This One Pan Chicken and Garlic Rice is an easy, comforting dinner made with juicy seasoned chicken thighs, fragrant garlic, tender jasmine rice, and savory chicken stock. Everything comes together in one pan, allowing the rice to absorb the chicken juices and warm spices for plenty of flavor without creating a pile of dishes.
It’s an ideal easy chicken and rice recipe for busy weeknights, relaxed family dinners, or anytime you want something filling with minimal cleanup.
Why You’ll Love This Recipe
This recipe combines golden, well-seasoned chicken with fluffy garlic-infused rice in one simple pan. Paprika, thyme, onion, and garlic give the chicken a warm savory flavor, while cooking the rice in chicken stock makes every bite rich and satisfying.
It’s also wonderfully practical. The ingredients are familiar, preparation is straightforward, and the whole meal can be paired with a simple leafy salad or vegetables. This one pan chicken dinner is family-friendly, naturally alcohol-free, and easy to make with halal-certified chicken and stock.
Ingredients
- 1 teaspoon sea salt flakes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme
- ½ teaspoon freshly cracked black pepper
- ¼ cup (60 ml) extra-virgin olive oil
- 5 boneless chicken thighs, skin-on or skinless
- ¼ cup (60 ml) water
- 1 onion, finely diced
- 1 teaspoon freshly minced garlic
- 1 cup (200 g) jasmine rice
- 1½ cups (375 ml) halal chicken stock
- Fresh thyme sprigs, for serving, optional
- Mixed leaf salad, for serving, optional
Instructions
- In a shallow bowl, combine the sea salt, onion powder, garlic powder, sweet paprika, dried thyme, black pepper, and olive oil.
- Add the chicken thighs and toss until each piece is thoroughly coated with the seasoning mixture.
- Heat a large, deep, heavy-based pan over medium-high heat. Add the chicken and cook for 6–8 minutes, turning halfway through, until beautifully golden on both sides. Transfer the chicken to a plate. If there is a large amount of rendered fat in the pan, carefully spoon out the excess.
- Pour in the water and scrape the bottom of the pan with a wooden spoon to loosen the flavorful browned bits.
- Add the diced onion and minced garlic. Cook for 1–2 minutes, stirring frequently, until softened and fragrant.
- Add the jasmine rice and chicken stock. Stir gently and bring the mixture to a simmer.
- Reduce the heat to low and return the chicken thighs to the pan. If using skin-on thighs, position them skin-side up.
- Cover the pan and cook for about 15 minutes, or until the rice is tender and the chicken reaches a safe internal temperature of 165°F (74°C).
- Remove the pan from the heat and leave it covered for 10 minutes. This resting time helps the rice finish absorbing the flavorful liquid.
- Fluff the rice gently around the chicken. Serve your One Pan Chicken and Garlic Rice with fresh thyme and a mixed leaf salad, if desired.
Tips & Tricks
For especially flavorful rice, don’t discard the browned bits left behind after searing the chicken. Deglazing the pan lifts those concentrated flavors so they become part of the rice.
Keep the pan covered while the rice cooks and rests. Repeatedly lifting the lid releases steam and can interfere with even cooking.
Jasmine rice works particularly well because it becomes tender and aromatic without overpowering the chicken. If you substitute another type of rice, the liquid quantity and cooking time may need to be adjusted.
Skin-on thighs provide extra richness, while skinless thighs make the dish a little lighter. For the best results with skin-on chicken, sear the skin until deeply golden before adding it back to the rice.
Use low-sodium chicken stock if you prefer more control over the final seasoning. For a halal-friendly meal, check that both your chicken and chicken stock are halal-certified.
Details
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 50 minutes
Yield: 5 servings
Category: Dinner, Main Course
Method: One-Pan, Stovetop
Cuisine: International
Difficulty: Easy
Dietary Notes: Halal-friendly, dairy-free, alcohol-free
Notes
Boneless skinless chicken thighs can be used instead of skin-on thighs. Bone-in chicken may also work, but it generally requires a longer cooking time, so always verify doneness with a meat thermometer.
For extra vegetables, try adding finely diced bell pepper with the onion or stirring a handful of peas into the rice near the end of cooking.
Serve this garlic chicken rice with a crisp mixed leaf salad, roasted vegetables, steamed green beans, or cucumber and tomato salad for a balanced dinner.
Nutrition
Approximate nutrition per serving:
Calories: 590 kcal
Protein: 31 g
Carbohydrates: 39 g
Fat: 34 g
Nutrition values are estimates and can vary considerably depending on the size of the chicken thighs, whether the skin is eaten, and the specific stock and oil used.
FAQ
Can I make One Pan Chicken and Garlic Rice with skinless chicken thighs?
Yes. Boneless skinless thighs work very well and are a convenient option for this recipe. They won’t produce quite as much rendered fat as skin-on thighs, but they’ll still stay juicy and flavorful.
Can I use chicken breast instead of chicken thighs?
Yes, although chicken breast is leaner and can dry out more easily. Cooking time may need to be adjusted depending on the thickness of the chicken. Cook poultry to an internal temperature of 165°F (74°C).
What rice is best for this chicken and rice recipe?
Jasmine rice is an excellent choice because of its fragrant flavor and tender texture. Changing to basmati, brown, or other varieties may require adjustments to both the stock quantity and cooking time.
Why is my rice still hard after cooking?
The heat may have been too low, too much steam may have escaped, or the rice may need a little additional liquid and cooking time. Add a small splash of hot stock or water, cover the pan again, and cook gently until tender.
Can I add vegetables to this one pan chicken dinner?
Absolutely. Bell peppers, peas, spinach, carrots, or green beans can complement the seasoned chicken and garlic rice. Add vegetables according to how long they need to cook.
Can I make this chicken thigh rice recipe ahead of time?
Yes. Cook the meal completely, cool it promptly, and refrigerate it in an airtight container. Reheat thoroughly before serving.
Storage
Allow leftovers to cool promptly, then transfer them to airtight containers. Refrigerate within two hours of cooking and use within 3–4 days.
For longer storage, freeze individual portions in freezer-safe containers. For best quality, use them within about 2–3 months.
Reheat refrigerated chicken and rice in the microwave or in a covered pan with a small splash of water or chicken stock to restore moisture. Heat leftovers thoroughly to 165°F (74°C). Avoid repeatedly cooling and reheating the same portion.
Similar Recipes
One Pan Chicken and Garlic Rice
Ingredients
- 1 teaspoon sea salt flakes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme
- ½ teaspoon freshly cracked black pepper
- ¼ cup 60 ml extra-virgin olive oil
- 5 boneless chicken thighs skin-on or skinless
- ¼ cup 60 ml water
- 1 onion finely diced
- 1 teaspoon freshly minced garlic
- 1 cup 200 g jasmine rice
- 1½ cups 375 ml halal chicken stock
- Fresh thyme sprigs for serving, optional
- Mixed leaf salad for serving, optional
Instructions
- In a shallow bowl, combine the sea salt, onion powder, garlic powder, sweet paprika, dried thyme, black pepper, and olive oil.
- Add the chicken thighs and toss until each piece is thoroughly coated with the seasoning mixture.
- Heat a large, deep, heavy-based pan over medium-high heat. Add the chicken and cook for 6–8 minutes, turning halfway through, until beautifully golden on both sides. Transfer the chicken to a plate. If there is a large amount of rendered fat in the pan, carefully spoon out the excess.
- Pour in the water and scrape the bottom of the pan with a wooden spoon to loosen the flavorful browned bits.
- Add the diced onion and minced garlic. Cook for 1–2 minutes, stirring frequently, until softened and fragrant.
- Add the jasmine rice and chicken stock. Stir gently and bring the mixture to a simmer.
- Reduce the heat to low and return the chicken thighs to the pan. If using skin-on thighs, position them skin-side up.
- Cover the pan and cook for about 15 minutes, or until the rice is tender and the chicken reaches a safe internal temperature of 165°F (74°C).
- Remove the pan from the heat and leave it covered for 10 minutes. This resting time helps the rice finish absorbing the flavorful liquid.
- Fluff the rice gently around the chicken. Serve your One Pan Chicken and Garlic Rice with fresh thyme and a mixed leaf salad, if desired.
Notes
Conclusion
This One Pan Chicken and Garlic Rice turns everyday ingredients into a warm, satisfying meal with very little cleanup. Golden chicken thighs, aromatic garlic, fluffy jasmine rice, and savory stock all cook together, creating a simple dinner packed with comforting flavor.
Whether you need an easy chicken and rice recipe for a weeknight or a relaxed family meal, this is a dependable recipe worth keeping in your dinner rotation.