Pan-Seared Chicken with Turmeric and Ginger Infused Rice

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

Pan-seared to golden perfection served alongside fragrant turmeric and ginger-infused basmati rice. This indian-inspired chicken (gluten free) ready in about 35 minutes pairs (6 oz each) chicken breasts, ground turmeric, finely grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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: 10 min Cook: 25 min Serves 2 Indian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup basmati rice under cold water until water runs clear. In a medium saucepan, combine rice, 2 cups water, 1 tsp ground turmeric, 1 tbsp grated fresh ginger, and 1/2 tsp salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes.
  2. Step 2: While rice cooks, pat dry 2 chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 6-7 minutes on each side until golden brown and internal temperature reaches 165°F.
  3. Step 3: In the last 2 minutes of cooking chicken, add 2 minced garlic cloves to the skillet, stirring around chicken until fragrant and lightly caramelized.
  4. Step 4: Fluff the turmeric-ginger rice with a fork and stir in 2 sliced green onions for freshness. Plate the chicken breasts over a bed of the rice and drizzle any pan juices over the top before serving.

Frequently asked questions

How long does Pan-Seared Chicken with Turmeric and Ginger Infused Rice take to make?

Total time is about 35 minutes (10 min prep + 25 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 Pan-Seared Chicken with Turmeric and Ginger Infused Rice?

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 (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Turmeric and Ginger Infused Rice?

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 Pan-Seared Chicken with Turmeric and Ginger Infused Rice for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Pan-Seared Chicken with Turmeric and Ginger Infused Rice gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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