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
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, 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.
