One-Pot Garlic Butter Chicken with Rice

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A simple, comforting one-pot meal featuring tender chicken thighs simmered in garlic butter and aromatic rice. This one-pot recipe, ready in about 45 minutes, pairs bone-in 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.

Prep: 10 min Cook: 35 min Serves 4 Comfort Food cuisine 450 cal/serving

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Ingredients

4 pieces bone-in chicken thighs
3 tbsp unsalted butter
5 garlic cloves, minced
1 cup long grain white rice
2 cups chicken broth
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Heat 3 tbsp unsalted butter in a large deep skillet over medium heat until melted and foamy. Add 4 bone-in chicken thighs skin side down and cook for 7-8 minutes until the skin is golden and crisp, then flip and cook for another 5 minutes. Remove chicken and set aside.
Step 2: In the same skillet, add 5 minced garlic cloves and sauté over medium heat for 1 minute until fragrant but not browned. Add 1 cup long grain white rice and stir to coat the rice in the garlic butter for 2 minutes.
Step 3: Pour in 2 cups chicken broth, then season with 1 tsp salt and 1/2 tsp black pepper. Return the chicken thighs to the skillet, placing them on top of the rice. Cover and reduce heat to low. Simmer for 20 minutes until rice is tender and chicken is cooked through.
Step 4: Remove from heat and let rest, covered, for 5 minutes. Sprinkle 2 tbsp chopped fresh parsley over the dish before serving.