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Tasty Chicken Pilaf

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Chicken pilaf is a super easy one pot chicken and rice recipe. It’s low faff and great for cooking on busy weeknights when you want to get on with other things whilst it simmers away in a pan.

chicken pilaf one pot chicken served with mini garlic naan breads and bowl of mango chutney

I have to admit I do love a one pot chicken recipe, not only are they easy to make, but there’s also less cleaning and washing up afterwards!

Chicken pilaf is super easy to make and great for weeknights when you’re busy helping the kids with homework or just catching up on the day. It’s one of my favourite easy dinner recipes to make.

Wondering what a pilaf is? Well it’s simply a delicious way to cook rice with spices and stock along with other ingredients to create an easy one pot dinner.

A simple pilaf rice would just be onion, rice, stock and a sprinkling of spices or curry paste for flavour.

Chicken Pilaf Ingredients

  • 1 tbs sunflower oil
  • 1 onion – diced
  • 1 tbs curry paste – just use your favourite one
  • 400g chicken breast – diced into bitesized pieces
  • 1 1/2 cups rice
  • 4 cups chicken stock
  • 200g frozen spinach
  • 2 tbs flaked almonds
  • 1 red chilli – finely chopped
  • small bunch coriander – roughly chopped
chicken pilaf one pot chicken served with mini garlic naan breads and bowl of mango chutney

Get our best chicken recipes here – perfect for weeknight dinner

How to make chicken pilaf

  • Gently fry the onions – add the sunflower oil to a large saucepan (one with a lid) and tip in the onions, fry them for around 5 minutes.
  • Add the curry paste – and mix into the onions.
  • Add the chicken breast pieces – and fry with the onions for around 7-8 minutes until almost cooked through.
  • Tip in the rice – mix well to combine all the flavours.
  • Pour in the chicken stock and add the frozen spinach, mix everything together bring to the boil and then reduce the pan to a simmer. Put the lid on and cook for around 20 minutes, or until the rice is nice and fluffy and the chicken cooked through properly. You can add a pinch of salt here to season, but I find the chicken stock is usually salted enough.

Check the chicken pilaf after around 10 minutes of cooking – if it’s looking a little dry, you may need to add some more liquid – I just add boiling water straight from the kettle.

  • Prepare the chicken pilaf garnishes – toast the flaked almonds in a dry frying pan until golden. Finely chop the chilli and roughly chop the coriander.
  • To serve – divide between four bowls and scatter over the garnishes.
chicken pilaf served scattered with toasted almonds and with mini garlic naan bread and mango chutney

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Make chicken pilaf your way

  • You can make this recipe with chicken mini fillets if you prefer. 
  • Try prawns instead of chicken breast
  • Go veggie and make it with mushrooms.
  • Go spicier with a hotter curry paste or pinch of red pepper flakes.
  • Want it creamy? Add in a dash of coconut milk.

What to serve with pilaf chicken

Our delicious chicken pilaf recipe goes really well with side dishes. Try any of the following.

More Chicken Mini Fillets Recipes to make

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Yield: Serves 4

Tasty Chicken Pilaf

chicken pilaf one pot chicken served with mini garlic naan breads and bowl of mango chutney

A delicious one pan chicken and rice recipe

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 tbs sunflower oil 
  • 1 tbs curry paste 
  • 400g chicken breast - cut into small bitesized pieces 
  • 1 1/2 cups rice 
  • 4 cups chicken stocks 
  • 200g frozen spinach 
  • 2 tbs flaked almonds 
  • 1 red chilli - finely chopped 
  • small bunch coriander - roughly chopped 

Instructions

  1. Add the sunflower oil to a large saucepan (one with a lid) and tip in the onions, fry them for around 5 minutes.
  2. Add the curry paste – and mix into the onions.
  3. Add the chicken breast pieces – and fry with the onions for around 7-8 minutes until almost cooked through.
  4. Tip in the rice – mix well to combine all the flavours.
  5. Pour in the chicken stock and add the frozen spinach, mix everything together bring to the boil and then reduce the pan to a simmer. Put the lid on and cook for around 20 minutes, or until the rice is nice and fluffy and the chicken cooked through properly.
  6. Check the chicken pilaf after around 10 minutes of cooking – if it’s looking a little dry, you may need to add some more liquid – I just add boiling water straight from the kettle.
  7. Prepare the chicken pilaf garnishes – toast the flaked almonds in a dry frying pan until golden. Finely chop the chilli and roughly chop the coriander.
  8. To serve – divide between four bowls and scatter over the garnishes.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 549Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 117mgSodium: 1069mgCarbohydrates: 37gFiber: 3gSugar: 6gProtein: 51g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional

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chicken pilaf one pot chicken served with mini garlic naan breads and bowl of mango chutney. Text overlay reads "one pan easy chicken pilaf"

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