Chicken and Rice Pilaf with Toasted Almonds for a Simple, Flavorful Dinner

Ever find yourself staring into the pantry, wondering what to make for dinner that’s both satisfying and simple? This Chicken and Rice Pilaf with Toasted Almonds is your answer. It’s a comforting, one-pot wonder that transforms humble ingredients like chicken, rice, and broth into something truly special. The rice cooks right in those savory pan juices, soaking up all the flavor, and it’s all finished with a sprinkle of crunchy, toasty almonds for a bit of elegance. It’s the kind of meal that feels like a warm hug but is totally doable on a busy weeknight.

Why You’ll Love This Recipe

You’ll love this recipe because it checks all the boxes. It’s a complete meal in one pot, which means fewer dishes to wash. It’s packed with lean protein and wholesome carbs, making it a genuinely healthy dinner option the whole family can feel good about. But the real win? The flavor. It’s so, so good. The toasted almonds add a nutty crunch that plays perfectly against the tender chicken and fluffy, savory rice. It’s a crowd-pleaser that comes together with minimal fuss, giving you maximum reward for your effort.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces: For lean, quick-cooking protein.
• 2 tablespoons olive oil: To sauté and build a flavorful base.
• 1 small yellow onion, finely diced: Adds a sweet, aromatic foundation.
• 2 cloves garlic, minced: For that essential punch of flavor.
• 1 ½ cups long-grain white rice, rinsed: The star of the pilaf, providing fluffy grains.
• 3 cups low-sodium chicken broth: Cooks the rice and adds deep savory notes.
• 1 teaspoon dried thyme: Offers a warm, earthy herbiness.
• ½ teaspoon paprika: Provides a subtle sweetness and color.
• ¾ cup sliced almonds: For the essential nutty, toasty crunch on top.
• Salt and freshly ground black pepper: To season everything perfectly.
• 2 tablespoons fresh parsley, chopped: A bright, fresh garnish to finish.

Step by Step Method

1. In a large skillet or Dutch oven with a tight-fitting lid, heat the olive oil over medium-high heat. Add the chicken pieces, season generously with salt and pepper, and cook for 5-7 minutes, until browned on all sides. Remove the chicken to a clean plate and set aside.
2. Reduce the heat to medium. Add the diced onion to the same pot and cook for 4-5 minutes, until softened and translucent. Add the garlic and cook for another minute, until fragrant.
3. Stir in the rinsed rice, dried thyme, and paprika. Cook for 2 minutes, stirring constantly, to lightly toast the rice.
4. Pour in the chicken broth and bring everything to a simmer. Return the browned chicken (and any accumulated juices) to the pot. Give it a gentle stir.
5. Cover the pot with the lid, reduce the heat to low, and let it simmer for 18-20 minutes. Do not lift the lid during this time! The rice is steaming.
6. After 18 minutes, check to see if the liquid is absorbed and the rice is tender. If it needs more time, cover and cook for another 2-3 minutes.
7. While the pilaf cooks, toast the almonds. Place them in a small, dry skillet over medium-low heat. Cook for 3-5 minutes, shaking the pan often, until they are fragrant and golden brown. Watch them closely—they can burn quickly! Transfer to a plate to cool.
8. Once the pilaf is done, remove it from the heat and let it sit, covered, for 5 minutes. Then, fluff the rice gently with a fork.
9. Stir in half of the toasted almonds and the fresh parsley. Top with the remaining almonds and serve immediately.

Chicken Pilaf Cooking Tips

• Rinse your rice! This simple step washes away excess starch, preventing your pilaf from becoming gummy and ensuring fluffy, separate grains.
• Don’t skip toasting the rice with the dried spices before adding the liquid. This builds a deeper, nuttier flavor base for the entire dish.
• Resist the urge to peek under the lid while the rice is cooking. That steam is crucial for cooking the rice properly.
• Let the pilaf rest for 5 minutes off the heat after cooking. This allows the rice to finish steaming and absorb any remaining liquid evenly, making it perfect for fluffing.
• Honestly, if you’re short on time, using pre-cooked shredded chicken or rotisserie chicken is a fantastic shortcut. Just stir it in during the last 5 minutes of cooking to heat through.

Creative Variations

This recipe is wonderfully adaptable. For a veggie boost, stir in a cup of frozen peas or diced carrots with the broth. Craving more citrus? A big squeeze of lemon juice at the end brightens everything up beautifully. If you’d like to use brown rice for extra fiber, you’ll need to increase the broth to 3 ½ cups and the cooking time to about 40-45 minutes. And for a different nut, try toasted pine nuts or chopped pecans instead of almonds.

Storage & Reheating

Let any leftovers cool completely before storing them in an airtight container in the refrigerator. They’ll keep for up to 4 days. The best way to reheat Chicken and Rice Pilaf is on the stovetop. Place it in a skillet with a splash of water or broth over medium-low heat, stirring occasionally, until piping hot. You can also use the microwave; just cover it and reheat in 30-second intervals, fluffing with a fork in between.

Serving Ideas & Pairings

This pilaf is a complete meal all on its own, but it’s also fantastic with a simple side. A crisp green salad with a tangy vinaigrette cuts through the richness perfectly. For something heartier, roasted broccoli or asparagus spears are always a win. And for those busy nights, it’s one of the best quick dinner ideas because it truly doesn’t need anything else.

Doneness Test

Checking for doneness is easy. The chicken is done when it’s no longer pink in the center and reaches an internal temperature of 165°F when checked with a meat thermometer. The rice is ready when all the liquid has been absorbed and the grains are tender. If you tilt the pot, there shouldn’t be any pooling liquid at the bottom.

FAQs

• Can I use a different type of rice? Absolutely. Long-grain white rice like Jasmine or Basmati works best for this fluffy texture. If you use brown rice, remember to adjust the liquid and cooking time as noted in the variations.
• I don’t have chicken broth. What can I use? You can substitute vegetable broth for a similar result. In a real pinch, water will work, but the flavor won’t be quite as rich and savory.
• Is this a good recipe for leftover rotisserie chicken? It’s a perfect healthy chicken recipe for using up rotisserie chicken! Just skip the initial browning step and add 3 cups of shredded cooked chicken during the last 5 minutes of cooking to warm through.

This Chicken and Rice Pilaf with Toasted Almonds is more than just a recipe; it’s your new secret weapon for getting a delicious, healthy dinner on the table without a mountain of cleanup.