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One Skillet Garlic Chicken with Rice
Make this easy garlic chicken with rice which is loaded with flavors, easy to prepare, and a breeze to clean up after!
Prep Time
12
minutes
mins
Cook Time
18
minutes
mins
Total Time
30
minutes
mins
Course:
Entree
Cuisine:
American
Servings:
4
Calories:
491
kcal
Author:
Kristin King
Ingredients
▢
1 ½
tablespoons
soy sauce
▢
1
teaspoon
onion powder
▢
1
teaspoon
minced garlic
▢
1
tablespoon
chili garlic sauce
▢
2
teaspoon
honey
▢
1
tablespoon
rice vinegar
▢
1
tablespoon
olive oil
▢
4
chicken breasts (about 1 pound)
▢
½
teaspoon
salt
▢
¼
teaspoon
pepper
▢
2 ¼
cup
chicken broth
▢
1
cup
white rice (uncooked)
▢
2
green onions, chopped
US Customary
-
Metric
Instructions
In a small bowl, mix together the soy sauce, onion powder, minced garlic, chili garlic sauce, honey, and rice vinegar. Set aside.
1 ½ tablespoons soy sauce,
1 teaspoon onion powder,
1 teaspoon minced garlic,
1 tablespoon chili garlic sauce,
2 teaspoon honey,
1 tablespoon rice vinegar
Heat the oil in a large skillet over medium heat.
1 tablespoon olive oil
Season the chicken with salt and pepper, then place in the skillet and sear on both sides for about 10-20 seconds. Remove and set aside.
4 chicken breasts (about 1 pound),
½ teaspoon salt,
¼ teaspoon pepper
Add the broth, rice, and soy sauce mixture to the skillet and mix.
2 ¼ cup chicken broth,
1 cup white rice (uncooked)
Place the chicken pieces side by side on top of the mixture in the skillet, and cover with a well-fitting lid. Cook over medium heat for 18 minutes.
Remove the lid, sprinkle green onions over top and serve.
2 green onions, chopped
Video
Notes
Substitutions if desired:
Use water instead of broth, but note that the result will have a little less flavor.
Use coconut aminos instead of soy sauce.
Use canola oil or avocado oil instead of olive oil.
Adjust the amount of the spices based on preferences.
The chili garlic sauce provides a lot of the flavor so it isn't recommended to skip it, but you can use sriracha sauce instead.
Brown rice is not recommended because the cook time is much longer than for white rice.
The searing step can be skipped to save time but note that the chicken may turn out a little drier.
Use any large skillet that is at least 2 inches deep, non-stick, and has a secure fitting lid.
Nutrition
Calories:
491
kcal
|
Carbohydrates:
43
g
|
Protein:
53
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.04
g
|
Cholesterol:
147
mg
|
Sodium:
1633
mg
|
Potassium:
956
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
131
IU
|
Vitamin C:
4
mg
|
Calcium:
40
mg
|
Iron:
2
mg