One-Pan Garlic Butter Chicken Rice Bowls

Golden garlic butter chicken over fluffy rice with roasted vegetables. The kind of dinner that comes together while you breathe.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4 bowls · Difficulty: Easy

Ingredients

• 1.5 lb chicken thighs, cubed
• 4 tbsp butter, divided
• 5 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• 2 cups long-grain rice
• 4 cups chicken broth
• 1 zucchini + 1 bell pepper, chopped
• Parsley, lemon to finish

Method

1. Rinse rice. Cook in a rice cooker or saucepan with broth until fluffy.
2. On a sheet pan, toss chopped vegetables with olive oil and a pinch of salt. Roast at 425°F for 18 minutes.
3. Melt 2 tbsp butter in a skillet over medium-high. Sear seasoned chicken until golden, 6–7 minutes.
4. Add remaining butter and garlic, swirl 60 seconds to coat the chicken.
5. Build bowls: rice, roasted vegetables, garlic butter chicken. Finish with parsley and lemon.

Allergen-aware substitutions

• Dairy-free: use plant-based butter.
• Lower-carb / diabetic-friendly: swap rice for cauliflower rice.
• Peanut-free, shellfish-free, pea-free by default.

Storage, reheating & freezer

Storage: Refrigerate up to 4 days — these bowls meal-prep beautifully.

Reheating: Microwave 90 seconds with a damp paper towel, or warm in a skillet.

Freezer: Freeze components separately up to 2 months.

Frequently asked

Can I make this ahead of time?

Yes — prep the ingredients up to 24 hours in advance and store in airtight containers. Cook just before serving for the cozyest texture.

What if I don’t have one of the ingredients?

See the substitutions section above. Most pantry swaps work beautifully here — this recipe was designed to be forgiving.

Recommended tools

• Sheet pan
• Rice cooker
• Meal prep containers

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Photo note: Wooden bowl, golden chicken, warm evening light, linen napkin.