This Middle Eastern-inspired one-pan chicken and rice is incredibly easy to make and absolutely packed with flavor. It’s the perfect go-to meal when you need something fast, hearty, and satisfying.
To begin with, the chicken is seasoned with warm spices like cinnamon, seven spice, and black pepper, which instantly bring depth and richness. Then, it’s seared until golden and juicy—locking in flavor while building a delicious base for the rice.
Next, the seasoned rice is added directly into the same pan, soaking up all the flavor from the chicken and spices. A bit of broth or water brings it all together, and from there, it’s as simple as covering the pan and letting it simmer.
Meanwhile, you can toast some nuts and prepare a fresh, crunchy salad on the side. Finally, once everything is cooked, you top the dish with toasted nuts and freshly chopped parsley for a bit of texture and brightness.
All in all, this dish is a comforting, one-pan wonder that’s as easy to clean up as it is to eat. Pair it with a simple cucumber-tomato salad or some tangy yogurt on the side, and you’ve got a complete meal in under an hour.
one pan chicken and rice ingredients
- Chicken thighs are juicy and flavorful, making them perfect for slow-cooking without drying out.
- Basmati or parboiled rice provides a fragrant, fluffy base that absorbs all the savory chicken and spice flavors.
- Water or chicken broth helps cook the rice while infusing it with rich, savory depth—especially when broth is used.
- Olive oil or vegetable oil is used to sear the chicken and add richness to the dish.
- Salt enhances the overall flavor and helps balance the warm spices.
- Seven spice brings classic Middle Eastern warmth and complexity with a blend of aromatic seasonings.
- Cinnamon adds a subtle sweetness and depth that beautifully complements the savory chicken.
- Black pepper gives the dish a mild heat and earthy finish.
- Chicken bouillon cube intensifies the savory flavor, making the rice taste like it’s been simmered in homemade stock.
- Fresh parsley adds a burst of color and freshness to the final presentation.
- Toasted nuts provide a crunchy, nutty contrast that elevates both flavor and texture.
How to make one pan chicken and rice?
- Prepare the Chicken:
Clean the chicken pieces by rinsing them under cold water mixed with a bit of vinegar. Pat them dry with paper towels.
- Prepare the Rice:
Rinse the rice under cold water until it runs clear to remove excess starch. Soak the rice in water for about 30 minutes, then drain well. - Season the Chicken:
Mix spices such as seven spice blend, cinnamon, black pepper, and salt. Coat the chicken pieces evenly with half of this spice mixture. Reserve the remaining half for the rice. - Sear the Chicken:
Heat oil in a large pan over medium heat. Add the seasoned chicken pieces and cook until golden brown on both sides. - Prepare the Rice Mixture:
In a bowl, combine the drained rice with the reserved spice mixture and crumbled chicken bouillon. - Combine Rice and Chicken:
Place the rice mixture over the seared chicken in the pan. Add enough hot water or chicken broth to cover the rice. - Cook the Dish:
Bring the liquid to a boil, then reduce the heat to low. Cover the pan and let it simmer until the rice is tender and the liquid is absorbed. - Toast the Nuts:
While the dish cooks, toast nuts like almonds or pine nuts in a bit of oil until golden brown. Set aside. - Prepare a Simple Salad (Optional):
Combine chopped cucumbers, tomatoes, onions, olive oil, lemon juice, and salt to make a refreshing salad. - Finish and Serve:
Once cooked, garnish the dish with toasted nuts and chopped parsley. Serve warm, accompanied by the salad if desired.
Frequently asked questions
1. What type of rice is best for this dish?
Long-grain white rice is commonly used for its ability to remain separate and fluffy when cooked. However, other types like basmati or jasmine rice can also be used, keeping in mind that cooking times and liquid ratios may vary.
2. Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they may require a shorter cooking time to prevent dryness. Consider reducing the cooking time or adding them later in the process if using boneless, skinless breasts.
3. How can I make the dish spicier?
To add heat, incorporate spices like cayenne pepper, red pepper flakes, or chopped fresh chilies to the spice blend. Adjust the quantity to suit your heat preference.
4. Can I add vegetables to the one-pan chicken and rice?
Absolutely! Incorporating vegetables enhances the flavor and nutritional value of the dish. Options like onions, garlic, spinach, mushrooms, peas, carrots, green beans, or bell peppers work well. Sautéing these vegetables before adding the rice allows them to absorb the spices and chicken flavors, enriching the overall taste.
5. How do I store and reheat leftovers?
Store any leftover chicken and rice in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stovetop over low heat, adding a splash of water or broth to prevent drying out. Alternatively, microwave in short intervals, stirring occasionally.
6. Is it possible to make this dish ahead of time?
yes, Assemble the chicken, rice, and spices in the pan, cover, and refrigerate. Before cooking, bring the pan to room temperature and proceed with the cooking instructions. This method allows flavors to meld and saves time on busy days.
Tips and tricks
- Best Rice Type: Long-grain white rice is preferred for its fluffiness. Love to use Basmati and parboiled rice. jasmine rice are also suitable.
- Using Chicken Breasts: Chicken breasts can be used but may require shorter cooking times to prevent dryness. Boneless, skinless thighs are recommended for juicier results.
- Making It Spicier: Add cayenne pepper, red pepper flakes, or chopped fresh chilies to the spice blend to suit your heat preference.
- Adding Vegetables: Incorporate vegetables like onions, garlic, spinach, mushrooms, peas, carrots, green beans, or bell peppers to enhance flavor and nutrition. Sautéing them before adding rice allows them to absorb spices and chicken flavors.
- Storing and Reheating Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to prevent drying. Alternatively, microwave in short intervals, stirring occasionally.
- Preparing Ahead of Time: Assemble the chicken, rice, and spices in the pan, cover, and refrigerate. Before cooking, bring the pan to room temperature and proceed with the cooking instructions. This method allows flavors to meld and saves time on busy days.
More chicken recipes
One pan chicken and rice
Ingredients
- 1 kg chicken thighs
- 2 cups basmati rice parboiled rice, or a mix of both
- 4 cups water or chicken broth
- 3 tbsp olive oil or vegetable oil
- 1 tbsp salt
- 1 tbsp seven spice
- 2 tsp cinnamon
- 1 tsp black pepper
- 1 chicken bouillon cube
- Fresh parsley for garnish
- Toasted nuts for garnish
Instructions
- Wash the chicken with cold water and a little vinegar, then pat dry.
- Wash the rice and soak it in water for 30 minutes.
- Season the chicken with half of the spices. Reserve the other half to season the rice.
- Heat the oil in a large pan. Add the chicken and cook for about 5 minutes, until golden. Flip to the other side, cover, and cook for another 10 minutes.
- While the chicken is cooking, mix the rice with the remaining spices and the bouillon cube.
- Add the rice mixture on top of the chicken. Pour in enough water or chicken broth to cover the rice. Bring to a boil, then lower the heat, cover, and cook for 30 minutes.
- While the rice and chicken cook, toast the nuts in a bit of oil. Set aside.
- Prepare a simple salad to serve on the side.
- Once the rice and chicken are done, garnish with chopped parsley and the toasted nuts.
- Serve warm with the salad on the side.
Notes
- Use a Heavy-Bottomed Pan: Opt for a thick, heavy-based pan with a lid to ensure even heat distribution and prevent uncooked rice pockets.
- Sear Chicken Properly: Avoid overcooking the chicken during searing; aim for a browned exterior while keeping the interior moist, as it will cook further with the rice.
- Choose the Right Rice: Long-grain white rice, such as basmati, is ideal for this recipe due to its non-clumping nature.
- Avoid Lifting the Lid: Once you’ve added the liquid, resist the temptation to lift the lid during cooking. This ensures the rice absorbs all the liquid and cooks evenly.
- Let It Rest: After cooking, let the dish rest with the lid on for a few minutes. This allows any remaining liquid to be absorbed and the flavors to meld.
- Use an Oven-Proof Skillet: If you plan to transfer your dish from stovetop to oven, ensure you’re using a skillet that can handle both, like cast iron or stainless steel.
- Customize with Vegetables: Incorporate vegetables such as onions, garlic, spinach, mushrooms, peas, carrots, green beans, or bell peppers to enhance both flavor and nutrition.
- Consider Seasoning Variations: Adjust spices and herbs according to your taste preferences. Adding ingredients like paprika, cumin, turmeric, or garlic powder can introduce new flavor dimensions.