Pan Roasted Chicken and Rice (No Oven)
Looking for a comforting, flavor-packed meal that doesn’t require turning on the oven? This one-pan roasted chicken with rice is the perfect solution! With crispy golden chicken and fragrant basmati rice infused with warm spices, this dish brings a touch of elegance without the hassle. Plus, it’s all made on the stovetop, making it a great option for those who don’t want to bake but still crave the richness of a roasted chicken dinner.
Why You’ll Love This Recipe
This one-pan roasted chicken with rice recipe is not only easy, but it’s also bursting with flavor. The chicken is first seared until golden and then cooked in a spiced tomato-based sauce, infusing the entire dish with rich, deep flavors. The rice soaks up all the drippings from the chicken, resulting in fluffy, fragrant perfection. Whether you’re cooking for a family dinner or meal prepping for the week, this stovetop chicken and rice dish will quickly become a go-to.
Ingredients You’ll Need
- Whole Chicken with Skin: Using a whole chicken (with the backbone removed) ensures even cooking and adds depth of flavor as the juices infuse the rice.
- Basmati Rice: Basmati rice is aromatic and has long, fluffy grains, which makes it ideal for absorbing the spices and broth without getting mushy.
- Chicken Bouillon Cube: The bouillon cube intensifies the chicken flavor and adds an umami boost to the sauce. It’s a quick way to add richness and seasoning to the dish.
- Tomato Paste: Tomato paste adds a touch of acidity and a rich, concentrated tomato flavor.
- Butter and Olive Oil: This combination adds richness and depth to the dish. Butter gives a smooth, creamy flavor, while olive oil helps prevent burning.
- Spices: Earthy blend of spices that’s available for everyone.
How to Make Pan Roasted Chicken with Rice (Without Oven)
Step 1
Brine the Chicken (Optional): For extra juicy chicken, you can brine it for 1 hour. If you’re short on time, skip the brine and proceed with seasoning.
Step 2
Sear the Chicken: Season the chicken with salt and black pepper, and place the chicken skin-side down in a pan with olive oil and butter. When the skin is golden flip the chicken for a few minutes on the other side, then remove from pan.
Step 3
Build the Flavor Base: In the same pan, sauté the sliced onion. Add the green chilies and minced garlic, cooking briefly. Stir in the tomato paste, add the spices, and mix well.
Step 4
Create the Sauce: Pour in 2 ½ cups of water, and once it begins to simmer, dissolve the chicken bouillon cube. Place the chicken back into the pan, skin-side up. Baste the chicken with the sauce every 5-7 minutes.
Step 5
Cook the Rice: Once the chicken is cooked, remove it from the pan and add 2 ½ cups of boiling water to the remaining sauce. Season with salt and add the soaked basmati rice. Cook for 18 minutes until the rice is tender and fluffy.
Variations and Substitutions
This one-pan chicken and rice recipe is versatile, so feel free to switch things up based on your preferences or dietary needs:
- Chicken Options: You can use bone-in chicken thighs or drumsticks if you prefer dark meat. Just adjust the cooking time to ensure they’re fully cooked.
- Spice Variations: Customize the spices based on what you have at home. Swap curry powder for garam masala for a different flavor profile, or add paprika for a smoky touch.
- Vegetarian Twist: Want to make it meatless? Omit the chicken and add hearty vegetables like cauliflower, zucchini, or chickpeas. You can still cook the rice in a spiced tomato broth for that deep, savory flavor.
- Rice Alternatives: If you don’t have basmati, jasmine rice or long-grain rice works well. For a healthier option, try brown rice, though you’ll need to adjust the cooking time accordingly.
Serving Ideas
This stovetop chicken and rice dish is perfect on its own, but you can elevate it with a few side dishes or garnishes:
- With a Salad: Serve alongside a fresh cucumber and tomato salad for a refreshing contrast to the warm spices.
- Yogurt Dip: A side of cool, creamy yogurt or tzatziki pairs beautifully with the spiced rice and chicken.
- Pickled Vegetables: For some acidity, offer a side of pickled onions or carrots. Their tangy crunch balances the richness of the dish.
Tips for Success
- Use Soaked Rice: Soaking the basmati rice before cooking helps it absorb flavors and results in fluffier grains.
- Don’t Rush the Chicken: Allow the chicken skin to turn a deep golden brown in the searing process; it adds a ton of flavor to both the chicken and the rice.
- Baste the Chicken: While the chicken is simmering, baste it with the sauce every few minutes to keep it moist and flavorful.
This pan roasted chicken with rice (no oven needed!) is a perfect way to enjoy a satisfying, flavorful meal with minimal fuss. The rice soaks up all the spiced, tomato-based sauce while the chicken turns tender and juicy. Give this recipe a try, and you’ll see why it’s a must-have in your dinner rotation!
Storing
1. Refrigeration:
- Cool Completely: Let the chicken and rice cool to room temperature before storing.
- Use Airtight Containers: Store the chicken and rice separately in airtight containers.
- Refrigerate: Both the chicken and rice can be refrigerated for up to 3-4 days. This makes it great for meal prepping or leftovers.
2. Freezing:
- Portion It Out: For easy reheating, portion the chicken and rice into single-serving containers.
- Freezer-Safe Containers: Use freezer-safe containers or resealable bags. Remove excess air from the bags before sealing.
- Freeze: You can freeze the dish for up to 2 months.
3. Reheating:
- Thaw Overnight: If frozen, thaw the chicken and rice in the fridge overnight.
- Reheat on the Stovetop: For the best results, reheat on the stovetop with a splash of water or broth to keep the rice from drying out.
- Microwave: Alternatively, microwave the portions in short bursts, stirring occasionally. Adding a bit of water or broth helps retain moisture.
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One Pan Roasted Chicken and Rice (No Oven)
Ingredients
- 1000 grams whole chicken with skin Back bone removed
- 1 ¼ cup basmati rice washed and soaked for 20 minutes
- 1 large onion thinly sliced
- 2 whole green chilies
- 6 garlic minced
- 1 chicken cube
- 3 tablespoon tomato paste
- 2 tablespoon butter
- 2 tablespoon olive oil
- 5 cups of water
Dry Spices
- 1 teaspoon coriander
- ¼ teaspoon black pepper
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ⅛ teaspoon cardamom
- 2 teaspoon curry powder
- Salt to taste
Instructions
- (Optional) Brine the chicken for 1 hour to make it juicier. If not brining, proceed with seasoning.
- While skin side up, season the chicken with salt and black pepper,
- In a large pan, heat the butter and olive oil over medium heat. When hot, place the chicken skin side down. Cover and cook until the skin turns golden.
- Uncover the pan, flip the chicken, and season the other side with salt and black pepper. Cover again and cook for 5-8 minutes on medium heat.
- Remove the chicken from the pan and set aside. Discard any burnt bits from the oil.
- In the same pan, sauté the sliced onion until translucent. Add the green chili and garlic, cooking on medium-low for a few seconds, being careful not to burn the garlic. Stir in the tomato paste and cook for 7 seconds. Then, add the spices and mix well on low heat.
- Pour in 2 ½ cups of water. When it starts to simmer, add the chicken cube and stir until dissolved.
- Once the sauce comes to a boil, place the chicken back into the pan, skin side up. Cover and cook for 20-25 minutes, basting the chicken with the sauce every 5-7 minutes.
- Check for doneness by inserting a butter knife into the chicken breast – it should go in smoothly. Once done, remove the chicken and set aside.
- The sauce should be nearly dry at this point. Add 2 ½ cups of boiling water to the pan. When it boils, season with salt and add the soaked and drained rice. Stir briefly and let it come to a boil over medium-high heat. Cover tightly, reduce the heat to low, and cook for 18 minutes.
- Fluff the rice and serve with the chicken on top. Garnish with chopped parsley.
Video
Notes
- Use Soaked Rice: Soaking the basmati rice before cooking helps it absorb flavors and results in fluffier grains.
- Don’t Rush the Chicken: Allow the chicken skin to turn a deep golden brown in the searing process; it adds a ton of flavor to both the chicken and the rice.
- Baste the Chicken: While the chicken is simmering, baste it with the sauce every few minutes to keep it moist and flavorful.
