Description
This flavorful One Pan Spanish Chicken and Rice is a vibrant, easy-to-make dish combining tender chicken breasts or thighs with aromatic spices and perfectly cooked rice. Infused with smoked paprika, cumin, and lemon juice, it’s a wholesome, comforting meal that comes together in a single skillet for minimal cleanup and maximum taste.
Ingredients
Chicken and Rice
- 4 boneless skinless chicken breasts OR 6 chicken thighs
- 3 tablespoons vegetable or canola oil
- 1 cup uncooked white rice
- 2 ¼ cups low sodium chicken broth
- 1 lemon
- Chopped cilantro or parsley, for garnish
Spanish Seasoning Mix
- 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
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 this mixture into two equal parts and set aside for later use.
- Slice the Lemon: Cut the lemon in half. Thinly slice one half to use as garnish and set aside. Juice the other half to be added to the cooking later.
- Season the Chicken: Place the chicken breasts or thighs in a medium bowl. Drizzle 2 tablespoons of the oil over the chicken and toss well to coat. Rub half of the prepared Spanish seasoning mix onto both sides of each piece of chicken to infuse flavor.
- Brown the Chicken: Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add the seasoned chicken pieces and cook for 2-3 minutes per side until nicely browned. Remove the chicken from the skillet and transfer to a plate (the chicken will not be fully cooked at this point).
- Cook the Rice and Chicken: To the same skillet, add the uncooked white rice, low sodium chicken broth, juice from half the lemon, and the remaining half of the Spanish seasoning mix. Stir to combine all ingredients evenly. Nestle the browned chicken pieces on top of the rice mixture. Cover the skillet with a lid and cook on medium-low heat for 20-25 minutes until the liquid is absorbed, the rice is tender, and the chicken is fully cooked through.
- Garnish and Serve: Once cooked, garnish the dish with the reserved lemon slices and freshly chopped cilantro or parsley. Serve the One Pan Spanish Chicken and Rice immediately while warm.
Notes
- You can substitute chicken breasts with thighs for a juicier result.
- The seasoning mix can be adjusted to taste; add more chili powder for heat if desired.
- Low sodium broth helps control the saltiness—adjust salt carefully when using regular broth.
- Ensure the skillet is tightly covered during cooking to allow the rice to steam properly.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
