Golden chicken thighs resting on a bed of garlicky rice, everything cooked in one pan. One pan chicken and garlic rice is the kind of dinner that looks impressive but requires almost no effortjust toss it together and let the oven do the work.
I started shooting this recipe last spring when I was working late on back-to-back photo sessions and needed something that felt like a real dinner without the usual mess. The way the garlic softens into the rice while the chicken skin crisps? That contrast is what makes the shotand the mealso satisfying. After a long day, I need dinner to be comforting but not heavy, and this hits that sweet spot every time. I’ve tested it with different rice varieties and chicken cuts over eight years of food photography, and this version photographs (and tastes) best.
Thomas Baker
One-pan Chicken and Garlic Rice Easy Weeknight Dinner
This one pan chicken and garlic rice recipe is an easy dinner perfect for busy weeknights. It combines tender chicken thighs with fragrant garlic rice for a simple chicken recipe the whole family will love. A wholesome weeknight meal that is fuss-free to prepare and packed with delicious flavor.
5 boneless chicken thighs (skin on or off, skin-on pictured)
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
Fresh thyme sprigs, to garnish (optional)
Mixed leaf salad
Method
Mix the sea salt, onion powder, garlic powder, paprika, dried thyme, black pepper, and olive oil in a shallow dish. Coat the chicken thighs thoroughly with this marinade.
Warm a large heavy pan over medium-high heat. Brown the chicken pieces for about 6 to 8 minutes, turning once to get a golden crust. Remove the chicken and set aside.
Pour in the water to loosen any browned bits on the bottom of the pan, scraping gently with a spoon.
Add the diced onion and minced garlic to the pan, stirring frequently until they release a wonderful aroma, about 1 to 2 minutes.
Stir in the jasmine rice followed by the chicken stock. Bring everything to a gentle simmer.
Lower the heat and place the chicken back on top of the rice, skin side up if applicable.
Cover the pan and let it cook on low for 15 minutes until the rice is tender and the chicken is fully cooked.
Take the pan off the heat and keep it covered to rest for 10 minutes, allowing flavors to meld.
Serve by sprinkling fresh thyme over the dish if desired, paired with a fresh mixed leaf salad on the side.
Notes
Marinate the chicken up to 48 hours in advance and store covered in the fridge for greater flavor. This dish is not suitable for freezing. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated well in the microwave. Always double-check your chicken stock is gluten-free if needed.
Why You’ll Love This Meal
This is the kind of dinner that feels like a reset after a long, busy dayminimal effort, one pan, and it still tastes like you tried. The garlic softens into the rice while the chicken gets golden and tender, and everything cooks together so the flavors actually build instead of sitting next to each other on the plate.
Minimal cleanup: One pan does all the work, from browning the chicken to simmering the rice.
Big on flavor: The marinade doubles as seasoning for the rice, so nothing goes to waste.
Beginner-friendly: No fancy techniquesjust layer, simmer, and let it rest.
Feels like a real dinner: Even when you’re tired, this lands somewhere between comforting and impressive.
Key Ingredients That Make It Work
You’re working with pantry staples and a handful of fresh ingredientsnothing hard to find. The magic comes from how they layer together in one pan.
Boneless chicken thighs: Skin-on adds richness and helps the top brown beautifully, but skinless works too if you prefer lighter.
Jasmine rice: Cooks up fluffy and soaks in all the garlic and stock as it simmers.
Olive oil marinade: Sea salt, onion powder, garlic powder, paprika, thyme, and black pepper coat the chicken and season the whole dish.
Chicken stock: This is what turns plain rice into something worth going back for seconds.
Fresh garlic and onion: Sautéed right in the pan drippings for deep, savory flavor.
Pro Tip: If you’re using skin-on thighs, the rendered fat adds flavor to the ricedon’t be afraid of it.
How the Cooking Process Comes Together
Everything happens in stages, but it’s all in the same pan. You’ll marinate, sear, build flavor, then let the rice and chicken finish together while you step away.
Step
What You’re Doing
Time
1. Marinate
Coat chicken in olive oil and spices
2 minutes
2. Sear chicken
Brown both sides in a hot pan
6–8 minutes
3. Deglaze & sauté
Add water, scrape the pan, cook onion and garlic
2–3 minutes
4. Simmer rice
Add rice and stock, nestle chicken on top, cover
15 minutes
5. Rest
Let it stand off the heat, covered
10 minutes
The resting time isn’t optionalit lets the rice finish steaming and the chicken stay juicy. After eight years of shooting food, I’ve learned that patience in that final step makes all the difference in texture.
Smart Swaps and Simple Tweaks
This recipe is flexible enough to work with what you have on hand or whatever your family prefers.
Instead of…
Try This
Boneless chicken thighs
Bone-in thighs (add 5–7 min cook time) or chicken drumsticks
Jasmine rice
Long-grain white rice or basmati
Chicken stock
Vegetable stock or low-sodium broth
Dried thyme
Dried oregano or Italian seasoning
Olive oil
Avocado oil or another neutral oil
Note: If you’re gluten-free, double-check your stock labelmost are fine, but it’s worth a quick look.
Serving and Storing Leftovers
Serve this straight from the pan with a handful of fresh thyme on top and a simple mixed leaf salad on the side. It’s the kind of meal that doesn’t need much elsemaybe a squeeze of lemon if you want brightness.
Leftovers reheat beautifully in the microwave and somehow taste even better the next day once the garlic has fully melted into the rice. Store them in an airtight container in the fridge for up to three days. You can also marinate the chicken up to 48 hours ahead and keep it chilled until you’re ready to cook.
Make-ahead tip: Prep the marinade in a reusable bag the night before, toss in the chicken, and dinner comes together in under 30 minutes the next evening.
Craving delicious recipes and fresh cooking inspo? Follow me on Pinterest!
FAQs ( One-pan Chicken and Garlic Rice )
What type of rice works best for this recipe?
Long-grain white rice like jasmine or basmati gives the best texture and absorbs flavors beautifully. I’ve found that medium-grain rice can get too sticky, while brown rice needs extra liquid and cooking time. Avoid instant rice as it becomes mushy in the pan.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless chicken thighs actually work better since they stay juicier and add more flavor to the rice. Cut them into similar-sized pieces as you would chicken breasts. The cooking time remains the same, but thighs are more forgiving if slightly overcooked.
How much garlic should I use?
I recommend 4-6 cloves of fresh garlic for the best flavor balance. Mincing it finely helps distribute the taste throughout the dish. If you’re a garlic lover, feel free to add an extra clove or two – this meal can handle bold garlic flavors.
What if my rice is still hard after cooking?
Add 1/4 cup more warm broth or water, cover the pan, and cook for 5 more minutes. This usually happens when the heat is too high or there wasn’t enough liquid initially. Check that your pan has a tight-fitting lid to prevent steam from escaping.
Can I make this dish ahead of time?
Yes, this meal keeps well in the fridge for up to 3 days. Reheat individual portions in the microwave with a splash of broth to restore moisture. For best results, slightly undercook the rice initially since it will continue cooking when reheated.
This one pan chicken and garlic rice comes together in about thirty minutes and leaves you with just one dish to wash. You’ll love how the chicken stays tender while the rice soaks up all that garlicky flavorit’s the kind of dinner that makes a Tuesday feel less chaotic. The aroma alone is worth it.
If you want a little brightness, squeeze fresh lemon over the top just before serving. Swap in bone-in thighs if that’s what you havejust add a few extra minutes. Leftovers reheat so well that I actually look forward to them the next day, maybe with a fried egg on top for breakfast. A trick I learned from years behind the camera: let it rest those full ten minutes, even when you’re starvingit makes all the difference in how the rice sets.
I’d love to see how yours turns outtag me if you snap a photo or just let me know in the comments if this became a regular in your rotation. Did your family have a go-to one-pan meal growing up? Save this one for a night when you need dinner to just work without the fuss. Here’s to dinners that help you get back into a rhythm.
