5 from 1 vote

One-Pan Turmeric Chicken and Rice

This turmeric chicken and rice with spinach and tomatoes is made in just one pan and doesn’t require turning on the oven. Filled with lean protein and healthy spices, this nourishing dinner is perfect for cold winter nights. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Indian
Keyword: Cast Iron Skillet, Healthy Chicken Dinner, One Pan Meal
Servings: 6
Calories: 470kcal
Author: Kelli


  • 6 skinless boneless chicken thighs (about 2 lb)
  • 1 Tbsp unsalted butter
  • 1 ½ tsp turmeric
  • 2 cloves grated garlic
  • 2 plum tomatoes chopped
  • 2 carrots diced
  • 4 cups spinach roughly chopped
  • 3 scallions sliced white and green ends divided.
  • 2 tsp yellow curry powder
  • ½ tsp ground cinnamon
  • ½ tsp cumin
  • 1 cup jasmine or basmati rice
  • 1 Tbsp light soy sauce Tamari-style for gluten free
  • 2 cups chicken broth


  • Melt butter over medium high heat and add turmeric.
  • Add chicken to pan and cook until browned, about 4 minutes. Flip and cook other side until browned, 4 min. Place on paper towel-lined plate.
  • Add garlic, tomatoes, carrots, spinach, white scallion slices and spices to pan. Cook 2 minutes, stirring frequently.
  • Add rice to pan and cook another 1 minute. Place chicken on top of rice followed by the broth and soy sauce.
  • Bring to a boil then reduce heat to a low simmer and cover. Cook 30-35 minutes, or until rice is cooked.
  • Garnish with green scallions.


Nutrition for 1/6 of recipe: 470 calories, 6g fat (2g saturated fat), 60g carbohydrate, 4g fiber, 4g sugar, 25g protein
The Healthy Toast
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