Ready in less than an hour, this one-pot garlic butter chicken and rice recipe is just waiting to meet your spice cabinet. Cooked on the stove and in the oven, it’s the easiest juicy chicken dinner ever.
Easy Chicken Thighs and Rice Recipe
First cooked on the stove and then in the oven, this garlic butter chicken is juicy, tender, and loaded with spices. Bursting with buttery garlic flavor and ready in less than an hour, you won’t believe it’s a one-pot dinner.
With the fluffy rice cooked in buttery chicken broth, every bite is absolutely blissful for such an effortless meal. Thankfully, this chicken is also a 2-in-1 recipe — a side and a main. That means less time in the kitchen, which is a real win for days when you barely have time to breathe.
Served fresh out of the oven or made ahead, it’s bound to be a new weeknight favorite for even the pickiest eaters. Who doesn’t love chicken, rice, and lots of garlic? It’s a match made in heaven that starts in your spice cabinet.
What You’ll Need
Time to reach into your spice cabinet! That’s where this garlic butter chicken will be getting its flavor from. Check the recipe card at the bottom of the post for full ingredient amounts.
- Skinless, bone-in chicken thighs
- Paprika – Regular or smoked is okay.
- Dried thyme – Other dried herbs like rosemary work too.
- Garlic powder
- Salt and pepper
- Butter – Salted or unsalted is fine.
- Yellow onion – White onion is a good alternative.
- Fresh garlic – Feel free to substitute it for 2 extra teaspoons of garlic powder.
- Long-grain white rice – Basmati and Jasmine rice are perfect for this.
- Low-sodium chicken broth – If you use regular broth, reduce the amount of salt in the recipe. Veggie broth works too.
- Water
- Italian seasoning
- Dried oregano
- Fresh parsley
Can I Make This With Other Cuts of Chicken?
My only other recommendations would be chicken drumsticks or leg-quarters for this garlic butter chicken. Other cuts like breasts will dry out too much while they’re in the oven, whereas the bone-in pieces will help retain moisture.
How to Make Garlic Butter Chicken and Rice
Partially cooked on the stove and finished in the oven, this garlic butter chicken is easier than it looks.
- Prepare the skillet. Preheat the oven to 350˚F. Melt the butter in a large cast-iron skillet over medium heat. A Dutch oven works too.
- Mix the spices. Whisk the paprika, dried thyme, and garlic powder in a small bowl. Use the mixture to season the chicken thighs. Add salt and pepper to taste on all sides. Set it aside.
- Cook the onions. Add the garlic and onions to the skillet. Stir frequently and let them cook for 3 to 4 minutes or until the onion has softened. If the garlic browns too quickly, reduce the heat.
- Add the rice. Place the rice in the skillet. Stir constantly for 30 seconds.
- Add the chicken. Place the seasoned chicken over the rice. Pour in the chicken broth and water.
- Season it. Sprinkle the chicken with Italian seasoning and oregano. Season with more salt and pepper to taste. Bring the mixture to a boil.
- Bake it. Cover the skillet with a lid or use foil. Pop it into the oven for 30 minutes. Remove the lid (or foil) and bake for another 15 to 20 minutes or until the liquid is absorbed.
- Serve. Remove the skillet from the oven. Let the chicken rest for 5 to 10 minutes. Use a fork to fluff up the rice. Garnish with fresh parsley and serve warm.
Tips for Success
Use these tips for an extra yummy garlic butter chicken while navigating some substitutes.
- Avoid skin-on. Stay away from skin-on chicken thighs for this recipe. It makes the rice super greasy, which isn’t what we’re after.
- Use boneless chicken. If it’s what you’ve got on hand, it’s okay to use boneless chicken thighs. However, they might be a little overcooked by the time the dish is ready. Just something to keep in mind.
- Use brown rice. For a healthier meal, you can use brown rice instead. You’ll need to cook it for longer, though. Bake it covered for 45 minutes and then uncovered for 15 to 20 minutes.
- Prep ahead. You can prep this recipe two days in advance. Work up to the sixth step in the recipe but don’t add the liquid. Add it on the day you’re going to serve it. If you pour it in before this, the rice will absorb the liquid.
What to Serve with One Pot Chicken Thighs and Rice
Part of why I love this garlic butter chicken is because it’s a main and a side all in one. However, sometimes it still needs a little extra something. For days like those, I love to pair it with veggie sides and soups.
Try my Grilled Vegetables with Halloumi, Garlic Butter Roasted Parsnips, and Cheesy Brussels Sprouts with Bacon for yummy veggie sides. As far as soups go, this chicken doesn’t get much better than with my Cream of Zucchini Soup and Creamy Tortellini Soup.
How to Store Leftovers
- Refrigerate any cooled leftovers in an airtight container for up to 5 days.
- To reheat it, add a few teaspoons of water over the rice and stir gently. This is to prevent it from drying out. Microwave the chicken for 1 to 2 minutes or until warm. If you’re reheating a large portion, do it in the oven at 350˚F for 10 to 15 minutes.
Can I Freeze This?
- Yes! Once fully cooled, transfer it to a freezer-friendly container. Before securing the lid, wrap the container in foil twice. Add the lid and seal it.
- Place it in the coldest part of the freezer and freeze it for up to 3 months.
- Move it to the fridge a day before you’re ready to use it so that it has enough time to thaw. Don’t unwrap it yet. The next day, set it on the counter for 20 minutes while the oven preheats to 350˚F. Pop it into the oven for 10 to 15 minutes or until warm.
- If the casserole looks dry, add a few tablespoons of liquid (water or broth) at a time until the desired consistency is reached.
More One-Pot Chicken Recipes
- Chicken and Rice Casserole
- Easy Chicken Fried Rice Recipe
- Chicken Rice and Vegetable Skillet
- Wild Rice and Kale Chicken Casserole
- Slow Cooker Chicken and Rice Recipe
Garlic Butter Chicken Thighs and Rice Recipe
Ingredients
- 6 skinless, bone-in chicken thighs
- 1 teaspoon sweet or smoked paprika
- 1 teaspoon dried thyme, or any other dried herbs of your choice
- ½ teaspoon garlic powder
- salt and fresh ground pepper, to taste
- 4 tablespoons butter
- 1 yellow onion, diced
- 4 large cloves garlic, minced
- 1½ cups long grain white rice
- 1½ cups low-sodium, fat free chicken broth
- 1½ cups hot water
- ½ teaspoon dried Italian Seasoning
- ½ teaspoon dried oregano
- chopped fresh parsley, for garnish
Instructions
- Preheat oven to 350˚F.
- Season chicken thighs with paprika, dried thyme, garlic powder, salt and pepper; set aside.
- Add butter to a large oven-safe skillet and melt over medium heat.
- Stir in diced onions and garlic; cook over medium heat for 3 to 4 minutes, or until garlic is lightly browned, stirring VERY frequently. DO NOT burn the garlic.
- Stir in rice; stir constantly for 30 seconds.
- Place prepared chicken pieces over rice, and add the chicken broth and water.
- Season with Italian Seasoning and oregano, and bring to a boil. (You can also add more salt and pepper at this point, if desired.)
- Cover the skillet with a lid or aluminum foil and transfer to the preheated oven; bake for 30 minutes.
- Remove lid or foil and continue to bake for 15 to 20 minutes, or until liquid is absorbed.
- Remove from oven and let stand 5 to 8 minutes.
- Remove chicken from the pan and fluff up the rice with a fork.
- Garnish with parsley and serve.
Video
Notes
- To reduce the WW Points, cook the garlic and onions in extra virgin olive oil instead of butter. This will amount to 8 points. You can reduce the points to 5 if you use bone-in, skinless chicken breasts.
- Chicken: This recipe is prepared with bone-in, skinless chicken thighs. Using anything other than what is suggested will have different results. Boneless chicken thighs will cook up faster, while boneless chicken breasts will cook through much quicker and will dry out. I also recommend removing the skin from the chicken thighs because the casserole will be greasy with the skin on.
- Rice: This recipe uses long-grain white rice. If you want to use brown rice, increase the cooking time. Bake it covered for 45 minutes, and then uncover and bake for an additional 15 to 20 minutes.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This recipe is so yummy! We are a big garlic family, so everyone enjoyed! I have only done bone-in thighs in the past and it worked fine, but I think I will try boneless, skinless thighs this time for ease/time saving purposes. I also don’t have an oven safe skillet, so I just transfer the rice and chicken to a 9×13 to cook in the oven. If I use the boneless thighs, I know they cook faster – how long should I wait before I add them to the casserole dish?
So happy to know that you like this recipe. It’s one of my faves and I make it very, very often.
At 350˚F, boneless chicken thighs will need about 25 minutes to cook through. For a better result (taste and looks) I suggest browning the thighs for a couple of minutes per side before adding them to the baking dish.
Recipe looked fast and easy and it was; however, it was quite bland and the chicken a bit chewy. Thank you for sharing your recipe.
The flavor was good. I like garlic so I did add a little extra minced garlic. One thing I will do next time is follow the recipe and use the white rice. I used jasmine and my rice got a bit overcooked. But overall this is a really good recipe.
Boneless skinless thighs worked great (1.5 lb)! But!! I took it out after the initial 30 mins and it was done, didn’t need the extra 10 minutes. Even the kids ate it 🙂 major win!
Boneless chicken breasts were used; absolutely tender as could be. Flavor was tasty, but we added grated Parmesan to the dish on our plates, which increased the flavor. Not rice lovers, so I used cauliflower rice and only chicken broth, no additional water. Otherwise, instructions were followed. The onion-garlic aroma from the oven was divine. Was there much liquid? Yes, but it was delish. We’ll make this again and maybe add a touch of the solid chicken bouillon for flavor.
I’m very glad you and your family enjoyed it! Thank YOU! 🙂
This is a terrific recipe. Even though I had to make adjustments for what I had, I think I still stayed true to the basic recipe. I thought it was quite flavorful. I did add an extra clove of garlic and I seasoned the chicken generously. But you have to know your own tastes. I only had Better than Bouillon in Veggie form, so I used that. I know chicken would have made it better. The only thing I wonder about is the liquid amount. I had 1 and 1/4 cup jasmine rice and 2 cups liquid (broth). After the 30 minutes of cooking in the oven it was perfect. The rice was tender and fluffy and the chicken thighs were perfectly cooked.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Can you use boneless chicken breasts with this recipe?
No, because the rice and the chicken need to cook evenly and simultaneously. Boneless chicken breasts will cook through much quicker and dry out if you wait for the rice to be done.
My husband and I fixed this for dinner. We
Followed your recipe. It turned out absolutely fantastic. We all loved it and will absolutely fix it again. Thanks for sharing your wonderful recipes.
That’s wonderful! I am very glad you and your husband enjoyed it! Thank YOU! 🙂
If I use boneless chicken thighs, do I have to change the cooking time?
Yes, reduce the cooking time because boneless chicken thighs need less time to cook through. If you can, use an Instant Read Meat Thermometer to check for doneness – chicken is cooked through when its internal temperature registers at 165˚F.
extremely delicious and easy to make! Great flavor throughout the dish. I used boneless chicken thighs and did not find the chicken to be overcooked at all especially when cooking in a cast iron skillet. This recipe has become one of my family’s favorites!
That’s great to hear! I’m very glad you and your family enjoyed it! Thank YOU! 🙂
Let me tell you how many ways I messed this up or did something different and it was still great!
– didn’t have enough rice, topped it up with quinoa
– only had the 10 min rice in hand
– use a oven safe large pot instead
– forgot to put the cover on my pot until 2 mins left
– put the cover on for additional 10 mins 🤷🏼♀️
– used veg broth instead of chicken.
All was still great! Great flavour, easy, chicken was all cooked through and rice was maybe a lil over done but that’s because I used that rice.
Thanks !
I’m very glad you enjoyed it! Thank YOU! 🙂
I don’t know what i did wrong. Recipe bland. Used all chicken broth and no water. Rice not cooked all the way, chicken not cooked through. Followed the recipe to the tee other than chicken broth and water. Tried to save it with a boullion cube but that didn’t even help. Even cooked it 20 minutes longer and rice still wasn’t cooked.
Hi!
I am sorry it didn’t work out for you. I am not sure what could have gone wrong if you cooked it for over one hour and it still wasn’t cooked? You’re supposed to cook it covered for 30 minutes, and then uncovered for an additional 15 to 20 minutes. Also, it’s bland because you didn’t add enough salt “to taste”. Salt and pepper to taste means the taste to the palate of the person that is making it. Some people like more, others like less salt. Always start with small amounts. For example, try adding 1/4 teaspoon of salt and a 1/8 teaspoon of pepper. Taste, then add more if needed.
This is fabulous! I used brown rice and skinless, boneless chicken thighs. I have made this many times and it always turns out great! Thanks for the amazing recipe!
Followed this recipe to the letter. Not sure where I went wrong but it was bland. It wasn’t bad, it just wasn’t good.
If it’s bland, most of the time it just means that you need to add a bit more salt to it.
Awesome recipe! Thanks for sharing! The only thing different I did was added 2 cups of rice & it was perfect!! Will definitely make this again!
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Can you use minute rice with this?
This recipe is very yummy!! The only thing I would do is add more garlic! I used boneless, skinless thighs and ended up frying them for 2 minutes on each side before putting them in with the rice. I cooked the rice covered for 10 minutes before adding the chicken in as well because of the boneless thighs. Turned out perfectly!! And SO easy!! Will definitely be making again soon.
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Can you use drumsticks for this?
AMAZING. Best rice I’ve ever had. Do yourself a favor and keep the skin on…brown the thighs skin-side down in the pan before you add the rice and water. Delish! Also added some parmesan cheese before serving. Will definitely be in my weekly rotation!
This is our favorite chicken and rice dish now, the rice turns out so buttery and perfect and the thighs are perfectly cooked. Thanks for a winner!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Ang….just take the skin off 😁
I made this tonight for dinner and my husband said it was a keeper. He doesn’t really like thighs all that much, so I consider this a dinner win. I only had skin-on, bone-in thighs so I peeled off the skin and went from there. I think the next time I make this, I am going to try adding canned mushrooms during the last 10-15 minutes of cooking.
I am very glad you and your husband enjoyed it! Thank YOU! 🙂
Yum! This is going into the dinner rotation now. Thanks for the recipe 🙂
I am very glad you enjoyed it! Thank YOU! 🙂
This was a hit! My husband is very picky eater and although I have made chickent and rice before – this was a different way. He loved it and went back for seconds. I will definitely make this again! Thank you for sharing.
That’s great! I am very glad you and your family enjoyed it! Thank YOU! 🙂
Very delicious! I kept the skin on the thighs and seared them like someone else mentioned. They came out so flavourful and crispy. Will definitely make again!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
This is what I was thinking for this recipe. Did you put it into the oven without covering it? Or did you cover and bake and the skin was still crispy??
Made with wild rice and sides of Parmesan roasted potatoes and asparagus it is AMAZING definitely going to make again!
I’m very glad you enjoyed it! Thank YOU! 🙂
This did not work for me. At an hour and a half of baking the rice is still hard and the thighs aren’t soft. At 30 mins the chicken was raw. I feel like I must have messed something up but I’ve read the recipe a dozen times and I followed it perfectly. What a bummer. Based on reviews this had to be my fault though.
Just curious Jen – did you let it boil on the stove first before you put it in the oven?
Delicious recipe. We love it
Thank YOU! I’m very glad you enjoyed it! 🙂
30mins covered and 15 uncovered
Hey! Any advice if you only have skin-on chicken thighs?
Easy peasy and yummy .
Thank YOU! I am very glad you enjoyed it! 🙂
This was AMAZING!! I halved the recipe and it still came out perfect!
I am very happy you enjoyed it! Thank YOU! 🙂
I love dishes like this and I can’t wait to try it! I only have 1 cup of rice on hand, would the liquid ratio be 2 cups? And do you think that will be enough rice for serving?
Hi!
Yep, 2 cups of liquid is all you’ll need. 1 cup of uncooked rice should be okay for 4 people. 1 cup long grain uncooked rice yields to about 3 1/2 cups cooked rice.
Hey, because of lockdown, I only have fusilli pasta, will it work the same with pasta instead of rice?
Thanks
Hi!
I have never tested this recipe with pasta so I can’t say that it will work.
Can u add veggie like frozen string bean or would they be over cooked
Hi!
I think if you put the beans in the pot while still frozen, it should turn out OK.
Katerina, I just made this and I had a feeling there was way too much liquid. Indeed. Not sure how others have not commented on this. I now have chicken soup. 3 cups of liquid for 1 1/2 cups of rice? But you say 2 cups is okay. This is very frustrating. I don’t see how anyone made this and it didn’t turn out like mine. Also the YouTube video now that I watched has very little liquid. Mine almost covered the chicken
Can I use chicken breast? Do I have to do anything differently?
Hi!
Cooking time is less for chicken breasts; I would suggest, after the initial 30 minutes, and after you remove the cover, to start checking for doneness about 7 to 10 minutes after.
Also, I do have this great chicken breasts & rice recipe on my other blog, if you’d like to take a look at that one: https://easyweeknightrecipes.com/chicken-and-rice-with-mushrooms/
Hope this helps. 😊
I just bought boneless thighs will that work? Should I put them in a little later so they don’t over cook?
Hi!
Yep, put them in later because they will definitely overcook if put in from the beginning. Also, brown the chicken thighs on the outside and then add them to the rice mixture.
This recipe worked perfectly for me. Gorgeous and delicious on my first try!!!!
As a fairly accomplished cook for 40 years, I get bored with my go-to recipes and am always looking for something new and easy. This was simply delicious! I have never written a recipe review before, but you certainly deserve it. The rice cooked perfectly and the chicken was moist and tender. I had thighs and breasts in the freezer, put the thighs around the edge and cut the breasts in same-size pieces and put them in the middle. The only changes I made were that I used all home-made stock instead of stock and water, added lemon pepper to the seasoning and omitted the Italian spices. I think it would be good with tarragon too.
Thank you so much for the great recipe!
Any way to adapt for Instant Pot?
This is definitely a keepsake. Tasted delicious and is easy to make. My daughter Who is not a rice lover ate it all up.
Has anyone tried red onion? It’s all I have or should I leave out the onions.
LOVE this recipe and all the info!
The only suggestion I have is to PLEASE list ingredient amounts early in the narration. I was in somewhat of a time crunch the first time I made the recipe. It was very frustrating to finally find the amounts.
Great recipe though!
You can just “Jump to Recipe” at the very top of the page.
This is one tasty looking dish! I have to add it to my menu this week!
Love how easy this chicken and rice is to whip up! So delicious too!
This is the perfect weeknight meal! Love that it’s so flavorful and made in just one pot!
Thank you for the tips on making this ahead. I’ve been trying to be better at planning our dinners.
This was definitely a winning meal! Very delicious and easy clean up too!
I made this tonight and my family loved it!
I made it and it was a bit plain for my taste so I added more seasonings and added vegetable to this time.
I used brown rice (longer cooking time) and only 1 c of hot water but otherwise followed exactly. This was quite flavorful for how easy it was to cook! My fiancé had almost 3 helpings!! Just be careful with how much liquid you add (I couldn’t fit all the water like I said before so I only added 1 c and it was still a little runny). Thanks for a yummy recipe!
Made it tonight and it was a hit.My husband is the picky eater, so he goes back for seconds you know its good, by the the way I thought it was yummy will make again except next time I will use all chicken stock. So thanks for the recipe , good and easy☺
I made this last night and it was good. I’ll add a bit more salt next time. I did add about a cup of frozen vegetables and it was just as good.
Could this be made in an electric skillet? Going camping with my electric skillet
This looks delicious and my wife really loved this in my home. Thank you.
Made this tonight. Was disappointed. Not much flavor.
Think this could be done with chicken breast?
Hi! Yes, you definitely can. The chicken *might* be a bit overcooked so I would suggest using thicker chicken breasts – something like 1.5 inches thick. That should ensure that the rice and chicken will cook thoroughly, at the same time.
If I don’t have oven safe skillet could I use 9 x 13 pan? Do I have to adjust anything?
Hi! 🙂 Yes, that will work! You don’t have to adjust the time.
Could I use chicken legs instead of chicken thighs?
Hi! Yes, absolutely, but because legs will need less cooking time, I’d advise to use this recipe: https://diethood.com/one-pot-chicken-rice-artichokes/ You can use the same seasonings as I did in this recipe, but for the rice to liquid ratio, and cooking time, I’d go with following the other recipe. I hope that helps. 🙂
Thank you for responding so quickly. I love the professionalism 😍
No problem!! ❤️
This looks TOO good to be a heathy meal but it is! I love that!
I made this tonight. Was delicious. My two picky eaters ate it! The only change I made was to cut up asparagus and saute with the onion and garlic. Will definitely make this again… repeatedly!
This looks so good! I have to make it this week!
This sounds like a delish comfort food dish to have this fall.
Looks delicious and so easy to make! !
LOoks amazing! Was wondering I can make this in a casserole dish?
Hi!
Yes, definitely. 🙂 A 9×13 dish might be a little small, nothing too bad, but if you can use a 10×15-inch baking dish, that would be great!
If you make it in a 10 x 15 would you prepare on the stove through step 5 then transfer to the baking dish and continue with the recipe?
Hi! Yep, I would do exactly that, but if your pan or pot is oven-safe, then you don’t have to do that – just pop it in the oven.
This looks so tasty! My family would love it!
yessss! This is the perfect recipe for me. Looks VERY tasty! I like all the ingredients in it.
Drooling over here. This looks seriously so stinking delicious. I can’t wait to make.
This looks so good!
This looks incredible! Need to make ASAP!
Heavenly recipe! I adore this dish!
Nothing better than a good classic chicken and rice! Yum!
Everything about this is good! I love easy meals like this and I’m sure my kids will love it!
This looks incredible and I know my family will love it!