Ingredients
Method
- Pat the chicken thighs dry and season them generously with salt and pepper to ensure crispy skin and flavorful meat once cooked.
- Heat olive oil and a tablespoon of butter in a large skillet over medium-high heat. Place chicken skin-side down and cook until golden brown and crisp, about 6-8 minutes. Flip and cook an additional 3-4 minutes. Remove the chicken and set aside.
- Lower the heat to medium. Add the minced garlic to the skillet and sauté until fragrant, about 1 minute. Be careful not to burn the garlic as it can become bitter.
- Add the rice directly to the skillet with the garlic. Stir well so the rice is coated with butter and oil. Toast it for 2 minutes to develop a nutty flavor that enhances the final dish.
- Pour in the chicken broth and stir to combine. Nestle the browned chicken thighs skin-side up back into the skillet on top of the rice. Cover the pan with a lid and reduce heat to low. Simmer for 20 to 25 minutes, or until the rice is cooked and liquid is absorbed.
- Remove the skillet from heat. Sprinkle fresh chopped parsley over the chicken and rice and add a squeeze of lemon juice if desired to brighten the flavors. Serve warm and enjoy!
Nutrition
Notes
Rice Variety: I've tested this with basmati and jasmine rice too, but long-grain white rice gives the fluffiest, most consistent results here.
Short-grain rice can turn gummy, so stick with long-grain if you can.
Chicken Swap: Boneless skinless thighs work in a pinch, but you'll lose some richness.
I'd reduce the cooking time to about 15-18 minutes once the rice is simmering, and check the chicken's temperature early to avoid drying it out.
Make Ahead: You can prep the chicken seasoning and mince the garlic a day ahead, but I don't recommend cooking the whole dish in advance.
The rice can get mushy when reheated.
Instead, cook fresh and enjoy it right away.
Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days.
When reheating, add a splash of broth or water to the rice and warm gently on the stovetop or in the microwave to restore moisture.
Common Mistake: Don't skip toasting the rice in the garlic butter for those 2 minutes.
I once rushed this step and ended up with bland, sticky rice.
That brief toast deepens the flavor and keeps each grain separate.
Serving Idea: I love serving this with a simple green salad dressed with lemon vinaigrette on the side.
The brightness cuts through the richness of the butter and chicken beautifully.
Equipment Alternative: If you don't have a lid for your skillet, use a tight-fitting sheet of aluminum foil.
I've done this many times when my lid was misplaced, and it works perfectly to trap the steam for fluffy rice.
