Easy to make in one pot, this Garlic Chicken Rice Bake comes together in just 30 minutes in the oven or on the stovetop. It’s a hearty and flavorful dish that’s sure to become an instant classic!
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Looking for the perfect one-pot chicken and rice recipe? This dish combines tender, juicy chicken tenders with the perfect blend of seasonings fresh garlic, and filling rice.
Why This Recipe Works
I can’t get enough one-pot recipes! This garlic chicken rice is no exception. It’s packed with flavor and super filling, so even one pot of it goes a long way like this 5 Ingredient Hashbrown Casserole.
This garlic chicken rice is great to serve with your favorite veggie side dish and makes for the perfect Sunday dinner entree or potluck take-along!
I love to whip up some Pan Fried Asparagus or Honey Garlic Roasted Carrots to serve alongside this chicken and rice bake.
Ingredients Needed
- Seasonings: A blend of warm and savory spices include salt and black pepper, red pepper flakes, chili powder, paprika, oregano, garlic powder, and onion powder infuse this chicken bake with so much flavor!
- Chicken tenders: Chicken breasts can also be used.
- Olive oil
- Butter: For a rich and comforting buttery flavor.
- Aromatics: Chopped onions and fresh garlic are must-haves for a savory chicken dish.
- Dry white wine: Cuts through the savory flavors with a bit of acidity and provides a subtle and elegant flavor.
- Long-grain I like to use Jasmine rice but a long grain rice will also work.
- Parmesan cheese: Provides the perfect amount of cheesy flavor.
- Chicken broth: Low sodium
- Fresh Parsley: For garnish.
How to Make this Garlic Chicken Rice
- Step 1: Combine all of the seasonings in a mixing bowl.
- Step 2: Toss the chicken tenders in the seasoning until evenly coated on all sides.
- Step 3: Heat olive oil in a large skillet or Dutch oven over medium-high heat, then cook the chicken for 5 to 6 minutes, flip, and cook another 3 to 4 minutes. Transfer the chicken to a plate.
- Step 4: In the same pot or skillet, melt the butter over medium heat and sautee onions and garlic until fragrant, about 2 to 3 minutes.
- Step 5: Deglaze the bottom of the pot with the white wine, scraping up the browned bits. Bring to a simmer.
- Step 6: Add rice, Parmesan, and chicken stock. Stir to combine.
- Step 7: Bring to a boil.
- Step 8: Cover with a lid and cook for about 20 minutes, or until the rice has absorbed all of the liquid and is nice and fluffy. Top with chicken tenders, remaining Parmesan, and chopped parsley.
Recipe Tips
- If you can’t find chicken tenders, you can also cut chicken breasts into 2 or 3 even strips.
- If you have leftover garlic chicken rice, transfer it to an airtight container in the fridge for 3 to 4 days or keep it in the freezer for a few months.
- Reheat leftovers in the microwave, or transfer them back to a pot over medium heat or a 325-degree oven. You may want to add more chicken stock to prevent drying out. Allow frozen leftovers to thaw before reheating.
- This recipe will also work with jasmine rice, brown rice, or a wild rice blend. The cooking time might vary slightly.
- Pinot Grigio and Sauvignon Blanc are some of the best white wines for cooking.
