What to add to chicken and rice for flavor?

For a quick, one pot meal, I love adding spices like smoked paprika, fresh herbs like thyme, soy sauce for umami, lemon juice, and of course, lots of garlic! You can also mix in veggies like bell peppers, green beans, and baby spinach for extra flavor and nutrition.

Is chicken and rice a healthy option?

Absolutely! Chicken is a lean protein that is low in fat and high in essential nutrients like iron, zinc, and vitamin B12. Rice, on the other hand, is an excellent source of carbohydrates. Together, they make a well-balanced and nutritious meal.

Should I cook rice or chicken first?

I like searing my chicken first to get a nice brown color and crispy texture. It also helps to lock in the juices of the chicken, making it more tender and flavorful. Then I place the chicken on top of the rice until everything gets fully cooked.

One Pot Garlic Chicken And Rice

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5 from 1 review

Garlic Chicken and Rice is a hearty, flavorful, and one-pot wonder perfect for any day of the week. This rice casserole is easily one of my favorite family meals. Enjoy the savory combination of juicy chicken thighs and garlicky white rice in every bite!

Author: Carmen Spillette
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: makes 4 servings
Category: Mains
Method: Skillet
Cuisine: American

Ingredients

6 boneless chicken thighs (remove the bone for faster cooking)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp salt

1/2 tsp black pepper

8 cloves garlic, minced

1/2 onion, finely chopped

2 tbsp butter

1 cup long grain rice, rinsed

1 1/3 cup chicken bone broth (or water)

Cilantro, green onion, and chili crisp for garnish

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Instructions

Prepare the Chicken: Season the boneless chicken thighs with garlic powder, onion powder, smoked paprika, salt, and black pepper.
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.
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.
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.
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.
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.

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Notes

Make sure the chicken is patted dry with a paper towel before searing. This will ensure a really nice sear for maximum flavor.
For a crispy skin, broil at the last 2 minutes.