Skillet Chicken and Rice Casserole

Skillet Garlic Chicken and Rice Casserole is a simple go-to chicken dinner that is flavorful, & only uses one pan! My family loves this chicken dinner recipe and I love how easy it is to prepare!

This Skillet Chicken and Rice recipe is a great combination of flavors. If you love chicken and rice dinners, be sure to try our Creamy Chicken and Wild Rice Soup and One Pot Mexican Chicken and Rice.

spoonful of Skillet Garlic Chicken and Rice Casserole

Skillet Chicken and Rice Recipe

Chicken and Rice is just one of those easy, comforting meals that I love to make all year long. It is the perfect comforting casserole in the fall, warms your soul in the winter, and is easy enough that it is perfect in the summer too. While I think everyone has their version of chicken and rice, I love my version because it has tons of fresh garlic flavor and is all cooked in only one pan!

lid being taken off skillet for Skillet Garlic Chicken and Rice Casserole


You can make this Skillet Garlic Chicken and Rice Casserole on the stovetop or in the oven, but I prefer the stovetop method because I like to peek and stir every so often. This cooks up perfectly in my cast iron enameled pan and if you don’t have one of these in your kitchen, you need one. I cook almost everything in my cast iron pans and have really gotten away from using non-stick. Bonus – You can put the cast iron skillet rice on the table for serving! No additional serving platter required.

Skillet Garlic Chicken and Rice Casserole just after cooking

Some tips and tricks for making this easy Skillet Chicken and Rice Recipe:

  1. I love to serve some freshly roasted broccoli with my skillet chicken and rice casserole and it rounds out the meal nicely. You can also throw in a big cupful of parmesan cheese right at the end of cooking, and it adds such a nice salty, nutty bite, but my kids are weirdos and prefer their rice non-cheesy, so I didn’t include it in my recipe.
  2. I use thin-cut chicken breasts in this chicken and rice recipe or you could use chicken tenderloins. I prefer not to use large chicken breasts because I worry that they will not cook through. If that is all you have in the freezer, just cut them into 2-3 strips or you could cut them in half to make them thinner.
  3. While I love cooking with all types of rice, I really only recommend long grain white rice for this recipe. Any substitutions will affect cook time and you may end up with dry chicken or mushy rice, so stick to long grain for this recipe!
  4. My best tip for cooking flavorful rice is to lightly toast the rice before adding any liquid. I do this in all my rice recipes and you add a layer of flavor to the rice. My family is from the Middle East, so rice is a mainstay of our diet and I cook it multiple times a week, so trust me on the toasted rice method! It makes a difference!

overhead view of Skillet Garlic Chicken and Rice Casserole in pan

Can you cook raw chicken with rice?

As long as you heat the chicken to a safe temperature (it should be 165 degrees), it’s totally fine to cook them together. In this chicken and rice recipe, we’re bringing everything to a boil, which will kill any potential harmful bacteria.

What to do with leftovers

Keep leftover chicken and rice in an airtight container in the fridge. It will last 3-4 days if properly stored. Freezing is not particularly recommended, but it can be done. You can reheat in the microwave; just add a little water to help rehydrate the rice.

a portion of Skillet Garlic Chicken and Rice Casserole being spooned out of skillet

Looking for more one pan recipes?

My favorite chicken dinners!

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enamel skillet, rice, chicken wooden spoon

Skillet Garlic Chicken and Rice Casserole

Skillet Garlic Chicken and Rice Casserole is a simple go-to chicken dinner that is flavorful, & only uses one pan! My family loves this chicken dinner recipe and I love how easy it is to prepare!
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 523kcal


  • 1 pound chicken tenderloins or thin chicken breasts
  • 1 ½ cups long grain white rice
  • 4 cups chicken broth or stock divided
  • 1 medium onion diced fine, about 1 cup
  • 4 garlic cloves minced
  • 2 teaspoons garlic powder divided
  • 2 teaspoons salt divided
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon onion powder
  • ½ teaspoon red pepper flakes optional
  • 1 tablespoon olive oil


  • Heat olive oil in a large skillet (one with a lid) over medium heat. Add onion to the pan and season with ½ teaspoon salt. Cook, stirring frequently, about 5-6 minutes or until translucent.
  • Add the minced garlic to the pan and cook until fragrant, about 1-2 minutes. Add the rice and saute for 2 minutes, stirring frequently, or until lightly browned and toasted.
  • Meanwhile, combine 1 teaspoon garlic powder, 1 teaspoon salt, paprika, onion powder, and pepper. Season chicken on both sides, and set aside.
  • Nestle the chicken into the rice and add 3 cups of the chicken broth, careful not to pour over the chicken. Bring to a boil, then reduce heat to medium-low and cover. Cook undisturbed for 20 minutes. Resist the temptation to lift the lid as it will release steam which is necessary for cooking the rice.
  • Remove lid and give it a good stir. Pour in the remaining cup of chicken broth, ½ teaspoon salt, 1 teaspoon 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.
  • Let rest 5 minutes before serving. Garnish with fresh minced parsley if desired.


Calories: 523kcalCarbohydrates: 69gProtein: 36gFat: 10gSaturated Fat: 2gCholesterol: 80mgSodium: 1648mgPotassium: 821mgFiber: 2gSugar: 5gVitamin A: 231IUVitamin C: 5mgCalcium: 44mgIron: 2mg
Keyword chicken and rice casserole

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Amanda blogs at Old House to New Home where she shares easy ways to eat, create, and decorate, all while raising two young girls! Amanda is a Spanish teacher, wife to a great husband, and mommy to the two most beautiful little girls! Amanda loves food, traveling, and transforming their 115 year old house into their home.

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  1. Made this with 2 bone-in chicken breasts, no need to add that last cup of broth. I let it sit covered after cooking for 20 mins, perfect!

    1. Instant rice wouldn’t need to cook the same, so for a one skillet dish like this you really need to follow the recipe.

  2. I made this tonight, it was really delicious and super easy. I ended up using chicken breast that I cut in tenders. I didnt have any chicken thigh on hand. I also added some chicken buillion to really kick up the flavor. My husband loved it.thank you so much! I cant wait to try more of your recipes!

    1. Hi Bonnie, I’ve updated the recipe card to reflect the amount. You want about a cup of diced onion, so a small-medium onion.

  3. Is it chicken broth or chicken stock? Ingredient said stock so I got stock and then I start cooking and it says broth.

    1. Stock and broth are often used interchangeably. But to your point I will update the recipe to keep the language the same.

  4. I made this tonight. OMG it was so good. On a scale of 1 to 10 Hubby gave it a 10 and he is a very picky eater. It was very flavorful. I followed the recipe to the tee. My granddaughter (20) was happy I included the crushed red peppers. We will definitely be having this meal many more times.

  5. Eating this meal AS I write this review! It’s honestly great. I made some modifications and I think I made it worse. It seems like it would’ve been really amazing without my modifications. I’ll try again in the future!

  6. I made this tonight and the flavor was phenomenal! I added a side of roasted green beans & mushrooms. I do have to recommend going by when your rice is done though. I should have stopped after 20 min but added the last of the stock and it made the rice mushy. Check the chicken after 20, and remove from rice if one of them needs to keep cooking. Enjoy!

  7. I cooked this tonight. Procedure wise I think 20 minutes for the white rice is definitely sufficient as when I went to go finish the rest of the recipe after 20 minute timer, the rice and chicken were all cooked through. Loved that the chicken cooks quite tender so I could cut through it with my cooking spoon. I added the additional cup of broth/garlic powder, but did not see a need for an additional ten-fifteen minutes. Seemed to add a creaminess to the dish, personally, which i like since I’m dairy free on most meals I make. I did add 1 tsp Italian seasoning into the spice mixture used to coat the chicken with. Taste wise this is seasoned perfectly. The spice measurements are pretty spot on. Thanks for an easy recipe!

  8. Very yummy! The seasoning is perfect and is now my go-to seasoning mix for chicken! This recipe could feed a family for sure- I had a lot of leftovers when I made this for my boyfriend and myself.

    1. The recipe instructions are for white rice. Brown rice requires a much longer cooking time which would dry out the chicken.

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