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One Pan Spanish Chicken and Rice with a green onion garnish.
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5 from 2 votes

One Pan Spanish Chicken and Rice Recipe

Crispy zesty chicken nestled in bold mouthwatering, flavorful rice. A fabulous one-pan-meal.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main
Cuisine: American, Spanish
Keyword: chicken and rice, one pan meals, skillet meals
Servings: 6
Calories: 443kcal
Author: Don't Sweat The Recipe

Ingredients

  • 6 boneless chicken thighs (skin on)
  • 2 1/2 tablespoons olive oil divided
  • 1 cup uncooked white rice
  • 2 1/4 cups low sodium chicken broth
  • 2 lemons divided (some for garnish)
  • 1/4 cup green onions diced for garnish

Spanish Seasoning Mix

  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon Italian seasoning

Instructions

  • In a small bowl whisk together all ingredients for the Spanish seasoning mix. Divide in half and set aside.
    2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/4 teaspoon Italian seasoning, 1 1/2 teaspoon kosher salt
  • Place chicken in a medium bowl. Drizzle with 1 1/2 tablespoons oil, then toss to coat well. Use half of the prepared seasoning mix to rub on both sides of each piece of chicken. Cover and refrigerate to marinate for at least 1 hour or more.
    6 boneless chicken thighs, 2 1/2 tablespoons olive oil
  • Drizzle a large ovenproof skillet with remaining 1 tablespoon of oil and bring to medium heat. Sear chicken for 2-3 minutes on each side until browned. Transfer to a plate.
  • Add rice, chicken broth, juice from 1/2 of the lemon, and remaining seasoning mix and stir to combine. Place the chicken on top of the rice. Cover and simmer for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.
    1 cup uncooked white rice, 2 1/4 cups low sodium chicken broth, 2 lemons
  • Preheat the broiler of your oven, remove the lid from the skillet, place in the oven for 3-4 minutes to crisp the chicken.
  • Garnish with lemon slices and chopped green onion, serve immediately.
    1/4 cup green onions

Notes

You can use skinless boneless chicken thighs or breasts, this rice bake is versatile. The cooking time should be the same but be sure to check the internal temperature with a digital thermometer. It should read 165 degrees F.
If you choose to use brown rice cook it for an additional 15-20 minutes.
Storing and Freezing Leftovers - Let any leftovers cool to room temperature, place them in an airtight container, and refrigerate for up to 3 days, or freeze for up to 3 months. When reheating you may need to add a little extra chicken stock.

Nutrition

Calories: 443kcal | Carbohydrates: 31g | Protein: 23g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 705mg | Potassium: 438mg | Fiber: 2g | Sugar: 1g | Vitamin A: 555IU | Vitamin C: 19.9mg | Calcium: 37mg | Iron: 1.9mg