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A one-pan dinner with golden chicken breast, fragrant garlic, and rice that soaks up the savory juices.
Made August 24, 2026
Prep
10m
Cook
25m
Serves
Difficulty
easy
Cook chicken to an internal temperature of 74°C/165°F.
Wash hands and surfaces after handling raw chicken.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
150 g chicken breast
60 g rice
1/2 onion
2 cloves of garlic
1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
180 ml water
Chef's tip: Cut the chicken into even cubes so they cook quickly and evenly without drying out.
Chef's tip: If the rice absorbs the water but is still crunchy, add a few tablespoons of hot water and let it steam off the heat—this finishes cooking without burning the bottom.
Cut the chicken breast into 2 cm cubes. Season with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken cubes in a single layer and cook until browned on all sides, about 5 minutes. Remove chicken to a plate.
Reduce heat to medium. Add finely chopped onion and minced garlic to the skillet. Cook until onion is soft and translucent, about 3 minutes.
Add rice to the skillet and stir to coat with the oil. Pour in 180 ml water and bring to a simmer. Return the chicken to the skillet, cover, and reduce heat to low. Cook until rice is tender and liquid is absorbed, about 15 minutes. If rice is still crunchy, add 2-3 tbsp hot water, cover, and let steam 3-5 minutes off heat.
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.