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One-Pan Garlic Chicken and Rice

A close-up view of golden-brown garlic chicken pieces nestled in creamy rice, garnished with fresh parsley.
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A fast and flavorful one-pan dinner featuring juicy chicken, aromatic garlic, and fluffy rice. This recipe is designed for weeknight ease with minimal cleanup.

Ingredients

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  • 1 tablespoon olive oil
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1.5 cups uncooked white rice, rinsed
  • 3 cups chicken broth
  • 0.5 cup heavy cream
  • 0.25 cup chopped fresh parsley

Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the skillet and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
  2. Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the rinsed rice and cook for 1 minute, stirring to coat the grains.
  4. Pour in the chicken broth and bring to a boil. Return the browned chicken to the skillet.
  5. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
  6. Stir in the heavy cream and cook for 2-3 minutes until heated through and the sauce has thickened slightly.
  7. Garnish with fresh parsley before serving.

Notes

  • For extra flavor, you can add a pinch of red pepper flakes with the garlic.
  • Ensure the rice is evenly distributed in the pan before covering to promote even cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition

Find it online: https://delishsymphony.com/garlic-chicken-and-rice/