A simple yet flavorful meal with juicy chicken and aromatic garlic rice—perfect for busy nights! There’s something truly comforting about a hearty dish that comes together effortlessly.

If you love quick, flavorful, and mess-free cooking, this Chicken and Garlic Rice is about to become your new favorite recipe.

Juicy, golden-brown chicken cooks alongside fragrant, garlicky rice, absorbing all the rich flavors of garlic, spices, and broth. Every bite is satisfying, making it an ideal meal for weeknights, family dinners, or even meal prep.

With minimal ingredients and just one pan, this dish proves that simple cooking can be incredibly delicious!

In this guide, we’ll walk you through every step of making One-Pan Chicken and Garlic Rice, covering:
✔️ The best type of rice and chicken to use
✔️ Cooking tips for perfect flavors and textures
✔️ Ingredient variations to suit your taste
✔️ Storage and reheating tips

What You’ll Need

Ingredients

3 boneless, skinless chicken breasts (or thighs)
1 cup long-grain rice (jasmine or basmati works best)
2 cups chicken broth
4 cloves garlic (minced)
1 small onion (finely chopped)
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt (or to taste)
1 teaspoon dried oregano (or thyme)
½ teaspoon chili flakes (optional for spice)
1 tablespoon olive oil
1 tablespoon butter
½ cup frozen peas (optional)
Lemon wedges & fresh parsley for garnish

Equipment

Large skillet or saute pan (with a lid, for even cooking)
Wooden spoon or spatula (to stir and prevent sticking)
Measuring cups and spoons (for accurate ingredient portions)
Sharp knife and cutting board (for prepping chicken, garlic, and onions)
Lid or foil (to cover the pan while the rice cooks)

How to Make One Pan Chicken and Garlic Rice(Step-by-Step)

1. Prepare the Chicken

Start by patting your chicken breasts (or thighs) dry with a paper towel. Dry chicken sears better, giving it a nice golden-brown crust.

In a small bowl, mix the paprika, black pepper, salt, oregano, and chili flakes. Rub this seasoning blend evenly over the chicken. This step ensures every bite is flavorful!

2. Sear the Chicken

Heat 1 tablespoon of olive oil in a large, deep pan over medium-high heat. Once the oil is hot, add the chicken. Sear for about 3–4 minutes per side until golden brown. It won’t be fully cooked yet, but that’s okay—it will finish cooking with the rice.

Remove the chicken from the pan and set it aside.

3. Sauté the Garlic & Rice

In the same pan, melt 1 tablespoon of butter. Add chopped onions and cook for about 2 minutes until soft. Then, add minced garlic and stir for 30 seconds until fragrant.

Now, add 1 cup of rice to the pan and stir for 1–2 minutes to toast it slightly. Toasting the rice gives it a nutty, deep flavor, making this dish extra delicious.

4. Add Chicken Broth & Simmer

Pour in 2 cups of chicken broth, stirring to combine all ingredients. Then, place the seared chicken back into the pan, nestling it into the rice.

Cover the pan with a lid and reduce the heat to low. Let everything simmer for 15–18 minutes until the rice is tender and the chicken is fully cooked.

💡 Tip: Do NOT lift the lid while the rice is cooking—it needs the steam to absorb the liquid properly!

5. Add Final Touches

If you’re using frozen peas, stir them in 5 minutes before the cooking time is up. They’ll soften perfectly without getting mushy.

Once done, remove the pan from heat and let it rest for 5 minutes. This helps the flavors meld together.

Garnish with fresh parsley and a squeeze of lemon for brightness.

Serving Suggestions

This dish is hearty on its own, but if you want to take it up a notch, here are some side dish ideas:

A side salad: A fresh cucumber and tomato salad adds a nice, refreshing contrast.

Steamed veggies: Broccoli, asparagus, or green beans make a great pairing.

Flatbread or naan: Perfect for scooping up the garlicky rice!

Yogurt sauce: A quick mix of Greek yogurt, garlic, and lemon creates a cool, tangy dip.

Variations & Substitutions

Spicy Version: Add an extra teaspoon of chili flakes or a dash of hot sauce to the rice.
Bone-in Chicken: If using bone-in thighs or drumsticks, increase the cooking time by 5–7 minutes.
Mushroom Twist: Sauté sliced mushrooms with the garlic for an earthy depth of flavor.
Herb Lovers: Swap oregano for rosemary or thyme for a different herbal touch.
Indian-Inspired: Add ½ teaspoon of cumin and turmeric to give the rice a mild curry flavor.

How to Store & Reheat

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: The rice can be frozen for up to a month, but the chicken may dry out slightly.
Reheating: Warm on the stovetop with a splash of broth or water to prevent drying out.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs work great and tend to be juicier. If using bone-in thighs, increase the cooking time by 5–7 minutes to ensure they cook through.

Why is my rice sticking to the pan?

This can happen if the heat is too high or if there isn’t enough liquid. Make sure to use a non-stick or well-seasoned pan, stir the rice gently before covering, and cook on low heat to allow even absorption of the broth.

Can I make One-Pan Chicken and Garlic Rice with leftover rice?

Yes, but you’ll need to adjust the method. Cook the chicken separately, then stir in pre-cooked rice with garlic and broth, letting it absorb flavors for 5 minutes before serving.

How do I prevent my rice from being mushy?

Rinse the rice before cooking to remove excess starch. Also, avoid stirring too much while it simmers, and let it rest for 5 minutes before fluffing to allow any remaining moisture to absorb evenly.

What’s the best way to add more flavor to this dish?

Try adding a splash of lemon juice, a pinch of saffron or turmeric for depth, or finishing with grated Parmesan for a richer taste. You can also cook the rice in a mix of broth and coconut milk for a unique twist!