If you’re craving a vibrant, soulful meal that brings the warmth of Spain right to your kitchen, this One Pan Spanish Chicken and Rice Recipe is an absolute winner. Imagine tender chicken infused with smoky spices, perfectly cooked rice soaking up all those bold flavors, and a bright hint of fresh lemon—all coming together in a single pan for easy cooking and cleanup. This dish isn’t just about convenience; it’s an explosion of taste and color that will instantly become your go-to comfort food for busy weeknights or casual gatherings.
Ingredients You’ll Need
These ingredients are wonderfully simple but pack a powerful punch to create an irresistible combination. Each one is carefully chosen to build layers of flavor, texture, and vibrant color that make this recipe shine.
- 4 boneless skinless chicken breasts or 6 chicken thighs: Choose thighs for juicier meat or breasts for leaner protein; both absorb spices beautifully.
- 3 tablespoons vegetable or canola oil: Essential for browning the chicken and bringing rich depth to each bite.
- 1 cup uncooked white rice: The heart of the dish, absorbing the broth and spices for that perfect fluffy-yet-moist texture.
- 2 ¼ cups low sodium chicken broth: Adds savory moisture while controlling salt levels so every bite sings.
- 1 lemon: Half sliced for garnish, half juiced to brighten the dish with fresh citrus zing.
- Chopped cilantro or parsley for garnish: A fresh green finish that adds color and a pop of herbal brightness.
- 2 teaspoons smoked paprika: Brings that gorgeous smoky depth characteristic of authentic Spanish cuisine.
- 1 teaspoon garlic powder: Adds mellow garlic warmth without overpowering the dish.
- 1 teaspoon salt: A crucial seasoning that balances and enhances all the flavors.
- 1 teaspoon ground cumin: Injects a subtle earthiness that complements the smoky paprika.
- 1 teaspoon chili powder: Introduces a gentle kick that’s vibrant but not overwhelming.
- 1 teaspoon coriander: Adds a lemony, slightly sweet note that lifts the overall flavor.
- ¼ teaspoon Italian seasoning: A delicate blend that rounds out the spice mix with aromatic herbs.
How to Make One Pan Spanish Chicken and Rice Recipe
Step 1: Prepare the Spanish Seasoning Mix
In a small bowl, whisk together smoked paprika, garlic powder, salt, cumin, chili powder, coriander, and Italian seasoning. This vibrant spice blend is the cornerstone of the dish, layering smoky, earthy, and slightly spicy notes that will infuse both the chicken and rice with incredible flavor. Divide the seasoning mix in half to use at different stages of cooking.
Step 2: Season the Chicken
Drizzle the chicken breasts or thighs with 2 tablespoons of oil and toss to ensure every piece is lightly coated. Rub half of the prepared seasoning mix onto both sides of each chicken piece. This step guarantees that the chicken will have a beautifully seasoned crust once seared.
Step 3: Cook the Chicken
Heat 1 tablespoon of oil in a large skillet over medium heat. Carefully add the chicken pieces and cook for 2 to 3 minutes on each side, until they develop a lovely golden-brown crust. Once browned, transfer the chicken to a plate—this foundational browning locks in juices and adds stunning flavor.
Step 4: Prepare the Rice
Using the same skillet, add the uncooked rice, chicken broth, freshly squeezed lemon juice, and the remaining half of the seasoning mix. Stir everything together to combine, scraping up any tasty browned bits left from the chicken. This mixture will poach the rice gently while infusing it with zesty, smoky notes.
Step 5: Cook Everything Together
Nestle the browned chicken pieces on top of the rice mixture without stirring. Cover the skillet with a tight-fitting lid and simmer over low heat for 20 to 25 minutes. During this time, the chicken finishes cooking and the rice absorbs all that flavorful broth, swelling tender and fluffy. You’ll know it’s done when the liquid is absorbed and the chicken’s internal temperature reaches a safe level.
Step 6: Serve with Flair
Once cooked, garnish the dish with fresh lemon slices and a generous sprinkling of chopped cilantro or parsley to add bright color and freshness. Serve immediately to enjoy the one-pan magic at its peak.
How to Serve One Pan Spanish Chicken and Rice Recipe
Garnishes
Adding garnishes like lemon slices and fresh herbs isn’t just about looks; they brighten each bite with fresh, zesty contrasts. Cilantro or parsley lends a fresh herbal note that complements the smoky spices and adds an inviting pop of green that makes the dish feel complete.
Side Dishes
This one pan dish is wonderfully complete on its own but pairs beautifully with a crisp green salad or roasted vegetables. Lightly dressed arugula or a simple tomato and cucumber salad can provide refreshing acidity that balances the warm, savory richness of the chicken and rice.
Creative Ways to Present
For a rustic, family-style presentation, serve straight from the pan and let everyone help themselves—it’s part of the charm. For a grown-up touch, plate it neatly with a wedge of lemon on the side and a sprinkle of extra herbs. You can also serve it in individual shallow bowls for an inviting, cozy meal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this One Pan Spanish Chicken and Rice Recipe, store them in an airtight container in the refrigerator within two hours of cooking. The flavors actually deepen overnight, making for an even tastier lunch or dinner the next day. Consume within 3 to 4 days for best quality and safety.
Freezing
This dish freezes well, making it perfect for meal prepping. Let it cool completely, then portion into freezer-safe containers or heavy-duty bags. Freeze for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator overnight before reheating to maintain the flavors and texture.
Reheating
To reheat, gently warm the dish in a skillet over low heat or microwave it in short bursts, stirring occasionally to heat evenly. Adding a splash of chicken broth or water can help rehydrate the rice and keep the chicken tender. Garnish again with fresh herbs and a squeeze of lemon for a bright finish.
FAQs
Can I use brown rice instead of white rice?
Brown rice will work, but it needs a longer cooking time and more liquid. You’ll want to increase the broth and simmer longer to ensure the rice cooks through without drying out the chicken. Alternatively, parboiled brown rice can be a good compromise.
Is this dish spicy?
It has a mild kick thanks to the chili powder but is far from overpowering. The smoked paprika and other warm spices contribute more to complex flavor than heat. You can easily adjust chili powder amounts to suit your spice preference.
Can I use bone-in chicken?
You can, but keep in mind that bone-in pieces will take longer to cook through. You might need to increase the simmering time and check the internal temperature to ensure the chicken is fully cooked.
Is it possible to make this gluten-free?
Absolutely! All the ingredients in this One Pan Spanish Chicken and Rice Recipe are naturally gluten-free, but always double-check your chicken broth and spices to confirm there are no hidden gluten-containing additives.
Can I add vegetables to this dish?
Definitely! Diced bell peppers, peas, or chopped tomatoes can be stirred into the rice before simmering to add color, texture, and nutrition. Just keep in mind that extra veggies may absorb some liquid, so watch your broth levels carefully.
Final Thoughts
You really can’t go wrong with this One Pan Spanish Chicken and Rice Recipe—it’s a vibrant, comforting dish that’s as impressive as it is easy to make. With bold spices, juicy chicken, and perfectly tender rice cooked all together in one skillet, it’s a wonderful way to bring warmth and flavor to your table. I can’t wait for you to try it and see how quickly it becomes a favorite in your recipe rotation!
Print
One Pan Spanish Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
- Diet: Halal
Description
This easy One Pan Spanish Chicken and Rice recipe combines tender chicken breasts or thighs with flavorful Spanish-inspired spices, sautéed and simmered together in one skillet. The dish features a smoky blend of paprika, cumin, chili powder, coriander, and garlic powder, infused with fresh lemon juice and garnished with vibrant cilantro or parsley. Perfect for a quick weeknight dinner, this hearty meal is satisfying, comforting, and requires minimal cleanup.
Ingredients
Chicken and Seasoning
- 4 boneless skinless chicken breasts or 6 chicken thighs
- 3 tablespoons vegetable or canola oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon coriander
- ¼ teaspoon Italian seasoning
Rice and Broth
- 1 cup uncooked white rice
- 2 ¼ cups low sodium chicken broth
- 1 lemon (halved, one half sliced for garnish, one half for juicing)
Garnish
- Chopped cilantro or parsley for garnish
Instructions
- Prepare the Spanish Seasoning Mix: In a small bowl, whisk together smoked paprika, garlic powder, salt, ground cumin, chili powder, coriander, and Italian seasoning to create a flavorful spice blend. Divide the mix into two equal portions and set aside.
- Season the Chicken: Drizzle the chicken pieces with 2 tablespoons of vegetable or canola oil, then toss well to coat evenly. Rub half of the prepared seasoning mix onto both sides of each chicken breast or thigh, ensuring every piece is well-coated.
- 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 develops a golden brown crust. After browning, transfer the chicken to a plate and set aside.
- Prepare the Rice: In the same skillet used for the chicken, add the uncooked white rice, low sodium chicken broth, and juice from half the lemon. Sprinkle the remaining seasoning mix over the rice and gently stir everything to combine and deglaze the pan.
- Cook Everything Together: Return the browned chicken pieces to the skillet, placing them on top of the rice mixture. Cover the skillet with a tight-fitting lid and reduce the heat to low. Let it cook undisturbed for 20-25 minutes until the rice absorbs all the liquid, becomes tender, and the chicken is thoroughly cooked.
- Serve: Garnish the dish with fresh lemon slices and chopped cilantro or parsley. Serve immediately while hot, enjoying the savory and citrusy flavors of this one-pan meal.
Notes
- Use bone-in chicken thighs for juicier meat if preferred; increase cooking time slightly to ensure doneness.
- For a gluten-free meal, ensure that the chicken broth used is certified gluten-free.
- You can substitute white rice with brown rice; however, increase the cooking time and liquid accordingly.
- Adjust seasoning quantities based on spice tolerance and preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
