
- That first step of patting the chicken dry is non-negotiable for a good sear. Wet chicken steams instead of browns.
- Rinse your rice! It washes off excess starch and keeps the final dish from being gummy.
- Resist the urge to lift the lid while the rice is cooking. I know it’s tempting, but you’ll let the precious steam escape.
- Letting the skillet rest off the heat with the lid on is the final step to perfect, separate grains of rice.
- Honestly, for the best flavor, use real butter. It makes that sauce rich and velvety in a way other fats just can’t match.
Variations & Substitutions
- Short on time? Use 3-4 cups of shredded rotisserie chicken. Skip the browning step and just stir it in during the last 5 minutes of cooking to warm through.
- For a veggie boost, stir in a couple of handfuls of fresh spinach right at the end, or add a cup of frozen peas along with the chicken broth.
- Not a fan of white rice? You can use brown rice, but you’ll need to increase the broth to 3 ½ cups and the cooking time to about 40-45 minutes.
- If you’re out of chicken broth, a good vegetable broth works just fine.
- For a little kick, add a pinch of red pepper flakes with the garlic.
Serving Ideas & Pairings
This skillet is a complete meal all on its own, but I love to round it out with a simple side. A crisp green salad with a tangy vinaigrette is my go-to because it cuts through the richness of the garlic butter beautifully. Some steamed green beans or roasted asparagus also work wonderfully. And if you’re feeding a crowd with big appetites, a loaf of crusty bread is perfect for sopping up every last bit of that delicious sauce.
Storage & Reheating
Let any leftovers cool completely before storing them in an airtight container in the fridge. They’ll keep for up to 4 days. To reheat, the stovetop is your best bet. Add a splash of water or broth to a skillet, add the leftovers, and warm over medium-low heat, stirring occasionally, until heated through. You can also use the microwave, but cover it with a damp paper towel to keep the rice from drying out. This dish freezes well, too! Portion it into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions
- Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs are a fantastic choice for simple chicken recipes like this one. They stay incredibly moist and tender, and their richer flavor pairs wonderfully with the garlic butter sauce.
- My rice is still hard. What happened? This usually means the liquid was absorbed or evaporated before the rice had time to fully cook. Next time, ensure your skillet has a tight-fitting lid and that you’re cooking on the lowest possible heat. If it happens, just add another ¼ to ½ cup of hot broth, cover, and cook for another 5-10 minutes.
- Is this one of those healthy dinner recipes? I’d say so! It’s a balanced meal with lean protein and complex carbs, and you control the sodium by using low-sodium broth. It’s a great addition to your rotation of healthy chicken recipes.
- Can I make this dairy-free? You sure can. Just swap the butter for a good olive oil or your favorite vegan butter alternative. The flavor will be a little different, but it’ll still be a delicious quick and easy dinner recipe.