If you are craving a vibrant and hearty meal that brings the soul of Spain right to your kitchen, then you absolutely have to try this One Pan Spanish Chicken and Rice Recipe. It’s a simple, comforting dish that transforms humble ingredients into an irresistible, flavor-packed feast. With tender chicken breasts or thighs infused with smoky paprika and fragrant spices, combined with perfectly cooked rice soaking up zesty lemon and rich broth, this recipe promises a satisfying dinner with minimal fuss. Best of all, it all cooks in one pan, making cleanup a breeze without sacrificing any of that delicious Spanish flair.
Ingredients You’ll Need
Gathering your ingredients for this dish is both straightforward and essential for delivering those authentic Spanish flavors, vibrant colors, and wholesome textures. Each item plays a key role, from the aromatic spices to the fresh lemon juice that brightens every bite.
- 4 boneless skinless chicken breasts or 6 chicken thighs: Choose your favorite cut for juicy, tender protein that pairs perfectly with the rice.
- 3 tablespoons vegetable or canola oil: Vital for browning the chicken and gently cooking the rice without sticking.
- 1 cup uncooked white rice: The heart of the dish that soaks up all those incredible flavors as it cooks.
- 2 ¼ cups low sodium chicken broth: Provides richness and depth that infuses both chicken and rice.
- 1 lemon (halved, one half sliced for garnish, one half for juicing): Adds fresh acidity that balances and brightens the dish.
- Chopped cilantro or parsley for garnish: A fresh, aromatic finishing touch with a pop of green.
- 2 teaspoons smoked paprika: Brings that signature smoky, slightly sweet flavor essential in Spanish cooking.
- 1 teaspoon garlic powder: Adds a warm, savory undertone without overpowering.
- 1 teaspoon salt: Enhances all the flavors perfectly.
- 1 teaspoon ground cumin: Offers an earthy nuance that complements the paprika beautifully.
- 1 teaspoon chili powder: Gives a subtle kick and complexity to the seasoning mix.
- 1 teaspoon coriander: Adds a delicate citrusy note that rounds out the spices.
- ¼ teaspoon Italian seasoning: A sprinkle of herbs to hint at Mediterranean inspiration.
How to Make One Pan Spanish Chicken and Rice Recipe
Step 1: Prepare the Spanish Seasoning Mix
Start by whisking together all the dried spices in a small bowl to create that warm, smoky seasoning blend that defines this dish. Once combined, divide the mix in half; you’ll use one part for seasoning the chicken and the other to flavor the rice and broth later on.
Step 2: Season the Chicken
Drizzle the chicken pieces with 2 tablespoons of oil, tossing until each piece is evenly coated. Then, rub half of your seasoning mix generously over both sides of the chicken. This ensures every bite bursts with those bold, aromatic spices that Spanish comfort food is known for.
Step 3: Brown the Chicken
Heat the remaining oil in a large skillet over medium heat. Once shimmering, lay the chicken in the pan and cook for 2 to 3 minutes on each side until beautifully browned. This step locks in juices and develops a flavorful crust that will make your taste buds sing. Remove the chicken and set it aside on a plate for now.
Step 4: Prepare the Rice Base
In the same skillet (don’t clean it, those browned bits add incredible flavor), add the rice, chicken broth, fresh lemon juice from half the lemon, and the remaining seasoning mix. Stir everything together to blend the spices through the liquid and ensure the rice cooks in a burst of savory, citrus-infused goodness.
Step 5: Cook Chicken and Rice Together
Nestle the browned chicken pieces on top of the rice mixture, then cover the pan. Reduce heat to low and let the magic happen as everything simmers gently for 20 to 25 minutes. By the end, the rice will be fluffy and tender, fully soaking up the broth, and the chicken perfectly cooked and juicy.
Step 6: Garnish and Serve
Once cooked through, remove the lid and garnish the dish with fresh lemon slices and a generous sprinkle of chopped cilantro or parsley. This adds a burst of freshness and vibrant color that elevates the presentation and flavor of your One Pan Spanish Chicken and Rice Recipe.
How to Serve One Pan Spanish Chicken and Rice Recipe
Garnishes
Simple but impactful garnishes like freshly chopped cilantro or parsley add a bright, herbal note that contrasts beautifully with the smoky spices. Lemon slices are not just decorative; squeezing them over the dish right before eating enhances the dish’s zest and freshness.
Side Dishes
This dish is a complete meal on its own, but if you want to add some crunch or extra veggies, consider a crisp green salad with a light vinaigrette or roasted Spanish-style vegetables such as bell peppers and tomatoes. Garlic bread or crusty baguette slices also work wonderfully to soak up those delicious pan juices.
Creative Ways to Present
For an impressive presentation at your next dinner, serve the One Pan Spanish Chicken and Rice Recipe in individual cast iron skillets or rustic earthenware dishes. Sprinkle a handful of toasted almonds or olives on top for an extra layer of texture and authenticity that will delight your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next day’s meal just as delicious and comforting.
Freezing
This dish freezes well, perfect for meal prep or saving for a busy day. Cool the food completely before transferring to freezer-safe containers. It will keep beautifully for up to 2 months.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or water to keep the rice moist and prevent it from drying out. Covering the dish while reheating helps to retain heat and moisture evenly throughout.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Just keep in mind that brown rice requires a longer cooking time and more liquid, so adjust accordingly. It will give the dish a nuttier texture and slightly chewier bite.
Is it necessary to sear the chicken before cooking it with rice?
Searing the chicken is key as it locks in flavor and creates a lovely crust that adds texture. It also helps prevent the chicken from overcooking during the simmering step.
Can I make this dish vegetarian or vegan?
You can swap chicken with hearty vegetables like mushrooms or chickpeas and use vegetable broth instead of chicken broth for a plant-based version. You might need to adjust the seasoning slightly to boost flavor.
What if I don’t have smoked paprika?
Regular paprika works fine in a pinch, though you’ll lose the smoky note. You can try adding a small amount of chipotle powder if you want to mimic that smokiness.
How spicy is this dish?
This recipe balances smoky and earthy flavors with just a touch of heat from the chili powder. If you prefer a milder dish, reduce or omit the chili powder. For more heat, add a pinch of cayenne or fresh chili flakes.
Final Thoughts
I truly hope you give this One Pan Spanish Chicken and Rice Recipe a whirl because it’s one of those heartwarming dishes that’s as fun to make as it is satisfying to eat. With minimal ingredients and just one pan to clean, it’s the perfect weeknight meal or casual weekend dinner to share with loved ones. Once you taste those layers of smoky, zesty goodness mingling with tender chicken and fluffy rice, you’ll wonder why you didn’t make it sooner. Happy cooking!
Print
One Pan Spanish Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
- Diet: Halal
Description
This One Pan Spanish Chicken and Rice is a flavorful and hearty dish combining tender chicken breasts or thighs with smoky paprika-spiced rice, cooked together in one skillet for a convenient and delicious meal. Infused with a bright lemony touch and aromatic spices, it’s perfect for a quick weeknight dinner that packs a punch of vibrant Spanish-inspired flavors.
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts or 6 chicken thighs
- 3 tablespoons vegetable or canola oil (divided use)
- Salt – 1 teaspoon
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon coriander
- ¼ teaspoon Italian seasoning
For the Rice
- 1 cup uncooked white rice
- 2 ¼ cups low sodium chicken broth
- 1 lemon (halved, one half sliced for garnish, one half for juicing)
- Chopped cilantro or parsley for garnish
Instructions
- Prepare the Spanish Seasoning Mix: In a small bowl, whisk together the smoked paprika, garlic powder, salt, ground cumin, chili powder, coriander, and Italian seasoning. Divide the mixture in half and set aside.
- Season the Chicken: Drizzle the chicken breasts or thighs with 2 tablespoons of vegetable or canola oil, then toss to coat evenly. Rub half of the prepared seasoning mix onto both sides of each piece of chicken to infuse flavor.
- Cook the Chicken: Heat 1 tablespoon of oil in a large skillet over medium heat. Once hot, add the seasoned chicken and cook for 2-3 minutes on each side until the chicken is nicely browned but not fully cooked through. Remove the chicken from the skillet and place it on a plate.
- Prepare the Rice: In the same skillet (with any browned bits still in it), add the uncooked rice, low sodium chicken broth, juice from half the lemon, and the remaining half of the seasoning mix. Stir to combine all ingredients thoroughly.
- Cook Everything Together: Place the browned chicken pieces on top of the rice mixture in the skillet. Cover the skillet with a lid and reduce heat to medium-low. Let everything cook together undisturbed for 20-25 minutes, or until the rice has absorbed the liquid, is tender, and the chicken is cooked through (internal temperature 165°F/74°C).
- Serve: Once cooked, garnish the dish with lemon slices and chopped cilantro or parsley to add freshness and a pop of color. Serve immediately while hot and enjoy your flavorful one-pan meal.
Notes
- Use bone-in chicken thighs for juicier meat if preferred; adjust cooking time accordingly.
- White rice works best; substitute with brown rice may require more liquid and longer cooking.
- For extra heat, add a pinch of cayenne pepper or chopped fresh chili to the seasoning mix.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Ensure the skillet and lid fit well to keep moisture inside while cooking the rice and chicken together for optimal texture.
