One-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
Scale
- 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