One-Pan Garlic Chicken & Rice
Chicken thighs and rice cook together in one skillet with broth and garlic for a weeknight dinner that tastes way better than the time invested. Tender, garlicky, ready to eat in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 32g
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 6 cloves garlic cloves, minced
- 2 leaves bay leaves
- 2 tbsp fresh lemon juice
Instructions
- 1
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Season chicken thighs with salt and pepper, then sear in the skillet 2 minutes per side until golden. Remove and set aside.
- 3
Add minced garlic to the skillet and cook 30 seconds until fragrant, then stir in the rice and coat with oil.
- 4
Pour in chicken broth and bay leaves, then nestle the seared chicken thighs back into the rice.
- 5
Cover, reduce heat to medium-low, and simmer 12 minutes until rice is tender and chicken is cooked through.
- 6
Squeeze lemon juice over the dish, fluff with a fork, and serve straight from the skillet.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
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