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Chicken thighs and yellow rice in a cast iron skillet garnished with peas and parsley

Chicken Thighs and Yellow Rice — Easy One-Pan Dinner

Make juicy chicken thighs and yellow rice in one pan! This easy weeknight dinner is packed with flavor, ready in 45 minutes, and family-approved.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 4 –6 bone-in skin-on chicken thighs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp ground cumin
  • ½ tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
For the Yellow Rice:
  • 1½ cups long-grain white rice
  • 1 medium yellow onion diced
  • 4 garlic cloves minced
  • 2½ cups chicken broth
  • ½ cup frozen peas
  • 1 tsp ground turmeric
  • ¼ tsp saffron threads bloomed in 2 tbsp warm water (optional)
  • 1 bay leaf
  • ½ tsp salt adjust to taste
  • 1 tbsp olive oil

Method
 

Season the chicken:
  1. Pat chicken thighs completely dry with paper towels. Mix paprika, garlic powder, cumin, onion powder, salt, and pepper. Rub seasoning all over both sides of each thigh.
Sear the chicken:
  1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place chicken skin-side down and sear undisturbed for 4–5 minutes until deeply golden. Flip and sear 2 more minutes. Remove and set aside.
Sauté aromatics:
  1. In the same pan, add onion and cook 3–4 minutes until soft and translucent. Add minced garlic and cook 1 minute more.
Toast the rice:
  1. Add dry rice to the pan and stir 1–2 minutes, letting it lightly toast in the oil and pan drippings.
Add color and liquid:
  1. Stir in turmeric (and bloomed saffron if using). Pour in chicken broth, scraping up any browned bits. Add bay leaf and salt. Bring to a gentle simmer.
Nestle the chicken:
  1. Place seared chicken thighs skin-side up on top of the rice. Cover tightly with a lid or foil. Reduce heat to low and cook 20–25 minutes.
Add peas:
  1. In the last 5 minutes, scatter frozen peas over the rice and re-cover.
Rest and serve:
  1. Remove from heat and let rest, covered, for 5 minutes. Remove bay leaf, fluff rice gently with a fork, and serve hot.

Notes

  • 🔥 For crispier skin: Uncover the pan for the last 5 minutes of cooking or place under the broiler for 2–3 minutes.
  • 🍗 Boneless thighs: Reduce cook time to 15–18 minutes after covering.
  • 🌿 Saffron tip: Always bloom saffron in warm water or broth for 10 minutes before using — it unlocks the full flavor and color.
  • 🥘 Oven method: After searing, bake covered at 375°F for 35–40 minutes, uncovering the last 10 minutes.
  • ❄️ Storage: Refrigerate for up to 4 days or freeze for up to 3 months. Reheat with a splash of chicken broth.
  • 🌾 Rice tip: Do not lift the lid during cooking — steam is what cooks the rice evenly.
Nutrition Information (Per serving, approximate)
Nutrient Amount
Calories 520 kcal
Protein 34g
Carbohydrates 48g
Fat 18g
Saturated Fat 4g
Fiber 2g
Sugar 2g
Sodium 780mg
Cholesterol 115mg
Iron 2.4mg
Nutrition values are estimates based on standard ingredients. Actual values may vary.