If you’re craving a dish that bursts with flavor, color, and warmth all coming together in one convenient skillet, then this One Pan Spanish Chicken and Rice Recipe is about to become your new favorite. It’s the kind of meal where tender chicken breasts or thighs soak up a perfectly spiced, smoky blend of paprika, cumin, and chili powder, mingled with fluffy rice cooked right beneath them in a savory broth. All that goodness happens in just one pan, making dinner not only delicious but wonderfully easy to prepare and clean up. Trust me, this dish delivers that comforting home-cooked feeling with a lively Spanish flair you’ll want to make over and over again.
Ingredients You’ll Need
This recipe shines because it keeps things simple yet vibrant, using pantry staples mixed with fresh touches. Each ingredient plays a big role—spices create those signature Spanish flavors, lemon adds zest and brightness, and the chicken broth ensures a juicy, tender finish for the rice and meat alike.
- 4 boneless skinless chicken breasts or 6 chicken thighs: Choose thighs for extra juiciness or breasts for a leaner option.
- 3 tablespoons vegetable or canola oil: Needed for browning the chicken and sautéeing the rice base.
- 1 cup uncooked white rice: The comforting grain that absorbs the flavorful broth perfectly.
- 2 ¼ cups low sodium chicken broth: Provides depth and moisture for cooking the rice and chicken.
- 1 lemon (halved): Half is sliced for garnish while the other half juices up the rice for a fresh zing.
- Chopped cilantro or parsley: Bright herbal garnish that adds color and freshness.
- 2 teaspoons smoked paprika: This spice sets the smoky, vibrant tone essential to the dish.
- 1 teaspoon garlic powder: Adds savory warmth without overpowering.
- 1 teaspoon salt: Enhances all the natural flavors.
- 1 teaspoon ground cumin: Brings earthy, aromatic depth for that authentic Spanish taste.
- 1 teaspoon chili powder: Introduces a gentle heat to balance the dish.
- 1 teaspoon coriander: Offers subtle citrus notes that brighten the spices.
- ¼ teaspoon Italian seasoning: Adds a hint of herbal earthiness for complexity.
How to Make One Pan Spanish Chicken and Rice Recipe
Step 1: Mix the Spices
Start by whisking all the spices together in a small bowl. This blend of smoked paprika, garlic powder, cumin, chili powder, coriander, salt, and Italian seasoning is the heart of the dish—full of warmth and a little kick that infuses both chicken and rice. Dividing the mix in half means you’ll get that perfect balance of seasoning on each part of the dish.
Step 2: Season the Chicken
Drizzle 2 tablespoons of oil over the chicken pieces, then lovingly toss them so every side is coated in oil. Next, rub half of your spice mix thoroughly on both sides of each chicken piece. This step ensures each bite carries the vibrant, smoky flavor right from the start, setting the foundation for the delicious meal.
Step 3: Brown the Chicken
Heat 1 tablespoon of oil in a large skillet over medium heat until shimmering. Add the chicken and sear it for 2-3 minutes on each side to get a beautiful golden crust. This not only locks in juices but adds a visually appealing color and depth of flavor. Once browned, transfer the chicken to a plate to rest briefly.
Step 4: Cook the Rice Base
In the same skillet (no need to wash up yet!), combine the uncooked rice, chicken broth, fresh lemon juice, and the remaining spice mixture. Stir everything gently, scraping up all those flavorful browned bits from the chicken. This mixture will soak up all those wonderful flavors as it cooks, making every grain of rice sing.
Step 5: Simmer Chicken and Rice Together
Nestle the browned chicken pieces securely on top of the rice mixture in the skillet. Cover the pan with a lid and allow it to cook for 20-25 minutes. During this time, the rice will absorb the broth and seasonings while the chicken finishes cooking to juicy tenderness. You’ll know it’s ready when the liquid is fully absorbed and the rice is soft.
Step 6: Garnish and Serve
Once the magic is done, garnish this vibrant dish with lemon slices and a generous sprinkle of chopped cilantro or parsley. The fresh green color and zesty lemon slices are not only beautiful but add a bright lift that perfectly complements the smoky, savory flavors.
How to Serve One Pan Spanish Chicken and Rice Recipe
Garnishes
Fresh herbs like cilantro or parsley give that fresh pop that lifts the entire dish, while lemon slices add brightness and a bit of acidity right on the plate. A quick drizzle of extra lemon juice before serving can also elevate every bite.
Side Dishes
This dish is so hearty on its own that side dishes can be simple. Think a crisp green salad with a light vinaigrette, roasted vegetables, or garlic sautéed greens like spinach or kale. These sides add texture and balance without competing with the star of the meal.
Creative Ways to Present
To make your One Pan Spanish Chicken and Rice Recipe feel extra special, try serving it straight from a rustic cast iron skillet for a warm, family-style vibe. Alternatively, plate it in shallow bowls, drizzle a bit of extra virgin olive oil, and scatter colorful pimentos or roasted red peppers on top for bursts of sweetness and color.
Make Ahead and Storage
Storing Leftovers
This dish holds up wonderfully in the fridge for up to 3 days. Store leftovers in an airtight container to keep the rice from drying out. The flavors actually deepen after resting, making for a tasty second-day meal.
Freezing
You can freeze One Pan Spanish Chicken and Rice Recipe for up to 2 months. Cool it completely before portioning into freezer-safe containers or bags. When reheated, it may need a little sprinkle of broth or water to bring back moisture in the rice.
Reheating
Reheat gently in a skillet over low heat or in the microwave. Cover to trap steam and, if needed, add a splash of chicken broth or water to keep the rice fluffy and tender. Avoid overheating to keep the chicken juicy and flavorful.
FAQs
Can I use brown rice instead of white rice?
Brown rice can be used, but it requires a longer cooking time and more liquid. Adjust broth quantities and cooking time accordingly, usually about 40-45 minutes covered, ensuring the chicken is cooked through as well.
What if I don’t have smoked paprika?
If you’re out of smoked paprika, regular paprika works in a pinch but lacks the smoky depth. You can add a pinch of chipotle powder or smoked salt to mimic that flavor element.
Is it okay to use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually preferred by many for this recipe due to their extra juiciness and rich flavor. Just make sure they’re boneless and skinless for even cooking.
Can this recipe be made gluten-free?
Yes! All the ingredients here are naturally gluten-free, just be sure to check your spice labels and broth to confirm they don’t contain gluten.
How spicy is the dish?
The chili powder adds a gentle warmth but nothing overwhelming. If you prefer more heat, feel free to add extra chili powder or a pinch of cayenne to suit your taste buds.
Final Thoughts
This One Pan Spanish Chicken and Rice Recipe is truly a weeknight hero—simple, flavorful, and soul-satisfying with so little cleanup. It’s perfect when you want something cozy but exciting, with that Spanish flair that brightens up your dinner table. Give it a try soon and watch it become a beloved staple in your meal rotation!
Print
One Pan Spanish Chicken and Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Description
This flavorful One Pan Spanish Chicken and Rice dish combines tender, seasoned chicken with aromatic spices and perfectly cooked rice in a single skillet. Infused with smoked paprika, cumin, chili powder, and fresh lemon juice, this easy-to-make meal brings vibrant Spanish-inspired flavors to your dinner table with minimal cleanup.
Ingredients
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, divided
- 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
- Mix Spices: In a small bowl, whisk together smoked paprika, garlic powder, salt, cumin, chili powder, coriander, and Italian seasoning until combined. Divide the seasoning mix in half and set aside for use in later steps.
- Season Chicken: Drizzle 2 tablespoons of vegetable oil over the chicken breasts or thighs. Toss well to coat evenly, then rub half of the prepared spice mix thoroughly onto both sides of each chicken piece to infuse flavor.
- Brown Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the seasoned chicken and cook for about 2 to 3 minutes on each side, until golden brown and crispy on the outside. Once browned, transfer the chicken to a plate to rest.
- Prepare Rice Base: Using the same skillet, add the uncooked white rice, low sodium chicken broth, fresh lemon juice from half a lemon, and the remaining half of the seasoning mix. Stir the mixture well to evenly distribute the spices and combine all ingredients.
- Cook Chicken and Rice: Return the browned chicken pieces to the skillet, placing them on top of the rice mixture. Cover the skillet with a lid, reduce heat to low, and let everything cook undisturbed for 20 to 25 minutes. This allows the rice to absorb the broth and seasonings while the chicken finishes cooking through.
- Garnish and Serve: Once the rice is tender and the chicken is fully cooked, remove from heat. Garnish with fresh lemon slices and a generous sprinkle of chopped cilantro or parsley. Serve immediately for best flavor and texture.
Notes
- Use boneless chicken thighs if you prefer more flavorful, juicier meat or chicken breasts for a leaner option.
- Ensure the skillet is covered during the cooking step to trap steam, which helps the rice cook evenly and the chicken stay moist.
- If using brown rice, increase the cooking time and liquid accordingly as brown rice requires longer cooking.
- Adjust the seasoning amounts to taste, especially salt and chili powder, based on your preference for spice and saltiness.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
