One-Pot Regional Chicken and Rice Pilaf with Aromatic Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A comforting one-pot chicken and rice pilaf infused with warm regional spices and tender vegetables, ideal for a hearty weeknight meal. This Middle Eastern-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, basmati rice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 1 1/2 cups, rinsed basmati rice
• 3 tbsp olive oil
• 1 medium, finely chopped onion
• 1 large, diced into small cubes carrot
• 4 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 3 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley
• for serving lemon wedges

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb cut boneless skinless chicken thighs and cook for 5-6 minutes, stirring occasionally, until browned on all sides but not fully cooked through. Remove chicken and set aside.
2. Step 2: In the same pot, add 1 medium finely chopped onion and 1 large diced carrot. Sauté for 4-5 minutes until softened and translucent.
3. Step 3: Add 4 minced garlic cloves, 1 tsp ground cumin, and 1 tsp ground coriander to the vegetables. Stir continuously for 1 minute until the spices are fragrant.
4. Step 4: Pour in 1 1/2 cups rinsed basmati rice and stir to coat the grains with the spice and vegetable mixture.
5. Step 5: Return the browned chicken to the pot, then add 3 cups chicken broth, 1 tsp salt, and 1/2 tsp black pepper. Stir gently to combine.
6. Step 6: Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid absorbed.
7. Step 7: Remove from heat and let sit covered for 5 minutes. Fluff the pilaf with a fork and stir in 2 tbsp chopped fresh parsley. Serve with lemon wedges on the side.