One-Pan Chicken Pilaf
The ultimate 'lazy' comfort meal: one pan, simple spices, and huge flavor.
When the day feels long and the thought of cleaning multiple pots is exhausting, this chicken pilaf is your best friend. It combines tender chicken pieces with rice in a single pot, allowing the grains to soak up all those savory juices while they simmer together. You can expect a comforting, aromatic meal that smells like a hug from the inside out. The secret is letting the rice sit for five minutes after turning off the heat—this ensures every grain is perfectly fluffy. It’s an incredibly budget-friendly way to get a filling dinner on the table without any fuss or complex techniques required.
Ingredients
- 1.5 lb chicken thighs — boneless and skinless for faster cooking
- 1.5 cup long-grain rice — rinsed until water runs clear
- 3 cup chicken broth
- 1 unit onion — finely diced
- 3 unit garlic cloves — minced
- 1 tsp cumin — ground
- 1 tsp turmeric — or curry powder for extra depth
- 0.5 tsp salt — or to taste
- 1 pinch black pepper
Method
- 1 Pat the chicken dry and season with salt, pepper, cumin, and turmeric.
- 2 In a large pot or deep skillet, heat a splash of oil over medium-high heat. Brown the chicken for 5-7 minutes until golden on both sides (it doesn't need to be cooked through yet).
- 3 Remove the chicken and set aside. In the same pot, add the diced onion and sauté for 4 minutes until softened.
- 4 Add the garlic and cook for another minute until fragrant.
- 5 Stir in the rinsed rice and let it toast in the fat with the aromatics for about 2 minutes.
- 6 Add the chicken broth and return the chicken pieces to the pot. Bring to a boil.
- 7 Reduce heat to low, cover tightly, and simmer for 18-20 minutes until the liquid is absorbed and rice is tender.
- 8 Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
Variations
- Vegetarian Swap — Replace chicken with a can of drained chickpeas and 1 cup of diced carrots.
- Faster Prep — Use pre-minced garlic from a jar to save on chopping time.
Notes
If you want extra texture, toss in some frozen peas during the last 3 minutes of simmering.
Equipment that helps
- Heavy-bottomed pot — Ensures even heat distribution so the rice cooks evenly without sticking.
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