There’s something so comforting about a one-pot meal: minimal cleanup, maximum flavor, and that warm, cozy satisfaction of digging into perfectly cooked rice and tender chicken.
This one-pot chicken and rice recipe is one of those dishes that look fancy but are secretly so easy to make.
It’s packed with warm spices, juicy chicken, and vibrant yellow rice that tastes like it came straight from your favorite Mediterranean restaurant.
What Kind of Rice to Use
For this recipe, I always go for long-grain rice, especially basmati or jasmine rice. These types cook up fluffy, not sticky, and absorb all the flavors of the spices and broth beautifully.
If you only have short-grain or medium-grain rice, just adjust the liquid slightly and watch your cooking time; they tend to cook faster and absorb more moisture.
And here’s a small but important tip: rinse your rice until the water runs clear. It removes excess starch and keeps the grains separate and fluffy instead of clumpy.
What Spices to Use
This dish gets its signature golden color and earthy aroma from turmeric, but that’s just the beginning. I love adding a mix of cumin, coriander, paprika, and a pinch of cinnamon.
If you like a deeper, slightly smoky flavor, a dash of curry powder or garam masala also works wonderfully. Don’t skip the salt. Rice absorbs seasoning as it cooks, so you want your broth to taste well-seasoned before the rice goes in.
Chicken Breast or Chicken Thighs?
While you can use chicken breast, I personally swear by bone-in, skin-on chicken thighs for this recipe. They stay juicy, flavorful, and tender even after simmering with the rice.
Breast meat can dry out quickly, so if that’s what you have, I suggest marinating it for at least 15–20 minutes in olive oil, lemon juice, and spices before cooking. It helps lock in moisture and flavor.
Vegetables to Add
This recipe is flexible, which is what makes it perfect for weeknights. You can toss in whatever vegetables you have lying around.
I usually go with peas, carrots, and bell peppers because they add color and texture. You can also mix in spinach, green beans, or zucchini near the end of cooking for extra nutrients.
Tips for Cooking and Prepping
Here’s how I make sure the dish comes out perfectly every time:
I start by searing the chicken thighs skin-side down until they’re golden brown. Don’t rush this part since the caramelized layer at the bottom of the pan adds so much flavor to the rice later.
Once they’re browned, I set them aside and use the same pan to sauté onions and garlic until fragrant.
When adding the rice, toast it lightly in the oil and spices before pouring in the broth. It gives the rice a nuttier aroma and prevents it from getting mushy.
Once everything’s in the pot, I let it simmer on low with the lid on, no peeking! The steam is what helps the rice cook evenly.
And after turning off the heat, I let it rest for about 10 minutes before fluffing. That’s when the flavors really come together.
Storage and Make-Ahead Tips
This dish keeps beautifully, which makes it a great option for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days. The yogurt sauce can also be made ahead. Simply store it separately so the rice doesn’t get soggy.
To reheat, sprinkle a little water over the rice before microwaving or reheating on the stovetop to bring back moisture.
You can even freeze the rice and chicken (without the yogurt sauce) for up to 2 months. Thaw overnight and reheat gently with a splash of broth or water.
What to Serve It With
Honestly, this one-pot chicken and rice dish is a complete meal on its own. But if you want to round it out, try serving it with a simple cucumber-tomato salad, roasted vegetables, or warm pita bread on the side.
That cool garlic yogurt sauce also pairs beautifully with grilled meats or roasted vegetables — you might end up making extra just for that!
One-Pot Chicken Yellow Rice with Garlic Yogurt Sauce
Image credit: @munatycooking
Ingredients
For the Chicken
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
For the Rice
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ cups long-grain rice (basmati or jasmine)
- 2 teaspoons turmeric
- 1 teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon cinnamon
- 3 cups chicken broth
- 1 cup mixed vegetables (peas, carrots, bell peppers)
For the Garlic Yogurt Sauce
- 1 cup Greek yogurt
- 2 cloves garlic, grated
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt, to taste
- Fresh herbs (parsley, mint, or dill), optional
Instructions
- Sear the chicken. Heat olive oil in a large pot or deep skillet over medium heat. Season chicken thighs with salt and pepper, then sear skin-side down until golden brown (about 5–6 minutes per side). Remove and set aside.
- Sauté aromatics. In the same pot, add the onion and garlic. Cook until soft and fragrant. Stir in turmeric, cumin, paprika, and cinnamon.
- Toast the rice. Add rice and stir for 1–2 minutes to coat it with the spices and oil.
- Add liquid and chicken. Pour in chicken broth and mix in vegetables. Place the seared chicken thighs on top.
- Simmer. Cover and cook over low heat for 20–25 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let rest for 10 minutes before fluffing.
- Make the sauce. Combine all yogurt sauce ingredients in a bowl. Mix well and refrigerate until serving.
- Serve. Spoon the rice and chicken onto plates, drizzle with garlic yogurt sauce, and garnish with fresh herbs.
Featured image credit: @dishingouthealth
