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Chicken and Garlic Rice

One Pan Chicken and Garlic Rice Recipes

A simple yet flavourful one-pan meal featuring juicy, golden-brown chicken cooked alongside fragrant garlic rice. Perfect for busy weeknights, this dish comes together effortlessly with minimal cleanup!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 3
Course: Main Course
Cuisine: American, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 3 boneless skinless chicken breasts or thighs (fresh or frozen)
  • 1 tsp Paprika
  • ½ tsp Black pepper
  • ½ tsp Salt
  • 1 tsp Dried oregano or thyme
  • ½ tsp Chili flakes
  • 1 tbsp Olive oil
For the Garlic Rice:
  • 1 tbsp Butter
  • ½ cup small Onion finely chopped
  • 4 cloves Garlic minced
  • 1 cup Long-grain rice Jasmine or Basmati
  • 2 cups Chicken broth
  • ½ cup Frozen peas optional

Method
 

Prepare the Chicken:
  1. Pat the chicken dry with a paper towel.
  2. Mix paprika, black pepper, salt, oregano, and chili flakes in a small bowl.
  3. Rub the seasoning evenly over the chicken.
Sear the Chicken
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Sear the chicken for 3–4 minutes per side until golden brown.
  3. Remove and set aside (it will finish cooking later).
Sauté the Garlic & Rice
  1. In the same pan, melt butter.
  2. Add chopped onion and cook for 2 minutes until soft.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Add rice and toast for 1–2 minutes, stirring frequently.
Simmer with Broth
  1. Pour in chicken broth and mix well.
  2. Return the seared chicken to the pan, nestling it into the rice.
  3. Cover with a lid and reduce heat to low.
  4. Simmer for 15–18 minutes until the rice is tender and the chicken is cooked through.
Final Touches
  1. If using frozen peas, stir them in 5 minutes before cooking ends.
  2. Let the dish rest for 5 minutes before serving.
  3. Garnish with fresh parsley and a squeeze of lemon.

Notes

Notes:

  • Spicy Version: Add extra chili flakes or a dash of hot sauce.
  • Bone-in Chicken: Increase cooking time by 5–7 minutes.
  • Mushroom Twist: Add sliced mushrooms for an earthy flavor.
  • Indian-Inspired: Mix in ½ teaspoon cumin and turmeric for a mild curry taste.

Storage & Reheating:

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.
  • Freezing: Rice can be frozen for up to 1 month.
  • Reheating: Warm on the stovetop with a splash of broth to prevent drying out.