One Pot Garlic Chicken and Rice

Why You’ll Love This Recipe

• It’s a complete meal cooked in one pot—less mess, less cleanup.
• The garlic and chicken drippings flavor the rice beautifully.
• Simple ingredients, big flavors—no need for complicated steps.
• Perfect for busy weeknights or cozy family dinners.
• Customizable with your favorite vegetables or spices.

Ingredients

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

• Chicken thighs or breasts (bone-in or boneless)
• Salt and black pepper
• Olive oil or butter
• Garlic cloves, minced (use plenty!)
• Onion, finely chopped
• Long-grain rice (such as jasmine or basmati)
• Chicken broth or stock
• Paprika or smoked paprika
• Dried thyme or oregano
• Lemon juice (optional, for brightness)
• Fresh parsley, for garnish

Directions

1. Prepare the chicken: Pat the chicken dry and season both sides generously with salt, pepper, and paprika.
2. Sear the chicken: In a large heavy pot or deep skillet, heat oil over medium-high heat. Sear the chicken on both sides until golden brown (about 3–4 minutes per side). Remove and set aside.
3. Sauté the aromatics: In the same pot, add a bit more oil or butter if needed. Add onion and cook until softened. Stir in the minced garlic and cook for about 30 seconds, being careful not to burn it.
4. Toast the rice: Add the uncooked rice to the pot and stir to coat it in the oil and seasonings. Toast for 1–2 minutes for deeper flavor.
5. Add liquid: Pour in chicken broth and stir well, scraping up any browned bits from the bottom. Add thyme or oregano.
6. Combine and simmer: Return the chicken to the pot, placing it on top of the rice. Bring to a simmer, then cover and reduce heat to low. Cook for 18–22 minutes, or until the rice is tender and the chicken is fully cooked.
7. Rest and finish: Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice, squeeze in some lemon juice if desired, and garnish with chopped parsley.

Servings and timing

• Serves: 4 people
• Preparation time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes

Variations

• Add vegetables: Stir in peas, carrots, bell peppers, or spinach before covering for extra nutrition.
• Spicy version: Add chili flakes or cayenne pepper for heat.
• Creamy version: Stir in a splash of cream or coconut milk at the end for a richer sauce.
• Herb twist: Try fresh rosemary, basil, or dill instead of thyme.
• Different proteins: Substitute the chicken with shrimp, turkey, or sausage for a fun change.

Storage/Reheating

• Storage: Cool completely and refrigerate in an airtight container for up to 4 days.
• Freezing: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat on the stovetop over medium-low heat with a splash of broth or water to keep the rice moist. Microwave in short intervals, stirring occasionally.
• Tip: Avoid overheating, as rice can dry out—keep it just warm enough to serve.

FAQs

1. Can I use brown rice instead of white rice?

Yes, but increase the liquid slightly and extend cooking time by about 15–20 minutes since brown rice takes longer to soften.

2. Should I rinse the rice before cooking?

Rinsing rice removes excess starch, helping it cook fluffier and less sticky. It’s recommended but optional.

3. Can I make this dish ahead of time?

Yes! It reheats well. You can prepare it fully, refrigerate, and reheat gently before serving.

4. What type of chicken works best?

Bone-in thighs offer the most flavor, but boneless thighs or breasts also work perfectly for quicker cooking.

5. Can I add vegetables to the dish?

Absolutely. Add small veggies like peas or corn during the last 10 minutes of cooking, or leafy greens in the final few minutes.

6. How do I keep the rice from sticking or burning?

Use low heat during the simmering stage and ensure there’s enough liquid. Avoid lifting the lid too often.

7. Can I use water instead of broth?

Yes, but broth adds more flavor. If using water, season the dish generously with herbs and salt.

8. How do I know when the chicken is done?

Use a meat thermometer—the internal temperature should reach 165 °F (74 °C).

9. Can I make it in a Dutch oven or cast iron pan?

Yes, both work great! They distribute heat evenly and help develop a beautiful crust on the chicken.

10. What can I serve with this dish?

It’s a full meal on its own, but it pairs nicely with a simple salad, roasted vegetables, or crusty bread.

Conclusion

One Pot Garlic Chicken and Rice is the perfect comfort meal—simple, flavorful, and satisfying. With tender chicken, aromatic garlic, and fluffy, seasoned rice, every bite is packed with homestyle goodness. It’s an easy, no-fuss recipe that delivers restaurant-quality taste with minimal cleanup. Whether for a quick weeknight dinner or a cozy weekend meal, this dish will become a family favorite in no time.

One Pot Garlic Chicken and Rice

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Juicy, golden-browned chicken cooked together with fragrant garlic-infused rice in one pot. This hearty, comforting dish blends simple ingredients into a savory, flavorful meal perfect for busy weeknights or cozy dinners.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: One-Pot
• Cuisine: American
• Diet: Halal

Ingredients

• 4–6 chicken thighs or breasts (bone-in or boneless)
• Salt and black pepper, to taste
• 2 tbsp olive oil or butter
• 6 garlic cloves, minced
• 1 small onion, finely chopped
• 1 1/2 cups long-grain rice (jasmine or basmati preferred)
• 3 cups chicken broth or stock
• 1 tsp paprika or smoked paprika
• 1/2 tsp dried thyme or oregano
• 1 tbsp lemon juice (optional)
• 2 tbsp fresh parsley, chopped (for garnish)

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Instructions

1. Pat the chicken dry and season both sides generously with salt, pepper, and paprika.
2. Heat olive oil or butter in a large heavy pot or deep skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 3–4 minutes per side. Remove and set aside.
3. In the same pot, add onion and cook until softened, about 2–3 minutes. Stir in minced garlic and cook 30 seconds, being careful not to burn.
4. Add the uncooked rice and stir to coat with oil and seasonings. Toast for 1–2 minutes until lightly golden.
5. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Stir in thyme or oregano.
6. Return the seared chicken to the pot, placing it on top of the rice. Bring to a simmer, then cover and reduce heat to low. Cook for 18–22 minutes, or until rice is tender and chicken is fully cooked (165°F internal temperature).
7. Remove from heat and let sit, covered, for 5 minutes. Fluff the rice, drizzle with lemon juice (if using), and garnish with chopped parsley before serving.

Notes

• Bone-in chicken provides richer flavor, but boneless cooks faster.
• Rinse rice before cooking for fluffier texture.
• Add vegetables like peas, carrots, or bell peppers for variety.
• Keep lid closed during cooking to maintain steam and prevent burning.
• Use low heat for gentle simmering to ensure even cooking.

Nutrition

• Serving Size: 1 portion (1 chicken thigh with rice)
• Calories: 480
• Sugar: 1g
• Sodium: 650mg
• Fat: 21g
• Saturated Fat: 5g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 115mg