One-Pan Middle Eastern Spiced Chicken and Rice

Heat olive oil in a large, oven-safe skillet over medium-high heat.

Add chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.

Add chopped onion to the skillet and cook until softened, about 3-4 minutes. Add minced garlic, cumin, coriander, and turmeric, cooking for 1 minute more until fragrant.

Stir in the rinsed basmati rice, chicken broth, salt, and black pepper. Bring the mixture to a boil.

Return the browned chicken to the skillet, nestling it into the rice. Reduce heat to low, cover the skillet, and simmer for 15 minutes.

Preheat oven to 375°F (190°C). Transfer the covered skillet to the preheated oven and bake for 10-15 minutes, or until all liquid is absorbed and rice is tender.

Remove from oven and let rest, covered, for 5 minutes. Fluff the rice with a fork.

Garnish with fresh chopped parsley before serving.