Spiced Chicken and Rice Recipe

Spiced Chicken and Rice Recipe is packed with warming flavors, tender chicken, and aromatic rice – an easy, delicious one-pan meal.

This Spiced Chicken and Rice Recipe brings together fragrant spices and succulent chicken for a satisfying, family-friendly meal. The blend of warm seasoning and perfectly cooked rice creates a comforting dish that works for busy weeknights or relaxed weekend dinners. With minimal prep and maximum flavor, it’s a must-make for anyone who loves simple, bold recipes.

One of the best parts of this Spiced Chicken and Rice Recipe is its versatility. You can adjust the spices, swap in your favorite vegetables, or use different cuts of chicken without losing the dish’s signature aroma and depth. The one-pan method makes cleanup effortless while ensuring every grain absorbs the rich, savory spices.

Whether you’re cooking for meal prep or gathering around the table, this Spiced Chicken and Rice Recipe delivers consistent, dependable flavor. The combination of tender chicken and seasoned rice creates a complete meal that stands on its own or pairs beautifully with fresh herbs, yogurt sauce, or a crisp side salad. It’s a recipe designed to be easy, flavorful, and reliably delicious.

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Ingredients

• 1 1/4 pounds boneless skinless chicken thighs
• 1 medium red onion, sliced thinly
• 1 tablespoon butter
• 1 clove garlic, minced
• 1  teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon cardamom
• 1 cinnamon stick
• 1/2 teaspoon salt + more for chicken
• 1/4 teaspoon black pepper + more for chicken
• 1 1/2 cups basmati rice, rinsed
• 3 cups chicken broth
• 1/4 cup raisins
• 1/3 cup shelled pistachio or slivered almonds
• fresh dill, optional
• juice of 1/2 lemon, optional
• olive oil for cooking

(Serves 4)

To Prepare:

1. In a large skillet or braiser Dutch oven, add 2 teaspoon olive oil and place over medium heat. Season first side of chicken thighs with salt and pepper.
2. Add chicken to pan salted side down and sear. Sprinkle other side with salt and pepper. Cook for 4 minutes, flip and cook other side 3 minutes. Remove from pan and set aside.
3. Add onion and butter to pan and stir. Cook for 4 minutes. Add garlic and stir.
4. Add cumin, turmeric, cardamom, cinnamon stick, salt and pepper, stir and cook for 1 minute.
5. Add rice and broth, stir to combine. Add raisins and pistachios, stir and place lid on top. Reduce heat to low and cook for 15-18 minutes.
6. Remove lid and sprinkle with fresh dill and squeeze of lemon. Enjoy!