Cinnamon-Spiced Chicken and Rice with Toasted Almonds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs simmered in a fragrant broth with warm cinnamon, served over fluffy rice and finished with toasted almonds for nutty crunch. This middle eastern-inspired one pot ready in about 45 minutes pairs chicken thighs, chicken broth, cinnamon stick for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Middle Eastern cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1.25 lbs chicken thighs dry with paper towels. Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 finely diced onion and cook for 5 minutes until translucent.
  2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1.5 cups basmati rice and cook for 2 minutes, coating rice in oil.
  3. Step 3: Pour in 2 cups chicken broth and 1 cinnamon stick. Add 1.25 lbs chicken thighs, skin-side up. Bring to a gentle simmer, cover, and cook for 25 minutes until rice is tender and chicken is cooked through.
  4. Step 4: Remove chicken and cinnamon stick. Fluff rice with a fork, then stir in 1 tbsp lemon juice and 2 tbsp chopped parsley. Sprinkle 1/4 cup slivered almonds over the top and let sit for 5 minutes to toast slightly.

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Frequently asked questions

How long does Cinnamon-Spiced Chicken and Rice with Toasted Almonds take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cinnamon-Spiced Chicken and Rice with Toasted Almonds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Cinnamon-Spiced Chicken and Rice with Toasted Almonds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cinnamon-Spiced Chicken and Rice with Toasted Almonds for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cinnamon-Spiced Chicken and Rice with Toasted Almonds?

Middle Eastern one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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