One Pot Chicken And Rice With Garlic

Name: One Pot Chicken And Rice With Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken thighs, bone-in and skin-on; 1 cup long-grain white rice; 4 cloves of garlic, minced; 2 cups chicken broth; 1 medium onion, chopped; 1 tablespoon olive oil; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Family Kitchen

I absolutely love making One Pot Chicken and Rice with Garlic because it’s not only a time-saver, but it also infuses wonderful flavors into every bite. The combination of tender chicken, fragrant garlic, and perfectly cooked rice creates a comforting meal that the whole family enjoys. I appreciate how everything cooks together in one pot, which makes cleanup a breeze. This dish has become a regular in our home, and I find myself experimenting with various spices to adjust the flavor profiles. Whether it’s a busy weeknight or a relaxed weekend, this recipe never disappoints.

Created by

Elara Kensington

Last updated on 2026-02-02T01:13:35.566Z

As I was making One Pot Chicken and Rice with Garlic the other day, I realized how versatile this dish truly is. The simple technique of cooking the chicken first in a flavorful mixture of chicken broth and garlic allows the rice to soak up all the delicious juices. This method not only enhances the flavor but also keeps the chicken juicy. A sprinkle of fresh herbs at the end adds a pop of freshness that elevates the dish.

It's remarkable how such straightforward ingredients can come together to create something so satisfying. I often find that adding a squeeze of lemon right before serving brightens the entire flavor profile. It’s a small step that makes a huge difference!

Why You Will Love This Recipe
One-pot ease for minimal cleanup
Rich flavor from garlic and broth that permeates the rice
Juicy chicken that remains moist with every bite

Cooking the Chicken

Searing the chicken thighs is a critical step that enhances the dish's overall flavor and texture. The skin caramelizes to a rich golden brown, providing a delicious contrast to the tender meat. Don’t rush this process; allowing enough time at medium-high heat ensures that the fat renders properly, which prevents the skin from becoming chewy. A good sear typically takes about 7 minutes on the skin side, followed by an additional 3 minutes when flipped.

It's essential to keep the heat consistent during this process. If the oil starts to smoke, lower the heat slightly. Also, avoid overcrowding the pot; if needed, sear the chicken in batches to ensure even cooking. A well-seared chicken will lock in moisture and impart a deeper flavor to the broth and rice later on.

Key Ingredient Insights

The choice of chicken thighs is deliberate; they are more forgiving than chicken breasts, yielding juicier and more flavorful results. Their higher fat content helps keep the meat tender throughout the cooking process. If you prefer a lighter option, skinless chicken thighs could be used, but the final dish may lack some richness. In that case, consider adding a little extra olive oil during cooking to compensate.

Using long-grain white rice ensures that each grain cooks perfectly without becoming sticky. I usually opt for Jasmine or Basmati rice; both work wonderfully and add a subtle floral note to the dish. If you're gluten-free, make sure to check that your chicken broth is certified gluten-free, as some brands can contain hidden gluten.

Ingredients

Main Ingredients

4 chicken thighs, bone-in and skin-on
1 cup long-grain white rice
4 cloves of garlic, minced
2 cups chicken broth
1 medium onion, chopped
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley for garnish

Cooking Instructions

Sear the Chicken

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the pot, skin-side down. Sear for about 7 minutes until the skin is golden brown. Flip the chicken and cook for an additional 3 minutes. Remove the chicken from the pot and set aside.

Sauté the Aromatics

In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and the garlic is fragrant. Be careful not to burn the garlic.

Cook the Rice

Stir in the rice and cook for 1-2 minutes, toasting it slightly. Pour in the chicken broth, and stir to combine. Return the chicken to the pot, skin-side up, and bring to a simmer.

Simmer Until Done

Cover the pot and reduce the heat to low. Allow it to simmer for about 25-30 minutes, or until the rice is tender and all the liquid is absorbed. Check occasionally to make sure the rice isn't sticking to the bottom.

Serve

Once cooked, remove the pot from heat and let it sit for 5 minutes. Then, fluff the rice with a fork, garnish with chopped parsley, and serve warm.

Pro Tips

For extra flavor, consider adding your favorite spices like paprika or saffron along with the rice. You can also substitute the chicken thighs for breasts if you prefer a leaner option.

Make-Ahead Tips

One Pot Chicken and Rice with Garlic is an excellent make-ahead meal. You can prepare it in advance, refrigerate it, and simply reheat when needed. If you're planning to do this, undercook the rice slightly during the initial cooking stage. This prevents it from becoming mushy when reheated. When ready to serve, warm it gently on the stove with a splash of broth until everything is heated through, about 10 minutes on low heat.

Freezing is another option; the dish can be stored in airtight containers for up to three months. To reheat, thaw in the refrigerator overnight and reheat on the stove. Keep in mind that textures may change upon freezing, particularly with the rice, but the flavors will still be delicious.

Serving Suggestions

This dish pairs beautifully with a simple side salad or roasted vegetables to balance the richness of the chicken. Consider a light vinaigrette to add a refreshing contrast. For an extra burst of flavor, I like to serve it with lemon wedges on the side, allowing each person to squeeze fresh juice over their plate for a zesty lift.

If you’re feeling adventurous, you can elevate this meal by adding seasonal vegetables such as peas, carrots, or bell peppers. Just toss them in during the last 10 minutes of cooking to allow them to cook through without losing their crunch.

Questions About Recipes

→ Can I use brown rice instead of white rice?

Yes, but brown rice requires a longer cooking time and more liquid, so adjust accordingly.

→ Can I make this dish ahead of time?

Absolutely! Cooked chicken and rice can be stored in the refrigerator for up to 3 days.

→ Can I add vegetables to this recipe?

Yes! Peas, carrots, or bell peppers can be added during the sautéing step for additional nutrition.

→ Is there a substitute for chicken broth?

Vegetable broth or water can be used as a substitute if you’d like a lighter dish.