Easy One Pan Chicken and Yellow Rice Recipe

Introduction

This easy one-pan chicken and yellow rice recipe combines tender, flavorful chicken thighs with fragrant turmeric-infused rice. It’s a simple, satisfying meal perfect for busy weeknights or casual dinners with family and friends.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1½ tablespoons olive oil
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon ground cumin
• ½ teaspoon salt (or to taste)
• ½ teaspoon ground black pepper
• 1 cup long grain Basmati rice (rinsed)
• 1 tablespoon butter
• 1 small onion (finely chopped)
• 2 garlic cloves (minced)
• ½ teaspoon turmeric
• 2 cups chicken broth
• 1 teaspoon lemon juice
• 2 tablespoons sliced green onions (for garnish)

Instructions

1. Step 1: In a bowl, combine 1 tablespoon olive oil, onion powder, garlic powder, paprika, cumin, salt, and black pepper. Rub this seasoning mixture all over the chicken thighs. Let them sit for 15–20 minutes to absorb the flavors.
2. Step 2: Heat a large deep skillet or pan over medium heat. Add a teaspoon of olive oil and swirl to coat the surface. Place the chicken thighs skin-side down and cook for 3-4 minutes until the skin is golden and crispy. Flip and cook another 3-4 minutes. Remove the chicken from the pan and set aside.
3. Step 3: In the same pan, add the butter. Once melted, add the chopped onion and minced garlic. Sauté until the onions become soft and fragrant.
4. Step 4: Add the rinsed rice and turmeric to the pan. Stir for about 1 minute to coat the rice with butter and aromatics.
5. Step 5: Pour in the chicken broth and stir, scraping the browned bits from the bottom of the pan. Taste and add more salt if needed.
6. Step 6: Return the browned chicken thighs to the pan, placing them on top of the rice. Bring to a gentle simmer, cover, and cook on low heat for 18–20 minutes or until the rice is tender and the chicken is cooked through.
7. Step 7: Remove the lid and drizzle the lemon juice over the rice. Gently fluff the rice with a fork to distribute the lemon evenly. Garnish with sliced green onions before serving.

Tips & Variations

• For extra flavor, marinate the chicken in the seasoning mixture overnight.
• You can substitute Basmati rice with jasmine or long grain white rice, adjusting the cooking time as needed.
• Add vegetables like peas or bell peppers halfway through cooking for a wholesome one-pan meal.
• Use boneless chicken thighs for quicker cooking, but watch closely to avoid overcooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or microwave until warmed through, adding a splash of broth or water to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts cook faster and can dry out more easily. Reduce the simmer time and check for doneness frequently to keep them juicy.

Do I need to rinse the rice?

Rinsing Basmati rice removes excess starch, helping to keep the grains separate and fluffy. It’s recommended but not mandatory.

Easy One Pan Chicken and Yellow Rice Recipe

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★★★★★

4.8 from 70 reviews

• Author: Harper
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Easy One Pan Chicken and Yellow Rice recipe combines juicy, seasoned chicken thighs with fragrant turmeric rice cooked together in a single pan. Perfect for a flavorful, fuss-free dinner that requires minimal cleanup, this dish features tender chicken with crispy skin nestled atop buttery, aromatic basmati rice enhanced with onion, garlic, and a hint of lemon.

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Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 4 bone-in, skin-on chicken thighs
• 1½ tablespoons olive oil
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon ground cumin
• ½ teaspoon salt (or to taste)
• ½ teaspoon ground black pepper

Rice and Aromatics

• 1 cup long grain Basmati rice (rinsed)
• 1 tablespoon butter
• 1 small onion (finely chopped)
• 2 garlic cloves (minced)
• ½ teaspoon turmeric

Liquids and Garnish

• 2 cups chicken broth
• 1 teaspoon lemon juice
• 2 tablespoons sliced green onions (for garnish)

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Instructions

1. Season the chicken: In a bowl, combine 1 tablespoon olive oil with onion powder, garlic powder, paprika, cumin, salt, and black pepper. Rub this seasoning mixture evenly over the chicken thighs. Let them marinate for 15–20 minutes to absorb the flavors.
2. Sear the chicken: Heat a large deep skillet or pan over medium heat. Add a teaspoon of olive oil and swirl to coat. Place chicken thighs skin-side down in the pan and cook for 3-4 minutes until the skin turns golden and crispy. Flip and cook for another 3-4 minutes. Remove chicken from the pan and set aside.
3. Cook the onion and garlic: In the same pan, add the butter. Once melted, add the finely chopped onion and minced garlic. Sauté until the onions soften and become fragrant, about 2-3 minutes.
4. Toast the rice: Add the rinsed basmati rice and turmeric to the pan with the sautéed onions and garlic. Stir continuously for about 1 minute so the rice is coated with butter and spices, enhancing its flavor.
5. Add broth: Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pan for added flavor. Taste the broth and add extra salt if necessary.
6. Cook everything together: Nestle the previously browned chicken thighs on top of the rice. Cover the pan and reduce heat to low. Let it simmer gently for 18–20 minutes, or until the rice is tender and the chicken is fully cooked through.
7. Finish and serve: Remove the lid and drizzle lemon juice over the rice. Gently fluff the rice with a fork to evenly distribute the lemon flavor. Garnish with sliced green onions before serving for a fresh, vibrant touch.

Notes

• Make sure to rinse the basmati rice to remove excess starch, which helps prevent it from becoming sticky.
• Using bone-in, skin-on chicken thighs adds flavor and moisture, but you can use boneless if preferred—adjust cooking time accordingly.
• To keep the chicken skin crispy, do not overcrowd the pan when searing.
• You can substitute chicken broth with vegetable broth for a lighter taste.
• Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American with Mediterranean influences

Keywords: one pan chicken, yellow rice, easy chicken dinner, turmeric rice, stovetop chicken recipe, one skillet meal