One Pan Chicken and Garlic Rice is the kind of comforting dinner that makes busy evenings feel much easier. Juicy, golden chicken thighs cook over fluffy jasmine rice infused with garlic, onion, herbs, and savory chicken stock. Everything comes together in one pan for a simple meal with plenty of flavor and minimal cleanup.
Why You’ll Love This Recipe
This easy chicken and rice recipe delivers big flavor without requiring complicated ingredients or techniques. The chicken is seasoned with paprika, thyme, garlic, and onion powder before being browned until beautifully golden.
Cooking the jasmine rice in the same pan means it absorbs the savory chicken juices, garlic, and stock. The result is tender chicken with fragrant, flavorful rice underneath.
It is also a practical one pan chicken dinner for the whole family. Add a crisp mixed leaf salad or your favorite vegetables and dinner is ready.
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) chicken stock
To Serve
- Fresh thyme sprigs, optional
- Mixed leaf salad
Instructions
- Season the chicken. 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 turn until thoroughly coated.
- Brown the chicken. Heat a large, deep, heavy-based pan over medium-high heat. Add the chicken and cook for 6–8 minutes, turning once halfway through, until nicely golden. Transfer the chicken to a plate. If there is a large amount of rendered fat in the pan, carefully spoon out some of the excess.
- Deglaze the pan. Pour in the water and scrape the bottom of the pan with a wooden spoon to loosen the flavorful browned bits.
- Sauté the aromatics. Add the diced onion and minced garlic. Cook for 1–2 minutes, stirring frequently, until fragrant and slightly softened.
- Add the rice. Stir the jasmine rice and chicken stock into the pan and bring the mixture to a gentle simmer.
- Return the chicken. Reduce the heat to low and arrange the chicken thighs over the rice. If using skin-on thighs, position them skin-side up.
- Cover and cook. Cover the pan and cook the One Pan Chicken and Garlic Rice for approximately 15 minutes, or until the rice is tender and the chicken is fully cooked. Chicken should reach a safe internal temperature of 165°F (74°C).
- Let it rest. Remove the pan from the heat without lifting the lid and leave it covered for 10 minutes. This allows the rice to finish steaming and become fluffy.
- Serve. Garnish with fresh thyme if desired and serve warm with a mixed leaf salad or vegetables.
Tips & Tricks
Brown the chicken well: A good golden sear creates deeper flavor and leaves delicious browned bits behind for the rice.
Use a heavy-based pan: A deep skillet or sauté pan with a tight-fitting lid helps distribute heat evenly and prevents the rice from cooking too quickly on the bottom.
Keep the lid closed: Avoid repeatedly checking the rice while it cooks. Trapped steam is important for evenly cooked, fluffy rice.
Watch the heat: Once the stock begins simmering, reduce the heat to low. A vigorous boil can cause the liquid to evaporate before the rice finishes cooking.
Choose halal ingredients: Use halal-certified chicken thighs and chicken stock to keep this recipe fully halal-friendly.
Try skinless thighs: Skinless boneless chicken thighs work well if you prefer a lighter chicken thigh rice recipe.
Let the rice rest: The final covered resting period is important. It allows remaining moisture to distribute through the rice instead of leaving it wet or unevenly cooked.
Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Resting Time: 10 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Main Course
- Method: One-Pan/Stovetop
- Cuisine: International
- Difficulty: Easy
- Dietary Notes: Halal-friendly when prepared with halal-certified chicken and chicken stock
Notes
Boneless skin-on or skinless chicken thighs can both be used. Skin-on thighs provide a richer flavor, while skinless thighs make preparation slightly lighter.
Jasmine rice gives this garlic chicken rice a delicate fragrance and fluffy texture. For the most consistent results, avoid replacing it with quick-cooking or instant rice, since those varieties require different amounts of liquid and cooking time.
Serve the finished dish with mixed greens, steamed broccoli, roasted vegetables, green beans, or a simple cucumber and tomato salad.
For a brighter finish, add a small squeeze of fresh lemon juice just before serving.
Nutrition
Approximate nutrition per serving:
- Calories: 540 kcal
- Protein: 29 g
- Carbohydrates: 37 g
- Fat: 31 g
Nutrition values are estimates and will vary depending on the size of the chicken thighs, whether the skin is used, and the specific ingredients selected.
FAQ
Can I make One Pan Chicken and Garlic Rice with skinless chicken thighs?
Yes. Boneless skinless chicken thighs work very well and still remain tender and juicy. Brown them as directed before continuing with the rice.
Can I use chicken breast instead of chicken thighs?
Yes, but chicken breast is leaner and can dry out more easily. Use pieces of a similar thickness and monitor their internal temperature to avoid overcooking.
Why is my chicken and rice still watery?
The rice may need a little more cooking or resting time. Make sure the pan is covered tightly and the mixture is cooking at a gentle heat. Allowing the finished rice to rest covered for 10 minutes also helps it absorb remaining moisture.
Do I need to rinse jasmine rice first?
You can rinse jasmine rice under cool water until the water is mostly clear if you prefer more separated grains. Drain it thoroughly before adding it to the pan so you do not unintentionally increase the amount of cooking liquid.
What can I serve with garlic chicken rice?
A fresh mixed leaf salad is an easy choice. Steamed vegetables, roasted broccoli, green beans, cucumber salad, or tomato salad also pair nicely with the savory chicken and aromatic rice.
Can I make this easy chicken and rice recipe ahead of time?
Yes. Cook the dish as directed, cool leftovers promptly, and refrigerate them in an airtight container. Reheat thoroughly before serving.
Storage
Fridge: Allow leftovers to cool promptly before transferring them to an airtight container. Refrigerate and enjoy within 3–4 days.
Freezer: Portion cooled chicken and rice into freezer-safe airtight containers and freeze for up to 2 months for best quality.
Reheating: Reheat refrigerated chicken and rice until piping hot throughout. Adding a small splash of chicken stock or water before reheating can help restore moisture to the rice. If frozen, thaw safely in the refrigerator overnight before reheating.
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 chicken stock
Instructions
- Season the chicken. 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 turn until thoroughly coated.
- Brown the chicken. Heat a large, deep, heavy-based pan over medium-high heat. Add the chicken and cook for 6–8 minutes, turning once halfway through, until nicely golden. Transfer the chicken to a plate. If there is a large amount of rendered fat in the pan, carefully spoon out some of the excess.
- Deglaze the pan. Pour in the water and scrape the bottom of the pan with a wooden spoon to loosen the flavorful browned bits.
- Sauté the aromatics. Add the diced onion and minced garlic. Cook for 1–2 minutes, stirring frequently, until fragrant and slightly softened.
- Add the rice. Stir the jasmine rice and chicken stock into the pan and bring the mixture to a gentle simmer.
- Return the chicken. Reduce the heat to low and arrange the chicken thighs over the rice. If using skin-on thighs, position them skin-side up.
- Cover and cook. Cover the pan and cook the One Pan Chicken and Garlic Rice for approximately 15 minutes, or until the rice is tender and the chicken is fully cooked. Chicken should reach a safe internal temperature of 165°F (74°C).
- Let it rest. Remove the pan from the heat without lifting the lid and leave it covered for 10 minutes. This allows the rice to finish steaming and become fluffy.
- Serve. Garnish with fresh thyme if desired and serve warm with a mixed leaf salad or vegetables.
Notes
Conclusion
One Pan Chicken and Garlic Rice proves that a simple dinner can still be packed with comforting flavor. Golden seasoned chicken, fluffy jasmine rice, sweet onion, garlic, thyme, and savory stock all cook together in one pan, making this an especially convenient meal for busy nights.
With straightforward ingredients and minimal cleanup, it is an easy one pan chicken dinner worth keeping in your regular recipe rotation. Pair it with a fresh salad or vegetables for a satisfying, family-friendly meal.