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This chicken and yellow rice recipe is a simple, flavorful meal made with tender chicken and perfectly seasoned rice. It comes together in one pot and is perfect for a quick, satisfying dinner.
Short on time? This small batch chicken and rice recipe is a great way to use leftover cooked chicken, including rotisserie chicken. For more ideas, check out 5 Meals From 1 Rotisserie Chicken and turn one chicken into five easy meals!
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes.
- Great for Leftovers: A perfect way to use cooked chicken.
- Bold Flavor: Turmeric gives the rice a warm, rich taste.
- One-Pot Meal: Less cleanup, more convenience.
- Scales Easily: Double or triple the recipe for meal prep or leftovers.
Chicken and rice bowls are a comforting, flavorful meal, and this version stands out with golden rice and tender, seasoned chicken. The rice gets its vibrant color and warm, earthy flavor from turmeric, making each bite delicious. It’s a simple, satisfying dish that comes together in one pot.
Ingredients
If you have any ingredients leftover from this single serving chicken and yellow rice recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: I use extra virgin olive oil for its rich flavor and quality. Light olive oil works as well if you prefer a milder taste.
- Garlic: One clove adds a bold, savory depth to the rice.
- Ground Turmeric: This spice gives the rice its golden color and warm, earthy flavor. Try using turmeric in Chicken Tikka Masala, Slow Cooker Chickpeas and Sausage, and Chicken Shawarma. If unavailable, curry powder can be a good substitute.
- Rice: Long-grain rice is best for its light, fluffy texture and ability to soak up flavors.
- Chicken Broth: I use low-sodium chicken broth to control the salt level, especially since soy sauce is also added. Regular broth works too—just adjust the salt if needed.
- Chicken: Use 1 cup of diced cooked chicken (about one 4 to 5-ounce boneless, skinless chicken breast or thigh). If you have leftover chicken, try it in Chicken Fried Rice or Chicken Spaghetti.
- Onion: Thinly slice 1/4 of a small onion for a mild, slightly sweet bite.
- Tomatoes: One small Roma or plum tomato works best. Extra tomatoes can be used in Caprese Pasta or Cioppino.
- Lemon Juice: Freshly squeezed lemon juice adds brightness, but bottled works in a pinch.
- Salt and Pepper: Essential for seasoning—adjust to taste.
- Soy Sauce and Hot Sauce: These add extra depth and a bit of heat. Drizzle on top or serve as a dipping sauce. If you don’t want to use soy sauce, tamari or coconut aminos are good substitutes.
How To Make Chicken and Yellow Rice
These step-by-step photos and instructions are here to help you visualize how to make this single serving chicken and rice recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- In a 1-quart saucepan, heat the oil over medium-high heat. Add garlic and cook for 30 seconds, stirring often.
- Stir in the turmeric and rice, cooking for 1 minute.
- Pour in the broth, add salt and pepper, and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes, until the rice is tender and the liquid is absorbed. Remove from heat and let sit.
- In a bowl, combine the cooked chicken, sliced onions, chopped tomatoes, and lemon juice.
- Add the rice and mix gently.
- Whisk together soy sauce and hot sauce in a small bowl. Drizzle over the dish or serve as a dipping sauce.
RELATED: Cooking For One – Simple Tips For Solo Cooking
Expert Tips
- Topping Ideas: Add chopped cucumbers or fresh basil for extra freshness. A dollop of Greek yogurt adds a creamy touch.
- Vegetarian Option: Swap the chicken for tofu or rinsed canned chickpeas for a hearty, plant-based meal.
- Scaling Up: Double the ingredients for a larger batch. Great for meal prep or sharing.
Frequently Asked Questions
Yes, the rice won’t have the same golden color, but it will still be flavorful.
Yes, but you’ll need to cook it first before adding it to the rice. Sauté bite-sized pieces in the pot with a little olive oil until fully cooked (about 4-5 minutes), then remove them and set aside. Continue with the recipe as written, and once the rice is done, stir the chicken back in and let it sit for a couple of minutes to warm through.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth.
Absolutely! Bell peppers, peas, or carrots would be great additions.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch chicken and golden rice recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Chicken and Yellow Rice For One
Equipment
Ingredients
- ½ tablespoon olive oil
- 1 clove garlic -minced
- ⅛ teaspoon ground turmeric
- ½ cup long-grain white rice
- 1 cup low sodium chicken broth
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 cup diced cooked chicken
- ¼ small onion -thinly sliced
- 1 small Roma tomato -chopped
- 1 teaspoon lemon juice
- 2 tablespoons low sodium soy sauce
- ⅛ teaspoon hot sauce
Instructions
- In a 1-quart saucepan, heat the oil over medium-high heat. Add garlic and cook for 30 seconds, stirring often.
- Stir in the turmeric and rice, cooking for 1 minute.
- Pour in the broth, add salt and pepper, and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes, until the rice is tender and the liquid is absorbed. Remove from heat and let sit.
- In a bowl, combine the cooked chicken, sliced onions, chopped tomatoes, and lemon juice.
- Add the rice and mix gently.
- Whisk together soy sauce and hot sauce in a small bowl. Drizzle over the dish or serve as a dipping sauce.
Notes
- Topping Ideas: Add chopped cucumbers or fresh basil for extra freshness. A dollop of Greek yogurt adds a creamy touch.
- Vegetarian Option: Swap the chicken for tofu or rinsed canned chickpeas for a hearty, plant-based meal.
- Scaling Up: Double the ingredients for a larger batch. Great for meal prep or sharing.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Delicious. I sauted onions and peppers, and added chicken pieces. Kept some onion slices to add in at the end.
Hi,
This recipe sounds so yummy! But
Would it work with Brown Long grain rice? OR Brown rice?
Would the cooking time be any different?
I don’t eat white rice because it is Starch, then to sugar and I am a Pre-Diabetic.
Hi Sheri, Brown rice can be used in place of white rice in this casserole recipe but it will require a longer cooking time and additional liquid. Although I have not tested this recipe using brown rice, I would experiment by adding about 1/4 cup of additional broth and start checking to see if the casserole is done after about 50 minutes.
Thank you so very much!!!!
You have incredible timing! I have chicken breast in my fridge that I got yesterday. I’ve been cooking my rice in stock and turmeric for a while now. For 20+ years my daughter “hated” rice of any kind. Till now! This is going to be our dinner tonight. I have everything in your recipe. YAY!
I made this tonight using a skinless boneless thigh. I cooked my onions and mixed everything together at the end. This is a winner that I will definitely make again! Like next week!
Wonderful dinner tonight! I used coconut amino, a touch of GF soy sauce, and a drop of GF buffalo wing sauce for the sauce. Perfect tasty GF meal. Thank you~
Thank you so much for letting me know you liked the recipe. I love how you made it gluten free. Have a great week!
I really need to buy turmeric more often! This looks like the perfect meal!
Thank you, Lisa. Have a great weekend!
Love this simple dinner – my fascination with turmeric continues 🙂
Thank you Laura. I love turmeric too.
Practical, beautiful and DELICIOUS!
Thank you Dorothy!