home cooked dinners by the season

45 minute Rosemary Garlic Chicken and Rice

45 minute Rosemary Garlic Chicken and Rice

Serves 4


  • 1 medium Onion
  • 4-6 chicken thighs or 4 chicken breasts (with bone and skin on)
  • Kosher salt
  • Fresh ground back pepper
  • 2 tablespoons olive or vegetable oil
  • 6 medium garlic cloves (peeled and lightly crushed)
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  • 1 cup white Basmati rice
  • 1 3/4 cups chicken broth (14.5 ounce can) or water


Remove stem ends from onion and cut in half widthwise; remove outer peel. Thinly slice onion, there should be about 2 cups.
Season both sides of chicken with salt and pepper. Heat oil in a large (10-12 inch) skillet over medium high heat; skin side down, add chicken and cook until browned about 5 minutes. Turn chicken and brown the other side, about 5 minutes. Remove chicken and set aside.
Pour excess fat from skillet, keeping 1 to 2 tablespoons; add onions and cook and stir until softened and browned, about 3-5 minutes. Stir in garlic and cook 1 minute, then add rosemary and rice and pour in chicken broth and stir. Skin side up, add browned chicken to rice and broth, pushing chicken into rice and stirring broth and rice around chicken. Bring broth to a simmer; cover and simmer on low heat until chicken is cooked through, rice is tender and broth is absorbed, about 20 minutes.
Season with salt and pepper.


Thai-style variation: Omit the garlic and rosemary. Use four to six ¼ by 1-inch slices of peeled fresh ginger and 2 to 3 teaspoons curry powder adding them along with the chicken broth.

Mexican-Style variation: Omit the garlic and rosemary. Use 1 to 2 tablespoons seeded and chopped jalapeno peppers and 1 to 2 teaspoons chili powder, adding them along with the chicken broth.