Many one-pan chicken dinners can feel ordinary, but this Persian-inspired chicken and chickpeas dish is anything but.
It’s layered with fragrant spices, tender basmati rice, buttery chickpeas, crunchy almonds, and sweet pops of pomegranate.
Every bite feels warming, satisfying, and just a little bit luxurious—perfect for weeknights yet special enough for gatherings.
The Beauty of One-Pan Persian Chicken
One-pan meals are a lifesaver when you want something hearty but don’t want the sink piled with dishes. This version keeps everything in a single skillet, from the golden seared chicken to the gently simmered rice.
The flavors are bold but balanced. The chicken brings rich savoriness, while the rice soaks up lemon, garlic, and spice.
Chickpeas add earthy protein, almonds give crunch, and the finishing touch of pomegranate seeds brightens the dish with color and tang.
It’s a recipe that hits every note—savory, nutty, tangy, and slightly sweet—without being fussy or difficult.
Choosing the Right Chicken
Bone-in chicken thighs are the star here. They stay juicy during cooking and the skin crisps beautifully when seared. If you prefer, you could use drumsticks or even a mix of thighs and drumsticks for variety.
Skinless thighs also work, though you’ll lose some of that golden, crackly texture. If you only have boneless pieces, reduce the cooking time slightly so they don’t dry out.
Spices That Define the Dish
The seasoning blend is simple yet impactful. Paprika, cumin, and coriander create warmth without overpowering. Garlic and lemon brighten everything, giving the rice and chickpeas depth and freshness.
This balance of spices is what makes the dish distinctly Middle Eastern. None of them dominate; instead, they come together to enhance the chicken and rice.
If you enjoy more heat, a pinch of chili flakes can be stirred in with the onions.
Perfectly Fluffy Rice Every Time
Basmati rice is key to achieving the right texture. Its long grains stay separate and fluffy, absorbing the broth without turning heavy or sticky.
To get the best results, rinse the rice until the water runs clear. This removes excess starch and helps prevent clumping.
A quick toasting in the skillet before adding broth infuses the grains with nuttiness and ensures they cook evenly.
Chickpeas: A Hearty Addition
Chickpeas make the dish more filling and add a nutty undertone that pairs beautifully with the almonds and spices.
They’re also an excellent source of protein and fiber, making the meal nourishing and well-rounded.
If you prefer a creamier texture, you can mash a few chickpeas into the rice before baking. For a little extra flavor, consider using roasted chickpeas to bring in crunch and smokiness.
The Almond and Pomegranate Finish
What really sets this dish apart is the garnish. Almonds add a toasty, crunchy layer that contrasts beautifully with the soft rice and tender chicken.
Then there’s the pomegranate—bright, juicy, and jewel-like. These seeds not only make the dish visually stunning, they also provide a burst of sweetness that balances the savory spices.
Fresh herbs like coriander (cilantro) round everything out with a final note of freshness.
Oven-Baked Perfection
Once the chicken is nestled back into the skillet with the rice and chickpeas, the oven does the rest of the work. This final stage allows the flavors to meld while ensuring the chicken cooks all the way through.
The uncovered baking time is especially important. It gives the almonds a chance to toast and the chicken skin to crisp.
By the time it emerges from the oven, you’ll have golden chicken, fluffy rice, and perfectly tender chickpeas.
Serving Suggestions
This Persian-inspired chicken dish is a complete meal on its own, but you can easily pair it with sides to create a feast.
A crisp cucumber and tomato salad brings cool freshness. A spoonful of yogurt on the side balances the spices with creaminess.
If you want to go all out, serve it with warm flatbreads to scoop up the rice and juices. It’s also wonderful alongside a light starter like this tomato basil rice soup.
Making Ahead and Storing Leftovers
This recipe is ideal for meal prep because the flavors only deepen over time. Store leftovers in an airtight container in the fridge for up to three days.
Reheat gently in the oven or on the stovetop with a splash of broth to keep the rice moist.
If you want to freeze it, let the dish cool completely, then freeze in portions. Reheat from frozen in the oven, covered, until warmed through.
Adapting the Recipe
One of the strengths of this recipe is its flexibility. You can swap the almonds for pistachios or cashews if you prefer. You could even add dried apricots or raisins for extra sweetness in the rice.
For a vegetarian twist, leave out the chicken and add roasted vegetables such as zucchini or bell peppers. The chickpeas and rice alone make a satisfying base.
Try pairing it with something like this creamy mushroom pasta for a balanced spread.
Tips for Success
Marinating the chicken, even briefly, makes a big difference. It allows the spices and lemon juice to penetrate the meat, resulting in deeper flavor.
Don’t rush the searing step either. Getting that golden crust on the chicken skin not only enhances taste but also locks in juices.
Finally, keep an eye on the rice. It should absorb most of the broth before you transfer everything to the oven. If it still looks soupy, let it simmer a couple more minutes uncovered.
Frequently Asked Questions
Can I use brown rice instead of basmati?
You can, but brown rice takes longer to cook. Add an extra 15–20 minutes of simmering before baking, and you may need additional broth.
What can I substitute for almonds?
Pistachios, cashews, or even pumpkin seeds work well. Each brings a unique texture and flavor to the dish.
Can I make this without chicken?
Yes, the rice and chickpeas are flavorful enough to stand alone. Try adding roasted vegetables for extra substance.
How do I know the chicken is fully cooked?
Use a meat thermometer to check the thickest part of the thigh. It should read 75°C (165°F).
Can I prepare this ahead of time?
Yes, you can marinate the chicken up to a day in advance. You can also prepare the rice base earlier and assemble before baking.
Is this recipe spicy?
It’s not naturally spicy. The paprika and cumin add warmth without heat. If you want spice, add chili flakes when cooking the onions.
This Persian chicken with chickpeas, almonds, and pomegranate is the kind of dish that feels both comforting and celebratory. It turns a handful of simple ingredients into a layered, flavorful meal that’s guaranteed to impress.
Persian Chicken with Chickpeas, Almonds, and Pomegranate
Ingredients
Method
- In a large bowl, combine chicken thighs with paprika, garlic granules, half the lemon juice, 1 teaspoon salt, 1 teaspoon pepper, and 1 tablespoon olive oil. Toss until evenly coated. Marinate for 20 minutes.
- In a large ovenproof skillet, heat butter and 1 tablespoon olive oil over medium-high heat.
- Place chicken skin-side down and sear for 5–7 minutes until golden. Flip and cook another 5 minutes. Transfer chicken to a plate.
- Reduce heat to medium. Add diced red onion and minced garlic. Cook for 3 minutes until softened.
- Stir in cumin, ground coriander, remaining lemon juice, 1 teaspoon salt, and 1 teaspoon pepper. Mix well.
- Add basmati rice and toast for 1 minute while stirring.
- Pour in chicken broth and bring to a boil. Reduce to simmer and cook for 8 minutes until most liquid is absorbed.
- Preheat oven to 200°C (390°F).
- Stir chickpeas into the rice. Nestle chicken pieces on top. Cover with a lid or foil and cook for 5 minutes.
- Remove the cover and sprinkle with most of the almonds. Bake uncovered for 15–20 minutes, until chicken is fully cooked and golden.
- Top with remaining almonds, fresh coriander, and pomegranate seeds before serving.
Notes
- Rinse the basmati rice until water runs clear to prevent stickiness.
- Use a meat thermometer to ensure chicken reaches 75°C (165°F) for safe cooking.
- Substitute almonds with pistachios or cashews if preferred.
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