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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.
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!
HOW TO MAKE THE BEST 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.
Some tips and tricks for making this easy Skillet Chicken and Rice Recipe:
- 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.
- 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.
- 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!
- 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!
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.
Looking for more one pan recipes?
- One Pan Creamy Tortellini and Smoked Sausage
- Sheet Pan Lemon Dill Salmon with Roasted Tomatoes
- One Pan Cheesy Beef & Tomato Pasta Skillet
My favorite chicken dinners!
- Crockpot Orange Chicken
- Dorito Chicken Casserole
- Chicken Alfredo Baked Ziti
- Baked BBQ Chicken Roll Ups
- Lemon Almond Chicken Salad
- Easy Chicken Pad Thai
Skillet Garlic Chicken and Rice Casserole
- 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.
Looking for more easy chicken recipes?