Side Dishes
This Knorr Chicken Rice copycat recipe delivers the same creamy, aromatic comfort you’d find in a restaurant dish—just with a homemade twist. 💛 The secret lies in balancing tender chicken with perfectly seasoned rice, where the garlic-herb flavor melds into every bite without relying on processed shortcuts.
After years of testing, I’ve perfected a method that stays true to the original while making it easier to recreate at home.
The foundation starts with long-cooked chicken thighs, simmered until fork-tender in a fragrant broth infused with onions, garlic, and a blend of herbs. Meanwhile, the rice absorbs the flavorful liquid, developing that signature creamy texture without turning mushy.
A precise ratio of liquid to rice ensures each grain stays distinct yet infused with depth, just like the commercial version—but with better ingredients.
What sets this apart is the way the seasoning integrates: a custom blend of dried herbs and spices dissolved into the broth, ensuring every mouthful delivers that familiar, comforting taste.
The result? A dish where tender chicken and garlic-herb rice come together in harmony, ready to be garnished with fresh green onions or a sprinkle of cheese for extra richness.
Whether you’re feeding a family or meal prepping for the week, this recipe delivers restaurant-quality comfort with minimal effort. The method scales easily, and leftovers reheat beautifully—keeping that creamy, savory goodness intact. Let’s get started on recreating this classic dish at home.
Ingredients for knorr chicken rice copycat
Pantry staples meet restaurant-quality comfort in this creamy garlic-herb chicken rice.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs, Bone-In 🍗 | 1 ½ lb | Skin-on preferred for flavor |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, jasmine or basmati |
| Yellow Onion 🧅 | 1 whole | Medium size, diced small |
| Garlic Cloves 🧄 | 6 cloves | Fresh, minced fine |
| Chicken Broth 💧 | 3 cups | Low-sodium preferred |
| Unsalted Butter 🧈 | 3 tbsp | European-style preferred |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening broth |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Green Onions 🧅 | 3 whole | Sliced thin for garnish |
| Shredded Cheddar Cheese 🧀 | ½ cup | Optional for serving |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The chicken thighs are non-negotiable here—bone-in, skin-on delivers that deep, savory flavor the commercial version mimics. Most butchers will cut them to your preferred size, but if you're buying pre-cut, look for evenly sized pieces around 2-3 inches thick. For the rice, jasmine or basmati holds up best to the long cooking time without getting mushy. I always buy my Diamond Crystal kosher salt in bulk from Costco—it dissolves perfectly and doesn't leave grainy residue. The garlic should be freshly minced (not jarred) for that bright, aromatic punch that carries through the dish.
No fresh thyme? Dried works perfectly—just use one-third the amount. Running low on chicken broth? Low-sodium beef broth with a splash of lemon juice gets you close. The butter matters here—European-style (like Plugrá) has higher fat content, which creates that signature creamy texture when emulsified with the broth. For the flour, all-purpose works, but Wondra instantized cornstarch (at half the amount) thickens faster if you're short on time. The green onions and parsley are purely for garnish, but they elevate the dish—fresh is best, though frozen works in a pinch if you're prepping ahead.
This dish tastes even better the next day as the flavors meld. Store leftovers in an airtight container for up to 5 days in the fridge or 3 months in the freezer. To reheat, add a splash of broth or water and simmer gently—microwaving can turn the rice mushy. For meal prep, portion the chicken and rice separately. The rice reheats best when warmed through with a little extra liquid, while the chicken stays tender when reheated gently. Garnish with fresh herbs just before serving to keep them vibrant.
Why You'll Love This Recipe
- One-Pan Magic: That crispy-skinned chicken thighs seared in butter, then tossed with creamy garlic-rice? It’s all in one pan—no extra dishes, no stress. I’ll admit, I used to dread cleanup after chicken and rice, but this method changed everything. Just toss everything in there, let it work its magic, and boom—dinner’s done.
- Chef’s-Kiss Creaminess: The flour-thickened broth and a splash of thyme turn this into a ridiculously creamy dish without heavy cream. That crispy edge from the skin-on thighs? Chef’s kiss. The garlic and parsley finish it off so you taste every layer—juicy chicken, fragrant rice, and a hint of freshness. It’s the kind of dish that makes you go back for seconds without guilt.
- Leftover Powerhouse: This isn’t just a meal—it’s a game-changer for leftovers. I pack half for lunch the next day, and honestly, it tastes even better cold. Freezes like a dream too—just reheat and add a splash of broth to restore that creamy texture. My kids fight over it for lunchboxes, and I’m not ashamed to say I’ve eaten it straight from the fridge on busy mornings.
- Budget-Friendly Luxury: Skin-on chicken thighs? A whole onion and garlic cloves? This isn’t gourmet—it’s smart. You get restaurant-quality flavor without the price tag. The thyme and cheddar cheese (if you use it) are the only splurges, but even then, it’s worth it. I’ve made this on a $10 budget and still felt like I was eating out. The secret? Those browned bits in the pan—flavor gold.
Step-by-step instructions for creamy garlic-herb chicken rice
Master this restaurant-style technique for restaurant-quality chicken rice every time.
🍳 Step 1: Sear the Chicken Thighs for Maximum Flavor
Pat the 1½ lb chicken thighs, bone-in completely dry with paper towels. Heat a large skillet over medium-high heat and add 3 tbsp unsalted butter. Once the butter foams, add the chicken thighs skin-side down and let them sear undisturbed for 4-5 minutes until the skin becomes deep golden brown and crispy.
Flip the chicken and cook for another 3-4 minutes until the internal temperature reaches 165°F when measured at the thickest part. Remove the chicken from the skillet and set it aside on a plate, leaving any rendered juices in the pan. This searing step creates that essential crispy texture and deep flavor that sets this recipe apart from basic chicken and rice.
👨🍳 Step 2: Build the Garlic-Herb Rice Base
In the same skillet (with all those flavorful browned bits), reduce heat to medium and add the remaining 1 tbsp unsalted butter. Add the 1 yellow onion, diced small and cook for 3-4 minutes until softened. Stir in the 6 cloves garlic, minced fine and cook for 30 seconds until fragrant - you should smell that aromatic garlic filling your kitchen.
Add the 1 cup long-grain white rice and stir to coat it completely in the garlic-onion-butter mixture. Pour in the 3 cups chicken broth and bring to a gentle simmer. Sprinkle the 1 tbsp all-purpose flour over the top and stir vigorously for 30 seconds to help thicken the broth slightly. This creates the creamy texture that makes this dish so satisfying.
🥘 Step 3: Cook the Rice to Perfect Texture
Bring the mixture to a boil, then immediately reduce heat to low, cover tightly with a lid, and simmer for 15 minutes without disturbing it. After 15 minutes, remove the lid and check the rice - the liquid should be mostly absorbed but there should still be a slight film of moisture on top. If needed, add 1-2 tablespoons of hot chicken broth to maintain the creamy consistency.
Stir in the 1 tsp dried thyme, ½ tsp ground black pepper, and 1½ tsp diamond crystal kosher salt. Return the lid and let the rice steam for another 5 minutes. The rice should be tender but still have a slight bite - this is crucial for that perfect texture that holds up when mixed with the chicken later.
🍽️ Step 4: Combine and Finish with Fresh Herbs
Return the chicken thighs to the skillet with the rice and spoon any accumulated juices from the plate over the top. Gently fold everything together, letting the chicken juices infuse into the rice. The mixture should be creamy and cohesive - if it's too dry, add 1-2 tablespoons of hot chicken broth to loosen it.
Remove from heat and stir in the ¼ cup fresh parsley, chopped and 3 green onions, sliced thin. Taste and adjust seasoning if needed - this is your chance to perfect the balance of flavors. The parsley adds a bright freshness that cuts through the richness of the chicken and butter.
🔥 Step 5: Optional Cheese Garnish and Serving
For that final restaurant touch, sprinkle the ½ cup shredded cheddar cheese evenly over the top. Cover the skillet again and let it sit for 1-2 minutes until the cheese melts slightly and creates a creamy, cheesy finish. This step adds a luxurious richness that makes this dish feel like a special treat.
Serve immediately with the cheese melted and bubbling on top. Each bite should deliver tender chicken, creamy rice, and aromatic garlic-herb flavors. The cheese adds that final layer of indulgence that makes this copycat recipe so satisfying - just like the restaurant version you love.
Pro Tips For Making Knorr Chicken Rice Copycat
- DON’T SKIP THE GARLIC TOAST: That 30-second cook for the garlic isn’t just about flavor—it’s about turning raw, sharp garlic into sweet, mellow aromatics. After burning my first batch (yes, it happened), I learned to watch the pan like a hawk. If it smells burnt, you’ve gone too far—pull it immediately and stir in the rice to cool it down.
- SALT THE BROTH BEFORE ADDING RICE: Tossing in the 1½ tsp kosher salt after the rice is cooked means uneven seasoning. Instead, dissolve the salt in the 3 cups chicken broth first—this ensures every grain gets that perfect balance. I used to under-salt here and wonder why the dish tasted bland until I realized the rice itself was the culprit.
- CHECK RICE TEXTURE AT 15 MINUTES: That slight film of moisture after 15 minutes isn’t just a suggestion—it’s the difference between mushy rice and perfect al dente. If your rice looks dry too soon, resist the urge to peek earlier. Covering it tightly traps steam, and those last 5 minutes of steaming are non-negotiable for that creamy, restaurant-style bite.
- USE EUROPEAN BUTTER FOR RICHNESS: European-style butter has 82% milkfat compared to 80% in American butter—it’s the reason the sauce feels velvety, not greasy. I was skeptical until I tried it; the extra fat makes the garlic-onion base sing without overpowering the dish. No need to skimp here—it’s worth the splurge for that restaurant-quality mouthfeel.
Make-ahead tips for this recipe
Prep Ahead for Effortless Cooking
I start by prepping all my ingredients the night before—dicing the 1 yellow onion, mincing the 6 garlic cloves, and chopping ¼ cup fresh parsley. Store these in separate airtight containers in the fridge.
This saves 15 minutes of chopping during the actual cooking process. I keep the 1½ lb chicken thighs and 1 cup rice separate until ready to cook. 💡
Cook Chicken First, Then Rice
For meal prep, I sear the chicken thighs ahead of time and refrigerate them. Cook them as directed in the recipe, then cool completely before storing in the fridge. When ready to assemble, cook the rice in the chicken juices (instead of fresh broth) for a deeper flavor.
This method keeps the chicken juicy and the rice infused with that signature taste.
Portion Strategically
Divide the cooked chicken into 4 individual portions and store them separately from the rice. This way, you can reheat the chicken and rice separately—chicken heats best gently in a skillet with a splash of broth, while rice reheats well with a little added liquid to restore creaminess.
Add fresh green onions just before serving. ⚡
Freeze for Long-Term Convenience
For freezing, I portion the chicken and rice into quart-sized freezer bags with parchment paper between layers to prevent sticking. Label with the date—this version stays great for 3 months.
When ready to eat, thaw overnight in the fridge, then reheat the rice with extra broth before mixing with the chicken. The texture stays perfect this way.
Avoid Mushy Rice When Reheating
My biggest tip? Never microwave the rice directly. Instead, transfer it to a pot with 2-3 tablespoons of hot chicken broth and heat on low until steaming.
Stirring occasionally prevents clumping. For the chicken, warm it in the same skillet with a pat of butter to restore its juiciness. This keeps everything restaurant-fresh! 🍚
Nutrition facts
Frequently asked questions
Why does this recipe use bone-in chicken thighs instead of boneless?
The bone-in thighs deliver that rich, savory depth the classic Knorr-style chicken rice is known for! The bones infuse the broth with collagen, creating a naturally creamy texture without needing extra thickeners. Plus, the skin stays crispy when seared properly—key for that restaurant-quality bite.
Can I substitute jasmine rice for basmati in this recipe?
Both jasmine and basmati work perfectly here, but jasmine has a slightly stickier texture that helps bind the dish together. For best results, rinse the rice first to remove excess starch—this prevents the creamy broth from turning gummy. Either variety will give you that signature restaurant-style richness.
What if my rice comes out dry instead of creamy?
No stress—just add 1-2 tablespoons of hot chicken broth and stir gently while covered. The residual moisture from the flour and broth should reabsorb within 2-3 minutes on low heat. If it's still dry, cover with an extra splash of broth and let it steam for another 5 minutes—the key is patience!
Is there a way to make this dish ahead of time?
Yes! Cook the chicken and rice separately, then refrigerate. When ready to serve, reheat the chicken in a skillet with a pat of butter and warm the rice in the microwave with a damp paper towel covering. For best texture, add 1 tablespoon broth to the rice before reheating. The flavors develop even better overnight!