One-Pot Chicken and Rice Pilaf Recipe – Easy Weeknight Dinner
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Looking for a comforting, easy, and flavorful dinner? This One-Pot Chicken And Rice Pilaf recipe is the perfect weeknight meal that combines tender chicken, fragrant rice, sweet prunes, and whole garlic all in one pot. With just a few simple ingredients and minimal cleanup, this hearty dish delivers a rich depth of flavor that feels like it’s been cooking all day, but it’s ready in under an hour!
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Why You’ll Love One-Pot Chicken And Rice Pilaf
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All-in-one meal with no extra dishes to wash – This dish is cooked entirely in one pot, making cleanup a breeze. You don’t need multiple pans or complicated tools. Just a few steps, one pot, and dinner is served. Perfect for busy nights when you want something homemade without the hassle.
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Tender chicken and flavorful rice in every bite – The chicken thighs stay juicy and tender, while the rice soaks up all the delicious juices. Every bite is packed with flavor from the sautéed veggies, prunes, and garlic. The layering method keeps everything moist and well-seasoned. It’s comfort food with a rich, satisfying twist.
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Unexpected twist with sweet prunes and whole garlic – The prunes add a touch of sweetness that pairs beautifully with the savory chicken and rice. And the whole garlic bulb turns soft and mellow as it cooks—no harsh garlic flavor, just a rich and creamy texture. These unique ingredients elevate the dish from ordinary to special. It’s a flavor combination that surprises and delights.
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Simple ingredients you probably already have – Nothing fancy here—just chicken, rice, onion, carrot, garlic, and pantry basics. This recipe proves that you don’t need exotic ingredients to make something amazing. It’s budget-friendly and still feels like a treat. Great for using up staples in your kitchen.
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Family-friendly and perfect for leftovers – Kids and adults both love the mild, comforting flavors. It reheats well, so you can enjoy it the next day for lunch or dinner. You can even double the recipe to make extra for the week. It’s a meal that fits into your routine without stress.
Ingredients For One-Pot Chicken And Rice Pilaf
- 1 lb chicken thighs boneless, cut into cubes – Tender and juicy, they hold up well to simmering and add rich flavor to the rice.
- 1 carrot, shredded – Adds a subtle sweetness and bright color to the dish.
- 1 onion, chopped – Brings savory depth and helps build a flavorful base.
- 1 cup rice – Acts as the hearty foundation of the dish, absorbing all the flavors from the chicken and broth.
- 10 dried prunes – Add a gentle sweetness and unique contrast that enhances the savory ingredients.
- 2 cup water, boiling – Used to cook the rice and help everything simmer together evenly.
- 1 whole garlic, rinsed, do not peel – Softens during cooking to a mellow, rich flavor that can be mixed in or served on the side.
- 2 bay leaves – Infuse the dish with subtle herbal notes.
- 2 tsp olive oil – Used for sautéing the chicken and vegetables.
- 1 tsp salt – Enhances all the natural flavors in the dish.
- 1/4 tsp pepper – Adds a mild kick and rounds out the seasoning.
For a printable card of the ingredients, check out the recipe card at the end of this article.
Kitchen Tools You Need To Make One-Pot Chicken And Rice Pilaf
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Non-Stick Frying Pan – For sautéing the chicken and vegetables without sticking.
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Medium Heavy-Bottomed Pot with Lid – Essential for even heat distribution and slow simmering of the rice and chicken.
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Measuring Cups – For accurately measuring the rice and water.
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Measuring Spoons – To ensure just the right amount of seasoning and oil.
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Colander – Used to rinse the rice thoroughly before cooking.
Directions
Heat 1 tsp olive oil on a non-stick frying pan over medium-high heat. Add chicken pieces, and cook, stirring every minute, for 5 minutes. Remove from pan and put aside.
Add another 1 tsp of olive oil to the pan and add shredded carrot and chopped onion. Cook, stirring every minute, for 5 minutes. Add the cooked chicken, and stir together. Remove from heat.
Rinse rice in a colander under cold running water, until water runs clear.
In a medium heavy-bottomed pot, layer 1/3 of cooked chicken mixture on the bottom, add rice and top with the remaining chicken mixture. Sprinkle with salt and pepper.
Add whole garlic on top and 10 dried prunes. Add boiling water to the pot.
Turn on the heat on high, and when it starts boiling reduce heat to the lowest simmer, cover and cook for 35 minutes.
Serving Suggestions
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Serve this pilaf straight from the pot with a big spoon for a rustic, homey feel.
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Pair it with a crisp tomato cucumber salad, dressed in lemon juice and olive oil for a refreshing side.
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Warm homemade pita bread or dinner rolls go perfectly with the soft roasted garlic—just spread it on like butter!
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Add a dollop of Greek yogurt or a side of tzatziki sauce for a cool, creamy contrast.
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Garnish with fresh parsley or dill to brighten up the flavors and add a pop of color before serving.
Tips For Success
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Rinse the rice thoroughly – Rinse the rice in a colander under cold water until the water runs clear. This removes excess starch and keeps the rice from getting sticky or mushy. Clean rice = fluffy pilaf!
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Layer the ingredients properly – Start with 1/3 of the chicken and veggie mix at the bottom of the pot. Add all the rinsed rice in the middle, then top with the rest of the chicken mixture. Don’t stir—layering helps everything cook evenly and boosts the flavor.
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Use boiling water – Always use freshly boiled water when adding it to the pot. This jumpstarts the cooking process and keeps the temperature consistent from the beginning.
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Keep the heat low and lid closed – After the pot starts to boil, immediately reduce the heat to the lowest possible setting. Cover tightly and don’t lift the lid for the full 35 minutes. This traps the steam and ensures perfectly cooked rice.
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Don’t skip the whole garlic bulb – Cooking the garlic whole and unpeeled makes it soft and mellow. After cooking, squeeze out the cloves and mix into the rice or spread on bread. It’s buttery and delicious.
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Prunes add a flavor surprise – Even if you don’t normally cook with prunes, try them here! They melt into the dish and add a subtle sweetness that balances the savory flavors beautifully.
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Let it rest before serving – Once the cooking time is done, turn off the heat and let the pilaf sit covered for 5 minutes. This final step helps the rice finish steaming and gives the best texture.
Variations And Substitutions
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Use chicken breast instead of thighs – Chicken thighs add extra juiciness and flavor, but if you prefer leaner meat, chicken breast works too. Just be careful not to overcook it, as breast meat can dry out more quickly. Cut it into small cubes and cook it just until no longer pink before proceeding with the recipe.
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Swap the rice – This recipe works best with long grain white rice, but you can use jasmine or basmati for extra fragrance. If using brown rice, increase the water and cooking time accordingly (you may need to simmer for about 45-50 minutes). Avoid quick-cooking or parboiled rice, as it won’t hold up well in this dish.
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Leave out the prunes – If you’re not a fan of prunes, feel free to leave them out or replace them with dried apricots or raisins for a different kind of sweetness. You can also omit dried fruit entirely for a more savory flavor profile. The dish will still be delicious without them.
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Make it vegetarian – Skip the chicken and add chickpeas or canned lentils instead. Sauté them with the carrots and onions to give them flavor before layering with the rice. Use vegetable broth instead of water to boost the flavor.
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Add spices for extra depth – While this dish is flavorful as written, you can add cumin, paprika, turmeric, or a cinnamon stick for a Middle Eastern twist. Just sprinkle the spices in while sautéing the onions and carrots. It will give the rice even more aroma and complexity.
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Use broth instead of water – For even more flavor, swap out the boiling water for chicken or vegetable broth. Just make sure to adjust the salt depending on how salty your broth is. This small change can make the dish taste like it’s been simmering for hours.
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Add more vegetables – You can mix in peas, bell peppers, or mushrooms with the carrots and onions if you want to bulk up the veggie content. Just make sure the vegetables are chopped small so they cook evenly with the rice. Frozen peas can be stirred in during the last few minutes of cooking for a pop of color.
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Make it spicy – Add a pinch of red pepper flakes or sliced fresh chili to give the pilaf a little heat. This can be a fun way to customize the flavor if you enjoy a spicy kick.
Storage and Reheating
- Storage – Allow the pilaf to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. For longer storage, you can freeze it for up to 2 months. To freeze, portion into freezer-safe containers or zip-top bags, and label with the date.
- Reheating – For best results, reheat in a covered skillet or saucepan over medium-low heat. Add a splash of water or broth to loosen the rice and prevent drying out. Stir occasionally until heated through. You can also reheat it in the microwave—place a portion in a microwave-safe bowl, cover with a damp paper towel, and heat for 1–2 minutes, stirring halfway through. If frozen, thaw in the fridge overnight before reheating.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes! This One-Pot Chicken And Rice Pilaf is perfect for making ahead. You can prepare it earlier in the day and reheat it just before serving. The flavors actually get better as they sit, making it ideal for meal prep or next-day meals.
Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cooking time and liquid. Brown rice takes longer to cook and needs more water—plan on simmering it for 45–50 minutes instead of 35. Also, make sure the pot stays tightly covered the entire time so the rice steams properly.
What kind of pot is best for cooking pilaf?
A heavy-bottomed pot with a tight-fitting lid works best. This helps distribute the heat evenly and traps steam to cook the rice just right. Avoid thin pots, which can cause the bottom to scorch or cook unevenly.
Do I need to peel the garlic bulb before cooking?
Nope! Leave the garlic whole and unpeeled. As it cooks, the garlic softens inside its skin and becomes sweet and spreadable. After cooking, you can easily squeeze the soft cloves out of the skin.
I’m not sure about using prunes—can I skip them?
You sure can. The prunes add a touch of sweetness and a rich, unique flavor, but the dish will still taste great without them. If you want a similar effect, try chopped dried apricots or golden raisins instead.
Can I double the recipe?
Yes! Just make sure your pot is large enough to handle the extra volume. Doubling the ingredients works fine, but don’t double the cooking time—keep the same simmering time and check for doneness. If needed, give it an extra 5 minutes at the end.
Why is my rice still undercooked after 35 minutes?
There could be a few reasons. If the lid was lifted during cooking, steam would escape and the rice might not cook fully. Also, make sure the pot is simmering gently and not too low. If it needs a little more time, just cover it again and cook for 5–10 more minutes.
Can I use chicken breast instead of thighs?
Yes, chicken breast works fine, but it may be slightly less juicy. Cut it into small cubes and be careful not to overcook it during the sauté step. Thighs are more forgiving and stay moist during the long simmer, but both options are tasty.
Is this dish gluten-free?
Yes, it naturally is—no gluten ingredients are used. Just be sure to check labels if you’re using packaged broth instead of water. Some broths may contain added gluten or wheat-based flavorings.
What can I serve with this pilaf?
This dish is a full meal on its own, but it pairs beautifully with fresh salads like cucumber-tomato or a simple green salad. You can also add a dollop of yogurt or serve it with warm flatbread to complete the plate. It’s a flexible dish that goes with just about anything!
Other Easy Chicken Recipes
Grilled Chicken Breasts – These grilled chicken breasts are juicy, flavorful, and perfect for a quick and healthy meal.
Foil-Wrapped Chicken Breast – Tender and juicy chicken breasts cooked in foil for a mess-free, perfectly seasoned dinner.
Chicken Tenders with Breadcrumb – Crispy on the outside and tender on the inside, these breadcrumb-coated chicken tenders are a family favorite.
Chicken Cheesesteak Sandwich – This chicken cheesesteak sandwich is loaded with melted cheese, sautéed peppers, and thinly sliced chicken for a satisfying meal.
Other Easy Rice Recipes
Garlic Butter Rice – Fluffy rice tossed with rich garlic butter makes the perfect flavorful side dish for any dinner.
Avocado Rice Bowl – Creamy avocado mixed with warm rice creates a quick, fresh, and healthy rice bowl you’ll crave again and again.
Easy Mexican Rice – This easy Mexican rice is bursting with tomato flavor, spices, and the perfect fluffy texture for tacos, burritos, and more.
One-Pot Chicken And Rice Pilaf Recipe
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Ingredients
- 1 lb boneless chicken thighs cut into cubes
- 1 carrot shredded
- 1 onion chopped
- 1 cup rice
- 10 prunes dried
- 2 cups boiling water
- 1 whole garlic bulb rinsed, unpeeled
- 2 bay leaves
- 2 tsp olive oil
- 1 tsp salt
- 1/4 tsp pepper
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Non-stick Frying pan
- Medium heavy-bottomed pot with lid
Instructions
- Heat 1 tsp olive oil in a non-stick frying pan over medium-high heat. Add the chicken and cook for 5 minutes, stirring every minute, then set aside.
- Add 1 tsp olive oil to the same pan. Add the shredded carrot and chopped onion, cook for 5 minutes, stirring often. Return the cooked chicken to the pan, stir, then remove from heat.
- Rinse the rice in a colander under cold water until the water runs clear.
- In a medium pot, layer 1/3 of the chicken and vegetable mixture on the bottom. Add the rinsed rice, then top with the remaining chicken mixture.
- Sprinkle with salt and pepper. Add the whole garlic bulb, prunes, and bay leaves on top. Pour boiling water into the pot.
- Bring to a boil over high heat. Once boiling, reduce to the lowest simmer, cover with a lid, and cook for 35 minutes without lifting the lid.
Notes
- Avoid stirring during cooking to keep the rice fluffy and well-layered.
- The whole garlic becomes soft and mild. It's delicious spread on bread or mixed into the rice.
- Prunes add a subtle sweetness; they can be removed before serving if preferred.
