Easy to make in one pot, this Garlic Chicken Rice Bake comes together in just 30 minutes in the oven or on the stovetop. Its a hearty and flavorful dish thats 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.
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Toggle Why This Recipe WorksIngredients NeededHow to Make this Garlic Chicken RiceRecipe TipsRecipe FAQsMore Easy Chicken RecipesGarlic Chicken and Rice SkilletIngredients 1x2x3xInstructions NotesNutritionView moreView less Why This Recipe Works
I cant get enough one-pot recipes! This garlic chicken rice is no exception. Its 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 cant 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. 
Recipe FAQs Is it safe to cook raw chicken with rice?
The rice will cook in the same pot the chicken did, and because it cooks for so long theres no danger of having raw chicken in the rice. In fact, cooking them in the same dish infuses the rice with lots of savory flavor!
Is baked chicken and rice good for you?
Chicken is a great source of protein, and while rice is somewhat high in carbs, its not bad for you when eaten in moderation! Especially if you pair this dish with a vegetable like Broccoli Salad or Slow Cooker Southern Green Beans, it makes a filling and hearty dish with lots of nutrition.
More Easy Chicken Recipes 
No Peek Chicken and Rice Casserole
Black Pepper Chicken
Chicken Alfredo Lasagna
Sheet Pan Lemon Herb Chicken and Parmesan Asparagus
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Garlic Chicken and Rice Skillet No ratings yet Written By: Wendie This one-pot garlic chicken rice combines tender, juicy chicken strips with perfectly seasoned fluffy rice for the perfect meal! Prep Time 10 minutes minsCook Time 30 minutes minsTotal Time 40 minutes minsServings 6Calories 341 Print Pin Save Saved Recipe Ingredients 1x2x3x1/2 teaspoon chili powder2 teaspoon paprika1/2 teaspoon dried oregano1 teaspoon garlic powder1/2 teaspoon onion powder1/4 teaspoon red pepper flakes1 teaspoon salt1/2 teaspoon black pepper1 1/2 pound chicken tenders2 tablespoons olive oil3 tablespoons butter1/2 onion minced2-3 tablespoons garlic minced1/2 cup dry white wine1 1/2 cups uncooked long grain white rice I use jasmine1/2 cup parmesan cheese divided2 cups chicken broth low sodiumFresh chopped parsley Instructions In a small bowl add the chili powder, paprika, oregano, garlic powder, onion powder, red pepper flakes, salt, and pepper and mix until combined.Sprinkle the seasoning on both sides of the chicken tenders and set aside.Heat the olive oil in a large skillet on medium high heat and add the chicken tenders. Cooke 5-6 minutes flip and cook another 3-4 minutes. Remove to a plate and cover with aluminium foil to keep warm.Reduce the heat to medium and add the butter, diced onion and garlic cook for 2-3 minutes just to soften.Add in the white wine and let simmer for 5 minutes until it reduces a bit, scraping the bits of flavor from the bottom of the pan. Add in the uncooked white rice, 1/4 cup of the parmesan cheese, and chicken stock and stir until combined. Bring mixture to a low boil and reduce heat to low, cover and let cook 20 minutes.Remove the lid and if the rice isn’t tender and water until fully absorbed place the lid back on for another 5 minutes.Fluff rice with a fork and add the cooked chicken tenders on top and the remaining parmesan cheese and chopped fresh parsley. Serve! Notes Chicken breasts can be used in place of tenders. I recommend slicing them in half length-wise so they are thinner and will reach 165 degrees a little faster. Pinot Grigio and Sauvignon Blanc are some of the best white wines for cooking, or you can leave it out. NutritionServing: 1servingCalories: 341kcalCarbohydrates: 15gProtein: 29gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 96mgSodium: 1141mgPotassium: 532mgFiber: 1gSugar: 1gVitamin A: 680IUVitamin C: 3mgCalcium: 128mgIron: 1mg Did You Make This Recipe?Please leave a below or pin it to your Pinterest account! Course EntreesCuisine American
