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Easy Chicken Pilaf with Nuts

Easy Chicken Pilaf with Nuts is a simple mid week dinner dish. First chicken breast is marinated in yogurt, lemon and a blend of warm spices. Once the chicken is cooked it’s added to saffron infused rice, and combined with toasted nuts for added crunch, and freshly chopped parsley.

Grey bowl filled with chicken pilaf garnished with fresh parsley and half a lemon

Chicken and nut pilaf is a dish all my family enjoy and one I serve regularly through the week. This simple dish of spiced chicken breast with rice and nuts is a great mid week dinner.

With some organisation chicken rice pilaf can be prepared a little ahead of time and cooked when ready to serve. This makes it a great dish to serve when entertaining friends and family. Just add some additional fresh side salads.

What I like most about this lemon chicken pilaf with nuts, is that once you’ve looked out the spices, and marinated the chicken, the dish itself takes very little time to cook.

For an extra layer of flavour, I add saffron infused chicken stock to my chicken rice pilaf.

This is also a great recipe to serve as part of a mezze style dinner. For more recipes read my Easy Mezze Platter Ideas post.

Grey bowl filled with chicken pilaf garnished with fresh parsley and half a lemon

Why you’ll love this recipe:

  • Contains a great balance of warming spices, but this dish doesn’t contain chilli heat.
  • Feed a crowd as this recipe can be easily doubled up.
  • Hands on prep time is minimal and the actual cook time is really quick too.
  • Use a gluten free chicken stock and this is a great dish for serving to Coeliacs or anyone following a gluten free diet.
  • Easy swaps for dairy free and vegan diets are contained later in the post.

How to make Easy Chicken Pilaf:

Marinating the chicken

  • Place the Greek yogurt, lemon juice and lemon zest into a bowl, then add all the spices for the marinade. Stir until well combined.
  • Now add the chicken pieces and ensure the chicken is completely coated with the marinade. Cover the bowl and place in the fridge for at least 2 hours (or anything up to 24 hours if time allows – the longer the marinate the tastier the chicken).

Cooking the pilaf

  • When ready to make the pilaf, place the saffron strands in a jug, pour over the hot chicken stock and set aside.
  • Place a small non-stick frying pan over a medium heat and add the nuts to the pan. Roast the nuts in the dry pan, moving them frequently to ensure the nuts do not burn. Set aside once lightly toasted.
  • Add the butter and 1 tbsp of the olive oil to a large, deep-sided pan. Over a medium heat add the onion and saute for 5 minutes taking care to cook the onions but not colour them. Now add the garlic, cardamon pods and rice to the pan and cook for a further minute.
  • Pour the saffron infused chicken stock over the rice mixture, bring to a simmer then turn the heat down to low and cover the pan with a lid. Cook for 12-15 minutes until the rice has cooked and the liquid has been absorbed. Remove the cardamon pods.
  • Meanwhile add the remaining 1 tbsp of olive oil into a non-stick frying pan (use the same pan used to roast the nuts) and place over a medium/high heat. Add the chicken pieces to the pan, along with any marinade and brown the chicken on all sides, taking care to ensure that the chicken is cooked through.
  • Once the chicken has cooked, add it to the cooked rice, along with the nuts and the freshly chopped parsley. Stir to combine, season to taste and serve immediately.

Recipe ingredients & substitutions:

Marinade ingredients

  • Greek yogurt – I use full fat Greek yogurt as it has the best flavor and texture for a marinade. You can use any other natural flavoured yogurt you have in your fridge.
  • Lemon – I like to use fresh lemon as it has the best flavour, it also means I can add the zest too. In a pinch you could use fresh bottled lemon juice.
  • Spice blend – the chicken is marinated in a blend of smoked paprika, ground cumin, ground coriander and black pepper. If there is a spice you don’t like leave it out or swap it for another spice you do like.
  • Chicken – I’ve used chicken breast meat, as that’s what I had in my fridge at home. However, this recipe would work equally well with boneless and skinless chicken thighs.

Pilaf ingredients

  • Stock – I combine good quality chicken stock with a pinch of saffron strands for extra flavor. You can also use vegetable stock.
  • Nuts – I use a combination of toasted cashew nuts, shelled pistachios and pine nuts to add texture and crunch. Only use raw, unsalted nuts, otherwise you risk the dish becoming too salty.
  • Butter – I like to cook the onions and rice in a combination of oil and butter for extra flavor. If you prefer you can leave the butter out entirely and add a little extra olive oil.
  • Oil – I use regular olive oil in this dish, you can also use any other light oil. Don’t be tempted to use extra virgin olive oil as it has too low a burn temperature.
  • Vegetables – I use a large brown or yellow onion in this dish, along with freshly crushed garlic. You can use white or red onion, or even some shallots if you prefer.
  • Rice – I prefer to use basmati rice in this dish as it’s the rice I use most at home. You can use any variety of white rice, or even some brown rice, or brown basmati rice. Just check the instructions on the packaging for cooking times and adjust the recipe accordingly.
  • Fresh herbs – I finish the dish by stirring through some freshly chopped parsley. You could also use mint or coriander (cilantro), or try a combination of fresh herbs.
  • Seasoning – Always check the rice for seasoning and add salt and freshly ground black pepper to taste.
Grey bowl filled with chicken pilaf garnished with fresh parsley and half a lemon

Recipe variations:

This dish can be easily adapted to your families tastes:

  • Spices – the spices in this dish are very easily adapted. If there is something that you don’t like, then leave it out, or add something else.
  • Nuts – if there’s a nut you don’t like, leave it out or swap it for another nut. For example swap cashew for flaked almonds.
  • Dried fruits – feel free to add some dried fruits such as sultanas or apricots.
  • Chicken – use leftover chicken from the weekends roast in place of the marinated chicken. Just add the cooked chicken to the rice along with nuts and herbs and warm through.
  • Dairy free – for a dairy free version of this dish, swap the Greek yogurt for a dairy-free alternative and swap the butter for an extra tablespoon of olive oil.

Can I make a vegan version of this dish?

This recipe is very easily adapted for vegetarian and vegan diners. In place of the chicken, marinate a cauliflower instead. Break up the cauliflower into florets and place in the marinade. Before adding to the rice, roast the cauliflower on a non-stick tray in the oven at 200C/180CFan for 25-30 minutes. Transfer the cauliflower to the rice dish along with any cooking juices.

Furthermore substitute the chicken stock used here for vegetable stock. Remember if serving vegan diners, opt for a suitable vegan yogurt instead of Greek yogurt. Also ensure you omit the butter when preparing the rice and replace it with a little extra olive oil.

Close up image of grey bowl filled with chicken pilaf garnished with fresh parsley and half a lemon

Serving suggestions:

This is a filling meal in one, so I keep any sides simple, a green salad would be ideal. Serve with some extra fresh parsley to garnish the dish and a wedge of lemon so everyone can add a little more lemon juice if they like.

Useful hints & tips:

  1. Marinate the chicken for at least 2 hours, but ideally earlier in the day or overnight if time allows. Not only does this result is deliciously flavoured chicken, but cuts down on prep time when you’re in a rush to get dinner on the table.
  2. Don’t walks away when toasting the nuts as nuts are full of oil and burn really quickly. So keep an eye on the nuts, tossing them in the pan regularly as they toast.
  3. Don’t be heavy handed with the saffron! Saffron adds wonderful flavour to this dish, but don’t be too heavy handed with it. Only add a pinch to the hot chicken stock.
  4. Remember to remove the cardamon pods once the rice has cooked. I frequently forget to do this and nobody ever thanks me when they crunch into a pod!
  5. To enjoy this dish at it’s best I recommend serving this easy chicken and rice dish straight from the pan as soon as it’s cooked, when the flavours are at their vibrant best.
  6. Allergy advice: This recipe contains dairy and a variety of nuts. For comprehensive and detailed allergy advice go to Allergy UK.
Grey bowl filled with chicken pilaf garnished with fresh parsley and half a lemon

Storing Easy Chicken Pilaf:

  • Make ahead: get ahead by marinating the chicken earlier in the day or the day before and storing in the fridge until you are ready to cook. You can also toast the nuts at the same time, then allow to cool and store in an airtight container on the counter top until you are ready to cook the rice.
  • Fridge: Once cooked and cooled, this dish can be stored in an airtight container in the fridge for 1-2 days. Reheat in the microwave to piping hot when ready to serve.
  • Freezer: Once cooked and cooled, chicken pilaf can be stored for 3 months in an airtight container in the freezer.

FAQs

What is a pilaf?

A pilaf is a method for cooking rice, where the onions and garlic are cooked in a little oil before the rice and stock is added. Unlike a risotto, you don’t need to stir the rice. Just place the lid on the pan and allow the rice to simmer gently until the rice has absorbed all the stock.

How much rice is one serving?

I recommend 50-70g of dry rice per person. I’d use less rice if serving as a side, a little more if it’s a component part of the dish, like in this pilaf.

How to toast nuts in a pan?

I recommend using a non-stick pan to roast nuts. Do not add any oil or butter to the pan. Place over a medium/high heat on the stove-top and add the nuts. Then swirl and toss the nuts around the pan until they are toasted on all sides to a light brown colour. They will have a lovely nutty toasted flavour.

Nut’s burn really easily so don’t walk away from the pan while toasting nuts or you risk them burning and becoming bitter.

Do I have to use all the spices?

The spice list looks extensive but these are the spices I like to cook with and always have to hand. I recommend making this dish your own, by adding the spices you like to cook with. If there’s a spice in there that you don’t like then leave it out. That’s what’s great about this type of dish, add flavour with ingredients that you already have in your stores at home.

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Pinnable image with recipe title and 2 images of nutty chicken pilaf

Additional recipe suggestions:

Looking for inspiration for feeding the family mid week, then take a look at our Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.

Grey bowl filled with chicken pilaf garnished with fresh parsley and half a lemon

Easy Chicken Pilaf with Nuts

Easy Chicken and nut pilaf, a simple mid week dinner dish. Chicken breast is marinated in yogurt, lemon and a blend of warm spices. Once the chicken is cooked it's added to saffron rice, and finished with toasted nuts and fresh herbs.
5 from 12 votes
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Prep Time: 30 minutes
Cook Time: 30 minutes
Marinate time: 2 hours
Total Time: 3 hours
Servings: 6 people
Calories: 602kcal

Ingredients

Marinated Chicken

  • 250 g Greek yogurt
  • 1 lemon (juice & finely grated zest)
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp ground cinnamon
  • ½ tsp black pepper
  • 500 g chicken breasts (cut into small cubes)

Pilaf

  • 1 large pinch saffron strands
  • 1 ltr good quality chicken stock
  • 80 g cashew nuts (unsalted)
  • 80 g shelled pistachios (unsalted)
  • 25 g pine nuts
  • 20 g butter
  • 2 tbsp olive oil
  • 1 large onion (diced)
  • 3 cloves garlic (crushed)
  • 3 cardamon pods (bruised)
  • 350 g basmati rice
  • 1 large bunch fresh parsley (chopped)
  • salt & pepper

Instructions

Marinating the chicken

  • Place the Greek yogurt, lemon juice and lemon zest into a bowl, then add all the spices for the marinade. Stir until well combined.
  • Now add the chicken pieces and ensure the chicken is completely coated with the marinade. Cover the bowl and place in the fridge for at least 2 hours (or anything up to 24 hours if time allows – the longer the marinate the tastier the chicken).

Cooking the pilaf

  • When ready to make the pilaf, place the saffron strands in a jug, pour over the hot chicken stock and set aside.
  • Place a small non-stick frying pan over a medium heat and add the nuts to the pan. Roast the nuts in the dry pan, moving them frequently to ensure the nuts do not burn. Set aside once lightly toasted.
  • Add the butter and 1 tbsp of the olive oil to a large, deep-sided pan. Over a medium heat add the onion and saute for 5 minutes taking care to cook the onions but not colour them. Now add the garlic, cardamon pods and rice to the pan and cook for a further minute.
  • Pour the saffron infused chicken stock over the rice mixture, bring to a simmer then turn the heat down to low and cover the pan with a lid. Cook for 12-15 minutes until the rice has cooked and the liquid has been absorbed. Remove the cardamon pods.
  • Meanwhile add the remaining 1 tbsp of olive oil into a non-stick frying pan (use the same pan used to roast the nuts) and place over a medium/high heat. Add the chicken pieces to the pan, along with any marinade and brown the chicken on all sides, taking care to ensure that the chicken is cooked through.
  • Once the chicken has cooked, add it to the cooked rice, along with the nuts and the freshly chopped parsley. Stir to combine, season to taste and serve immediately.

Notes

The spices in this dish are very easily adapted. If there is something that you don’t like, then leave it out, or add something else.
If you don’t like cashews, then use flaked almonds instead. Add to the dish that which you like to eat.
Nutrition Facts
Easy Chicken Pilaf with Nuts
Amount Per Serving
Calories 602 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 5g31%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 63mg21%
Sodium 142mg6%
Potassium 792mg23%
Carbohydrates 62g21%
Fiber 5g21%
Sugar 5g6%
Protein 33g66%
Vitamin A 507IU10%
Vitamin C 14mg17%
Calcium 118mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Main Course
Cuisine : Indian, Middle Eastern
Keyword : chicken & nut pilaf, chicken rice pilaf, easy chicken pilaf, lemon chicken pilaf, one pot chicken pilaf, saffron chicken pilaf
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Recipe Rating




May

Thursday 6th of April 2023

Made this for the family last night and we all really enjoyed it.

Lesley

Thursday 6th of April 2023

Thank you May, it's such a lovely dinner dish.

Chloe

Thursday 30th of March 2023

This is delicious and so easy to make, I especially love the zing if the lemon and the variety of nuts. I have a soft spot for pine nuts at the best of times!

Lesley

Thursday 30th of March 2023

Thank you Chloe, me too, I love the nuts in this dish.

Sisley White - Sew White

Wednesday 29th of March 2023

The addition of the nuts was fantastic for flavour and texture. Really lovely meal.

Lesley

Wednesday 29th of March 2023

Thank you Sisley, I love adding nuts to dishes, they add great crunch.

Bob

Tuesday 21st of March 2023

This was perfect for my family as many don't like too much spice. We loved how easy it was to make and the flavours were fantastic. Thanks for a great recipe.

Lesley

Thursday 23rd of March 2023

Thank you Bob, this is a great recipe for those who like mild spicing and not too much heat. I'm glad you enjoyed the dish.

Tom

Monday 20th of March 2023

I made this for my family last night and we all loved it. Packed full of delicious flavours, I will definitely be making this again!

Lesley

Tuesday 21st of March 2023

Thank you Tom, I'm glad you enjoyed the recipe.