You know those one pan chicken recipes you see all over the internet and think, “There’s just no way dinner can be that easy”? Well, turns out they really are. My weeknights get wild (don’t we all know the feeling) and the last thing I wanna do after work is hover over five pots or a pile of dirty dishes. Honestly some nights—if my family’s reading, don’t judge—I’ve just tossed chicken thighs, leftover garlic rice, and a handful of whatever veggies I’ve got into one baking dish and it’s shockingly tasty.
That’s the magic. If you’ve never tried something like this awesome One Pan Baked Feta with Tomatoes or my absolute fallback Sheet Pan Chicken and Veggies, you’re about to make your stomach (and your schedule) very happy. 
What else could I serve with One-pan Chicken and Garlic Rice?
So, let’s talk sidekicks. Maybe you just made a mountain of one pan chicken and garlic rice—it’s looking lonely on the plate. What can you add? Here are some totally doable ideas (that don’t mean hovering over another stove top):
- Toss together a quick salad. Even one of those bagged ones from the grocery store will do.
- Warm up some pita bread or slice a crusty baguette. Bread + chicken and rice = pure comfort.
- Roasted veggies are gold. I like to throw carrots or green beans right onto the tray alongside everything else.
- Yogurt sauce sounds fancy but is just plain yogurt, a squeeze of lemon, maybe a bit of mint or dill. Dip everything in it—trust me, it slaps.
Family-approved. No lie, even picky kids seem to come back for seconds.
Tips for cooking One-pot rice recipes
Ah, rice can be a finicky beast in the oven or on the stovetop. My biggest piece of advice? Don’t rush it, and don’t peek too often! Steam escaping = sad, crunchy rice. Pour your chicken broth or water around the chicken, not on top. That way, any seasoning actually stays put on your chicken pieces and the rice below soaks up full flavor. If you’re using brown rice, it needs more time and a tad extra liquid. (White rice is quicker, but…eh, I love both.) I tried this after a little disaster where my rice turned to porridge. Live and learn! Maybe you want it a tad fluffy, maybe you like it creamy, but patience makes a five-star difference.
How can I make this dish low-carb?
I hear you—rice is wonderful, but not always what our tummies (or jeans) need. You can still keep those one pan chicken recipes low-carb. Switch out the rice for cauliflower rice straight from the freezer, and just dump it in for the last 15 minutes of cook time. Or slice up some zucchini or thinly sliced eggplant and let it soak up those juices under the chicken. Tried it once with leftover shredded cabbage (don’t look at me like that) and it was surprisingly not bad at all. The chicken creates these insane savory drippings, so even veggies taste indulgent. No one in my house even asked where the “real” rice was, so…bonus.
Other easy, One-pan, Chicken and Rice Meal Ideas
There’s a world of easy one pan chicken recipes—I’ve worked my way through most (because frankly, I get bored easily). Sometimes I riff on an air fryer hot chicken and cheese wraps vibe by layering cheese right on top before it bakes, or I make things spicy with leftovers from my buffalo chicken egg rolls mix.
Then there’s throwing in a bit of coconut milk plus curry spices, so you have this creamy, dreamy thing that tastes straight out of a fancy restaurant, except you made it in pajamas. Seriously, once you figure out the basics (chicken, rice, a liquid, something punchy like lemon or chili) you can invent a new dinner every week. Your family won’t believe it’s from one pan—mine usually asks if I ordered take out. Not even kidding.
Recipe Tips
Let’s get real, some days you just want directions that make sense—even if you’re half-tired and giving side-eye to every ingredient. Here’s what I always keep in mind: If you start with bone-in skin-on chicken, your rice gets richer. Don’t skip browning the chicken before dumping everything in; that crispy skin flavor sticks around. Season in layers. If you overdo the salt, just squeeze a lemon when it’s done—fixes almost anything. And if you’re using a weird pan (like a casserole dish, not a skillet), cover it tight with foil so you lock the moisture in right where it belongs.
Oh, and let it rest five minutes before digging in (though my house rarely waits). No stress if it’s not picture-perfect. It should taste good, not look ready for TV.
“My first try at a one pan chicken recipe was a little lopsided, but wow, it was delicious. My workday stress melted right out of my brain. New family favorite! No fuss. No complaints.”
— Janine W.
Common Questions
Can I make this ahead of time?
Yep, totally. Assemble it in the morning or the night before and just bake when you get home. Sometimes it tastes even better after hanging out for a bit.
Is this freezer-friendly?
The cooked chicken and rice can go in the freezer, though fresh veggies might get a tad mushy. I freeze leftovers all the time and nobody seems to mind.
What kind of chicken works best?
I love thighs, but breasts or drumsticks work. Just watch your cook times—breasts dry out faster, so don’t wander off for too long.
Can I add cheese?
Absolutely. I toss in a handful of mozzarella at the end sometimes—makes the top all gooey. Parmesan is also just…yes.
How do I keep my rice from getting soggy?
Don’t overdo the liquid! Err on the side of less, and if it’s not soft enough, you can always splash in a bit more and bake longer.
Give This Weeknight Wonder a Go
So listen, one pan chicken recipes change the game for busy weeknights. They’re unbelievably easy, almost impossible to mess up, and flexible enough for picky eaters or wild flavor moods. You can pile on extra veggies, keep it light, or get indulgent with extra cheese—you do you. Promise, cleaning up is faster than searching for your phone when someone calls.
For more seriously good spins, check out the One Pan Chicken and Garlic Rice Recipe | Simple Home Edit, maybe peek at this Tuscan Chicken Recipe (Just 8 Ingredients) | The Kitchn, or splurge on a cheesy treat from Parmesan Crusted Chicken Sheet Pan Dinner | Lemons & Zest. So go on and scoop up a pan—let dinnertime get easy, breezy, and actually tasty. 
One-pan Chicken and Garlic Rice
Ingredients
For the main dish
- 4 pieces chicken thighs, bone-in, skin-on Best for richer flavor
- 2 cups chicken broth Use fresh for better taste
- 1 cup long-grain rice White or brown rice can be used
- 3 cloves garlic, minced Adds flavor to the rice
For serving
- 1 cup yogurt Can add lemon and herbs to taste
- 1 loaf crusty baguette To accompany the meal
- 2 cups mixed vegetables (carrots, green beans, etc.) Can roast along with the main dish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large baking dish, layer the chicken thighs.
- Scatter the minced garlic around the chicken.
- Add the rice, and then pour the chicken broth evenly around the chicken, making sure not to pour directly over the chicken.
Cooking
- Cover tightly with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes to brown the chicken and cook the rice through.
- Let the dish rest for 5 minutes before serving.
