There’s something quietly satisfying about opening the oven to find golden chicken skin crackling over rice that’s soaked up every bit of garlic and pan drippings. One-pan Chicken and Garlic Rice is that kind of dinnerthe kind where everything cooks together and you get flavor in every forkful without hovering over the stove.
I started leaning on this back in early spring when I couldn’t face another heavy winter braise but still wanted something cozy after long work days. The rice gets toasted first with sliced garlic until it smells like butter and warmth, then the chicken goes on top and everything finishes in the ovenno stirring, no second pan. After years of testing one-pan meals for the blog, I’ve learned that letting the rice steam under the chicken is what makes it actually good, not just convenient. It’s the kind of easy win that makes weeknights feel manageable again.
PrintOne-pan Chicken and Garlic Rice Easy Weeknight Dinner
This one-pan chicken and garlic rice is a flavorful easy dinner that comes together quickly, perfect for a family dinner or a stress-free weeknight meal. Enjoy a simple one pan dinner perfect for busy nights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: mains , starters , entrees , side dishes , soups , stews , salads , sandwiches , burgers , pasta , rice , seafood , vegetarian , desserts , baking , drinks , snacks , breakfast , gluten-free , dairy-free , low-carb , grilling , barbequing , holiday favourites , batch cooking , meal planning , budget-friendly , quick and easy , one pan , freezer friendly , chicken , beef , pork , lamb
- Method: Stovetop
- Cuisine: Mexican , Italian , American , French , Asian , Greek , Thai , German , Indian , Middle Eastern , Mediterranean
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
Instructions
- Mix sea salt flakes, onion powder, garlic powder, sweet paprika, dried thyme, black pepper, and olive oil in a shallow dish, then coat the chicken thighs thoroughly with this marinade.
- Heat a large heavy pan over medium-high heat and brown the chicken for 6 to 8 minutes, flipping once until golden, then remove and set aside.
- Pour water into the pan, scrape any browned bits from the bottom to deglaze, then add onion and garlic and sauté for 1 to 2 minutes until aromatic.
- Stir in jasmine rice and chicken stock, bring to a simmer, reduce heat to low, and nestle the chicken back into the pan skin-side up if skin is on.
- Cover and cook gently for 15 minutes until rice and chicken are cooked through.
- Remove the pan from heat, keep covered, and let everything rest for 10 minutes.
- Serve the dish sprinkled with fresh thyme if desired alongside a mixed leaf salad.
Notes
- Note 1 – For skin-on chicken thighs, bone-in skin-on chicken cutlets can be deboned yourself
- Note 2 – Check chicken stock packaging to ensure it is gluten-free
- Chicken can be marinated up to 48 hours ahead and refrigerated
- Leftovers keep well for 3 days in an airtight container and reheat best in the microwave
Nutrition
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g + 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
Why You’ll Love This Dinner
This is one of those reliable weeknight wins that gets you back into a rhythm when you’re too tired to think but still want dinner to feel like dinner. The chicken stays tender while the rice beneath it drinks in all the garlicky, herbed drippingsno stirring, no babysitting, just one pan doing all the work.
- Minimal cleanup: Everything cooks in one pan, so there’s no pile of dishes waiting for you after.
- Big on flavor: The marinade does double dutyit seasons the chicken and flavors the rice as it steams underneath.
- Flexible and forgiving: Use skin-on or skinless thighs, swap jasmine rice for what’s in your pantry, and it still turns out beautifully.
The Key Players
Let’s talk about what makes this work. You’re not using fancy ingredientsjust a handful of pantry staples that build real depth when they cook together.
- Boneless chicken thighs: These stay juicy and hold up to the longer cooking time without drying out. Skin-on adds richness, but skinless works just as well if you prefer.
- Jasmine rice: It absorbs the chicken stock and all those pan drippings while staying fluffy. Long-grain white rice works too.
- Garlic (fresh and powdered): You get it twicegarlic powder in the marinade and freshly minced garlic with the onion. That layered garlic flavor is what makes the rice so good.
- Chicken stock: This is what the rice simmers in, so use a good-quality one if you can. It makes a noticeable difference.
- Olive oil and aromatics: The marinade is built on extra-virgin olive oil, sweet paprika, dried thyme, onion powder, and black peppersimple, but they blend into something warm and a little smoky.
How It All Comes Together
The rhythm here is easy: marinate, sear, simmer, rest. You’re building flavor at each step, but none of them are fussy.
| Step | What You’re Doing | Time |
|---|---|---|
| 1. Marinate | Coat chicken in olive oil, garlic powder, paprika, thyme, and pepper | 5 minutes |
| 2. Sear | Brown chicken in hot pan, 6–8 minutes total, then set aside | 8 minutes |
| 3. Deglaze & sauté | Add water to lift browned bits, then cook onion and garlic until fragrant | 2 minutes |
| 4. Simmer | Stir in rice and stock, return chicken, cover, and cook on low | 15 minutes |
| 5. Rest | Let it sit covered off the heat so rice finishes steaming | 10 minutes |
Pro Tip: Don’t skip the resting step. That’s when the rice absorbs any remaining liquid and gets perfectly fluffy instead of sticky or wet.
Make It Work Your Way
Here’s where you can tweak things based on what’s in your fridge or what sounds good to you tonight.
| Ingredient | Swap Options |
|---|---|
| Jasmine rice | Long-grain white rice or basmati (same cook time) |
| Boneless chicken thighs | Bone-in thighs work, but add 5–7 minutes to cook time |
| Chicken stock | Vegetable stock or water with a pinch of extra salt |
| Dried thyme | Dried oregano or Italian seasoning blend |
| Sweet paprika | Smoked paprika for a deeper, slightly smoky flavor |
You can marinate the chicken up to 48 hours ahead and keep it in the fridgeit actually gets better as the flavors soak in. Just pull it out 10 minutes before you’re ready to cook so it’s not ice-cold when it hits the pan.
How to Serve and Store
This tastes even better the next day once the flavors have had time to settle. I like serving it straight from the pan with a handful of fresh thyme on top and a simple mixed leaf salad on the sidesomething bright and crisp to balance the richness.
- Serving: Plate the rice first, then place the chicken on top. Spoon any extra pan juices over everything.
- Storing leftovers: Let it cool completely, then transfer to an airtight container. It keeps in the fridge for up to 3 days.
- Reheating: The microwave works bestadd a splash of water or stock to keep the rice from drying out, then cover and heat in 1-minute intervals.
Note: If you used skin-on chicken, the skin won’t stay crispy after reheating, but the flavor is still there. You can also remove the skin before storing if you prefer.
Dive into more delectable recipes and culinary ideas follow me on Facebook, Pinterest and Reddit!
FAQs ( One-pan Chicken and Garlic Rice )
Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cooking time and liquid. Brown rice takes about 45-50 minutes to cook completely. Add an extra 1/2 cup of broth and check for doneness before adding the chicken back to avoid overcooking the meat.
What type of chicken works best for this recipe?
Boneless, skinless chicken thighs are ideal because they stay tender and juicy during the longer cooking time. If using chicken breasts, cut them into smaller pieces and add them back to the pan during the last 10 minutes to prevent drying out.
How do I prevent the rice from sticking to the pan?
Use a heavy-bottomed pan and keep the heat at medium-low once you add the rice and broth. Stir gently once or twice during cooking, but avoid over-stirring. Make sure you have enough liquid – the rice should be just covered.
Can I make this meal ahead of time?
This dish is best served fresh, but leftovers keep well in the fridge for 3 days. When reheating, add a splash of broth or water to restore moisture. You can prep ingredients ahead, but avoid cooking the rice until ready to serve.
What vegetables can I add to this dish?
Diced bell peppers, peas, or carrots work wonderfully. Add harder vegetables like carrots with the rice, and softer ones like peas during the last 5 minutes. Frozen vegetables should be thawed and drained before adding.
This one-pan chicken and garlic rice takes about 40 minutes start to finish, and most of that is hands-off time while everything simmers together. You’ll love how the rice comes outfluffy and savory, with every grain soaking up those garlicky pan juices. The chicken stays tender, the kitchen smells like butter and thyme, and there’s only one pan to wash at the end of it all.
If you want a little more brightness, try stirring in a handful of baby spinach or frozen peas during the last few minutesthey’ll wilt right into the rice and add a pop of color. Smoked paprika instead of sweet gives you a deeper, almost campfire-like warmth that’s especially good on chilly evenings. Leftovers reheat beautifully with just a splash of stock to keep things moist, and honestly, the flavors get even cozier the next day. My aunt used to say that garlic rice always tastes better after it’s had time to think about itself overnight.
I’d love to see how yours turns outtag me if you snap a photo, or tell me in the comments if you tweaked the spices your own way. Did you grow up with a version of this, maybe with different herbs or a squeeze of lemon at the end? Save this one for the next time you need dinner to feel like a hug without the fuss. Here’s to simple meals that help you ease back into your rhythm after a long day.
