One-Pot Garlic Chicken & Yellow Rice
Juicy seared chicken simmered with aromatic garlic, onions, and golden seasoned rice in a single pot. Minimal cleanup, pure comfort.
Diet labels (Gluten Free, High Protein) describe the recipe as written. Check packaged ingredients such as broth, spice blends and sauces for allergens and gluten. More on food safety.
10 mins
35 mins
45 mins
Easy
Juicy seared chicken simmered with aromatic garlic, onions, and golden seasoned rice in a single pot. Minimal cleanup, pure comfort.
Ingredients
(8 items)- [ ]1.25 lbs, cut into bite-sized pieces Boneless, skinless chicken thighs or breasts
- [ ]1 cup (rinsed) Long-grain white or jasmine rice
- [ ]1 medium, diced Yellow onion
- [ ]4 cloves, minced Garlic cloves
- [ ]2 cups Chicken broth or water
- [ ]1/2 tsp Ground turmeric or cumin
- [ ]2 tbsp Olive oil
- [ ]To taste Salt and black pepper
Substitutions:
- • Chicken thighs → Chicken breasts or diced pork tenderloin
- • Chicken broth → Water with 1 chicken bouillon cube (Some broths and bouillon cubes contain wheat; check the label if you need this dish to be gluten-free.)
Instructions
- 1.
Season chicken pieces generously with salt, pepper, and 1/4 tsp turmeric.
- 2.
Heat olive oil in a wide, heavy-bottomed pot or deep skillet over medium-high heat. Add chicken and sear for 3–4 minutes per side until golden brown. Transfer chicken to a clean plate.
- 3.
In the remaining oil, sauté diced onions for 3 minutes until softened. Add minced garlic and remaining 1/4 tsp turmeric; cook for 45 seconds until fragrant.
- 4.
Add rinsed rice and stir for 1 minute to toast the grains and coat them with savory aromatics.
- 5.
Pour in chicken broth and scrape up any browned bits stuck to the bottom of the pot. Return chicken and any resting juices to the pan.
- 6.
Bring to a vigorous boil, then reduce heat to the lowest setting, cover tightly with a lid, and simmer undisturbed for 18 minutes.
- 7.
Remove from heat and let rest covered for 5 minutes. Fluff gently with a fork and serve hot.
Printer-Friendly Recipe Card
Save ink or paper by printing just the ingredients and instructions, scaled to your desired servings.
Ingredients
(Tap or press Space to check off)Step-by-Step Instructions
Season chicken pieces generously with salt, pepper, and 1/4 tsp turmeric.
Heat olive oil in a wide, heavy-bottomed pot or deep skillet over medium-high heat. Add chicken and sear for 3–4 minutes per side until golden brown. Transfer chicken to a clean plate.
In the remaining oil, sauté diced onions for 3 minutes until softened. Add minced garlic and remaining 1/4 tsp turmeric; cook for 45 seconds until fragrant.
Add rinsed rice and stir for 1 minute to toast the grains and coat them with savory aromatics.
Pour in chicken broth and scrape up any browned bits stuck to the bottom of the pot. Return chicken and any resting juices to the pan.
Bring to a vigorous boil, then reduce heat to the lowest setting, cover tightly with a lid, and simmer undisturbed for 18 minutes.
Remove from heat and let rest covered for 5 minutes. Fluff gently with a fork and serve hot.
Ingredient Substitutions
- If you don't have Chicken thighs: replace with Chicken breasts or diced pork tenderloin.
- If you don't have Chicken broth: replace with Water with 1 chicken bouillon cube.Some broths and bouillon cubes contain wheat; check the label if you need this dish to be gluten-free.
Food Safety & Leftovers
Safe Temperatures: Ensure poultry reaches an internal temperature of 165°F (74°C), ground beef 160°F (71°C), and eggs are cooked until whites are completely set.
Cooking Notes
Tips and food-safety notes for this recipe
- ✓Check that the largest piece of chicken reaches 165°F (74°C) on an instant-read thermometer before serving.
- ✓Resist lifting the lid while rice simmers; trapped steam is crucial for evenly cooked grains.
Times are estimates for a typical home kitchen. Spotted a mistake? See our corrections policy.
Ingredients Used in This Dish
Learn how to store, substitute, and maximize these kitchen staples:
