Chicken and rice might sound basic, but this One Pot Golden Chicken & Rice is anything but. The rice cooks up golden and fragrant with turmeric, garlic, and ginger, the chicken is perfectly juicy with the crispiest skin, and it’s all finished with a bright, herby green yogurt sauce that pulls everything together and adds a refreshing, creamy taste to every bite.

It’s the kind of dinner that feels cozy and a little special, but actually takes minimal effort. The secret? Starting the chicken in a cold pan so the fat slowly renders for that perfect golden skin. It’s easy, flavourful, and definitely one for the weeknight dinner rotation—it comes together in about 40 minutes with minimal clean-up.

Why You’ll Love this Recipe:

• One pot meal: No juggling multiple pans, and clean-up is a breeze.
• Minimal prep: Just a bit of chopping and seasoning and you’re ready to cook.
• Weeknight-friendly: On the table in about 40 minutes, perfect for busy evenings.
• Cozy but fresh: Crispy chicken thighs and golden rice bring all the comfort, while the herby yogurt sauce adds a bright, refreshing finish.

Ingredients for One Pot Golden Chicken & Rice:

Chicken thighs: Bone-in, skin-on thighs are my top pick for maximum flavour and that crispy golden skin as the fat renders. Boneless thighs work too, and if you’d rather use skinless thighs or chicken breasts, check the substitutions section below for tips.

Rice: Any rice you have in the pantry will do—jasmine, basmati, or long grain white rice are all great choices. Brown rice will work too, but you’ll need to increase the cooking time and add a little extra broth.

Aromatics: Chopped onion, minced garlic, and minced ginger infuse the rice with flavour as it simmers on the stove.

Spice blend: Combine turmeric, ground coriander, and red pepper flakes to make the spice blend. You’ll get the gorgeous colour and earthy notes from the turmeric, warmth and a touch of sweetness from the coriander, and a bit of heat from the red pepper flakes.

Chicken broth: Cooking the rice in broth (instead of water) makes every bite more flavourful and keeps the chicken juicy. Bone broth or veggie broth also work.

Salt & pepper: Season the chicken thighs generously with salt, freshly cracked black pepper, and an extra sprinkle of coriander before cooking. Rub this into the chicken thighs well!

Coconut milk (optional): For a hint of creamy sweetness, feel free to add a splash of coconut milk in with the broth. Totally optional!

Ingredients for Herby Yogurt Sauce:

Fresh herbs: I recommend using cilantro (to tie in the coriander we used earlier) along with any other herbs you enjoy (chives, parsley, dill, basil, mint, or any combo of these). No exact measurements here, just a nice big handful of herbs to blend into the sauce. Cilantro can be used solo here too.

Lime: The zest and juice of one lime adds a bit of tang to the sauce, and I love the combo of lime with cilantro, so fresh!

Greek yogurt: ½ cup plain Greek yogurt forms the creamy base. Regular, low-fat, or non-fat all work

Olive oil: A drizzle of olive oil helps the sauce come together. If you have a nice extra virgin olive oil you’ve been saving for a special recipe, this sauce is a great place to use it.

Prep for One Pot Golden Chicken & Rice:

• Be sure to thaw your chicken thighs in the fridge overnight if they’re frozen, and pat them dry before seasoning.
• Chop the onion and mince the garlic & ginger.
• Assemble the spice blend for the rice: turmeric, coriander, and red pepper flakes.
• The sauce can be blended up ahead of time. Just store in a sealed jar in the fridge until you’re ready to serve, and give it a shake if needed to bring it back together.

How to Make One Pot Golden Chicken & Rice:

Step One:

Pat the chicken thighs dry, then season with salt, pepper, and a little ground coriander. Rub it in well.

Step Two:

Place the thighs skin-side down in a cold pan. Turn the heat to medium and let the fat slowly render until the skin is golden and crisp, about 6–8 minutes. Flip and cook another 2 minutes on the other side, then set aside.

Step Three:

Sprinkle in the spices (1 tsp turmeric, 1 tsp ground coriander, and a pinch of red pepper flakes). Stir for 30 seconds until fragrant.

Step Four:

Add the rice, stirring to coat, and let it toast for about a minute.

Step Five:

Pour in the stock (you can splash in some coconut milk too if you like), season with a pinch of salt, and scrape up any browned bits from the pan.

Step Seven:

Bring to a gentle simmer, then nestle the chicken back in skin-side up, keeping the skin above the liquid. Cover, reduce the heat to low, and cook for 12 minutes. Turn off the heat and let sit, still covered, for 5 minutes.

Step Eight: Make the Herby Yogurt Sauce

While the rice cooks, blend together the cilantro, parsley, chives (or whatever herbs you’re using), lime juice and zest, yogurt, olive oil, and salt until smooth.

Step Nine:

Fluff the rice, spoon into bowls, top with the chicken, and drizzle with the green sauce. Serve with extra lime wedges and fresh herbs if you like.

Substitutions for One Pot Golden Chicken & Rice:

Chicken thighs: If swapping bone-in, skin-on thighs for skinless thighs or chicken breasts, sear them in a bit of olive oil until lightly browned on both sides. Set aside, then nestle into the rice as directed in the recipe. Chicken breasts will cook faster than thighs, so keep an eye on them and check for an internal temperature of 165 °F.

Rice: White rice can be swapped for brown rice (just add a little extra broth and increase the cook time). You can even try this recipe with orzo or pearled couscous for a different texture.

Herbs and spices: Totally customizable. Use the herbs and spices you love, but make sure any herbs for the sauce are fresh, not dried, so it stays bright and vibrant.

Greek yogurt: Sour cream works here too if that’s what you have in the fridge already.

How to Store One Pot Golden Chicken & Rice:

Fridge:
Store cooled leftovers in an airtight container in the fridge for up to 4 days. The rice will continue to soak up flavour as it sits, and the chicken stays nice and juicy.

Freezer:

Let everything cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating:

Warm gently on the stovetop with a splash of broth or water to loosen the rice, or microwave in short bursts, stirring in between. If you want to re-crisp the chicken skin, pop it under the broiler for a couple minutes after reheating.

Herby Yogurt Sauce:

Best made fresh! If you do have extra, it’ll keep in the fridge for 2–3 days in a sealed container. Give it a quick stir before serving.

Is there anything better than a weeknight-friendly one-pot meal? I don’t think so. Tag me on social if you try this one out, @britacooks! xx