Flavor-packed turmeric chicken thighs, sautéed aromatics, and coconut rice all made in one skillet.
Can I use chicken breasts instead of chicken thighs?
Yes! I just recommend adjusting the cooking time a bit. I recommend reducing the baking time a bit to ~18-22 minutes or until internal temp reaches 165F to prevent drying out the chicken.
Is this a good meal prep recipe?
Absolutely! You can store this meal in an airtight container in the fridge for up to 5 days.
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Skillet Turmeric Chicken and Rice
Flavor-packed turmeric chicken thighs, sautéed aromatics, and coconut rice all made in one skillet.
Servings 4 servings
Ingredients
- 1 lb boneless, skinless chicken thighs
- Juice from 1 lemon
- 1 ½ tsp curry powder
- ¾ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- Kosher salt
- Freshly cracked black pepper, to taste
- 1 tbsp olive oil
- 1 bunch green onions, whites removed and thinly sliced
- 4 cloves garlic, minced
- 1-inch thumb ginger, peeled and minced
- 1 ½ cups short grain white rice
- 2 cups low-sodium chicken broth
- 1-13.5 oz can light coconut milk
- 1 cup green peas
- To serve: more chopped green onion, fresh cilantro, yogurt
Instructions
- Add chicken thighs to a large bowl. Toss with spices, lemon juice, 3/4 tsp kosher salt and several turns of black pepper. Marinate at room temperature for 20 minutes or overnight in the fridge for maximum flavor.Â
- Preheat oven to 400°F.Â
- Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Arrange chicken thighs in pan and cook until golden brown on each side. Transfer chicken to a plate and set aside.Â
- Add remaining 1 tbsp oil to pan. Add green onion, garlic, and ginger and cook for 1-2 minutes until aromatic. Stirring frequently to prevent burning. Stir in rice and toast for 1-2 minutes until light golden brown.
- Stir in broth, coconut milk, peas, and 1/2 tsp more kosher salt or to taste. Bring to a boil, arrange chicken in rice, cover, and transfer to the oven to bake for 22-25 minutes until chicken is cooked through.
- Serve with fresh green onion, cilantro, and yogurt.Â
