One Pot Garlic Chicken And Rice

This one pot garlic chicken and rice recipe is the perfect one pot meal. The chicken thighs are seared until crispy and golden while the fluffy, buttery rice absorbs all the delicious flavors from the chicken broth and seasonings. Get your large skillet ready, prep your ingredients, and let's make this one pot chicken and rice dish for dinner tonight!

If you like this chicken and garlic rice, check out my easy chicken recipes and other one pot meals Hot Honey Chicken Thighs, One Pot Spanish Chicken and Rice, and One Pot Chicken and Rice.

Here’s what you need for garlic chicken and rice

• Chicken thighs
• Garlic powder
• Onion powder
• Smoked paprika
• Salt
• Black pepper
• Garlic
• Onion
• Butter
• Long grain rice
• Chicken bone broth (or water)
• Cilantro, green onion, and chili crisp for garnish

See recipe card for quantities.

How to make garlic rice and chicken

You will love how easy it is to make it. Just sear the chicken, add the rice and that's it. Here are my detailed step-by-step instructions.

1. Step 1: Prepare the Chicken

2. Step 2: Sear the Chicken

3. Step 3: Add the butter, onion and garlic. Saute the rinsed rice

4. Step 4: Add Broth and Cook

1. Prepare the Chicken: Season the boneless chicken thighs with garlic powder, onion powder, smoked paprika, salt, and black pepper.
2. Sear the Chicken: Heat a large pan over medium heat and sear the chicken thighs skin-side down until crispy, about 5-6 minutes. Flip and cook the other side for an additional 3-4 minutes. Remove from the pan and set aside.
3. Saute the Garlic and Onion: In the same pan, add 2 tablespoons of butter. Once melted, add the minced garlic and chopped onion. Cook until the garlic is golden brown and fragrant, about 3-4 minutes.
4. Toast the Rice: Rinse the rice under cold water, then add it to the pan with the garlic and onion. Stir and cook for 2 minutes to toast the rice.
5. Add Broth and Cook: Pour in the chicken bone broth (or water) and stir. Place the seared chicken thighs on top of the rice. Cover the pan with a lid and reduce the heat to low. Cook for 15 minutes, or until the rice is fully cooked and fluffy.
6. Serve: Remove the pan from the heat and let it rest for 5 minutes before serving. Garnish with fresh cilantro, green onions, and a drizzle of chili crisp for extra flavor.

Substitutions

• Chicken Thighs: Use boneless skinless chicken thighs or even skinless chicken breasts for a leaner option.
  
• Smoked Paprika: Opt for regular paprika with a dash of cayenne pepper or chipotle powder for a smoky flavor.
  
• Salt: For a deeper umami flavor, substitute low-sodium soy sauce or tamari if gluten free.
  
• Butter: Use olive oil, coconut oil, or vegan butter for a dairy-free option. You can also add a bit of sesame oil for a unique flavor.
  
• Long grain rice: Aside from plain long grain rice, you can use basmati rice, jasmine rice, and even brown rice instead.
  
• Chicken broth: You can use water, but chicken stock or broth just adds so much flavor.
  
• Garnish: Some fresh herbs you can use are parsley and basil. Substitute green onions with chives and chili crisp with red pepper flakes or chili oil. Feel free to squeeze some lemon juice at the end of cooking for a nice, refreshing twist.

Equipment

• Large Skillet with a lid - I used my Our Place Everyday Pan 2.0
• Knife
• Cutting board

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How to store and reheat your chicken and rice

• To store this one-pot meal, let it cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days.
  
• To reheat, microwave in short intervals, stirring occasionally, or warm on the stovetop on low heat with a splash of broth to prevent it from drying out.