Description
One-pan Chicken and Garlic Rice is a comforting, nutritious, and flavorful meal perfect for busy weeknights. This recipe combines tender marinated chicken thighs cooked with fragrant garlic, herbs, and jasmine rice in a single pan, making it both convenient and delicious. The use of simple ingredients and a minimal cleanup approach ensures a stress-free cooking experience with a satisfying homemade taste.
Ingredients
Scale
For the Chicken and Rice
- 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)
- 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 (ensure gluten-free if required)
- Fresh thyme sprigs, to garnish (optional)
To Serve
- Mixed leaf salad
Instructions
- Marinate the chicken: In a shallow bowl, combine the sea salt flakes, onion powder, garlic powder, sweet paprika, dried thyme, freshly cracked black pepper, and extra-virgin olive oil. Add the chicken thighs and coat them evenly with the marinade using tongs or your hands. Let it sit briefly for the flavors to develop.
- Cook the chicken: Heat a large, deep, heavy-based pan over medium–high heat. Place the marinated chicken thighs in the pan and cook for 6–8 minutes, turning once halfway through, until they are golden brown. Remove the chicken from the pan and set aside on a plate. Optionally, spoon out any excess fat from the pan, especially if using skin-on chicken, to balance flavor and fat content.
- Deglaze the pan: Pour ¼ cup (60 ml) of water into the pan to deglaze it. Use a spoon to scrape up any browned bits stuck to the bottom, which adds rich flavor to the dish.
- Sauté onion and garlic: Add the finely diced onion and minced garlic to the pan. Cook while stirring for 1–2 minutes until fragrant and slightly softened.
- Cook the rice: Add the jasmine rice and chicken stock to the pan, stir briefly to combine, and bring the mixture to a simmer. Once simmering, reduce the heat to low and return the chicken thighs to the pan, placing skin-side up if using skin-on chicken.
- Simmer covered: Cover the pan with a lid and cook on low heat for 15 minutes, allowing the rice to absorb the liquids and the chicken to finish cooking thoroughly.
- Let it stand: Remove the pan from the heat and let it stand covered for 10 minutes. This resting time helps any remaining moisture absorb fully and ensures juicy chicken and perfectly cooked rice.
- Serve: Sprinkle fresh thyme sprigs over the dish if desired, and serve with a side of mixed leaf salad for a light and refreshing accompaniment.
Notes
- Skin-on chicken thighs add extra flavor and fat; you can use skinless for a leaner option.
- Use gluten-free chicken stock if following a gluten-free diet.
- Spooning out excess fat after cooking the chicken is optional but can help reduce greasiness.
- Jasmine rice gives a fragrant, slightly sticky texture; you can substitute with basmati but cooking times may vary.
- Resting the dish after cooking greatly improves texture and flavor absorption.
- This recipe pairs well with a fresh, crisp mixed leaf salad to balance richness.
