Overview
Chicken and yellow rice are a comforting, flavorful meal for busy weeknights. This one-skillet dish is easy to prepare and delivers a hearty, satisfying combination of tender chicken and fragrant, fluffy rice. With a rich broth and a blend of simple spices, this recipe brings a restaurant-quality experience to your dinner table.
One of the best things about this dish is its versatility. You can customize it with seasonings like garlic powder, seasoned salt, and a pinch of red pepper flakes to add depth and spice. Whether you use basmati rice or traditional yellow rice, this recipe will become a go-to favourite in your dinner rotation.
Why You’ll Love This Recipe
If you’re craving something simple yet bursting with flavour, this chicken and yellow rice recipe is the perfect solution. It’s quick, easy, and packed with warm, savoury goodness. The tender chicken blends beautifully with the fluffy, lemon-infused rice, creating a hearty and comforting dish.
With just a few ingredients and about 35 minutes of cooking time, you can enjoy a perfectly balanced meal enhanced by the golden hue of turmeric or saffron. Plus, cleanup is minimal since it’s a one-pot recipe—making it an ideal choice for busy weeknights. Each bite is packed with rich flavours that feel like a warm hug, making it a dish you’ll want to make repeatedly.
Essential Ingredients
Base and Seasoning
- 5 ½ cups water
- 2 ½ cups chicken stock
- 1 tablespoon chicken bouillon granules (for a richer broth)
- 1 tablespoon lemon juice (adds brightness)
- 1 teaspoon salt
- 1 teaspoon cumin powder (adds warmth)
- 1 green bell pepper, diced
- 1 onion, diced
- 1 cup yellow rice or basmati rice
- ¼ teaspoon turmeric powder (for colour)
- 2 teaspoons paprika (for a smoky flavour)
- A pinch of saffron threads (for aroma)
Protein
- 4 boneless, skinless chicken breasts or 1-pound chicken tenders
- Bone-in chicken thighs (optional for extra juiciness and flavour)
Fats and Seasonings
- ¼ cup olive oil (for sautéing)
- 4 tablespoons olive oil (for cooking)
- Ground black pepper (to taste)
- Poultry seasoning (for depth of flavour)
- ½ teaspoon chilli powder (optional, for a mild kick)
Garnishes and Extras
- Fresh parsley or scallions (for garnish)
- ½ cup frozen peas (adds colour and sweetness)
- 2 cloves garlic, minced
- Boiling water (as needed to adjust consistency)
Instructions
Oven-Baked Method
- Preheat your oven to 425°F (220°C).
- In a large skillet, bring water and chicken bouillon to a boil. Add chicken breasts and diced bell pepper, then reduce heat and simmer for about 20 minutes until the chicken is fully cooked.
- Remove the chicken and transfer the remaining broth to a 9×13-inch baking dish.
- Mix well with yellow rice, paprika, lemon juice, and olive oil to distribute the flavours.
- Return the chicken to the baking dish, season with black pepper and poultry seasoning, and bake for 30 minutes or until the rice is tender and all liquid is absorbed.
- Fluff the rice with a fork and let it rest for a few minutes before serving.
Stovetop Method
- Heat olive oil in a large pan over medium heat.
- Add diced onions and minced garlic, sautéing until fragrant and translucent.
- Season the chicken tenders with poultry seasoning, chilli powder, and black pepper, then brown them for 4-5 minutes per side. Remove and set aside.
- Add chicken stock, boiling water, and rice in the same pan. Stir in turmeric and saffron threads for colour and aroma.
- Cover and simmer on medium-low heat until the rice is fully cooked and has absorbed all the liquid (about 30 minutes).
- Return the chicken to the pan and let it heat through before serving.
- Serve warm, garnished with fresh parsley or scallions.
Serving and Storage
Serving Suggestions
Serve this dish hot with fresh parsley or chopped scallions for freshness. Pair it with collard greens, roasted vegetables, or a light lemon vinaigrette salad for a well-rounded meal.
Storage Tips
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Freezing: Freeze for up to 3 months in a sealed container.
- Reheating: Warm on the stovetop with a splash of boiling water or broth, or microwave until heated.
This dish is perfect for meal prep—reheat and enjoy a delicious, homemade meal anytime!
How can I make this dish spicier?
You can increase the chilli powder or add red pepper flakes to add more heat. A dash of cayenne pepper or a few dashes of hot sauce can also enhance the spice level.
Can I use brown rice instead of yellow or basmati rice?
However, brown rice takes longer to cook and may require additional liquid. You may need to increase the cooking time by 10–15 minutes to ensure the rice is fully tender.
What can I substitute for saffron?
You can use extra turmeric for colour if you don’t have saffron. While saffron has a unique aroma, turmeric provides a similar golden hue without altering the overall flavour too much.
Can I make this dish ahead of time?
Absolutely! This dish stores well in the refrigerator for up to two days. You can also freeze it for up to three months. When reheating, add a splash of broth or water to restore moisture.
What sides go well with chicken and yellow rice?
This dish pairs well with roasted vegetables, steamed broccoli, collard greens, or a fresh lemon vinaigrette salad. Adding a side of warm bread or a light soup can also make it a more complete meal.
This chicken and yellow rice recipe is an absolute winner, offering a flavorful, filling meal with minimal effort. Whether you’re cooking for your family, meal prepping for the week, or just craving something hearty and delicious, this dish delivers every time. Give it a try—you won’t be disappointed!
Chicken and Yellow Rice Recipe
Equipment
- Large skillet
- 9x13-inch baking dish (for oven method)
- Rubber spatula
- Stovetop pan (for stovetop method)
- Oven (if baking)
Ingredients
- Base and Seasoning Ingredients
- 5 ½ cups water
- 1 tablespoon chicken bouillon granules
- 2 ½ cups chicken stock
- 1 tablespoon lemon juice
- 1 tsp salt
- 1 tsp cumin powder
- 1 green bell pepper diced
- 1 onion diced
- 1 cup yellow rice or white Basmati rice
- Turmeric powder for color
- 2 tsp paprika for flavor
- Saffron threads for aroma
- Proteins
- 4 skinless boneless chicken breast halves or 1 pound chicken tenders
- Bone-in chicken thighs for added juiciness and flavor
- Fats and Oils
- ¼ cup olive oil for sautéing
- 4 tablespoons olive oil for cooking
- Ground black pepper
- Poultry seasoning
- Chili powder
- Garnishes and Extras
- Fresh parsley or scallion for garnish
- Frozen peas for texture and flavor
- Garlic cloves minced
- Boiling water to bring everything together
Instructions
- Preheat the Oven and Prepare the Base
- Preheat oven to 425°F (220°C).
- Boil chicken bouillon and water in a skillet, add chicken breasts and bell pepper, simmer for 20 minutes.
- Remove chicken, pour broth into a 9x13-inch baking dish, stir in yellow rice, paprika, lemon juice, and olive oil.
- Return chicken, season with black pepper and poultry seasoning, bake for 30 minutes.
- Fluff rice with a rubber spatula, let it rest before serving.
- Stovetop Version
- Heat olive oil, sauté onions and garlic, brown chicken tenders for 4-5 minutes.
- Add chicken stock, boiling water, and rice, sprinkle saffron threads, simmer on medium-low heat for 30 minutes.
- Return chicken, cook until rice is fluffy, serve with collard greens or frozen peas.
- Serving and Storing
- Serve hot with a garnish of parsley or collard greens, and side of frozen peas or roasted broccoli.
- For storing, refrigerate in an airtight container for up to 2 days, or freeze for 3 months.
- Reheat on stovetop or microwave with a splash of boiling water or broth.
