Easy One Pot Chicken and Rice Pilaf (Weeknight Favorite!)

Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

This easy One Pot Chicken and Rice Pilaf is everything a busy cook dreams of—flavorful, filling, and fuss-free. You’ll love how the tender chicken melds with aromatic rice and warm spices, creating a comforting, cozy meal in just one pot. It’s the kind of dinner that brings everyone to the table and keeps them coming back for seconds!

Whether you’re prepping ahead for the week or whipping up a weeknight dinner with pantry staples, this dish never fails to deliver. Best of all? It’s highly customizable, perfect for picky eaters, and makes your kitchen smell absolutely divine.

Let’s dig into how to make this delicious one-pot wonder!

What Makes This Chicken and Rice Pilaf So Good

• Everything cooks in one pan—hello, easy cleanup!
• It’s bursting with savory flavor thanks to a mix of garlic, cumin, and warm turmeric.
• The rice is light and fluffy, with just enough bite to feel satisfying.
• Ready in about 35 minutes from start to finish.
• Feeds a family or makes great leftovers for the next few days.

Ingredients You’ll Need

For the Chicken:

• Boneless, skinless chicken thighs or breasts – Thighs are juicier, but breasts work well too. Cut them into bite-sized pieces for faster cooking.
• Olive oil – For searing and adding richness.
• Garlic powder, paprika, salt, and black pepper – These pantry spices add depth and boldness.

For the Rice Pilaf:

• Butter – Adds richness to the base of the pilaf.
• Onion and garlic – The aromatic backbone that flavors the rice.
• Long-grain rice – Basmati or jasmine are ideal. Rinse it well to keep it fluffy.
• Ground cumin, dried thyme, turmeric (optional) – A fragrant blend that makes every bite flavorful.
• Chicken broth – Deepens the flavor of the rice. Go for low-sodium if you’re watching salt.
• Frozen peas (optional) – For color, sweetness, and texture.
• Sliced almonds or toasted pine nuts (optional) – For a lovely crunch and nutty contrast.
• Fresh parsley or cilantro – Brightens and freshens up the final dish.

Instructions

1. Sear the Chicken
Start by seasoning your chicken with salt, black pepper, garlic powder, and paprika. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken and sear for 3–4 minutes on each side until it’s golden and crisp. Don’t worry about cooking it all the way through—it will finish in the rice. Transfer the chicken to a plate and set aside.

2. Sauté Aromatics and Toast the Rice
In the same pan, add butter and let it melt. Toss in the chopped onions and cook for about 3 minutes, stirring until soft and translucent. Add the minced garlic, cumin, thyme, and a pinch of turmeric if you’re using it. Stir and cook for 30 seconds until everything is beautifully fragrant.

Add the rice and toast it for 1–2 minutes, stirring constantly. This step is key—it gives the rice a nuttier flavor and helps it hold its texture.

3. Simmer Everything Together
Pour in the chicken broth, using a wooden spoon to scrape up any flavorful brown bits from the bottom of the pan. Nestle the seared chicken pieces back into the pot, placing them gently over the rice.

Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover the pan with a tight-fitting lid and cook on low for 15 minutes.

4. Add Peas and Rest
Once the rice is nearly done, quickly stir in the peas, if using. Turn off the heat and let the dish sit covered for another 5 minutes. This resting time allows the steam to finish cooking the rice and chicken while letting the flavors meld.

5. Fluff and Serve
Uncover and fluff the rice gently with a fork. Garnish with chopped parsley or cilantro and a sprinkle of toasted nuts if you like. Serve warm and enjoy every spoonful!

Tips and Tricks

• Rinse Your Rice – This helps remove excess starch, which can make your pilaf mushy. Rinse under cold water until the water runs clear.
• Don’t Peek While Cooking – Keeping the lid on during cooking is crucial to steam the rice properly.
• Searing Adds Flavor – While you can skip searing the chicken, that golden crust adds lots of flavor.
• Watch the Heat – Simmer low and slow. Too high and you risk burning the bottom before the rice is done.
• Make it Creamier – Stir in a splash of coconut milk or a dollop of Greek yogurt at the end for a luscious finish.

Variations and Add-Ins

This recipe is super adaptable. Here are a few tasty ideas:

• Spicy Kick – Add red pepper flakes, cayenne, or diced jalapeño.
• Vegetarian – Swap the chicken for mushrooms or chickpeas and use vegetable broth.
• Middle Eastern Vibes – Add cinnamon, cardamom, and toss in golden raisins for a sweet-savory twist.
• More Veggies – Bell peppers, spinach, zucchini, or even chopped tomatoes are welcome additions.
• Low-Carb – Replace rice with cauliflower rice (reduce broth to avoid sogginess).

Storage Instructions

Refrigeration
Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better over time!

Freezing
This dish freezes well too. Divide into individual portions and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating
Warm gently in a skillet over low heat with a splash of broth or water to loosen it up. Or microwave in short bursts, stirring between each.

Serving Suggestions

This pilaf is a complete meal on its own, but it also pairs beautifully with:

• A crisp green salad with lemon vinaigrette
• Warm naan or pita bread
• A cool side of cucumber yogurt sauce (tzatziki-style)
• Roasted or steamed vegetables for an extra fiber boost

FAQs

Can I use brown rice?
Yes, but you’ll need to increase the liquid and cooking time. Simmer for about 45–50 minutes and check for doneness.

Can I make this in the Instant Pot?
Absolutely! Sear the chicken using the Sauté function, then cook on Manual (High Pressure) for 10 minutes. Let the pressure release naturally for best results.

What’s the best cut of chicken to use?
Boneless chicken thighs are the most forgiving—they stay juicy and flavorful. But breasts will work too, just be careful not to overcook them.

Do I really need to toast the rice?
Yes! Toasting the rice brings out its natural nutty aroma and prevents it from becoming mushy.

Can I add nuts or dried fruit?
Definitely. Almonds, pine nuts, raisins, or dried apricots are all great choices, especially if you’re going for a Middle Eastern flair.

How can I keep the rice from getting mushy?
Use long-grain rice, don’t stir it too much while it cooks, and make sure to let it rest covered after cooking.

Final Thoughts

This One Pot Chicken and Rice Pilaf is one of those recipes you’ll return to again and again. It’s simple, deeply comforting, and endlessly versatile. Whether you’re cooking for your family, prepping meals for the week, or just craving something warm and hearty, this dish has got you covered.

Plus, with only one pot to clean, you’ll be out of the kitchen and onto the couch in no time. You’ll love how easy this is!

Give it a try tonight—you just might fiCheck this out: https://ukfinda.com/one-pot-chicken-and-rice-pilaf-recipe/

nd your new favorite weeknight dinner.