One-pan Chicken and Garlic Rice Easy Weeknight Dinner

There’s something deeply comforting about chicken sizzling in a pan while garlic-scented rice soaks up all those golden, savory drippings underneath. One-pan Chicken and Garlic Rice is exactly that kind of dinnerthe kind where everything cooks together and you don’t have to think too hard.

I started making this back in spring of 2019 when I needed something that felt lighter than my usual winter casseroles but still cozy enough to call dinner. After a long day, I need a meal that’s comforting but not heavyand this one delivers every single time. The trick is letting the rice toast just a little in the chicken fat before adding the broth; it gives everything this nutty, almost restaurant-quality flavor. After ten years of recipe testing, I can tell you this is one of those rare dishes that looks impressive but takes almost no effort at all.

Olivia Farnsworth

One-pan Chicken and Garlic Rice Easy Weeknight Dinner

This one-pan chicken and garlic rice is an easy dinner perfect for weeknight meals. Made with simple ingredients, it offers a flavorful and comforting family dinner option that combines tender chicken thighs with fragrant garlic rice.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 450

Ingredients Method Notes

Ingredients

  

• 1 tsp sea salt flakes
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp sweet paprika
• 1 tsp dried thyme
• ½ tsp freshly cracked black pepper
• ¼ cup (60 ml) extra-virgin olive oil
• 5 boneless chicken thighs (skin on or off, skin-on pictured) (see note 1)
• ¼ cup (60 ml) water
• 1 onion, finely diced
• 1 tsp freshly minced garlic
• 1 cup (200 g) jasmine rice
• 1½ cups (375 ml) chicken stock (see note 2 about gluten-free)
• Fresh thyme sprigs, to garnish (optional)
• Mixed leaf salad

Method

 

1. Combine sea salt, onion powder, garlic powder, paprika, dried thyme, black pepper, and olive oil in a shallow dish then coat the chicken thoroughly with this mixture.
2. Heat a heavy-bottomed large skillet over medium-high heat and sear the chicken for about 6 to 8 minutes, turning once to brown evenly. Remove the chicken and set aside.
3. Pour in the water to loosen any browned bits stuck to the pan bottom and scrape gently with a spoon to deglaze.
4. Add diced onion and minced garlic to the pan, stirring continuously for 1 to 2 minutes until their aroma fills the kitchen.
5. Stir in the jasmine rice and chicken stock, bring everything up to a gentle simmer.
6. Lower the heat to the minimum, nestle the chicken back into the pan skin side up if applicable, and cover to cook gently for 15 minutes.
7. Take the pan off heat but keep it covered, letting the chicken and rice rest together for an additional 10 minutes to finish cooking perfectly.
8. Sprinkle fresh thyme on top if desired and serve with a crisp mixed leaf salad to complete the easy family meal.

Notes

• Marinate the chicken up to 48 hours ahead and store refrigerated in an airtight container. This recipe does not freeze well. Leftovers keep well for up to 3 days refrigerated; reheat gently in the microwave for best taste. Always verify chicken stock is gluten-free if needed.

Why You’ll Love This Recipe

This is one of those rare dinners where everything happens in one pan and somehow tastes better because of it. The chicken gets golden and crispy while the rice underneath soaks up all those savory drippingsit’s the kind of flavor layering that feels almost fancy but requires zero extra effort.

• Minimal cleanup: One pan means one thing to wash, and after a long day, that alone feels like a win.
• Cozy but light: It’s comforting without feeling heavyperfect for those spring nights when you want something nourishing but not overly rich.
• Family-friendly: Even picky eaters love this. The garlic and paprika add warmth without overwhelming anyone.
• Weeknight reliable: It’s my go-to when I’m tired and still want dinner to feel like dinner.

Key Ingredients That Make It Work

You don’t need anything fancy herejust a few pantry staples and quality chicken thighs. Here’s what brings it all together:

• Boneless chicken thighs: Skin-on adds extra flavor and a little crispiness, but skin-off works beautifully too if you prefer something lighter.
• Jasmine rice: It cooks perfectly in the chicken stock and has a subtle fragrance that pairs so well with garlic and thyme.
• Simple spice blend: Garlic powder, onion powder, paprika, thyme, salt, and peppernothing exotic, just warm, cozy flavors.
• Chicken stock: This is what makes the rice taste rich and savory. If you’re gluten-free, just double-check the label.
• Fresh garlic and onion: They soften into the rice and add that homey, fragrant base.

Pro Tip: If you can find bone-in, skin-on chicken cutlets, boning them yourself takes just a minute and gives you better flavor. There are great videos online that show you how.

How to Make It (Step by Step)

The beauty of this recipe is in the ordereach step builds flavor for the next. You’ll marinate the chicken, sear it until golden, then let the rice simmer beneath it while everything cooks together.

The secret: That 10-minute rest at the end lets the rice finish absorbing the liquid without getting mushy. Don’t skip it.

Smart Swaps and Tweaks

Here’s how to make this recipe work with what you have on hand or adjust it to fit your family’s preferences:

Note: If you’re using skin-on chicken, you can spoon out some of the fat after searingbut honestly, that fat equals flavor, so I usually leave most of it in.

Serving and Storing Tips

This dish is hearty enough on its own, but a simple mixed leaf salad on the side adds a fresh, crisp contrast. Leftovers are actually better the next daythe rice soaks up even more flavor overnight.

• Make ahead: Marinate the chicken up to 48 hours in advance and store it in the fridge. It makes weeknight prep even faster.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave.
• Not freezer-friendly: The texture of the rice changes after freezing, so this one’s best enjoyed fresh or within a few days.

Pro Tip: If you’re reheating, add a splash of water or stock to keep the rice from drying out.

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FAQs (One-pan Chicken and Garlic Rice)

Final Thoughts

This one-pan chicken and garlic rice comes together in about 35 minutes, and the way that garlic perfumes the whole kitchen while everything simmers makes it feel like you’ve been cooking all day. You’ll love how the rice soaks up those savory drippings and turns tender and golden underneath the chicken. It’s the kind of dinner that smells like home the second you walk in, and honestly, that alone is half the comfort.

If you want a little more brightness, squeeze fresh lemon over the top just before servingit wakes everything up. You can also toss in a handful of frozen peas or spinach during the last few minutes of cooking for extra color and a boost of greens. Leftovers reheat beautifully with just a splash of stock or water to keep the rice soft. I learned this trick from my grandmother’s kitchen, where nothing ever went to waste and every dinner felt like a second chance at comfort.

I’d love to know if you try thistag me in your photos or tell me what you served alongside it. Did your family have a favorite one-pan meal growing up? Save this recipe for those nights when you need something simple, nourishing, and deeply satisfying. Here’s to dinners that help you get back into a rhythm.