If you’re craving a comforting, flavorful dinner that comes together with minimal fuss, look no further than this Garlic Butter Chicken Thighs with Rice Pilaf. Tender, juicy chicken thighs cooked in a luscious garlic butter sauce paired with a fragrant, fluffy rice pilaf studded with peas and fresh parsley—this dish is the ultimate cozy meal. It’s perfect for weeknight dinners or when you want something a little special without spending hours in the kitchen. The combination of golden seared chicken skin, the rich garlic butter, and the subtly aromatic rice pilaf creates a harmony of textures and tastes that will make this recipe a regular in your rotation.
Why This Recipe Works
This Garlic Butter Chicken Thighs with Rice Pilaf recipe is a winner because it balances simplicity with bold flavors. Using bone-in, skin-on chicken thighs ensures maximum juiciness and a crispy, golden crust. The garlic butter not only enhances the chicken but also infuses the rice pilaf with a rich, savory depth. The rice is cooked in chicken broth with diced onions, which adds a layer of sweetness and complexity. The frozen peas add a pop of color and a slight sweetness, while fresh parsley brightens the dish with a fresh herbal note. This one-pan method minimizes cleanup and maximizes flavor, making it an ideal meal for busy nights or casual entertaining.
Ingredient List
- 4 chicken thighs, bone-in and skin-on
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 small onion, diced
- 1/2 cup frozen peas
- 1/4 cup fresh parsley, chopped
Cook’s Kit
- Large skillet with lid: A heavy-bottom skillet allows for even searing and slow cooking.
- Measuring cups and spoons: For precise ingredient amounts.
- Sharp knife and cutting board: To dice onions and mince garlic.
- Wooden spoon or spatula: For stirring the rice pilaf without scratching your pan.
- Tongs: To easily flip chicken thighs while cooking.
Make Garlic Butter Chicken Thighs with Rice Pilaf: A Simple Method
Step 1: Prep the Chicken Thighs
Pat the chicken thighs dry with paper towels. This helps to achieve a crispy skin. Season both sides generously with salt, black pepper, and paprika. Set aside.
Step 2: Sear the Chicken
Heat 2 tablespoons of the butter in your skillet over medium-high heat. Once melted and hot, add the chicken thighs skin side down. Sear for about 5-7 minutes or until the skin is golden brown and crispy. Flip the thighs and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside.
Step 3: Sauté Aromatics
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the diced onion and sauté for 3-4 minutes until translucent and fragrant. Stir in the minced garlic and cook for an additional 30 seconds to 1 minute, careful not to burn it.
Step 4: Cook the Rice Pilaf
Add the long-grain rice to the skillet and stir well, coating the rice grains with the garlic butter and onion mixture. Pour in the chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Step 5: Combine and Simmer
Nestle the seared chicken thighs back into the skillet on top of the rice. Cover the skillet with a tight-fitting lid and reduce heat to low. Let everything cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F / 74°C).
Step 6: Add Peas and Finish
In the last 5 minutes of cooking, sprinkle the frozen peas over the rice and chicken. Replace the lid and let the peas gently steam. Once done, sprinkle the chopped fresh parsley over the entire dish for a burst of color and freshness.
Step 7: Serve and Enjoy
Serve the Garlic Butter Chicken Thighs with Rice Pilaf hot and enjoy the perfect balance of crispy chicken, garlicky butter, and fragrant rice.
Seasonal Spins
- Spring: Swap peas for fresh asparagus tips or snap peas for a crisp, fresh bite.
- Summer: Add diced tomatoes and fresh basil to the rice pilaf for a bright, summery twist.
- Fall: Stir in roasted butternut squash cubes and a pinch of cinnamon for a cozy, seasonal flavor.
- Winter: Mix in sautéed mushrooms and thyme to add earthiness and warmth to the dish.
Common Errors (and Fixes)
- Chicken skin not crispy: Make sure the chicken is dry before seasoning and searing. Avoid moving the chicken too much while it’s searing.
- Rice is mushy: Use the right ratio of rice to broth (1:2). Avoid lifting the lid too often during cooking to keep steam trapped.
- Rice undercooked: If rice isn’t tender after cooking, add a splash of broth or water, cover, and cook a few more minutes on low heat.
- Garlic burns: Add garlic after onions have softened and cook briefly—garlic cooks much faster and burns easily.
Make-Ahead & Storage
This dish is great for making ahead and storing for later meals. After cooking, allow the chicken and rice pilaf to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium-low heat or microwave until heated through, adding a splash of broth or water if the rice seems dry.
You can also freeze leftovers for up to 2 months. Thaw overnight in the fridge before reheating.
Helpful Q&A
Can I use boneless, skinless chicken thighs instead?
Yes, you can use boneless, skinless chicken thighs, but the texture and flavor will be slightly different. The skin-on, bone-in thighs provide a crispier texture and more juicy flavor. Adjust cooking time to about 15-20 minutes to ensure they don’t dry out.
Can I substitute the rice with another grain?
Long-grain rice works best for this pilaf due to its fluffy texture. However, you can use basmati rice for extra fragrance or even quinoa for a protein boost. Note that cooking times and liquid ratios will vary.
Is it necessary to use chicken broth?
Chicken broth adds flavor depth to the rice pilaf, but you can substitute it with vegetable broth or even water if needed. Keep in mind the dish may be less rich if you opt for water.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer. The internal temperature should read 165°F (74°C). The juices should run clear, and the meat should no longer be pink near the bone.
Ready to Cook?
Now that you have all the tips, tricks, and step-by-step instructions, it’s time to fire up your stove and make this Garlic Butter Chicken Thighs with Rice Pilaf. It’s a dish that brings comfort and elegance to your table with minimal effort. Whether you’re cooking for family or friends, this recipe promises a satisfying and delicious meal everyone will love. Grab your ingredients, gather your tools, and enjoy the process of creating this homey, flavorful dinner tonight!
This recipe for Garlic Butter Chicken Thighs with Rice Pilaf combines crispy, flavorful chicken and a fragrant, buttery rice pilaf in a way that’s both simple and impressive. The balance of textures and tastes makes it a perfect meal any day of the week. Enjoy every bite!
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Garlic Butter Chicken Thighs with Rice Pilaf
Ingredients
Equipment
Method
- Pat the chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, and paprika. Set aside.
- Heat 2 tablespoons of butter in a skillet over medium-high heat. Add chicken thighs skin side down and sear for 5-7 minutes until golden and crispy. Flip and cook 3-4 minutes more. Remove chicken and set aside.
- Reduce heat to medium. Add remaining 2 tablespoons butter, then sauté diced onion for 3-4 minutes until translucent. Stir in minced garlic and cook for 30 seconds to 1 minute, careful not to burn.
- Add long-grain rice to skillet and stir to coat with garlic butter and onions. Pour in chicken broth and bring to a gentle simmer.
- Place seared chicken thighs on top of rice. Cover skillet with lid, reduce heat to low, and cook for 20-25 minutes until rice is tender and chicken is cooked through (165°F/74°C internal temperature).
- In the last 5 minutes, sprinkle frozen peas over rice and chicken. Replace lid and let peas steam. When done, sprinkle chopped fresh parsley over the dish.
- Serve hot and enjoy the perfect balance of crispy chicken, garlicky butter, and fragrant rice.
Notes
- Make sure chicken skin is dry before searing to achieve crispiness.
- Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- For a different twist, swap peas with seasonal vegetables like asparagus, tomatoes, or mushrooms.
- Avoid lifting the lid too often during cooking to keep the rice fluffy and prevent mushiness.
