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best garlic rice and chicken
Carmen Spillette

One Pot Garlic Chicken And Rice

5 from 1 vote
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!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Skillet
Cuisine: Skillet
Ingredients Equipment Method Notes

Ingredients
  

  • 6 boneless chicken thighs remove the bone for faster cooking
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 8 cloves garlic minced
  • ½ onion finely chopped
  • 2 tablespoon butter
  • 1 cup long grain rice rinsed
  • 1⅓ cup chicken bone broth or water
  • Cilantro green onion, and chili crisp for garnish

Equipment

Method
 

  1. Prepare the Chicken: Season the boneless chicken thighs with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  2.  
  3. 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.
  4.  
  5. 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.
  6.  
  7. 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.
  8.  
  9. 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.
  10.  
  11. 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.

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.

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