One Pot Chicken And Rice With Garlic

Name: One Pot Chicken And Rice With Garlic
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken thighs; 1 cup long-grain rice; 4 cups chicken broth; 1 medium onion, diced; 4 cloves of garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Fast Plate Favorites

I often find myself looking for meals that are not only tasty but also quick to prepare and easy to clean up. One Pot Chicken And Rice With Garlic has become a staple in my kitchen for these very reasons. This dish combines tender chicken, fragrant garlic, and perfectly cooked rice—all in one pot! It’s perfect for busy weeknights and never fails to impress with its comforting flavors. Plus, the simplicity of the recipe means I can spend more time enjoying dinner with my family rather than washing dishes!

Created by

Sabrina Holt

Last updated on 2026-02-01T17:54:36.770Z

I remember the first time I made One Pot Chicken And Rice With Garlic—it was a chilly evening, and I needed something hearty to warm us up. The aroma of garlic filling the kitchen instantly made us feel cozy. I loved how everything came together so seamlessly, making it feel like a much fancier meal than it really was. The result was delicious, and I found that the chicken stayed so juicy cooking in the broth.

What really makes this recipe stand out is not just the garlic but the clever technique of cooking the rice in the same pot as the chicken. The rice absorbs all the flavors, creating a wonderful depth without the extra effort of managing multiple pots. A sprinkle of fresh herbs at the end elevates the entire dish even further—trust me, it’s worth it!

You Will Love This Dish Because:
Effortlessly combines rich flavors in one pot
Juicy chicken paired with fragrant garlic and comforting rice
Quick to prepare and a breeze to clean up afterwards

Understanding the Ingredients

The combination of chicken thighs and long-grain rice is integral to this recipe. Chicken thighs offer a richer flavor and remain tender throughout the cooking process, making them ideal for this dish. Long-grain rice, on the other hand, has a lower starch content, ensuring that it cooks up fluffy and separates well, absorbing all the savory flavors from the garlic and broth without becoming mushy. This specific pairing creates a well-rounded, satisfying meal that feels comforting yet sophisticated.

Garlic plays an essential role in elevating the dish’s flavor profile. As you sauté it with the onions, the aroma fills your kitchen, creating a warm and inviting atmosphere. I like to mince the garlic finely to allow it to release its oils and flavors more effectively, ensuring that each bite is infused with that delicious garlic essence. If you prefer a milder garlic taste, consider using roasted garlic instead, which will give a sweeter, less pungent flavor.

Cooking Techniques for Success

Searing the chicken thighs before simmering is a crucial step. The browning not only enhances the flavor through the Maillard reaction but also locks in moisture, preventing the chicken from drying out during the cooking process. Make sure not to overcrowd the pot; cook in batches if necessary to achieve a perfect golden crust. This initial step lays the foundation for a flavor-packed dish and is key to achieving that one-pot magic.

When it comes to simmering the rice, don’t skip the step of bringing the broth to a boil before covering. This helps activate the starches in the rice, ensuring uniform cooking. Once you reduce the heat to a simmer, the dish should be bubbling gently—this is where the rice will absorb the liquid and flavors. To avoid overcooking, check for doneness around the 25-minute mark; the rice should be fluffy, and any remaining liquid should be minimal.

Ingredients

For the Chicken and Rice

4 boneless, skinless chicken thighs
1 cup long-grain rice
4 cups chicken broth
1 medium onion, diced
4 cloves of garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

Make sure all ingredients are ready before starting to cook for best results.

Instructions

Sauté the Chicken

In a large pot, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper, then add them to the pot. Cook until browned, about 5-7 minutes per side. Remove and set aside.

Cook the Aromatics

In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Then, add the minced garlic and thyme, cooking until fragrant, about 1 minute.

Combine Rice and Broth

Stir in the rice and cook for another minute. Pour in the chicken broth, then return the chicken to the pot. Bring to a boil, then reduce to a simmer.

Simmer the Dish

Cover and cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through.

Garnish and Serve

Fluff the rice with a fork, sprinkle with fresh parsley, and serve hot.

Enjoy this hearty meal with a side salad for a full experience!

Pro Tips

For extra flavor, add some sliced vegetables like bell peppers or carrots along with the onion. You can also swap out the chicken for your preferred protein or use brown rice for a healthier twist—just adjust the cooking time accordingly.

Storing and Reheating

If you have leftovers, store the One Pot Chicken and Rice in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making the leftovers just as delightful as when it was first made. When reheating, add a tablespoon of chicken broth to the pot to keep the dish moist, stirring occasionally until heated through. Avoid bringing it back to a boil; instead, warm it gently to ensure the chicken remains juicy.

For longer storage, consider freezing. Allow the chicken and rice to cool completely before transferring it to a freezer-friendly container. This dish can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating; this gradual defrost will preserve the texture of both the chicken and rice, ensuring a satisfying meal even after being frozen.

Serving Suggestions

To enhance the dish further, serve it alongside a light salad or steamed vegetables, which can provide a refreshing contrast to the hearty chicken and rice. Alternatively, you can top it with a dollop of sour cream or a sprinkle of lemon juice for a tangy burst of flavor that complements the garlic beautifully. I sometimes add a side of crusty bread to soak up any remaining broth—it's a real treat!

For a different twist, try incorporating seasonal vegetables like bell peppers or peas into the pot during the last few minutes of cooking. This adds color and nutrition while imparting an additional layer of flavor. If you're feeling adventurous, experiment with different herbs, such as rosemary or oregano, to customize the dish to your preference.

Questions About Recipes

→ Can I use brown rice instead of white rice?

Yes, but you'll need to increase the cooking time and use more liquid, as brown rice takes longer to cook.

→ What can I substitute for chicken thighs?

You can use chicken breasts or even bone-in chicken pieces for a richer flavor.

→ How long can leftovers be stored?

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

→ Can I freeze this dish?

Yes, you can freeze One Pot Chicken And Rice for up to 3 months. Just be sure to cool it completely before transferring to a freezer-safe container.