Go Back
ONE-PAN CHICKEN AND GARLIC RICE centered hero view, clean and uncluttered
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.