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Easy One Pan Chicken And Yellow Rice Recipe

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This one pan chicken and yellow rice recipe is jam-packed with deliciousness. It combines tender, flavorful chicken thighs with aromatic rice, sweet peas, and a blend of spices to create a meal fit for a king or queen. Plus, it all comes together in just one pan, making cleanup a breeze! Not to mention, you only need to put in 5-10 minutes worth of prep work and then your stove and pan take care of all of the heavy lifting from there.

Chicken and yellow rice served on a ceramic plate on a marble counter. There is a larger pot of chicken and yellow rice, and bowl of peas next to the plate.

The Best One Pan Chicken and Yellow Rice

One pan meals have always been a favorite in our house, and this chicken and yellow rice recipe is no exception.

I just love how everything comes together in a single pot, creating layers of flavor as the chicken cooks alongside the rice. The chicken actually infuses the rice with all of the delicious flavors of its seasonings - most notably tumeric - and it's so good you'll keep coming back for more of it after every bite.

A white ceramic pot with chicken and yellow rice. There are two spoons inserted in the pot. The pot is on a marble counter with a small bowl of peas and small ramekin of crushed red pepper.

Ingredients

Chicken thighs, butter, basmati rice, some veggies, and a few seasonings are just about all it takes to put this dish together.

Anyway, here's everything you'll need:

For The Chicken:

  • 1 lb chicken thighs, boneless and skinless
  • 1 tablespoon olive oil
  • 2 teaspoon turmeric
  • ¼ teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon black pepper
  • 1 teaspoon salt

For The Rice:

  • 1 tablespoon butter, unsalted
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2 garlic cloves, minced
  • 2 cups basmati rice, washed and drained
  • 4 cups hot water or broth
  • ¾ cup peas
  • 2 tablespoon parsley, chopped 

Not too shabby, eh?!

An overhead shot of several bowls in varying sizes containing ingredients to make chicken and yellow rice including raw chicken thighs, peas, basmati rice, seasonings, and onion.

How to Make One Pan Chicken and Yellow Rice

Just 5 easy steps are what's standing between you and some delicious chicken and rice.

Step One: Season and Sear the Chicken

In a small bowl, mix together the turmeric, paprika, garlic powder, onion powder, black pepper, and salt.

Add the chicken thighs to a large bowl and sprinkle with 2 teaspoons of the seasoning mix, tossing until the chicken is well coated.

Raw chicken thighs in a white bowl with seasonings. The bowl is on a marble counter with a white cloth napkin off to the side.

Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Once hot, add the chicken thighs in a single layer.

Cook them in batches if necessary, searing for a few minutes on each side until golden. They don’t need to be fully cooked at this stage as they’ll finish cooking with the rice.

Remove the chicken from the pan and set it aside on a plate.

A white ceramic pot with cooked chicken thighs. The pot is on a marble counter with a white cloth napkin off to the side.

Step Two: Sauté the Vegetables

Reduce the heat to medium and add the butter to the same pot.

Once melted, add the diced onion and carrot.

Sauté for 3-4 minutes until the vegetables are softened. Add the minced garlic and cook for another 30 seconds until fragrant.

A white ceramic pot with sauteed diced carrots, onion, and garlic. The pot is on a marble counter with a white cloth napkin off to the side.

Step Three: Cook the Rice

Add the washed and drained basmati rice to the pot along with the remaining seasoning mixture. Stir until all the rice grains are evenly coated with the spices.

A white ceramic pot with a yellow rice mixture. The pot is on a marble counter with a white cloth napkin off to the side.

Pour in the hot water or broth and stir, making sure to scrape up any caramelized bits from the bottom of the pot.

A white ceramic pot with rice and vegetables simmering in broth. The pot is on a marble counter with a white cloth napkin off to the side.

Step Four: Combine and Simmer

Sprinkle the peas over the rice, then place the seared chicken thighs on top.

Bring the mixture to a simmer, then reduce the heat to low.

Cover the pot and cook for 15-20 minutes, or until the rice is fully cooked and all the liquid has evaporated.

A ceramic pot with chicken and yellow rice simmering in broth. The pot is on a marble counter with a white cloth napkin off to the side.

Step Five: Rest and Serve

Remove the pot from the heat and let it rest, covered, for 10 minutes. This allows the rice to steam and the flavors to meld together.

Garnish with chopped parsley and serve immediately!

A white ceramic pot with chicken and yellow rice. There are two spoons inserted in the pot. The pot is on a marble counter and is garnished with fresh parsley and crushed red pepper.

How to Store & Reheat This One Pan Chicken and Yellow Rice Recipe

If you have any leftovers, store them in an airtight container in the refrigerator for up to 4 days.

If you'd like to store them for even longer you can freeze them for up to 3 months.

As far as reheating the chicken and rice goes you'll want to do so over medium heat on  gently on the stovetop or in the microwave before serving.

One pot chicken and yellow rice in a white ceramic pot topped with peas. There is a fork inserted into the pot.

FAQs About This Recipe

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but keep in mind that they might cook faster than thighs. So, you may need to adjust the cooking time down a bit to ensure the chicken doesn't dry out if you go that route.

Can I add other vegetables?

Absolutely! This recipe is versatile, and you can add other vegetables like bell peppers, zucchini, or spinach for extra flavor and nutrition.

One pot chicken and yellow rice in a white ceramic pot topped with peas.

My Final Thoughts

This one pan chicken and yellow rice recipe is a staple in the Cunningham household.

The combination of tender, flavorful chicken and aromatic, spiced rice is one we never get tired of.

Anyway, I hope you enjoy making and eating this dish as much as we do.

As always, don’t forget to leave a comment below if you make it!

One pot chicken and yellow rice in a white ceramic pot topped with peas.

More Dinner Recipes

If you’re looking for more tasty and easy dinner recipes, I’ve got you covered.

Give one of these a shot next:

Yield: 4 servings

One Pan Chicken And Yellow Rice Recipe

Chicken and yellow rice served on a ceramic plate on a marble counter. There is a larger pot of chicken and yellow rice, and bowl of peas next to the plate.

This one pan chicken and yellow rice recipe is jam-packed with deliciousness. It combines tender, flavorful chicken thighs with aromatic rice, sweet peas, and a blend of spices to create a meal fit for a king or queen. Plus, it all comes together in just one pan, making cleanup a breeze! Not to mention, you only need to put in 5-10 minutes worth of prep work and then your stove and pan take care of all of the heavy lifting from there.

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

For The Chicken:

  • 1 lb chicken thighs, boneless and skinless
  • 1 tablespoon olive oil
  • 2 teaspoon turmeric
  • ¼ teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon black pepper
  • 1 teaspoon salt

For The Rice:

  • 1 tablespoon butter, unsalted
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2 garlic cloves, minced
  • 2 cups basmati rice, washed and drained
  • 4 cups hot water or broth
  • ¾ cup peas
  • 2 tablespoon parsley, chopped 

Instructions

    1. In a small bowl, mix turmeric, paprika, garlic powder, onion powder, black pepper, and salt. Add the chicken thighs to a bowl. Sprinkle 2 teaspoon of the seasoning mix and toss until well coated.

    2. Heat 1 tablespoon olive oil in a pot over medium high. Once hot, add the chicken thighs in a single layer. Cook in 2 batches if needed. 

    3. Sear the chicken thighs for a few minutes on each side until golden. They don’t need to be cooked all the way through as they will continue cooking with rice. Remove from the pan and transfer to a plate.

    4. Drop the heat to medium and add the butter. Once melted, add the chopped onion and carrot. Saute for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds.

    5. Add the rice and remaining seasoning mixture. Stir until all the rice grains are coated. Pour the water and mix. Scrape the bottom of the pot to release all the caramelized goodness.

    6. Sprinkle the peas on top an place the chicken thighs over the rice. Bring to a simmer the drop the heat to low. Cover the pot and cook for 15-20 minutes until the rice has cooked and all the water has evaporated. 

    7. Take off the heat and allow to rest covered for 10 minutes. Garnish with chopped parsley and serve immediately! 

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 475Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 155mgSodium: 886mgCarbohydrates: 35gFiber: 3gSugar: 4gProtein: 33g
© Brendan Cunningham
Cuisine: American / Category: Dinner Recipes
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