Garlic Butter Chicken and Rice is a Dinner Winner
There’s a reason why garlic butter chicken and rice has become a household favourite—not just in my kitchen, but in homes across Australia. The simple combination of chicken thighs, veggies, garlic (lots of it!), and fluffy rice baked in a lemony butter broth is pure magic. Here’s what makes it a standout:
One pan = less mess
Ready in under an hour
Packed with flavour and texture
Comforting but not heavy
Kid-approved and great for picky eaters
Plus, it’s just one of those dishes where the rice ends up being as good as the chicken. And if that’s not a sign of greatness, I don’t know what is.
Ingredients That Make This Dish Shine
Here’s a look at the best ingredients to use for this garlic butter chicken and rice recipe—and why they matter:
Chicken Thighs
Juicy, tender, and full of flavour. I always go for skin-on, bone-in thighs because they give the rice extra richness as they bake. You can use boneless or even breast, but thighs give you that next-level depth.
Garlic
This dish doesn’t hold back on the garlic—and neither should you. I use 3 tablespoons of crushed garlic, but fresh is where it’s at. If you’ve got the patience, peel and crush about 8 garlic cloves for the ultimate flavour hit.
Butter
Go big or go home. Don’t skimp on the butter; it’s what makes this dish sing. I use 150g of salted Aussie butter (Western Star is my fave), melted into the veg and stock to create a rich, savoury base for the rice.
Lemon
Lemon slices bring brightness and balance to all that buttery goodness. It lifts the dish and gives it a restaurant-worthy zing.
Veggies
The onion, carrot and celery are the unsung heroes here. They melt into the rice and give it subtle sweetness and depth. Dice them small so they cook down evenly.
Basmati Rice
Basmati is long-grain perfection. It holds its shape, soaks up all the flavour and finishes fluffy—not gloopy.
Chicken Stock Powder
This adds savoury oomph and brings everything together. Look for a good-quality stock powder or bouillon that’s not too salty.
Step-by-Step Flavour Explosion
This Garlic Butter Chicken and Rice is all about building layers of flavour:
Sear the chicken until golden brown—this locks in moisture and gets that irresistible crispy skin.
Sauté your veggies in that golden chicken fat. Add the garlic and butter, and let it all sizzle.
Stir in the rice, lemon slices and stock powder, coating every grain in buttery goodness.
Nestle the chicken back on top, add boiling water, and pop it into the oven.
Bake, rest, fluff… and drool.
Seriously, the hardest part is waiting 20 minutes for it to bake. Your whole house will smell like garlic-butter heaven.
Tips for Garlic Butter Chicken and Rice Perfection
Want your Garlic Butter Chicken and Rice to turn out amazing every single time? Here are my top tips:
Use a heavy oven-safe pan or skillet: Cast iron works best—it holds heat evenly and crisps up the chicken beautifully.
Add herbs if you’ve got them: A few sprigs of rosemary or thyme tucked in while it bakes? Game-changer.
Let it rest before serving: Once out of the oven, cover it and let it sit for 5–10 minutes so the rice finishes steaming and the juices settle.
Don’t lift the lid while baking: It needs that steam to cook the rice evenly.
Love it spicy? Add a pinch of chilli flakes or cayenne to the garlic butter mix.
Serving Suggestions for Garlic Butter Chicken and Rice
This Garlic Butter Chicken and Rice is a full meal in itself, but if you want to jazz things up or feed a crowd, here are some perfect pairings:
A simple green salad with lemon and olive oil dressing
Steamed green beans or asparagus with a touch of garlic
Toasted garlic bread (because more garlic is always the right answer)
A glass of chilled white wine, like a crisp Pinot Grigio or Sav Blanc
For the kids: serve with a side of steamed peas or corn and watch it disappear
Want to impress? Garnish with a sprinkle of parsley and a wedge of lemon for that “I cooked this like a pro” vibe.
Storage and Leftover Love
This Garlic Butter Chicken and Rice recipe makes brilliant leftovers—and I live for them.
In the fridge:
Store in an airtight container for up to 4 days. Reheat in the microwave or in a covered oven dish with a splash of water to bring back the fluff.
In the freezer:
Yes, you can freeze it! Cool completely and portion into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Meal prep tip:
Make a double batch and freeze individual portions. Perfect for those nights when cooking just feels like too much.
Other Recipes to Try If You Love Garlic Butter Chicken and Rice
Obsessed with this one-pan wonder? I’ve got more where that came from! Here are a few more one pan recipes that’ll hit the same spot:
Final Thoughts on Garlic Butter Chicken and Rice
So there you have it—my no-fuss, all-flavour, one-pan garlic butter chicken and rice recipe that’s become a staple in my kitchen. It’s the kind of dish that makes you feel like you’ve cooked something special, without needing a culinary degree (or a dishwasher, for that matter).
Whether you’re a beginner in the kitchen or a seasoned home cook, this recipe is pure gold. It delivers on taste, ease, and comfort—all in under an hour. And best of all? There’s nothing better than scooping out a big fluffy spoonful of rice that’s soaked up all that garlicky, buttery, lemony chicken flavour. 😋
Made it? Take a pic and tag me @steph_cooks_stuff on Instagram—I’d love to see your garlic butter creations!
Garlic Butter Chicken and Rice
- Total Time: 45 minutes
- Yield: 4 1x
Description
One Pan GARLIC BUTTER CHICKEN RICE
This one-pan wonder is what happens when garlic butter chicken and fluffy rice fall in love. It’s juicy, buttery, lemony, and seriously dreamy—and the best part? You don’t need to make a crust, stir anything halfway, or do a mountain of dishes after. Just throw it all in and let the oven do its magic. It’s like a warm hug in a pan!
Ingredients
- 4 chicken thighs
- 2 celery sticks, diced
- 2 carrots, diced
- 2 onions, diced
- 3 tbsp crushed garlic (or 8 fresh cloves, if you’re feeling extra)
- 150g butter (go on, don’t be shy)
- 2 sliced lemons
- 2 tbsp chicken stock powder
- 1.5 cups basmati rice
- 3.5 cups boiling water
- Salt and pepper
Instructions
- Season your chicken with salt and pepper, then brown both sides in a hot oven-safe pan. Don’t worry about cooking it through—we’re just going for golden and gorgeous.
- Take the chicken out and set it aside.
- In that same buttery pan of flavour, toss in the onion, carrot, celery and garlic. Cook until the kitchen smells so good you want to eat it already.
- Add the butter, lemon slices and stock powder. Stir it around like you mean it, then pour in the rice. Mix it all up so the rice gets coated in buttery love.
- Nestle the chicken back on top like royalty on a throne.
- Pour over the boiling water, cover with a lid or foil, and pop it in the oven at 200°C for about 20 minutes.
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Roasting
Frequently Asked Questions
You can, but you’ll need to adjust the liquid and cooking time. Brown rice takes longer and needs more water—try 4 cups of water and about 45 minutes in the oven.
Use 1–2 teaspoons of veggie stock paste, chicken bouillon cubes, or even homemade stock in place of the powder.
Yes! Swap the butter for a dairy-free alternative like Nuttelex or olive oil. The flavour won’t be quite the same, but it’ll still be delicious.