One-Pot Spiced Chicken and Brown Rice Pilaf

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A hearty one-pot meal combining tender chicken thighs with aromatic spices and nutty brown rice, perfect for a comforting weeknight dinner. This Mediterranean-inspired one-pot recipe, ready in about 60 minutes, pairs boneless skinless chicken thighs, brown rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 boneless skinless chicken thighs
• 1 cup brown rice
• 2 1/4 cups chicken broth
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Season 1 lb boneless skinless chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper, then add to the skillet and sear for 4 minutes per side until golden brown but not fully cooked. Remove chicken and set aside.
2. Step 2: In the same skillet, add 1 medium diced yellow onion and 3 minced garlic cloves, sauté over medium heat for 4 minutes until translucent and fragrant.
3. Step 3: Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon smoked paprika, cooking for 1 minute until spices release their aroma.
4. Step 4: Add 1 cup brown rice to the skillet and stir to coat with the spices and oil for 2 minutes, toasting the rice slightly.
5. Step 5: Pour in 2 1/4 cups chicken broth and return the chicken thighs to the skillet, nestling them into the rice.
6. Step 6: Bring to a boil, then reduce the heat to low, cover, and simmer for 40 minutes until the rice is tender and the chicken is cooked through.
7. Step 7: Remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork and sprinkle 1/4 cup chopped fresh parsley before serving.