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Easy Chicken and Rice Recipe

One Pan Garlic Chicken and Rice

This One Pan Garlic Chicken and Rice is a flavorful, but so easy dinner! You will love how quickly this meal comes together!

Course Main Course
Cuisine American
Keyword chicken and rice
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 people
Author Amanda @ Old House to New Home


  • pound chicken tenderloins or thin chicken breasts
  • 1 1/2 cups long grain white rice
  • 4 cups chicken stock
  • 1 onion diced fine
  • 4-5 garlic cloves minced
  • 2 teaspoons garlic powder
  • 2 teaspoons salt plus more to taste
  • 1/2 teaspoon black pepper plus more to taste
  • 1/2 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes optional
  • 1 tablespoon olive oil
  • 1/2 cup parmesan cheese


  1. Heat olive oil in a pan over medium heat. Make sure to use a lidded pan. Add the onion and 1/2 teaspoon salt to the onions and cook until translucent, about 5-6 minutes. While onion cooks, season the chicken with the 1 teaspoon garlic powder, 1 teaspoon salt, paprika, onion powder, and pepper.

  2. Once onion is tender, add the garlic cloves and cook until fragrant, about 1-2 minutes. Add the rice and cook for 2 minutes, or until lightly browned and toasted. Stir to remove any rice or onions from sticking to the pan. Nestle the chicken into the rice and add 3 cups of the chicken broth. Bring to a boil.
  3. Once boiling, reduce heat to medium-low and cover the pot. Let cook undisturbed for 20 minutes. Remove lid, stir well and add remaining cup of chicken broth and remaining salt and garlic powder and red pepper flakes if using.  Cover and cook another 10-15 minutes or until all the liquid is absorbed and rice is tender. If rice is not done, continue to add small amounts of chicken broth until tender.
  4. Add additional salt and pepper to taste and stir in the parmesan cheese. Serve hot.