A hearty one-pan dinner that feels both wholesome and cozy — this ground chicken and rice dish has been my go-to for busy nights when I want comfort without a pile of dishes. It’s loaded with warming spices, soft rice, sweet raisins, crunchy walnuts, and enough veggies to feel good about. I first threw this together on a whim when I had ground chicken and leftover rice ingredients in the pantry — and now it’s on regular rotation at home.
Whether you’re cooking for yourself or trying to impress someone with minimal effort, this dish has your back. It’s simple, flexible, and packs a surprising amount of flavor for something that comes together in one pan.
What You’ll Need to Make It Happen
Let’s talk through the ingredients — not just a list, but why they work and what you can swap if you’re low on groceries.
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Olive oil – I use this for almost everything, but if you’ve only got butter or ghee on hand, that’ll work too.
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Ground chicken – This keeps things light but still satisfying. Ground turkey works just fine as a substitute — I’ve even tried it with leftover shredded rotisserie chicken.
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Onion, garlic, carrot, and baby spinach – A simple veggie combo that hits the sweet spot of flavor and color. I grate the carrot directly into the pan so it softens quickly and blends in.
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White basmati rice – I rinse it well to avoid clumps. You want fluffy, not gummy. Jasmine rice works too if that’s what you’ve got.
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Raisins – They add this mellow sweetness that balances all the savory spices. Don’t skip this unless you really have to. Dried cranberries are a great backup.
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Walnuts – Toasted a bit before tossing them in really brings out their nutty flavor. Pecans or slivered almonds will do the trick, too.
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Butter – Just a small knob makes the whole thing taste richer. I’ve made it without, but honestly, it’s better with.
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Spices – Salt, black pepper, cinnamon, nutmeg, crushed red pepper flakes, and a pinch of ground cloves. It sounds like a lot, but they blend into something really warm and comforting — almost like a cozy rice pilaf.
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Chicken broth – I go for no-salt-added so I can control the seasoning, but regular broth or even veggie stock will work if that’s what you’ve got.
Step-by-Step: How I Pull This Together
This comes together easily, and once you make it a couple of times, you’ll probably cook it from memory like I do.
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Brown the chicken – I heat a splash of olive oil and let the chicken cook until it’s no longer pink. Don’t stir too often — let it get a bit of color.
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Sauté the aromatics – Toss in the chopped onions and cook till soft, then add garlic for a quick 30 seconds. The smell here is amazing already.
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Add the good stuff – In goes the rice, shredded carrot, raisins, walnuts, butter, and all the spices. Give it a thorough stir so the flavors coat everything evenly.
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Simmer – Pour in the chicken broth, bring to a boil, then reduce the heat and cover it. Let it cook gently for about 15–20 minutes until the rice is done.
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Let it rest – I always let it sit, covered, for about 5 minutes off the heat. It finishes steaming and makes the rice fluffier.
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Stir in spinach – The residual heat is enough to wilt the spinach perfectly. No extra cooking needed.
What We Like to Eat It With
Honestly, this is a complete meal on its own — carbs, protein, veggies, and flavor all in one pan. But if I’m in the mood to round it out a bit, I usually serve it with:
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A slice of garlic toast or some warm naan (I just heat it directly over the gas flame!)
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A crisp cucumber salad with a splash of lemon juice
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Or, if I have leftover roasted veggies from the fridge (especially cauliflower), I reheat those alongside
When I have leftovers, I sometimes wrap them in a flour tortilla with a dollop of yogurt or hummus for a quick lunch — it’s seriously good and portable.
Kitchen Notes From My Experience
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Don’t skip rinsing the rice – I used to ignore this step, but it really does make a difference. Your rice will be fluffier and won’t clump.
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Toasting the walnuts first adds more flavor. I usually do this in a dry pan for a minute or two before tossing them in.
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Want it creamier? A small spoonful of cream cheese stirred in at the end makes it richer and kid-friendly.
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Add a pop of freshness with chopped parsley or mint over the top. I like parsley with this more often because mint makes it feel like a whole new dish — in a good way.
Store It, Reheat It, Love It Again
This one-pan meal keeps really well. I usually make a batch on Sunday and eat it over the next couple of days.
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Fridge – Store in an airtight container for up to 4 days.
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Freezer – You can freeze it, but I’d avoid it if you’ve already added the spinach — that can get a little weird in texture. Freeze before adding the greens, then stir them in when reheating.
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To reheat – I like using a non-stick pan with a splash of water or broth. Microwave works too, but rewarming on the stove gives it a little fresh life.
Common Questions I’ve Been Asked
Can I use brown rice instead?
You can, but it takes longer to cook and might need extra broth. I’d suggest partially cooking the brown rice first and then finishing it in the pan.
What’s a good vegetarian swap for chicken?
Chickpeas or crumbled tofu work great. I’ve even used paneer cubes once — just sear them first so they hold up well in the mix.
Can I skip the raisins?
Sure — but the sweetness really balances out the spices. If you’re not a fan, try chopped dried apricots or even a few pomegranate seeds on top before serving.
If you’re looking for something easy, cozy, and a little bit unexpected, this ground chicken and rice dish fits the bill. It’s the kind of meal that makes the kitchen smell amazing and doesn’t leave a mountain of dishes. Win-win in my book.
Let me know if you try it — or if you added your own twist!
One-Pan Ground Chicken and Rice
If you love one-pot meals and crave a blend of sweet-and-savory flavors, this ground chicken and rice skillet is definitely going to be a weeknight winner.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 carrot, peeled and shredded
- ½ cup raisins
- ½ cup chopped walnuts
- 1 tablespoon butter
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon crushed red pepper flakes (optional)
- ¼ teaspoon ground cloves
- 2½ cups no-salt-added chicken broth
- 2–3 large handfuls baby spinach
Instructions
- Brown the Chicken: Heat olive oil in a large sauté pan (preferably with a tight-fitting lid) over medium heat. Add ground chicken and cook, breaking it into small pieces. Sauté until it’s no longer pink, around 8–10 minutes.
- Sauté Aromatics: Add onion to the pan and stir until softened, about 3–5 minutes. Mix in the garlic and cook for 30 seconds until fragrant.
- Build Flavor: Pour in the rice, carrot, raisins, walnuts, and butter. Season with salt, pepper, cinnamon, nutmeg, optional red pepper flakes, and cloves. Give everything a good stir, then add the chicken broth.
- Simmer: Bring the mixture to a boil. Reduce the heat to medium-low, cover, and let it simmer for 15–20 minutes, or until the rice is tender and most of the broth has been absorbed. If the rice isn’t fully cooked, continue simmering—add a splash more broth if needed.
- Rest & Finish: Remove from heat, keep covered, and let it stand for 5 minutes. Uncover and fluff the rice with a fork.
- Wilt the Greens: Stir in the baby spinach until it wilts. If needed, pop the lid back on for a couple of minutes to help the spinach wilt with the residual heat.
- Taste & Serve: Adjust seasoning to taste. Garnish with chopped parsley or mint for a burst of freshness. If you like, sprinkle crumbled feta or goat cheese over each serving for a tangy finish.
Notes
- Rice Options: White basmati gives a light, fluffy texture, but jasmine or any quick-cooking rice will do.
- Serve It Up: This dish is delicious straight from the pan, and leftovers reheat beautifully for lunch the next day.
- Make It Your Own: Try adding chopped bell peppers for extra color, or a handful of fresh herbs at the end for a bright finish.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 495Total Fat: 30gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 132mgSodium: 815mgCarbohydrates: 29gFiber: 7gSugar: 14gProtein: 36g
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