One-pan Chicken and Garlic Rice
Easy one-pan chicken and garlic rice cooked in the oven or pressure cooker. Juicy chicken, flavorful jasmine rice and garlic seasoning make it a cozy family dinner.
Equipment
- 1 Skillet or oven-safe pan with lid or foil cover
Ingredients
Main Ingredients
- 1 teaspoon Sea salt flakes
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Sweet paprika
- 1 teaspoon Dried thyme
- 0.5 teaspoon Freshly cracked black pepper
- 0.25 cup Extra-virgin olive oil
- 5 Boneless chicken thighs skin on or off
- 0.5 cup Chicken stock mixed with water
- 1 Onion finely diced
- 2 cloves Garlic freshly minced
- 1 cup Jasmine rice
- 0.25 cup Water for deglazing and steam
- 3 sprigs Fresh thyme optional for garnish
Instructions
Instructions
- Preheat oven to 350°F. Mix all spices and rub over chicken thighs.
- Heat olive oil in skillet over medium-high heat. Sear chicken skin-side down 5 minutes; flip and cook 3 minutes. Remove and set aside.
- In same skillet, add diced onion. Cook 3-4 minutes until softened.
- Pour in water to deglaze, scraping bottom. Stir in minced garlic and jasmine rice to coat evenly.
- Place chicken thighs back on top of rice mixture.
- Pour in chicken stock and bring to gentle simmer. Cover tightly with lid or foil.
- Bake in oven for 25–30 minutes until chicken is fully cooked and rice is tender.
- Remove from oven and let rest uncovered for 5 minutes.
Notes
To pressure cook instead of oven baking, use your device’s rice setting and allow natural release. Garnish with fresh thyme if desired.