Gordon Ramsay’s Chicken and Rice is a flavorful, well-balanced dish that brings together tender chicken, fragrant rice, and a blend of spices for a comforting yet refined meal. This one-pot recipe is perfect for weeknights, offering a delicious and satisfying meal with minimal effort.
What is Gordon Ramsay Chicken and Rice?
Gordon Ramsay’s Chicken and Rice is a simple yet elegant dish that consists of pan-seared chicken, aromatic rice, and a combination of herbs and spices. This dish is inspired by various global cuisines, incorporating bold flavors and a perfectly cooked texture.

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Why You Should Try This Recipe
- One-pot meal: Easy to prepare with minimal cleanup.
- Rich in flavor: Uses fresh ingredients and aromatic spices.
- Perfectly cooked chicken: Juicy and tender with a crispy skin.
- Customizable: This can be adapted with different spices or vegetables.
- Great for meal prep: Stores well and reheats easily.
Ingredients Needed for Gordon Ramsay Chicken and Rice
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1 tbsp unsalted butter
For the Rice:
- 1 cup basmati or jasmine rice (rinsed)
- 2 cups chicken stock
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- ½ tsp cumin
- ½ tsp turmeric
- ½ tsp dried thyme
- ½ tsp chili flakes (optional)
- 1 bay leaf
- 1 tbsp lemon juice
For Garnish:
- 2 tbsp fresh parsley (chopped)
- Lemon wedges
Kitchen Equipment Needed
- Large skillet or Dutch oven
- Mixing bowl
- Wooden spoon
- Sharp knife
- Measuring cups
Instructions to Make Gordon Ramsay Chicken and Rice
- Step 1: Season the chicken.
Pat the chicken thighs dry and season them with salt, black pepper, and smoked paprika. - Step 2: Sear the chicken.
Heat olive oil and butter in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 5-7 minutes until golden brown. Flip and cook for another 3 minutes, then remove from the pan and set aside. - Step 3: Sauté the aromatics.
In the same pan, add chopped onion and cook until soft. Stir in the minced garlic, cumin, turmeric, thyme, and chili flakes. Cook for 1-2 minutes until fragrant. - Step 4: Cook the rice.
Add the rinsed rice and bay leaf to the pan, stirring to coat in the spices. Pour in the chicken stock and lemon juice, and bring to a gentle simmer. - Step 5: Return the chicken and simmer.
Nestle the seared chicken thighs back into the pan, skin-side up. Cover and cook on low heat for 20-25 minutes, or until the rice is fully cooked and the chicken is tender. - Step 6: Rest and serve.
Remove the pan from heat and let it sit covered for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

What to Serve With Gordon Ramsay Chicken and Rice
- Steamed vegetables: A simple and healthy side.
- Garlic bread: Perfect for soaking up the flavorful rice.
- Crisp salad: Adds freshness and crunch.
- Tzatziki or yogurt sauce: Complements the dish’s spices.
- Pickled onions: Enhances the overall taste with acidity.
Pro Tips for Making the Best Chicken and Rice
- Use bone-in chicken for flavor: It keeps the meat juicy and adds depth to the dish.
- Rinse the rice well: This removes excess starch for fluffy rice.
- Sear the chicken properly: This locks in moisture and creates a crispy texture.
- Let the rice rest: Allowing it to sit covered after cooking helps absorb any remaining liquid.
- Adjust the spice level: Add more chili flakes or use milder spices based on preference.
What are Variations of Gordon Ramsay Chicken and Rice?
- Spicy version: Add cayenne pepper or extra chili flakes for heat.
- Mediterranean twist: Use oregano and sun-dried tomatoes for a Greek-style flavor.
- Asian-inspired: Replace cumin with ginger and add soy sauce for an umami boost.
- Vegetable-packed: Mix in bell peppers, carrots, or peas for added nutrients.
- Coconut-infused: Swap chicken stock for coconut milk for a creamy texture.
How Do I Store Gordon Ramsay Chicken and Rice?
- Refrigerate in an airtight container: Keeps fresh for up to 3 days.
- Freeze for later: Store in freezer-safe containers for up to 2 months.
- Reheat properly: Warm in a pan with a splash of water or chicken broth to prevent drying out.
How Can I Reheat Chicken and Rice Without Drying It Out?
- Stovetop method: Heat in a pan with a little extra broth for moisture.
- Microwave method: Cover with a damp paper towel and reheat in short intervals.
- Oven method: Warm in a covered dish at 160°C (320°F) for about 15 minutes.
How Can I Make This Recipe Healthier?
- Use skinless chicken thighs: Reduces the fat content.
- Substitute brown rice: Add more fiber and nutrients.
- Reduce the salt: Opt for low-sodium stock and season lightly.
- Add more vegetables: Bulk up the meal with extra greens like spinach or kale.
Nutrition Value (Per Serving)
- Calories: 450
- Carbohydrates: 50g
- Protein: 30g
- Fat: 15g
- Fiber: 4g
FAQs
Why Is My Chicken and Rice Too Dry?
If the chicken and rice turn out too dry, ensure you are using the correct ratio of liquid to rice. Also, covering the pan while cooking helps retain moisture. Letting the dish rest for a few minutes after cooking allows the rice to absorb any remaining steam.
Can I Use Chicken Breast Instead of Thighs?
Yes, chicken breast can be used instead of thighs, but it may cook faster and become dry. To prevent this, sear the breast and add it later in the cooking process, or use bone-in, skin-on chicken breast for more moisture.
What Type of Rice Works Best for This Recipe?
Basmati or jasmine rice works best for this recipe as they have a light and fluffy texture when cooked. Avoid short-grain rice, as it tends to become sticky. If using brown rice, adjust the cooking time and liquid ratio accordingly.
How Can I Add More Flavor to Chicken and Rice?
To enhance the flavor, use homemade chicken stock instead of water, toast the rice slightly before adding liquid, and incorporate fresh herbs such as parsley or cilantro before serving. Spices like cumin, paprika, and turmeric also add depth to the dish.
Final Words
Gordon Ramsay’s Chicken and Rice is a flavorful, easy-to-make dish that’s perfect for any occasion.
Try it today and enjoy a restaurant-quality meal from the comfort of your home!
PrintGordon Ramsay Chicken and Rice
Gordon Ramsay’s Chicken and Rice is a simple yet elegant dish that consists of pan-seared chicken, aromatic rice, and a combination of herbs and spices. This dish is inspired by various global cuisines, incorporating bold flavors and a perfectly cooked texture.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
- Method: One-Pot Cooking
- Cuisine: British
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1 tbsp unsalted butter
For the Rice:
- 1 cup basmati or jasmine rice (rinsed)
- 2 cups chicken stock
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- ½ tsp cumin
- ½ tsp turmeric
- ½ tsp dried thyme
- ½ tsp chili flakes (optional)
- 1 bay leaf
- 1 tbsp lemon juice
For Garnish:
- 2 tbsp fresh parsley (chopped)
- Lemon wedges
Instructions
- Step 1: Season the chicken.
Pat the chicken thighs dry and season them with salt, black pepper, and smoked paprika. - Step 2: Sear the chicken.
Heat olive oil and butter in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 5-7 minutes until golden brown. Flip and cook for another 3 minutes, then remove from the pan and set aside. - Step 3: Sauté the aromatics.
In the same pan, add chopped onion and cook until soft. Stir in the minced garlic, cumin, turmeric, thyme, and chili flakes. Cook for 1-2 minutes until fragrant. - Step 4: Cook the rice.
Add the rinsed rice and bay leaf to the pan, stirring to coat in the spices. Pour in the chicken stock and lemon juice, and bring to a gentle simmer. - Step 5: Return the chicken and simmer.
Nestle the seared chicken thighs back into the pan, skin-side up. Cover and cook on low heat for 20-25 minutes, or until the rice is fully cooked and the chicken is tender. - Step 6: Rest and serve.
Remove the pan from heat and let it sit covered for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.