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
Scale
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.
