Johnson's Spiced Chicken & Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Tender chicken thighs coated in warm spices and served over fragrant rice, reflecting the cultural tapestry of American dining. This american-inspired chicken ready in about 45 minutes pairs boneless, skinless chicken thighs, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups white rice
• 2 cups chicken broth
• 1/4 cup fresh cilantro

Instructions

1. Step 1: Pat chicken thighs dry with paper towels. In a small bowl, mix 1 tsp cumin, 1 tsp coriander, 1/2 tsp smoked paprika, 1/4 tsp cayenne, 1/2 tsp salt, and 1/4 tsp black pepper. Rub evenly over both sides of chicken thighs.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
3. Step 3: While chicken cooks, combine 2 cups white rice and 2 cups chicken broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until tender.
4. Step 4: Remove chicken from skillet and let rest 5 minutes. Fluff cooked rice with a fork. Serve chicken over rice, garnished with 1/4 cup chopped fresh cilantro.