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ONE PAN CHICKEN AND GARLIC RICE centered hero view, clean and uncluttered
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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 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)
  • 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
 

  1. 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.
  2. 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.
  3. Pour in the water to loosen any browned bits on the bottom of the pan, scraping gently with a spoon.
  4. Add the diced onion and minced garlic to the pan, stirring frequently until they release a wonderful aroma, about 1 to 2 minutes.
  5. Stir in the jasmine rice followed by the chicken stock. Bring everything to a gentle simmer.
  6. Lower the heat and place the chicken back on top of the rice, skin side up if applicable.
  7. Cover the pan and let it cook on low for 15 minutes until the rice is tender and the chicken is fully cooked.
  8. Take the pan off the heat and keep it covered to rest for 10 minutes, allowing flavors to meld.
  9. 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.