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- 4 boneless, skinless chicken thighs - 1 cup jasmine rice, rinsed - 2 cups chicken broth - 4 tablespoons unsalted butter - 6 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup frozen peas - 1 tablespoon fresh parsley, chopped (for garnish) - Zest of 1 lemon Gathering the right ingredients is key to making this dish shine. Chicken thighs are juicy and full of flavor, perfect for our one-pan meal. Jasmine rice cooks up fluffy, soaking up all the delicious broth. Chicken broth adds depth, making the rice taste amazing. Butter is the star here. It brings richness and helps the garlic shine. Minced garlic adds a strong, aromatic kick. Onion powder rounds out the flavor. For seasonings, dried oregano adds earthiness, and smoked paprika gives a hint of warmth. Don't forget salt and pepper! They keep everything balanced and tasty. Frozen peas add a pop of color and sweetness. Fresh parsley makes it pretty and adds freshness, while lemon zest brightens the whole dish. This mix of ingredients creates a comforting and flavorful meal that you’ll love to share. To start, you need to sear the chicken thighs. First, melt 2 tablespoons of butter in a large skillet over medium-high heat. Season the chicken with salt, pepper, onion powder, oregano, and smoked paprika. This mix gives the chicken a robust flavor. Once the butter is hot and bubbling, add the chicken thighs. Sear them for about 5 to 6 minutes on each side. Look for a golden brown color. When cooked, remove the thighs and set them aside. Next, let’s focus on the rice. In the same pan, add the remaining 2 tablespoons of butter and the minced garlic. Sauté the garlic for about 1 minute. You want it fragrant, but be careful not to burn it. Then, pour in the rinsed jasmine rice. Stir the rice for about 1 to 2 minutes to toast it in the garlic butter. This step adds a nice flavor to the rice. Now, add the chicken broth and the zest of the lemon. Bring the mixture to a gentle simmer. Now it’s time to bring everything together. Return the seared chicken thighs to the pan, nestling them into the rice. Make sure they are mostly covered by the rice. Cover the skillet with a lid and reduce the heat to low. Cook for about 15 to 20 minutes. During this time, the rice will become tender and soak up the broth. After about 15 minutes, you can add the frozen peas on top of the rice. Cover the skillet again and cook for an additional 5 minutes. This will heat the peas through. Once done, fluff the rice with a fork. Taste and adjust the seasoning with salt and pepper if needed. For a fresh pop, garnish with chopped parsley before serving. Enjoy your one-pan garlic butter chicken and rice! To get golden-brown chicken, start with dry chicken thighs. Pat them with a paper towel. Season them well with salt, pepper, onion powder, oregano, and smoked paprika. Heat your skillet over medium-high heat. Melt 2 tablespoons of butter until it bubbles. Place the chicken in the pan without crowding. Cook for about 5-6 minutes on each side. Look for a rich golden color to know it’s ready. To check doneness, use a meat thermometer. The chicken should reach 165°F. If you don’t have one, cut into the thickest part. The meat should be white and juices should run clear. For tender and flavorful rice, rinse jasmine rice well under cold water. This removes excess starch and helps prevent stickiness. After toasting it in garlic butter, add chicken broth and lemon zest. Simmer gently for about 15-20 minutes. To avoid mushy rice, use the right liquid-to-rice ratio. For jasmine rice, 2 cups of broth to 1 cup of rice works best. Once the rice absorbs the liquid, avoid stirring it too much. Stirring can break the grains and make it mushy. Garnishing makes your dish pop. Chopped fresh parsley adds color and freshness. You can also sprinkle lemon zest on top for brightness. When serving, plate the rice first, then place the chicken on top. This way, the chicken sits on a bed of rice, soaking up the flavors. You can add a lemon wedge on the side for an extra zing. {{image_2}} You can switch the chicken thighs for chicken breasts. Chicken breasts are leaner and cook faster. Just remember to adjust the cooking time. If you prefer plant-based meals, try tofu or chickpeas. Tofu absorbs flavors well. Chickpeas add protein and a nice texture. Both options make this dish hearty and satisfying. You can substitute jasmine rice with basmati rice. Basmati has a nutty taste and fluffy texture. It pairs well with garlic butter and chicken. Brown rice is another great choice. It’s whole grain and adds fiber. Just keep in mind that it takes longer to cook than jasmine rice. Adding vegetables can brighten this dish. Try bell peppers, carrots, or spinach. They bring color and nutrients. For extra flavor, add spices like cumin or chili powder. Fresh herbs such as thyme or basil can also enhance the taste. Mix and match to create your perfect dish. - Refrigeration: Place leftovers in an airtight container. This keeps the chicken and rice fresh. Store in the fridge for up to 3 days. - Freezing: For longer storage, freeze the dish in a freezer-safe container. It will last for up to 3 months. Make sure to cool the dish completely before freezing. - Microwave: Use a microwave-safe dish. Heat in 1-minute intervals, stirring in between. This ensures even warming. - Stovetop: Add a splash of chicken broth to a skillet. Heat over low, stirring gently. This helps keep the rice moist and fluffy. Yes, you can use frozen chicken for this recipe. Just remember to thaw it first. Frozen chicken takes longer to cook than fresh. If you use frozen chicken, cook it for a few extra minutes. Always check the internal temperature; it should reach 165°F. Leftovers can stay fresh in the fridge for up to four days. Make sure to store them in an airtight container. If you want to keep them longer, consider freezing the leftovers. They can last up to three months in the freezer. You can serve this dish with a side salad or steamed vegetables. Garlic bread also pairs well, adding a nice crunch. For a light option, consider a cucumber salad. These sides can balance the rich flavors of the chicken and rice. Yes, this recipe is great for meal prep. You can cook a big batch and portion it out. It saves time during busy weeks. Plus, it reheats well, so you can enjoy it later. This makes it a smart choice for lunch or dinner. You can prepare this dish a day ahead. Cook it fully and then store it in the fridge. When ready to eat, reheat it on the stovetop or in the microwave. Just be careful not to overcook it when reheating! In this blog post, we explored a tasty chicken and rice dish. We discussed key ingredients like chicken thighs, jasmine rice, and flavorful seasonings. I provided step-by-step cooking instructions and tips to perfect your dish. You learned about variations for proteins and rice types. Lastly, we went over storage and reheating methods. This recipe is simple yet flexible. It’s great for family meals or meal prep. I hope you enjoy making it and share it with loved ones.

One-Pan Garlic Butter Chicken and Rice

Discover the deliciousness of One-Pan Garlic Butter Chicken and Rice! This simple and mouthwatering recipe features tender chicken thighs cooked to perfection with flavorful jasmine rice, enhanced by garlic, lemon zest, and peas. Perfect for a quick weeknight dinner, this dish is sure to impress your family. Click to explore the step-by-step instructions and make this fantastic meal tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup jasmine rice, rinsed

2 cups chicken broth

4 tablespoons unsalted butter

6 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup frozen peas

1 tablespoon fresh parsley, chopped (for garnish)

Zest of 1 lemon

Instructions
 

In a large skillet or pan over medium-high heat, melt 2 tablespoons of butter. Season the chicken thighs with salt, pepper, onion powder, oregano, and smoked paprika.

    Once the butter is melted and bubbling, add the chicken thighs to the pan. Sear for about 5-6 minutes on each side until they are golden brown and cooked through. Remove the chicken from the pan and set aside.

      In the same pan, add the remaining 2 tablespoons of butter and the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

        Pour in the rinsed jasmine rice, stirring it for about 1-2 minutes to toast slightly in the garlic butter.

          Add the chicken broth and zest of the lemon to the pan. Bring it to a gentle simmer.

            Return the seared chicken thighs to the pan, nestling them into the rice.

              Cover the skillet with a lid and reduce the heat to low. Cook for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.

                After 15 minutes, add the frozen peas on top of the rice. Cover again and cook for an additional 5 minutes until the peas are heated through.

                  Fluff the rice with a fork, and adjust the seasoning with salt and pepper if needed.

                    Serve hot, garnished with chopped fresh parsley.

                      Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4