35-Minute One Pot Chicken and Rice – Easy & Flavorful

There are nights when you just need dinner to come together fast, with minimal fuss and even fewer dishes to wash. That’s where my go-to one pot chicken and rice swoops in like a hero—golden turmeric-scented basmati rice, tender spiced chicken, and a handful of fresh spinach all cooked together in one glorious pot. I’ve made this recipe more times than I can count, tweaking it over the years until it became the ultimate weeknight lifesaver in my kitchen.

What I love most (besides the fact that it’s ready in 35 minutes flat) is how the flavors build as it cooks—the garlic and cumin toasting with the rice, the chicken juices mingling with the broth, and that bright pop of lemon at the end. And let’s talk about meal prep! This dish reheats like a dream, so I often double the batch and stash portions in the fridge for those “I-can’t-even” evenings. Trust me, once you see how the spinach wilts into the steaming rice and how the yogurt melts over the spiced chicken, you’ll be as hooked as my family is.

After testing countless versions—with different cuts of chicken, rice varieties, and spice levels—this combination hits all the right notes. It’s hearty but not heavy, packed with flavor but not complicated, and somehow manages to feel both comforting and fresh. Exactly what busy weeknights (and tired cooks) need.

Why You’ll Love This One Pot Chicken and Rice

This isn’t just another chicken and rice recipe—it’s your new kitchen superhero. Here’s why it’ll become your weeknight MVP:

• One pot magic: From searing the chicken to toasting the turmeric basmati rice, everything happens in one pan. That means more flavor and way less cleanup (hello, lazy dishwashers!)
• Pantry-friendly spices: Garlic powder, cumin, and paprika transform basic ingredients into something special—I swear even picky eaters ask for seconds
• Meal prep champion: The lemon yogurt chicken stays juicy when reheated, and the spinach rice actually gets better after a day in the fridge
• 35-minute miracle: Faster than takeout but tastes like you spent hours cooking (our little secret)
• Healthy-ish comfort food: Protein-packed chicken thighs, fiber-rich spinach, and gut-friendly yogurt make it balanced enough for regular rotation

Bonus? The golden turmeric rice makes even Tuesday nights feel a bit fancy.

The Right Ingredients Make All the Difference

Here’s everything you’ll need for that perfect one pot chicken and rice—I promise it’s all simple stuff you might already have! The magic happens when these humble ingredients come together.

Chicken That Stays Juicy

1 1/2 lb boneless, skinless chicken thighs (cut into 1-inch pieces) – thighs are my ride-or-die because they stay moist even if you accidentally overcook them. Pro tip: pat them dry before seasoning so the spices stick better!

The Flavor Builders

1 medium yellow onion (thinly sliced) – take your time here, those caramelized edges add so much depth
3 cloves garlic (minced) – fresh is best, but in a pinch, 1 tsp garlic powder works too
All the spices: kosher salt, black pepper, garlic powder, cumin, paprika, and that golden superstar turmeric

Rice That Won’t Clump

1 1/2 cups basmati rice (rinsed well!) – I can’t stress enough how rinsing removes excess starch for perfect separate grains

Fresh Finishes

2 cups fresh spinach (packed) – it wilts down to almost nothing, so don’t skimp!
Lemon juice + wedges – that bright zing cuts through the richness
Plain Greek yogurt – cools the spices beautifully (sour cream works in a pinch)

See? Nothing weird—just pantry staples transformed into something magical.

How to Make One Pot Chicken and Rice

Okay, friends – let’s get cooking! This one pot chicken and rice comes together fast, but there are a few key steps that make all the difference. Follow along and you’ll have a golden, fragrant masterpiece in no time.

Searing the Chicken (Where the Magic Starts)

First, toss your chicken pieces with all those glorious spices – don’t be shy with that turmeric! It stains everything yellow, but that’s part of the charm. Heat your oil in a deep skillet until it shimmers – test it with one piece of chicken first. It should sizzle immediately! Crowding is the enemy here – sear in batches if needed to get that perfect golden crust (about 3-4 minutes per side). Don’t worry about cooking through yet – we’ll finish it with the rice.

Building Layers of Flavor

Same pan, less heat – that’s our motto now. Toss in those thinly sliced onions and let them soften until translucent (about 4 minutes). When you catch that garlic aroma after adding the minced cloves, you know it’s time for the rice! Stir it around for just a minute – you want to coat each grain with those spices and pan drippings. It should smell like heaven.

The Simmer That Does the Work

Pour in your broth while scraping up any stuck-on bits (that’s free flavor!). Return the chicken and any juices to the pan – arrange the pieces evenly. When it reaches a gentle boil, cover and reduce to low. Set a timer for 15 minutes – no peeking! The steam needs to work its magic.

The Finishing Touches

After 15 minutes, scatter your spinach over the top (yes, it looks like too much – it’s not). Cover again for just 2-3 minutes until wilted. Here’s my secret: turn off the heat and walk away for 5 minutes. This resting period lets the rice absorb any remaining liquid without getting mushy.

Serving Suggestions for One Pot Chicken and Rice

Serve with extra lemon wedges for squeezing, dollops of cool yogurt, and plenty of fresh herbs. It’s fantastic with a simple cucumber salad or roasted carrots on the side – but honestly, it’s a complete meal all on its own!

Tips for Perfect One Pot Chicken and Rice

After burning one too many batches (oops!), I’ve learned these foolproof tricks for one pot chicken and rice perfection:

• Rinse that rice! I know it’s tempting to skip, but those extra 30 seconds under cold water prevent gummy disaster. Swirl until the water runs clear – trust me, it matters.
• Medium-low is your friend. Once that lid goes on, resist cranking up the heat. Gentle simmering prevents scorched bottoms while keeping chicken juicy.
• Resting time isn’t optional. Those last 5 minutes off heat let the rice absorb every last drop of flavor without turning mushy. Walk away – I promise it’s working!
• Spinach last! Adding it too early makes it disappear completely. Just wilt it at the end for vibrant green flecks.

Bonus tip: If your stove runs hot, slide a heat diffuser underneath for even cooking. Works like a charm!

Variations on One Pot Chicken and Rice

This recipe is like your favorite jeans—totally customizable! Swap chicken thighs for turkey cutlets if that’s what’s in your fridge (just reduce cook time slightly). Vegetarian? Firm tofu cubes tossed in the same spices work beautifully—sear until golden before adding to the rice. My sister makes it with kale instead of spinach when she’s feeling fancy (ribs removed, chopped small). Even tried it with Swiss chard once—those ruby stems made the dish look like sunset in a pot!

Storing and Reheating One Pot Chicken and Rice

This is one of those rare dishes that might taste even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days—just make sure everything cools to room temperature first (no one wants a soggy lid). When reheating, I sprinkle a tablespoon of broth or water over the top before microwaving to keep the rice fluffy. Pro tip: freeze individual portions in freezer-safe bags for up to 2 months—perfect for when you need a quick, satisfying meal in minutes.

One Pot Chicken and Rice Nutrition Information

Here’s the scoop on what’s in each comforting bowl (values are estimates based on my exact ingredients): A generous serving packs about 540 calories with 38g protein to keep you full, plus 55g carbs for energy. That golden turmeric basmati rice brings 3g fiber, and the Greek yogurt adds gut-friendly probiotics. Sodium hits around 1200mg—so cut back on salt elsewhere if you’re watching intake. Not bad for a one-pot wonder that tastes this good!

FAQs About One Pot Chicken and Rice

Can I use chicken breasts instead of thighs? Absolutely! Just cut them into smaller pieces (about 1-inch cubes) and reduce the initial sear time to 2-3 minutes per side—they cook faster than thighs. I sometimes add an extra splash of broth too since breasts tend to dry out more easily.

Help! My rice always turns out mushy—what am I doing wrong? Two culprits: either you didn’t rinse the basmati rice well enough (seriously, rinse until the water runs clear!), or you peeked under the lid too often during cooking. That precious steam needs to stay trapped in there for perfect fluffy grains.

Can I freeze leftovers of this lemon yogurt chicken and rice? You bet! Portion it into freezer-safe bags or containers (I like to press plastic wrap directly on the surface to prevent freezer burn). Thaw overnight in the fridge, then reheat with a splash of broth to bring it back to life. The spinach might darken a bit, but the flavor stays fantastic.

What can I use instead of Greek yogurt? Sour cream works beautifully, or try coconut yogurt for a dairy-free option. If you’re out of both, a squeeze of extra lemon juice gives that same bright tang.

Can I make this with brown rice? Yes, but you’ll need to adjust the liquid and cooking time—use about 3 cups broth and cook for 40-45 minutes. The texture will be chewier, but still delicious!

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