One-Pan Garlic Butter Chicken and Rice
Dinner in one pan with familiar comfort and almost no cleanup.
When you’re tired and still need a real dinner, this is the kind of recipe that helps: one pan, simple ingredients, and a familiar garlic-butter flavor that feels comforting without much effort. It’s best for weeknights when you want chicken and rice on the table fast, not a project. The rice cooks right in the pan with broth, so you don’t have to juggle a separate pot. Expect a cozy, savory meal with tender chicken and fluffy rice, ready in about 20 minutes if your chicken is cut small. It’s not fancy, but it is dependable, filling, and easy to clean up after.
Ingredients
- 1 lb boneless, skinless chicken breast — cut into 1-inch pieces
- 1 cup long-grain white rice — rinsed
- 2 tbsp butter
- 1 tbsp olive oil
- 4 unit garlic cloves — minced
- 2 cup chicken broth — low-sodium if possible
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried parsley
- 0.5 tsp paprika
- 1 tbsp lemon juice — optional, for brightness
- 2 tbsp grated Parmesan — optional, for serving
Method
- 1 Season the chicken with salt, pepper, and paprika. Heat the olive oil and butter in a large skillet over medium-high heat, then cook the chicken for 3 to 4 minutes, stirring once or twice, until lightly browned.
- 2 Add the garlic and rice and stir for 30 seconds. Pour in the broth, bring to a simmer, then cover and cook over low heat for 12 to 14 minutes, until the rice is tender and the liquid is absorbed.
- 3 Remove from the heat, fluff the rice, stir in the parsley and lemon juice if using, then top with Parmesan if you like. Serve hot.
- 4 If the rice needs a little more time, add a splash of broth or water, cover, and cook 1 to 2 minutes longer.
Variations
- Vegetarian swap — Replace the chicken with 1 can drained chickpeas and add them after the rice has simmered for 10 minutes so they warm through without getting mushy.
- Even faster swap — Use 2 cups cooked rice instead of uncooked rice; sauté the chicken until done, then stir in the rice and broth for just 3 to 4 minutes until hot.
- Simple substitution swap — Swap the parsley for chopped chives or green onions, and use chicken thighs instead of breasts if that’s what you have.
Notes
For the fastest version, use chicken cut very small and keep the skillet covered once the broth goes in. If your pan runs hot, lower the heat so the rice doesn’t scorch on the bottom.
Equipment that helps
- Large skillet with lid — A wide pan gives the chicken room to brown and the lid traps steam so the rice cooks quickly.
- Cutting board — It makes it easier to prep the chicken into small pieces so the whole dish stays under 20 minutes.
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