One Pan Turmeric Chicken Skillet

Introduction

There’s something magical about a one-pan meal, isn’t there? Especially when that meal comes together quickly, is packed with flavor, and leaves you with just one dish to clean at the end! This One Pan Turmeric Chicken Skillet is all of that and more. It’s a dish that combines tender chicken thighs with a blend of earthy turmeric, vibrant vegetables, and the perfect balance of spices. It’s so simple yet full of bold flavors that will make your taste buds do a happy dance.

The first time I made this dish, I was looking for something healthy but comforting. It’s easy to get stuck in a dinner rut, and I wanted something different—something that was packed with flavor but still light enough for a weekday meal. This turmeric chicken skillet completely hit the spot. The turmeric brings a warm, golden hue to the chicken, and it adds an unexpected depth of flavor. Paired with sweet bell peppers, onions, and a few pantry staples, it’s the perfect one-pan wonder.

Since then, this recipe has become a regular in our dinner rotation. It’s a crowd-pleaser, quick enough for weeknights, but flavorful enough to serve at a family gathering or a casual dinner with friends. Trust me, once you try it, you’ll understand why it’s become one of our go-to dishes. Plus, it’s so easy to customize! So, let’s dive in and see how you can make this one-pan turmeric chicken skillet yourself.

Why You’ll Love This Recipe

I can’t wait for you to try this One Pan Turmeric Chicken Skillet because it has everything you could ask for in a meal: simplicity, flavor, and versatility. Here’s why this recipe is a must-try:

• Easy to make: No need for complicated steps or fancy equipment. Just one pan, a few basic ingredients, and a little time, and you’re good to go.
• Packed with flavor: The turmeric adds an earthy richness to the chicken, while the blend of garlic, ginger, and bell peppers creates a comforting balance that you’ll want to savor bite after bite.
• Healthy and satisfying: The chicken provides lean protein, and the veggies give you a satisfying crunch and sweetness. Plus, it’s a gluten-free and dairy-free option, which means it can accommodate many dietary preferences.
• Minimal cleanup: One pan is all you need for this dish. That means less time cleaning and more time enjoying the meal!

Whether you’re cooking for yourself, your family, or a group of friends, this skillet is sure to impress. The chicken is juicy, the spices are just right, and everything cooks perfectly in one pan for minimal effort and maximum flavor.

Preparation Time and Servings

Total Time: 40 minutes
Servings: 4 servings

Nutrition Facts (per serving):

• Calories: 350
• Protein: 30g
• Carbs: 15g
• Fat: 20g
• Fiber: 4g

Ingredients

This dish uses simple, easy-to-find ingredients that you likely already have in your kitchen. Here’s what you’ll need to make this delicious One Pan Turmeric Chicken Skillet:

• 4 bone-in, skinless chicken thighs – I love chicken thighs for this recipe because they stay juicy and tender even when cooked in the skillet. They also soak up all the wonderful spices.
• 1 tablespoon olive oil – For cooking the chicken and veggies. You can also use avocado oil if you prefer.
• 1 medium onion, sliced – Adds sweetness and flavor.
• 1 red bell pepper, sliced – A pop of color and a bit of sweetness to balance the spices.
• 1 yellow bell pepper, sliced – To add even more color and flavor.
• 3 cloves garlic, minced – The garlic is a key ingredient to boost the flavor of this dish.
• 1 tablespoon fresh ginger, grated – Ginger adds a zesty warmth that pairs beautifully with the turmeric.
• 1 tablespoon ground turmeric – The star of the dish! It gives the chicken its golden color and rich, earthy flavor.
• 1 teaspoon ground cumin – A warm spice that complements the turmeric.
• 1 teaspoon paprika – Adds a hint of smokiness to balance the other spices.
• 1/2 teaspoon salt – To season the chicken and veggies.
• 1/4 teaspoon black pepper – A little kick to enhance the flavors.
• 1/2 cup chicken broth – To create a little sauce and keep the chicken moist.
• Fresh cilantro, chopped – For garnish and an extra layer of freshness.

Each ingredient plays a role in making this dish flavorful, hearty, and comforting. And the best part? They’re all pretty simple, which means you won’t have to spend hours in the kitchen!

Step-by-Step Instructions

Step 1: Prep the chicken

Start by seasoning your chicken thighs. Pat them dry with a paper towel (this helps them crisp up in the skillet). Season both sides with salt, black pepper, cumin, paprika, and turmeric. The turmeric will give the chicken a beautiful golden color, so make sure to coat it evenly. Don’t worry if the seasoning looks a little strong—once the chicken cooks, it’ll all balance out beautifully.

Step 2: Heat the skillet

Place a large skillet (preferably cast iron) on medium-high heat. Add the olive oil and let it heat up for a minute. You want the oil to shimmer but not smoke. Once it’s hot, carefully add the chicken thighs, skin side down, and let them sear for about 4-5 minutes on each side, or until the skin is golden and crispy.

Step 3: Sauté the vegetables

Once the chicken is browned on both sides, remove it from the skillet and set it aside on a plate. In the same skillet, add the sliced onions and bell peppers. Stir them around in the remaining oil and chicken drippings. Let them cook for 5-7 minutes, or until they start to soften. Add the garlic and grated ginger, and cook for another 2 minutes until fragrant.

Step 4: Bring it all together

Now it’s time to add the chicken back to the skillet! Nestle the chicken thighs into the vegetables. Pour the chicken broth into the skillet and bring it to a simmer. Cover the skillet with a lid, reduce the heat to medium-low, and let it cook for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F). The chicken will absorb the flavors from the turmeric, garlic, and ginger as it cooks.

Step 5: Final touches

Once the chicken is fully cooked, remove the skillet from the heat. Let the chicken rest for 5 minutes to lock in the juices. Sprinkle fresh chopped cilantro over the top for a burst of freshness and color. Serve immediately and enjoy!

How to Serve

This One Pan Turmeric Chicken Skillet is versatile, and you can serve it in a variety of ways to suit your preferences. Here are some ideas:

• Over rice: Serve the chicken and veggies on top of a bed of fluffy rice—white, brown, or jasmine rice all work beautifully. The rice will soak up the flavorful sauce from the skillet.
• With quinoa: If you’re looking for a healthier option, quinoa is a great choice. It’s packed with protein and adds a nice texture.
• In wraps: For a fun twist, you can slice the chicken and veggies and roll them up in warm flatbreads or tortillas.
• With a side salad: A light, refreshing salad with arugula, lemon vinaigrette, and feta would complement the richness of the chicken perfectly.

Additional Tips

1. Use bone-in chicken thighs: The bone adds flavor and moisture to the chicken, keeping it tender and juicy. Plus, the skin (if you leave it on) gets wonderfully crispy!
2. Don’t skip the rest time: After cooking, let the chicken rest for 5 minutes. This allows the juices to redistribute and keeps the meat from drying out.
3. Use a heavy skillet: A cast-iron or heavy-bottomed skillet is perfect for this recipe. It holds heat evenly, which helps the chicken sear properly and cooks everything more evenly.
4. Adjust the spices: If you like it spicier, add a pinch of cayenne pepper or chili flakes when you season the chicken.
5. Make it ahead: You can prep the chicken and veggies the night before and store them in the fridge. When you’re ready to cook, just follow the steps to sear and simmer for a quick meal.

Recipe Variations

There are so many ways you can switch things up with this One Pan Turmeric Chicken Skillet!

• Vegetarian option: Replace the chicken with chickpeas or tofu. Simply season the chickpeas or tofu with the same spices and cook them until crispy in the skillet.
• Add more veggies: Feel free to throw in some zucchini, spinach, or mushrooms along with the bell peppers for added flavor and nutrition.
• Swap the chicken for fish: If you’re a fan of seafood, you can swap the chicken thighs for firm fish fillets like salmon or cod. Reduce the cooking time as fish cooks much quicker than chicken.
• Make it spicier: Add a chopped jalapeño or sprinkle in some cayenne pepper to give this dish an extra kick.
• Add coconut milk: For a creamier, more indulgent version, stir in a can of coconut milk along with the chicken broth. The coconut milk will add richness and balance the turmeric’s earthiness.

FAQ (Frequently Asked Questions)

1. Can I use boneless chicken thighs instead of bone-in?
Yes, you can use boneless chicken thighs instead of bone-in ones. However, keep in mind that boneless thighs cook faster, so you’ll need to reduce the cooking time by about 5-7 minutes. Be sure to check the internal temperature, which should reach 165°F (74°C), to ensure they’re cooked through.

2. Can I use chicken breast instead of chicken thighs?
While chicken breasts can work in this recipe, they tend to dry out more easily than chicken thighs. If you choose to use chicken breasts, I recommend reducing the cooking time and checking the internal temperature early to avoid overcooking.

3. What if I don’t have fresh ginger?
If you don’t have fresh ginger on hand, you can use ground ginger as a substitute. About 1/4 to 1/2 teaspoon of ground ginger should be enough to give the dish that ginger warmth. However, fresh ginger adds a more vibrant, zesty flavor, so if possible, I recommend using fresh.

4. Can I make this dish in advance?
Yes! This dish can be made ahead of time. Once it’s cooked, let it cool completely and store it in an airtight container in the fridge for up to 3 days. When ready to serve, simply reheat it in a skillet or microwave until it’s hot.

5. Can I freeze this recipe?
Absolutely! This recipe freezes well. Allow the chicken and veggies to cool completely, then transfer them to a freezer-safe container or bag. It can be stored in the freezer for up to 3 months. When ready to eat, reheat it in a skillet over low heat until it’s warmed through.

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Conclusion

There’s nothing like a one-pan meal to make dinner both delicious and easy! This One Pan Turmeric Chicken Skillet brings together juicy chicken, vibrant vegetables, and a blend of warm spices that make every bite irresistible. It’s the kind of dish you can whip up on a busy weeknight but still feel like you’ve treated yourself to something special. The best part? Minimal cleanup, which means more time to enjoy your meal (and maybe even a few extra minutes to relax before the day ends).

The next time you need a quick, flavorful meal, give this recipe a try! It’s simple, healthy, and incredibly satisfying. And once you taste the combination of turmeric, ginger, and garlic, you’ll be hooked. Whether you serve it over rice, with a side salad, or in wraps, this dish is sure to become a favorite in your dinner rotation. I hope you enjoy it as much as I do!

Happy cooking!