Bursting with rich buttery garlic flavor and tender chicken thighs, this is a one pot chicken and rice dinner guaranteed to impress even the pickiest eaters!

A skillet with cooked garlic butter chicken and rice and garnished with parsley.

Easy Chicken Thighs and Rice Recipe

First cooked on the stove and then in the oven, this garlic butter chicken and rice recipe is juicy, tender, and loaded with spices. Packed 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, including your side dish and the main dish in one. That means less time in the kitchen, which is great for when you barely have time to breathe.

Ingredients For Chicken And Rice

Skinless, bone-in chicken thighs
Paprika – Sweet or smoked.
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 – Veggie broth works, too.
Italian seasoning
Dried oregano
Fresh parsley

How to Make Garlic Butter Chicken and Rice

Pouring chicken broth over raw chicken thighs and rice in a skillet.

Prep: Preheat oven to 350˚F. Melt butter in a large skillet (or Dutch oven) over medium heat.
Spice Blend: Mix paprika, thyme, and garlic powder. Season the chicken and set aside.
Onions: Sauté garlic and onions in the skillet until onions soften.
Rice: Stir in rice for 30 seconds.
Chicken: Add seasoned chicken, chicken broth, and water.
Season: Sprinkle chicken with Italian seasoning, oregano, salt, and pepper. Bring to a boil.
Baking: Cover the skillet (or use foil). Bake for 30 minutes. Uncover and bake for 15 to 20 minutes more or until the liquid is absorbed.
Serve: Let chicken rest for 5 to 10 mins. Fluff the rice, garnish with parsley, and serve warm.

Cooked garlic butter chicken and rice in a skillet.

Recipe Tips for Success

Avoid using skin-on chicken thighs for this recipe. It makes the rice greasy, which isn’t what we’re after.
Using boneless chicken thighs is okay if that’s all you have. However, remember that they might be a little overcooked when the dish is ready. My only other recommendations would be chicken drumsticks or leg-quarters for this recipe. Chicken breasts will dry out too much while they’re in the oven, whereas the bone-in pieces help retain moisture.
Use brown rice for a lighter option, but you’ll need to cook it for longer. Bake the dish covered for 45 minutes and then uncovered for 15 to 20 minutes.
You can prep this recipe two days in advance. Work up to the sixth step in the recipe, but don’t add the water and broth. Cover and refrigerate. Add the liquid on the day you’re going to serve it.

What to Serve with Chicken and Rice

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.

A fork with rice and chicken on a plate.

How to Store Leftovers

Refrigerate any cooled leftovers in an airtight container for up to 5 days or freeze it for 3 months. Thaw it in the fridge overnight.
To reheat it, preheat the oven to 350˚F and heat it for 15 minutes or until warm.