One-Pan Yellow Chicken and Rice

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One-Pan Yellow Chicken and Rice

A flavorful and comforting chicken dinner made in one pan — perfect for meal prep or busy weeknights.

Why You’ll Love This Recipe

This Yellow Chicken and Rice dish is packed with warm spices and nourishing ingredients. Juicy chicken thighs are seared and simmered alongside tender rice and vegetables, all infused with a rich broth. It’s satisfying, simple, and ready in under an hour!

Ingredients

  • Spice Mix:
    • 1 teaspoon dried oregano
    • 1 teaspoon smoked paprika
    • ½ teaspoon ground cumin
    • ½ teaspoon onion powder
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
  • Main Ingredients:
    • 1½ lbs boneless, skinless chicken thighs (about 5–6 pieces)
    • 2 tablespoons olive oil, divided
    • 1 small yellow onion, chopped
    • 2 medium carrots, diced
    • 3 garlic cloves, minced
    • 1 cup long grain rice (uncooked)
    • 1¾ cups chicken broth
    • Salt and pepper, to taste
    • Fresh parsley, for garnish

Instructions

1. Season the Chicken

In a small bowl, combine oregano, smoked paprika, cumin, onion powder, salt, and pepper. Rub the spice mixture evenly over both sides of the chicken thighs.

2. Sear the Chicken

Heat 1 tablespoon of olive oil in a large, shallow skillet or wide casserole dish over medium heat. Add chicken in a single layer and cook for 4 minutes per side, or until browned. Transfer to a plate and set aside.

3. Sauté the Vegetables

In the same pan, add the remaining tablespoon of olive oil. Sauté the chopped onion and diced carrots until softened, about 5–6 minutes. Stir in the minced garlic and cook for another minute until fragrant.

4. Toast the Rice

Add the rice to the pan and stir for 2–3 minutes to toast it slightly and develop flavor.

5. Add the Broth

Pour in the chicken broth and season lightly with additional salt and pepper. Bring the mixture to a gentle boil.

6. Simmer with Chicken

Return the chicken thighs to the pan in a single layer. Cover with a tight-fitting lid, reduce the heat to low, and simmer for 15 minutes. Turn off the heat and let sit (still covered) for 10 more minutes. The rice will finish cooking through steam, and the chicken will stay juicy.

7. Serve

Fluff the rice gently with a fork. Top with freshly chopped parsley and adjust seasoning to taste. Serve warm.

Storage & Reheating Tips

  • Storage: Store leftovers in airtight containers in the refrigerator for up to 4 days.
  • Reheat: Microwave individual portions, or reheat gently on the stovetop with a splash of broth or water to keep the rice moist.

Helpful Tips

  • Keep chicken in a single layer during cooking for even results.
  • Long grain rice is ideal; other rice types may alter cooking time and liquid ratio.
  • You can swap out the vegetables — try peas, bell peppers, or zucchini.
  • Don’t skip seasoning! The simple ingredients shine with proper flavoring.

Nutrition (Per Serving – Approximate)

  • Calories: 480
  • Protein: 39g
  • Carbohydrates: 42g
  • Fat: 14g
  • Fiber: 3g
  • Sodium: 560mg

More One-Pan Chicken Recipes You Might Like:

  • [Creamy One Pot Spaghetti with Meatballs]
  • [Cajun Shrimp and Steak Alfredo Pasta]
  • [Cheesy Buffalo Ranch Chicken Lasagna]

 

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