This One Pot Chicken and Rice Pilaf is a hearty, flavorful, and easy-to-make dish featuring tender chicken, aromatic rice, and warm spices. Everything cooks in a single pan, making cleanup a breeze while delivering a comforting and satisfying meal.
Why You’ll Love This Recipe
- A complete meal made in just one pot
- Rich, savory flavors with perfectly seasoned rice
- Quick and easy—ready in under 40 minutes
- Great for meal prep and reheats well
- Easily customizable with different spices and add-ins
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- Boneless, skinless chicken thighs or breasts
- Olive oil or butter
- Garlic, minced
- Onion, finely chopped
- Paprika
- Ground cumin
- Salt and black pepper
For the Rice Pilaf:
- Long-grain white rice (or basmati)
- Chicken broth
- Carrots, diced
- Bay leaf
- Ground turmeric (optional, for color and flavor)
- Fresh parsley (for garnish)
Directions
- Sear the chicken: Heat olive oil in a large pot over medium heat. Season the chicken with salt, pepper, paprika, and cumin. Sear for 3-4 minutes per side, then remove and set aside.
- Sauté aromatics: In the same pot, add onion, garlic, and carrots. Cook until soft and fragrant.
- Toast the rice: Stir in the rice and cook for 1-2 minutes, coating it in the seasonings.
- Simmer: Pour in chicken broth, add the bay leaf and turmeric. Place the chicken back in the pot. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes until the rice is tender.
- Rest and serve: Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, garnish with parsley, and serve.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spicy Kick: Add cayenne pepper or red pepper flakes.
- Vegetarian Version: Replace chicken with chickpeas or mushrooms.
- Middle Eastern Twist: Use cinnamon, cardamom, and raisins.
- Extra Protein: Stir in cooked chickpeas or peas.
- Low-Carb: Swap rice for cauliflower rice (adjust liquid as needed).
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in portions for up to 2 months.
- Reheating: Warm in a skillet with a splash of broth or microwave in short bursts.
FAQs
Can I use brown rice?
Yes, but increase the broth and cook time to 45-50 minutes.
What’s the best chicken cut for this recipe?
Boneless thighs stay juicier, but breasts work too.
Can I add more veggies?
Absolutely! Bell peppers, peas, or spinach are great additions.
How do I prevent mushy rice?
Use long-grain rice and avoid stirring too much while cooking.
Can I make this in an Instant Pot?
Yes! Sear chicken on Sauté mode, then cook on Manual (High Pressure) for 10 minutes with natural release.
What should I serve with chicken and rice pilaf?
A fresh salad, yogurt sauce, or roasted vegetables pair well.
Can I use chicken stock instead of broth?
Yes! Stock adds even more depth of flavor.
Do I need to rinse the rice?
Yes, rinsing removes excess starch for fluffier rice.
Can I cook this without searing the chicken?
Yes, but searing adds more flavor to the dish.
How do I make this dish creamier?
Stir in a splash of coconut milk or a dollop of Greek yogurt at the end.
Conclusion
This One Pot Chicken and Rice Pilaf is a simple, flavorful, and satisfying meal perfect for busy nights. With tender chicken, aromatic rice, and warm spices, it’s a family-friendly dish that’s easy to make and even easier to clean up. Try it tonight and enjoy a delicious, comforting homemade meal!
PrintOne Pot Chicken and Rice Pilaf Recipe
This one-pot chicken and rice pilaf is a hearty, flavorful meal with tender chicken, aromatic rice, and a blend of warm spices. It’s an easy, comforting dish perfect for weeknight dinners!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: One-Pot Cooking
- Cuisine: Mediterranean, Middle Eastern-Inspired
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 tablespoon olive oil
For the Rice Pilaf:
- 1 tablespoon butter
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long-grain rice (basmati or jasmine)
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme (or oregano)
- ¼ teaspoon turmeric (optional, for color)
- 2 cups chicken broth
- ½ cup frozen peas (optional)
- ¼ cup sliced almonds or toasted pine nuts (optional)
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
Instructions
-
Sear the Chicken:
- Season chicken with salt, black pepper, garlic powder, and paprika.
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
- Sear chicken for 3-4 minutes per side until golden brown (it doesn’t need to be fully cooked). Remove and set aside.
-
Sauté Aromatics & Toast Rice:
- In the same pan, melt butter and sauté onion until soft (about 3 minutes).
- Add garlic, cumin, thyme, and turmeric and cook for 30 seconds until fragrant.
- Stir in rice and toast for 1-2 minutes, stirring frequently.
-
Simmer the Pilaf:
- Pour in chicken broth, scraping up any browned bits from the pan.
- Nestle the chicken back into the pan.
- Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes.
-
Finish & Serve:
- Stir in peas and let sit, covered, for 5 minutes.
- Fluff rice with a fork and garnish with almonds, parsley, or cilantro.
-
Enjoy!
- Serve warm with a side of yogurt, salad, or naan bread.
Notes
- For extra richness, stir in 2 tablespoons of heavy cream at the end.
- Make it spicy with a dash of cayenne or red pepper flakes.
- Swap chicken for shrimp or tofu for a different variation.