If you want a quick, comforting dinner that’s simple to make and easy to clean up, this easy one pan chicken and yellow rice is a great choice. Bone-in, skin-on chicken thighs roast right on top of fragrant turmeric-scented rice, and as they simmer together the rice absorbs the savory juices from the chicken. The result is tender, flavorful chicken and fluffy, golden rice—all cooked in a single skillet in about 40 minutes, perfect for busy weeknights.
Why this chicken and yellow rice works
- One-pan dinner: Everything cooks in a single skillet for minimal cleanup.
- Ready in about 40 minutes: Quick enough for weeknight meals.
- Simple ingredients: Uses pantry staples and straightforward seasoning.
- Family-friendly: Mild, comforting flavors that appeal to most palates.
The rice gets its warm color and subtle earthy note from turmeric while it soaks up the browned bits and juices left from searing the chicken. If you enjoy variations on yellow rice, try making a Mediterranean-style yellow rice recipe for a different flavor profile.
Ingredients you’ll need
Below are the ingredients used in this recipe. Quantities are listed in the recipe card further down the page.
- Chicken thighs (bone-in, skin-on preferred): They stay moist during cooking and add flavor to the rice. You can swap boneless or skinless pieces if you prefer.
- Olive oil: For seasoning the chicken and promoting even browning.
- Simple chicken seasoning: A mix of onion powder, garlic powder, paprika, cumin, salt, and black pepper gives the chicken balanced flavor without fuss.
- Butter, onion, and garlic: These form a flavorful base for the rice when sautéed together.
- Long-grain rice (Basmati recommended): Cooks up light and fluffy with separate grains rather than becoming sticky.
- Turmeric: Provides the yellow color and a mild, earthy taste.
- Chicken broth: Using broth instead of water adds depth of flavor to the rice.
- Lemon juice: A small splash brightens the whole dish at the end.
- Green onions: Thinly sliced and sprinkled on top as a fresh garnish.
Instructions (step-by-step)
1. Season the chicken
Combine the olive oil with onion powder, garlic powder, paprika, cumin, salt, and black pepper. Rub the mixture over the chicken thighs and let them rest for 15–20 minutes while you prepare the other ingredients.
2. Sear the chicken
Heat a large, deep skillet over medium heat and add a small amount of oil. Place the chicken skin-side down and cook 3–4 minutes until the skin is golden and crisp. Flip and sear the other side for 3–4 minutes. Transfer the browned chicken to a plate and set aside.
3. Cook the onion and garlic
In the same skillet, add the butter. Once it melts, sauté the finely chopped onion and minced garlic until soft and aromatic, scraping up any browned bits left from the chicken.
4. Toast the rice
Add the rinsed rice and turmeric and stir for about 1 minute so the rice becomes coated in butter and the spices are fragrant.
5. Add broth
Pour in the chicken broth, stirring to deglaze the pan and lift any browned bits. Taste the liquid and adjust salt if needed.
6. Cook everything together
Nestle the seared chicken thighs on top of the rice. Bring the mixture to a gentle simmer, cover, and reduce heat to low. Cook for 18–20 minutes, or until the rice is tender and the chicken is cooked through.
7. Finish and serve
Remove the lid, drizzle the lemon juice over the rice, and fluff gently with a fork so the lemon is evenly distributed. Scatter sliced green onions over the top and serve hot.
Recipe notes
- Rice choice: Long-grain Basmati is recommended for fluffy, separate grains. Jasmine or other long-grain white rice also works.
- Rinse the rice: Rinsing removes excess surface starch and helps prevent clumping.
- Liquid ratio: Aim for about 1 cup rice to 2 cups liquid for this method.
- Chicken options: Boneless skinless thighs or chicken breasts can be substituted; reduce the cooking time accordingly (about 12 minutes for boneless pieces once simmering).
- Searing: Browning the chicken first adds flavor and improves texture, particularly for skin-on pieces.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to restore moisture, or microwave covered, stirring once to heat evenly.
Nutrition (approximate)
Per serving: Calories 584 kcal | Carbohydrates 42 g | Protein 28 g | Fat 33 g | Saturated Fat 9 g | Sodium 866 mg. Nutrition values are estimates and will vary based on specific ingredients and brands; consult a nutrition calculator for precise values.
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Recipe
Easy One Pan Chicken and Yellow Rice
Juicy, well-seasoned chicken thighs cook on top of fragrant yellow rice so the grains absorb savory juices as they simmer. Everything finishes in one pan for an easy weeknight meal.
Prep time: 10 minutes • Cook time: 30 minutes • Total: 40 minutes • Serves: 4
Ingredients
For the chicken
- 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
For the rice
- 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
- Mix 1 tablespoon olive oil with the onion powder, garlic powder, paprika, cumin, salt, and pepper. Rub over the chicken and let rest 15–20 minutes.
- Heat a large deep skillet over medium heat with 1 teaspoon oil. Sear chicken skin-side down 3–4 minutes until golden, flip and sear 3–4 more minutes. Remove and set aside.
- Add butter to the pan and sauté the chopped onion and garlic until soft and fragrant.
- Stir in the rinsed rice and turmeric and toast for about 1 minute to coat the grains.
- Pour in the chicken broth, scraping up browned bits. Taste and adjust salt if needed.
- Return the chicken to the pan, nestling it into the rice. Bring to a gentle simmer, cover, and cook on low 18–20 minutes until rice is tender and chicken is cooked through.
- Remove lid, drizzle lemon juice over the rice, fluff gently with a fork, and top with sliced green onions before serving.