One-Pot Garlic Butter Chicken and Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A comforting one-pot meal with tender chicken thighs cooked in garlicky butter and fluffy rice infused with herbs. This international-inspired one pot ready in about 40 minutes pairs boneless skinless chicken thighs, unsalted butter, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 3 tablespoons unsalted butter
• 4 cloves garlic cloves, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Step 1: Heat 1 tablespoon of unsalted butter in a large skillet over medium-high heat until melted and shimmering. Season 1.5 pounds boneless skinless chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper, then add to the skillet and sear for 4-5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
2. Step 2: Lower the heat to medium and add the remaining 2 tablespoons unsalted butter to the same skillet. Stir in 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
3. Step 3: Add 1 cup long-grain white rice to the skillet and toast it in the garlic butter for 2 minutes, stirring frequently to coat grains.
4. Step 4: Pour in 2 cups chicken broth and sprinkle 1 teaspoon dried thyme over the rice. Stir to combine, then bring to a gentle simmer.
5. Step 5: Nestle the cooked chicken thighs back into the rice mixture, cover the skillet with a tight-fitting lid, and reduce heat to low. Cook for 18-20 minutes until rice is tender and liquid is absorbed.
6. Step 6: Remove from heat and let rest covered for 5 minutes. Sprinkle 2 tablespoons chopped fresh parsley over the dish before serving for a fresh herbal finish.