Description
This One Pan Spanish Chicken and Rice is a vibrant, flavorful dish combining tender chicken breasts or thighs with smoky Spanish spices and perfectly cooked rice. Everything is cooked together in a single skillet for an easy, comforting meal that highlights classic Spanish seasonings with a fresh touch of lemon and herbs.
Ingredients
Scale
Protein
- 4 boneless skinless chicken breasts or 6 chicken thighs
Spices & Seasonings
- 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
Other Ingredients
- 3 tablespoons vegetable or canola oil
- 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 smoked paprika, garlic powder, salt, ground cumin, chili powder, coriander, and Italian seasoning. Divide the mix in half and set one half aside for later.
- Season the Chicken: Drizzle the chicken breasts or thighs with 2 tablespoons of vegetable or canola oil. Toss well to coat evenly. Then rub half of the 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. Add the chicken and cook for about 2-3 minutes per side until the exterior is nicely browned. Remove the chicken from the skillet and set aside on a plate temporarily.
- Prepare the Rice: Using the same skillet, add the uncooked rice, low sodium chicken broth, freshly squeezed lemon juice from half a lemon, and the remaining half of the seasoning mix. Stir well to combine all ingredients evenly.
- Cook Everything Together: Return the browned chicken pieces to the skillet, carefully placing them on top of the rice mixture. Cover the skillet with a lid and cook for 20-25 minutes on medium-low heat, or until the liquid has been absorbed, the rice is tender, and the chicken is thoroughly cooked.
- Serve: Garnish the finished dish with lemon slices and freshly chopped cilantro or parsley. Serve immediately while warm for a hearty and aromatic meal.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs will be more tender and juicy.
- Adjust seasoning amounts to taste, especially salt and chili powder if you prefer it milder or spicier.
- Make sure to cover the skillet well during the last cooking step to allow the rice to steam properly.
- For a gluten-free version, verify all spices and broth are gluten-free certified.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
