Easy Turmeric Chicken and Rice

This turmeric chicken and rice is a one-skillet, budget-friendly dinner that turns leftover chicken into a flavorful, high-fiber meal your whole family will love — ready with minimal prep and barely any cleanup.

For more easy chicken dinners, check out our chicken stroganoff, black bean chicken soup, Mediterranean chicken chickpea soup, and Mediterranean chicken lentil soup.

Close up of golden rice with shredded chicken and creamy yogurt.

Why You'll Love This Turmeric Chicken and Rice Skillet

Some nights you just need dinner to be simple — and this turmeric chicken and rice delivers.

It’s a one skillet chicken and rice recipe that transforms leftover, rotisserie, or any shredded cooked chicken into a warm, flavorful dinner with minimal prep and barely any cleanup. 🍋

Louise and I make this often here in Todi when we want something budget-friendly, filling, and ready without fuss. The turmeric adds beautiful color, the chickpeas and spinach make it naturally fiber-rich and protein-rich, and everything cooks together in one pan. 🌿

The result? A cozy dinner that feels wholesome and satisfying, supports a balanced Mediterranean way of eating, and tastes even better the next day. ✨

Nico Pallotta

Ingredients

For quantities, see recipe card at the bottom of the page.

Shredded chicken, leek, spinach, rice, chickpeas, lemon, yogurt on wooden table.

Shredded cooked chicken: rotisserie, poached, roasted leftovers, or even canned all work.
Extra virgin olive oil: adds rich Mediterranean flavor. Substitute avocado oil or a neutral vegetable oil.
Leek: mild and slightly sweet. Swap with a large yellow onion or 2–3 shallots.
Garlic: fresh grated is best for bold flavor. For garlic sensitivity, use garlic-infused olive oil or a pinch of asafoetida.
Turmeric: gives this turmeric rice with chicken its golden color. Swap with curry powder for a different twist.
Dried oregano: adds Mediterranean depth and pairs beautifully with turmeric. Substitute Italian seasoning or dried thyme.
Spinach: boosts nutrients in this chicken and rice with spinach dish. Kale or Swiss chard work well too, however they should be cooked a little longer than spinach.
Basmati or jasmine rice: cooks fluffy and fragrant. Substitute long-grain white rice or brown rice (add extra broth and time).
Chickpeas: make it more filling and fiber-rich. Swap with white beans or leave out for a simpler version.
Chicken broth: builds savory flavor. Use vegetable broth if preferred.
Lemon: brightens everything. Try a splash of red wine vinegar instead.
Greek yogurt: creamy finish. Use low-fat Greek yogurt or Skyr for even more protein.

Turmeric chicken and rice in skillet with spinach and chickpeas.

How to Make Turmeric Chicken and Rice

Sauté the leek

Heat the olive oil in a large skillet (or shallow saucepan) over medium heat. Add the chopped leek and cook for about 4 minutes, stirring often, until soft and translucent.

Tip: Leeks can be sandy. Slice in half lengthwise, rinse between the layers, shake dry, then slice.

Step 1 Sliced leeks sautéing in olive oil in wide skillet.

Add garlic, spices, and spinach

Stir in the grated garlic, turmeric, and dried oregano. Add the spinach, salt, and black pepper. Cook for 2–3 minutes, stirring, until the spinach wilts and everything smells fragrant.

Step 2 Garlic, turmeric, and spinach wilting into fragrant leek mixture.

Stir in rice and chickpeas

Add the uncooked rice and chickpeas. Stir well so the rice gets coated in the oil and spices. Pour in the chicken broth and bring it to a boil.

Simmer

Reduce to a gentle simmer, cover, and cook for about 12–15 minutes, stirring once or twice, until the rice is almost tender and most of the broth is absorbed.

Step 4 Shredded chicken folded into turmeric rice.

Stir in the chicken and finish

Stir in the shredded chicken, cover again, and cook for 2–3 more minutes, just until heated through. The rice will finish cooking at the same time.

Remove from heat, add lemon juice, and serve with Greek yogurt if you like.

Step 5 Lemon juice squeezed over rice with yogurt on top served in bowl.

Tips

Use the Right Pan: A wide skillet with a tight lid helps the rice cook evenly and prevents mushy spots.
Let the Leek Soften: Don’t rush this step. Soft leeks build sweet, deep flavor.
Keep a Gentle Simmer: Lower heat after boiling so the rice cooks through without sticking.
Adjust Liquid if Needed: If it looks dry before the rice is tender, add a splash of warm broth and cover.
Brighten Before Serving: Taste and add extra salt or lemon juice if needed.
For Mixed Diets: Keep the rice and chickpeas vegetarian, reheat the chicken separately in the microwave, and spoon it over individual plates.
Great for Meal Prep: Reheat with a splash of broth or water to bring it back to life.

Frequently Asked Questions

Can I use brown rice instead of white rice?

Yes. Brown rice works well, but it needs more liquid and a longer cooking time. Add about ½–1 cup extra broth and simmer 10–15 minutes longer.

Can I make this without chickpeas?

Absolutely. You can leave them out for a simpler version, or swap in white beans. If you keep them in, this becomes a hearty chicken and rice with chickpeas that’s extra filling.

Can I make this ahead of time?

Yes. It reheats beautifully. Add a splash of broth or water before warming to keep the rice soft.

How to store this turmeric chicken and rice?

Let it cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth to refresh the texture.

More Easy Chicken Recipes to Try

Tried this turmeric chicken and rice recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—we read every single one. 💬💛