One-Skillet Chicken Thighs with Butter Rice
One-Skillet Chicken Thighs with Butter Rice
One-Skillet Chicken Thighs with Butter Rice, there’s something so comforting about the combination of crispy chicken and buttery rice — and this one-skillet recipe brings both to the table with very little effort.
If you’re looking for a cozy, no-fuss dinner that feels like something your grandmother would have made (but easier), this is it.
It’s the kind of recipe I turn to when I want something hearty, homey, and satisfying without making a big mess in the kitchen. No separate pots for the rice, no roasting pans for the chicken.
Just one big skillet, a few simple ingredients, and the magic of stovetop simmering.
What Makes This Recipe So Special?
The secret is cooking the chicken and rice together in the same pan. The chicken gets golden and crisp on the outside, while the inside stays juicy and tender.
But the real flavor boost comes when the rice is toasted in butter and then simmered in all the drippings left behind — along with a good pour of chicken broth.
As the rice cooks, it soaks up all that savory richness from the pan, turning into something way more delicious than plain white rice.
You’ll end up with tender grains, a silky butter finish, and just the right amount of seasoning — plus those crispy, golden chicken thighs right on top.
Simple Ingredients, Big Flavor
You don’t need a lot of fancy ingredients here — just everyday pantry staples. This recipe uses:
- Bone-in, skin-on chicken thighs (for maximum flavor and crispy skin)
- Long grain white rice (for fluffiness and even cooking)
- Butter (of course)
- Chicken broth (or bouillon + water)
- Salt, pepper, garlic powder, and optional paprika for seasoning
That’s it! You can dress it up or down depending on what you have. It’s totally flexible.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil or butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 ½ cups long grain white rice
- 3 cups chicken broth (or water + bouillon)
- 4 tablespoons unsalted butter
- 1 tsp paprika
- 2 tsp Italian seasoning
- 1 tsp garlic salt
- 1 tsp onion powder
Instructions
Step 1: Season the chicken
Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, garlic powder, and paprika if using. This helps the skin get crispy and flavorful.
Step 2: Sear the chicken
Heat the olive oil (or 1 tablespoon butter) in a large skillet over medium heat. Place the chicken thighs skin-side down and cook for 6–7 minutes until golden brown and crispy. Flip and cook the other side for 3–4 minutes. Remove the chicken and set aside.
Step 3: Toast the rice
In the same skillet, add the butter. Once melted, stir in the rice and cook for 2–3 minutes, stirring to coat it in the butter and chicken drippings. This gives the rice amazing flavor.
Step 4: Add broth and return chicken
Pour in the chicken broth. Stir to combine and scrape any brown bits off the bottom of the pan. Nestle the chicken thighs into the rice, skin-side up.
Step 5: Simmer
Reduce heat to low, cover the skillet with a lid, and let everything simmer for 20–25 minutes, or until the rice is tender and the chicken is fully cooked (internal temp should be 165°F).
Step 6: Rest and serve
Remove from heat and let sit (covered) for 5 minutes before serving. Garnish with dried parsley or a little extra melted butter on top.
Optional Add-Ins and Variations
This dish is delicious exactly as written, but it’s also easy to tweak:
- Add frozen peas or chopped spinach in the last 5 minutes of cooking for some green.
- Stir in a splash of cream or sprinkle of Parmesan cheese for a creamy finish.
- Use boneless, skinless thighs or chicken breasts if you prefer — just reduce the cooking time slightly.
You can even swap the white rice for basmati, jasmine, or brown rice (though brown rice will need more time and broth).
Make-Ahead and Storage
Leftovers store beautifully. Keep them in an airtight container in the fridge for up to 4 days. The rice soaks up even more flavor as it sits, and it reheats easily in the microwave or on the stovetop with a splash of broth.
This is one of those meals that tastes just as good — if not better — the next day.
When to Serve It
This recipe works for everything from a busy Tuesday night to a lazy Sunday dinner. It’s cozy enough for fall and winter, but light enough for spring too. I’ve even made it as a “meal train” dish for friends and family — it’s comforting and easy to transport.
Pair it with a side salad, roasted green beans, or just a piece of warm bread to round it out. Or serve it on its own in big bowls with a pat of extra butter melting into the rice. No judgment here.
One-skillet meals are some of my favorites, and this one is at the top of the list. It’s simple, deeply satisfying, and made with love — everything you want in a comfort food dinner.
Whether you’re cooking for your family, your friends, or just yourself, this one-skillet chicken and butter rice recipe will absolutely hit the spot.
