Turmeric Chicken & Rice

Makeover your midweek menu with this easy, tasty dish that brings more than just flavor to the table.

Created by Mediterranean Diet RD, Brynn McDowell, (@the_domestic_dietitian) this delectable chicken dish features the sunny yellow spice, turmeric, which touts many health benefits.


Turmeric Chicken with Rice

The active ingredient in turmeric, curcumin, which gives it its yellow hue, has antioxidants and can help support a healthy inflammatory response. 

A healthy inflammatory response is important to overall health.  Inflammation occurs when your body activates your immune system.  Inflammatory cells are sent out to attack bacteria or heal damaged tissues.  

Turmeric helps support your body's healthy inflammatory response and supports joint health.  This powerful spice is a beneficial addition to your dinner plate -- keep scrolling for the full recipe!

Turmeric Chicken with Rice


Turmeric Chicken with Rice 

Servings = 4 



  • 1 cup dry rice  
  • 1 tbsp extra virgin olive oil 
  • 1 yellow onion, thinly sliced 
  • 1 tbsp piece fresh turmeric, peeled and grated/minced 
  • 1 pound boneless, skinless chicken thighs 
  • ¼ tsp black pepper 
  • ¼ tsp salt 
  • 1 tsp garlic powder 
  • 2 tsp ground turmeric 
  • ½ cup dry white wine 
  • ½ cup chicken broth 
  • ½ cup Greek yogurt, plain 
  • Optional Garnish – fresh Italian parsley, chopped 


  • In a small pot, combine 1 cup dry rice and two cups water. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat once done  

  • While rice is cooking, heat olive oil in large skillet over medium heat. Once warm, add sliced onion, salt and grated/minced fresh turmeric. Stir often until onions become soft, about 5-6 minutes. 

  • While your onions are cooking, season both sides of the chicken with salt, garlic powder and ground turmeric. 

  • Push onions to the outside of the skillet and place chicken in middle of skillet. Let cook for 4-5 minutes on each side, until golden brown. Remove chicken from skillet and place on plate for time being.  

  • Add wine to pan and use a wooden spoon to scrape up any bits stuck to the bottom of the pan. Cook for 3-4 minutes. Reduce heat to medium-low and add broth and Greek yogurt. Stir well to combine. Add browned chicken back into the pan, cover and cook until chicken reaches 165 degrees F, about 20-25 minutes.  

  • Serve chicken and onions with rice and garnish with fresh parsley if desired.