Description
This Garlic Butter Chicken Rice Bowl is a one-pan wonder that combines tender, juicy chicken pieces with fluffy rice, all coated in a rich, aromatic garlic butter sauce. Perfect for busy weeknights when you want something comforting, satisfying, and incredibly delicious without spending hours in the kitchen.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 tablespoons unsalted butter, divided
- 6-8 cloves garlic, minced
- 1½ cups long-grain white rice, rinsed
- 3 cups low-sodium chicken broth
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried thyme or Italian seasoning
- ¼ teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 green onions, sliced (for garnish)
Instructions
- Prepare the chicken: Pat the chicken pieces dry with paper towels and season generously with salt, pepper, and paprika. This helps the chicken brown beautifully and ensures it’s seasoned throughout.
- Brown the chicken: Heat 2 tablespoons of butter in a large skillet or sauté pan over medium-high heat. Once the butter is melted and foaming, add the chicken pieces in a single layer. Cook for 3-4 minutes per side until golden brown. The chicken doesn’t need to be cooked through at this point – it will finish cooking with the rice. Remove the chicken to a plate and set aside.
- Make the garlic butter base: In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant and just beginning to turn golden. Be careful not to burn the garlic as it can turn bitter.
- Toast the rice: Add the rinsed rice to the skillet with the garlic butter and stir to coat every grain. Toast for 2-3 minutes, stirring frequently. This step adds a lovely nutty flavor to the rice and helps prevent it from becoming mushy.
- Add liquid and seasonings: Pour in the chicken broth and add the thyme (or Italian seasoning) and red pepper flakes if using. Stir to combine and scrape up any browned bits from the bottom of the pan – that’s pure flavor.
- Combine and simmer: Nestle the browned chicken pieces back into the rice mixture, along with any accumulated juices from the plate. Bring everything to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes without lifting the lid.
- Rest and fluff: After 20-25 minutes, turn off the heat and let the rice bowl sit, covered, for 5 minutes. This resting period allows the rice to finish cooking in the residual heat and absorb any remaining moisture.
- Finish and serve: Remove the lid, fluff the rice gently with a fork, and stir everything together so the chicken and rice are evenly distributed. Taste and adjust seasoning if needed. Garnish with fresh chopped parsley and sliced green onions.
- Serve immediately: Divide among bowls and serve hot, enjoying the incredible garlic butter aroma and perfectly tender chicken.
Notes
- Rice consistency: If your rice seems too dry after cooking, add a splash more broth or water and let it sit covered for a few more minutes. If it’s too wet, uncover and let it cook on low heat for a few more minutes until excess liquid evaporates.
- Chicken variations: Chicken breasts work fine but watch them carefully as they can dry out. If using breasts, consider cutting them thinner so they cook evenly.
- Make it creamier: For an extra indulgent version, stir in 2-3 tablespoons of cream cheese or heavy cream at the end for a creamy garlic butter sauce.
- Add vegetables: Frozen peas, corn, diced carrots, or chopped spinach can be stirred in during the last 5 minutes of cooking for added nutrition.
- Spice it up: Double the red pepper flakes or add a splash of hot sauce if you like heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 485
- Sugar: 1g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 135mg