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

one pot chicken and rice

A flavorful one-pot meal featuring turmeric-spiced basmati rice and lemon yogurt chicken, perfect for easy weeknight dinners or meal prep.

Ingredients

Scale
  • 1 1/2 lb boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp ground cumin
  • 1 1/2 tsp paprika
  • 1 tsp turmeric
  • 2 Tbsp olive oil
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 1/2 cups basmati rice, rinsed well
  • 2 3/4 cups chicken broth
  • 2 cups fresh spinach, packed
  • 1 Tbsp lemon juice + lemon wedges for serving
  • 2 Tbsp chopped fresh cilantro or parsley
  • 1/2 cup plain Greek yogurt (or sour cream)

Instructions

  1. Toss chicken pieces with salt, pepper, garlic powder, cumin, paprika, and turmeric until well coated.
  2. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken in a single layer and sear 3–4 minutes per side until browned. Remove to a plate.
  3. In the same pan, add the sliced onion and cook 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds.
  4. Add rinsed basmati rice and stir 1 minute to coat and lightly toast.
  5. Pour in chicken broth and scrape up any browned bits. Add chicken back in (plus any juices). Bring to a gentle boil, then reduce heat to low. Cover and cook 15 minutes.
  6. Scatter spinach over the top, cover again, and cook 2–3 minutes until wilted. Turn off heat and let rest 5 minutes.
  7. Fluff rice and fold in spinach. Stir in lemon juice. Top with chopped cilantro/parsley, a spoonful of yogurt, and lemon wedges.

Notes

  • Chicken can be substituted with turkey or tofu for variation.
  • Adjust spice levels to taste.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

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