Recipe

[NEW_SEARCH: Would you like me to look for restaurants in a specific city that serve great chicken and rice dishes?]

One-Pan Garlic Herb Chicken and Rice

Name: One-Pan Garlic Herb Chicken And Rice
Ingredients: 4 large chicken thighs (bone-in, skin-on); 1.5 cups long-grain white rice (rinsed); 3 cups chicken broth (low sodium preferred); 3 cloves garlic (minced); 1 tsp dried thyme or oregano; 2 tbsp olive oil

American Home-style

4 servings, 45 minutes

Sources: Cross-checked against Budget Bytes and Simply Recipes

Watch it made

One Pan Garlic Butter Chicken and Rice

4 servings

You’ll need

6 items · tap to check off

Make it step by step

10 steps · 42 min of timed cooking

Preheat your oven to **375°F (190°C)**.
Season the chicken thighs generously with **salt and pepper** on all sides.
Heat the **olive oil** in a large oven-safe skillet over medium-high heat.
Sear the chicken skin-side down for **6–8 minutes** until the skin is deep golden brown and crispy.⏱ 8 min
Remove the chicken to a plate, leaving the **rendered fat** in the pan.
Add the **minced garlic** and rinsed **rice** to the pan, stirring for 1 minute until fragrant.⏱ 1 min
Pour in the **chicken broth** and stir to scrape up any **browned bits** from the bottom of the pan.
Place the chicken thighs on top of the rice mixture, skin-side up.
Cover tightly with foil or a lid and bake for **25–30 minutes** until the rice is tender and liquid is absorbed.⏱ 30 min
Uncover and broil for **2–3 minutes** to re-crisp the skin if desired.⏱ 3 min

💡

Chef’s tip · Always **rinse your rice** thoroughly until the water runs clear to prevent the final dish from becoming gummy or overly starchy.

Ask Savarin your own question

Recipes with real chefs’ steps, restaurant picks with prices and addresses, meal plans for the week.

Try it free

Browse all recipes or where to eat.