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–+ servings
A bowl of white rice topped with tender pieces of garlic butter chicken and fresh parsley, showcasing an easy dinner recipe.

Easy Garlic Butter Chicken and Rice

A simple and flavorful one-pan meal featuring tender chicken and fluffy rice cooked in a rich garlic butter sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Rice
  • 1 lb boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 cup uncooked white rice rinsed
  • 2 cups chicken broth
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For Garnish (Optional)
  • 2 tbsp fresh parsley chopped

Equipment

  • Large skillet or Dutch oven
  • Measuring cups and spoons

Method
 

  1. Melt 2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
  2. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
  3. Stir in the rinsed rice, Italian seasoning, salt, and pepper. Cook for 1 minute, stirring constantly, until the rice is lightly toasted.
  4. Pour in the chicken broth and bring to a boil. Scrape up any browned bits from the bottom of the skillet.
  5. Return the browned chicken to the skillet. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
  6. Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork. Garnish with fresh parsley, if desired.

Notes

You can substitute chicken breast for chicken thighs, but adjust the cooking time as needed to prevent drying out. For a richer flavor, you can add a splash of white wine after toasting the rice and before adding the broth.

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