One-pan Chicken and Garlic Rice Easy Weeknight Dinner

Name: One-pan Chicken and Garlic Rice Easy Weeknight Dinner
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
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) (see note 1); 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 (see note 2 about gluten-free); Fresh thyme sprigs to garnish (optional); Mixed leaf salad

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There’s something about tender chicken sitting on top of garlicky, golden rice that just hits different. One pan Chicken and Garlic Rice is the kind of meal that looks impressive but comes together with almost no effortjust toss everything in, let the oven do its thing, and walk away.

I started making this last spring when I was coming out of that winter fog and needed dinners that felt lighter but still comforting. After a long day, I don’t want to stand over the stove or think too hardthis saves the whole evening. The rice gets all this flavor from the chicken drippings and garlic, and honestly, that’s the real magic. I’ve been food blogging for over a decade, and I keep coming back to recipes like this that prove you don’t need ten pans or fancy ingredients to make something your family actually wants to eat.

Why You’ll Love This One Pan Chicken and Garlic Rice

This is the kind of meal that saves you on a Tuesday night when you’re tired and still want dinner to feel like dinner. Everything cooks together in one pan, so cleanup is basically nonexistent. Plus, the rice soaks up all that garlicky, chicken-y goodness while it simmersit’s ridiculously flavorful without any fussy steps.

Minimal effort, maximum flavor: The chicken marinates right in the pan you’ll cook it in, and the rice does all the heavy lifting while you walk away.
Family-friendly: Even picky eaters love thistender chicken, fluffy rice, and nothing too “weird.”
One pan = one mess: No juggling multiple pots or scrubbing a mountain of dishes later.

What You’ll Need (and Why It Works)

The magic here is in the marinade and the way the rice cooks directly in the chicken stock. You’re building layers of flavor without adding a ton of ingredients or steps. Boneless chicken thighs stay juicy (way more forgiving than breasts), and jasmine rice gets fluffy and fragrant as it absorbs everything.

ONE PAN CHICKEN AND GARLIC RICE centered hero view, clean and uncluttered

Pro Tip: If you use skin-on thighs, you’ll get extra crispy bits and more flavor in the panbut skinless works great too if you prefer something lighter.

Ingredient	Easy Swap
Boneless chicken thighs	Bone-in thighs (adjust cook time slightly) or chicken breasts (watch closelythey dry out faster)
Jasmine rice	Basmati or long-grain white rice
Chicken stock	Vegetable stock or low-sodium broth
Fresh thyme	Skip it, or use parsley for garnish

How It Comes Together

Start by tossing your chicken in a simple spice blend with olive oilit takes about two minutes. Then sear the chicken until it’s golden, pull it out, and use the same pan to cook your onion, garlic, and rice. Once the rice is simmering in stock, nestle the chicken back in, cover it, and let it do its thing. After 15 minutes of cooking and 10 minutes of resting, you’re done.

Note: Don’t skip the resting stepit gives the rice time to finish steaming and get perfectly fluffy.

Step	Time	What’s Happening
Marinate chicken	2 minutes	Coating chicken in spices and oil
Sear chicken	6-8 minutes	Getting golden, crispy skin
Cook onion, garlic, rice	3-4 minutes	Building flavor base
Simmer everything	15 minutes	Rice absorbs stock, chicken finishes cooking
Rest	10 minutes	Rice fluffs up perfectly

Tips for Making It Your Own

Want to bulk it up? Toss in some frozen peas or diced bell pepper when you add the ricethey’ll cook right along with everything else. If you like heat, sprinkle in a pinch of red pepper flakes with the garlic. And if you’re meal prepping, this reheats beautifully in the microwaveleftovers taste even better the next day once all the flavors have melded together.

Pro Tip: Marinate the chicken up to 48 hours ahead and store it in the fridge. When dinnertime hits, you’re already halfway done.

Serving and Storing

Serve this straight from the pan with a simple mixed greens salad on the sidesomething light and crunchy balances out the richness of the rice. Leftovers keep in an airtight container in the fridge for up to three days, and they reheat like a dream in the microwave. Just add a splash of water or stock if the rice seems dry.

Storage Method	How Long	Best For
Refrigerate (airtight container)	Up to 3 days	Lunches, next-day dinners
Marinated chicken (uncooked)	Up to 48 hours	Meal prep, easy weeknight head start

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How I Finally Nailed One-Pan Chicken and Garlic Rice

I burned the bottom twice and once used way too much liquid before I got this one-pan chicken and garlic rice right. The third time, I finally learned to let the rice toast properly before adding the broth. Now it comes out perfectly fluffy with crispy chicken on top every single time.

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. Avoid short-grain or sticky rice varieties as they can become mushy. Medium-grain rice works too, but watch the cooking liquid carefully to prevent overcooking.

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs actually work better because they stay juicier and add more flavor to the rice. Remove the skin first and cut into similar-sized pieces as you would with breasts. The cooking time remains the same.

How do I know when the rice is perfectly cooked?

The rice is done when all liquid is absorbed and grains are tender but not mushy. If you hear gentle bubbling, that’s normal, but avoid lifting the lid too often. Let it rest 5 minutes after cooking for perfect texture.

What size pan should I use for this meal?

A 12-inch skillet with a tight-fitting lid works perfectly for 4 servings. Make sure it’s deep enough to hold all ingredients comfortably. Cast iron or heavy-bottomed stainless steel pans distribute heat evenly and prevent sticking.

Can I make this dish ahead of time?

This dish tastes best served fresh, but you can prep ingredients earlier in the day. Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of broth to restore moisture and prevent the rice from drying out.

This one pan chicken and garlic rice takes about 40 minutes from start to finish, and the payoff is hugejuicy chicken sitting on top of the most flavorful, garlicky rice you’ve ever made. You’ll love how the rice soaks up everything while it cooks, getting tender and golden without any babysitting. It’s the kind of dinner that smells like a hug and tastes even better than it looks.

If you want to switch things up, try stirring in a handful of spinach or frozen peas right before servingthey’ll wilt into the rice and add a pop of color. Leftovers reheat beautifully with a splash of stock or water to fluff the rice back up. This is a trick I learned from my mom’s kitchen: always save a little extra stock for reheatingit brings everything back to life. You can also swap the thyme for fresh parsley or cilantro if that’s what you’ve got.

I’d love to see your version of this! Did you add any fun twists, or did your family devour it straight from the pan? Drop a photo or tell me what you loved mostI’m always curious how recipes land in your kitchen. Save this one for the next time you need dinner to just work without a lot of fuss. Here’s to dinners that help you get back into a rhythm.