Easy One Pan Chicken and Yellow Rice

If you're searching for a quick, comforting dinner idea, look no further than this easy one pan chicken and yellow rice. Juicy, well-seasoned chicken thighs cook right on top of fragrant yellow rice, allowing the rice to absorb all those delicious chicken juices as it simmers. Best of all, everything cooks in one pan, making it perfect for busy weeknights. 

Jump to:

• Why This Chicken and Yellow Rice Works
• Ingredients You'll Need
• Instructions (Step-By-Step)
• Recipe Notes
• Storage 
• You Might Also Like
• Tried This Recipe?
• Recipe
• Comments

Why This Chicken and Yellow Rice Works

• One-Pan Meal: Everything cooks in one pan, so cleanup is easy.
• Ready in 40 Minutes: Perfect for busy weeknights.
• Simple Ingredients: Made with everyday pantry staples.
• Family-Friendly: A comforting meal everyone will enjoy.

The chicken is perfectly tender and juicy, and the rice is incredibly flavorful. It's one of those meals I could happily eat every single day.

The rice gets its warm golden color from turmeric while soaking up all the delicious flavors in the pan.

If you love yellow rice, you might also enjoy my Mediterranean Yellow Rice, another simple and flavorful variation.

Ingredients You'll Need

Here are a few important notes about the ingredients. For measurements, see the recipe card below.

• Chicken thighs: Bone-in, skin-on chicken thighs work best because they stay juicy and add extra flavor to the rice as they cook. You can also use skinless thighs if you prefer a leaner option.
• Olive oil: Helps the spices coat the chicken evenly and helps the skin brown nicely in the pan.
• Chicken seasoning: Onion powder, garlic powder, paprika, cumin, salt, and black pepper give the chicken a simple but flavorful seasoning.
• Butter, Onion, and Garlic: Onion and garlic build the flavor base for the rice and add aroma as they sauté in butter.
• Rice: I used long-grain Basmati rice because it cooks up fluffy with separate grains instead of becoming sticky. 
• Turmeric: Gives the rice its beautiful golden yellow color and a mild earthy flavor.
• Chicken broth: Cooking the rice in broth instead of water adds much more flavor to the dish.
• Lemon juice: A small splash at the end brightens the flavors and balances the richness.
• Green onions: Sliced green onions add a fresh pop of color and light onion flavor as a garnish.

Instructions (Step-By-Step)

1. Season the chicken

In a bowl, mix 1 tablespoon olive oil, onion powder, garlic powder, paprika, cumin, salt, and black pepper. Rub the seasoning mixture all over the chicken thighs and let them sit for about 15-20 minutes while you prepare the rest.

2. Sear the chicken

Heat a large deep skillet or pan over medium heat. Add a teaspoon of oil and swirl to coat the surface. Place the chicken skin-side down and cook for about 3-4 minutes until the skin is golden and crispy. Flip and cook for another 3-4 minutes. Remove the chicken from the pan and set aside.

3. Cook the onion and garlic

In the same pan, add the butter. Once melted, add the onion and garlic. Saute until the onions turn soft and fragrant.

4. Toast the rice

Add the rice and turmeric to the pan. Stir for about 1 minute so the rice gets coated with the butter and aromatics.

5. Add broth

Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan. Taste and add salt as needed.

6. Cook everything together

Place the browned chicken thighs 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. Finish and serve

Remove the lid and drizzle 1 teaspoon lemon juice over the rice. Gently fluff the rice with a fork so the lemon distributes evenly. Sprinkle the green onions on top before serving.

Recipe Notes

• Rice: Long-grain basmati rice cooks up light and fluffy with nicely separated grains rather than becoming sticky. Jasmine rice or other long-grain white rice will also work.
• Rinse the rice: Rinsing the rice before cooking helps remove excess starch so the grains cook up fluffy instead of sticky.
• Use the right ratio: The ideal rice-to-liquid ratio is 1:2. That means for every 1 cup of uncooked rice, you should use 2 cups of liquid.
• Chicken options: Boneless skinless chicken thighs or chicken breast can be used instead of bone-in thighs. If using boneless chicken, place it on top of the rice and cook for about 12 minutes, or until the chicken is fully cooked.
• Searing the chicken: Searing the chicken first helps develop flavor and gives the skin a nice golden color before it finishes cooking with the rice.

Storage 

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat it in a pan over low heat or in the microwave, adding a small splash of chicken broth or water to keep the rice from drying out.

You Might Also Like

• Easy Hibachi Style Chicken Fried Rice Recipe
• Easy One-Pot Chicken Pilaf
• Crispy Honey Garlic Chicken Thighs (Easy One-Pan Recipe)

Tried This Recipe?

If you try this recipe, please take a moment to leave a comment and rating. I love hearing from you, and it also helps other readers who are thinking of making the recipe.

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