Description
One-pan Chicken and Garlic Rice is a wholesome, flavorful, and hassle-free meal perfect for busy weeknights. This dish combines tender marinated chicken thighs with fragrant garlic-infused jasmine rice cooked together in one pan for an easy cleanup and a deliciously comforting dinner the whole family will love.
Ingredients
Scale
Chicken Marinade
- 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)
Rice & Cooking
- 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 (gluten-free if needed)
To Serve
- Fresh thyme sprigs, to garnish (optional)
- Mixed leaf salad
Instructions
- Marinate the chicken: In a shallow bowl, combine sea salt flakes, onion powder, garlic powder, paprika, dried thyme, cracked black pepper, and olive oil. Add the chicken thighs and toss with tongs or hands until they are evenly coated with the marinade. Let them sit briefly while you prepare the pan.
- Cook the chicken: Heat a large, deep, heavy-based pan over medium–high heat. Place the chicken thighs in the pan and cook for 6–8 minutes, flipping once halfway through until they turn golden brown. Remove the chicken and set aside on a plate. Optionally, spoon out excess fat from the pan for a lighter dish, or leave it for added flavor.
- Deglaze the pan: Pour in ¼ cup of water and use a spoon to scrape up any browned bits stuck to the bottom of the pan—this adds great flavor to the rice.
- Sauté aromatics: Add the finely diced onion and minced garlic to the pan. Cook for 1–2 minutes, stirring frequently until fragrant and softened.
- Cook the rice: Add jasmine rice and chicken stock to the pan, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low. Return the chicken thighs to the pan, placing them skin-side up if using skin-on chicken.
- Simmer covered: Cover the pan and cook for 15 minutes, allowing the rice to absorb the liquid and the chicken to finish cooking through.
- Let it stand: Remove the pan from the heat and keep it covered. Let the chicken and rice rest for 10 minutes to complete cooking and allow flavors to meld.
- Serve: Garnish with fresh thyme sprigs if desired and serve alongside a mixed leaf salad for a refreshing contrast.
Notes
- You can use either skin-on or skinless chicken thighs; skin-on will add extra flavor and fat, but you can remove excess fat after cooking if desired.
- Use gluten-free chicken stock to make this recipe gluten-free friendly.
- Leftover rice may dry out; this dish is best enjoyed fresh.
- If you prefer a spicier flavor, consider adding a pinch of cayenne pepper to the marinade.
