One-pan Chicken and Garlic Rice
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Are you looking for a quick and tasty dinner idea? This one-pan chicken and garlic rice recipe is just what you need! You can have a delicious meal on the table in only 35 minutes. This dish combines juicy chicken thighs with flavorful rice, all cooked in one pan for easy cleanup.

The recipe uses simple ingredients you likely have in your kitchen. Boneless chicken thighs are coated in a tasty blend of spices and olive oil. They’re cooked until golden, then set aside while you make the rice.
The rice is cooked in the same pan with onions, garlic, and chicken stock, soaking up all the yummy flavors. The chicken is added back to finish cooking with the rice, making everything nice and moist.

Exact Ingredients List
Here’s everything you’ll need to make this tasty one-pan chicken and garlic rice:
For the chicken seasoning:
- 1 tsp sea salt flakes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp dried thyme
- 1/2 tsp cracked black pepper
- 1/4 cup extra-virgin olive oil
Main ingredients:
- 5 boneless chicken thighs (skin on or off)
- 1/4 cup water
- 1 onion, finely diced
- 1 tsp freshly minced garlic
- 1 cup jasmine rice
- 1 1/2 cups chicken stock
Optional:
- Fresh thyme sprigs for garnish
- Mixed leaf salad for serving
With these simple ingredients, you’ll create a flavorful meal in just one pan. The mix of spices gives the chicken a great taste, while the garlic and onion add depth to the rice.
Instructions
Mix the spices and oil in a bowl. Coat the chicken with this mix.
Heat a big pan. Cook the chicken for 6-8 minutes until golden. Set it aside.
Add water to the pan. Scrape up any stuck bits.
Cook onion and garlic in the pan for 1-2 minutes.
Add rice and stock. Bring to a simmer. Turn heat low and put chicken back in.
Cover and cook for 15 minutes.
Take the pan off the heat. Let it sit for 10 minutes with the lid on.
Add fresh thyme if you like. Serve with a salad on the side.
Tips:
- Use tongs to flip the chicken halfway through cooking
- If using skin-on chicken, put it skin-side up when you return it to the pan
- Stirring the rice once it’s added helps it cook evenly
Possible Substitutes List & Recipe Variations
You can easily change up this tasty chicken and rice dish. Try these swaps:
- Chicken: Use boneless chicken breasts or drumsticks instead of thighs
- Rice: Swap jasmine rice for basmati or brown rice
- Spices: Mix in some cumin or smoked paprika for extra flavor
- Veggies: Add diced carrots or bell peppers with the onions
For a creamy version, stir in 1/2 cup of heavy cream at the end. Want it spicy? Throw in some red pepper flakes or hot sauce.
You can make this dish vegetarian too. Replace the chicken with firm tofu or chickpeas. Use veggie broth instead of chicken stock.
Short on time? Use pre-cooked rotisserie chicken. Just add it near the end to warm through.
For a low-carb option, try cauliflower rice in place of regular rice. Cook it separately and serve the chicken on top.
Don’t have fresh garlic? Use 1/2 teaspoon of garlic powder instead. No fresh thyme? Dried thyme works great too.
Tips, Tricks & Storing
For extra flavor, marinate the chicken overnight in the spice mixture. This allows the flavors to really soak in.
Don’t rush the browning step! Getting a nice golden crust on the chicken adds tons of flavor to the dish.
Use a heavy-based pan with a tight-fitting lid to prevent burning and ensure even cooking.
If you prefer crispier chicken skin, pop the pan under the broiler for 2-3 minutes at the end of cooking.
To store leftovers, let the dish cool completely. Place in an airtight container and refrigerate for up to 3 days.
Reheat in the microwave or in a skillet over medium heat. Add a splash of broth if the rice seems dry.
For meal prep, portion into individual containers. This makes for quick and easy lunches during the week.
Freeze for longer storage. The dish will keep well in the freezer for up to 3 months.
To prevent the rice from getting mushy when reheating, add a few drops of water before microwaving.
Experiment with different herbs and spices to create your own flavor variations. Try rosemary or oregano instead of thyme.