This One-Pan Chicken and Garlic Rice recipe is a flavorful and easy dish that combines tender chicken thighs with aromatic garlic rice, all cooked in one pan. It’s the perfect solution for a quick weeknight dinner, packed with comforting flavors and minimal cleanup.

Why You’ll Love This Recipe

This recipe is not only delicious but also incredibly convenient. The flavors of the tender chicken thighs infuse the rice, creating a savory, aromatic meal without the need for multiple pots and pans. The combination of sweet paprika, garlic, and thyme creates a rich, mouthwatering taste that will have everyone coming back for seconds. Plus, it’s a one-pan meal, which means less mess and more time to relax after dinner!

Ingredients

1 tsp sea salt flakes
1 tsp onion powder
1 tsp garlic powder
1 tsp sweet paprika
1 tsp dried thyme
½ tsp 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
1 ½ cups (375 ml) chicken stock
Fresh thyme sprigs, to garnish (optional)
Mixed leaf salad (optional side)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Combine the sea salt flakes, onion powder, garlic powder, paprika, thyme, pepper, and olive oil in a shallow bowl. Add the chicken thighs and use tongs or your hands to coat them evenly in the marinade.
Heat a large, deep, heavy-based pan over medium-high heat. Cook the chicken for 6–8 minutes, turning once halfway through, until golden and cooked on both sides. Remove the chicken from the pan and set aside on a plate.
Spoon out any excess fat from the pan (especially if you used skin-on chicken), if desired. The fat will add extra flavor but can be reduced if you prefer a lighter dish.
Add the water to deglaze the pan, using a spoon to scrape up any bits stuck to the bottom.
Add the diced onion and minced garlic to the pan and cook, stirring, for 1–2 minutes until fragrant.
Stir in the rice and chicken stock. Bring the mixture to a simmer. Once simmering, reduce the heat to low, then return the chicken to the pan (skin-side up if using skin-on chicken thighs).
Cover the pan and cook for 15 minutes, allowing the rice to absorb the stock and the chicken to cook through.
Once the chicken and rice are cooked, remove the pan from the heat and let it stand, covered, for 10 minutes.
Serve the chicken and rice with a sprinkle of fresh thyme and a side of mixed leaf salad, if desired.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Chicken options: You can substitute chicken thighs with boneless chicken breasts or other cuts of chicken, but be sure to adjust the cooking time as needed.
Rice alternatives: While jasmine rice works perfectly for this dish, you can swap it for basmati or long-grain rice.
Vegetable add-ins: Feel free to toss in some vegetables, such as bell peppers or peas, into the pan for added color and nutrition.
Herb swaps: Fresh rosemary, oregano, or even parsley can be used in place of thyme for a different flavor profile.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the chicken and rice in a pan over low heat, adding a splash of chicken stock or water to prevent the rice from drying out. Cover and heat until warm throughout. You can also microwave individual portions, covered, for 1-2 minutes.

FAQs

How can I ensure the chicken is fully cooked without drying it out?

To prevent the chicken from drying out, make sure to cook it just until golden on the outside, then simmer it with the rice to lock in moisture. Also, avoid overcooking the rice.

Can I use other cuts of chicken in this recipe?

Yes! You can use chicken breasts or even bone-in pieces, but the cooking times will vary slightly depending on the cut and thickness of the meat.

What can I serve with One-Pan Chicken and Garlic Rice?

A simple mixed leaf salad is a great side dish. You could also serve it with roasted vegetables or a fresh cucumber salad.

Can I make this dish ahead of time?

Yes, this dish can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to reheat it gently to avoid drying it out.

Can I substitute the rice with quinoa or couscous?

While quinoa or couscous can be used, the cooking time and liquid ratios will be different. You may need to adjust the stock and cooking time based on the grains you use.

What type of pan should I use for this recipe?

A large, deep, heavy-based pan or skillet works best. This allows for even cooking and enough space to fit the chicken and rice comfortably.

Can I add more garlic or spices?

Absolutely! If you’re a fan of garlic or prefer a spicier kick, feel free to increase the garlic or add chili flakes to suit your taste.

How do I know when the rice is done?

The rice should be tender and fully cooked after 15 minutes of simmering. If it’s still undercooked, you can cover it again and cook it for a few more minutes.

Can I make this dish in a slow cooker?

Yes! You can prepare the chicken and rice in a slow cooker by following the same steps but cooking on low for about 3-4 hours until the chicken is tender and the rice has absorbed the flavors.

How can I make this recipe more flavorful?

To enhance the flavor, you can marinate the chicken for a few hours before cooking or add a splash of white wine or lemon juice for extra depth of flavor.

Conclusion

One-Pan Chicken and Garlic Rice is the perfect meal for a busy weeknight or any day you want a flavorful, no-fuss dinner. With simple ingredients and minimal cleanup, this dish offers a savory, satisfying meal that will leave everyone at the table happy. Whether you’re a seasoned cook or a beginner, this recipe is an easy and delicious choice to add to your repertoire.