If you’re searching for a vibrant, comforting dish that comes together with minimal fuss but maximum flavor, this One Pan Spanish Chicken and Rice Recipe is exactly what you need. It’s a colorful, aromatic meal where tender chicken and perfectly cooked rice soak up a rich blend of smoky spices and bright lemon, all cooked in a single skillet. Whether you’re cooking for a family dinner or impressing friends on a weeknight, this recipe delivers hearty satisfaction with a joyful, homey vibe.
Ingredients You’ll Need
Simple, thoughtfully chosen ingredients are the secret to making this One Pan Spanish Chicken and Rice Recipe truly shine. Each component plays an essential role, contributing to the depth of flavor, texture, and that irresistible golden color we all crave.
- Chicken breasts or thighs: Tender, juicy protein that absorbs the spices beautifully and cooks quickly.
- Vegetable or canola oil: Provides a neutral base for browning the chicken and bringing out the spices’ aromas.
- Uncooked white rice: The hearty, starchy foundation that soaks up all the flavorful liquids for a perfectly tender bite.
- Low sodium chicken broth: Adds savory depth and moisture while cooking the rice and chicken together.
- Lemon: Brightens the dish with fresh acidity; half gets juiced and the other half sliced for garnish.
- Chopped cilantro or parsley: Provides a fresh, herbaceous pop of color and flavor at the end.
- Spices (smoked paprika, garlic powder, salt, cumin, chili powder, coriander, Italian seasoning): The heart of that authentic Spanish-inspired flavor profile—smoky, earthy, and just the right amount of warmth.
How to Make One Pan Spanish Chicken and Rice Recipe
Step 1: Mix the Spices
Start by mixing all your spices in a small bowl. This simple step lets the smoky paprika, earthy cumin, and spicy chili powder come together in harmony. Divide the blend in half—one part will season the chicken, and the other will flavor the rice.
Step 2: Season the Chicken
Drizzle the chicken with two tablespoons of oil, then toss and rub half of your seasoning mix onto both sides. This helps create a beautifully flavored crust when you brown the chicken and infuses it with those delicious Spanish notes.
Step 3: Brown the Chicken
Heat a tablespoon of oil in a large skillet over medium heat. Brown the chicken for 2-3 minutes on each side until it develops a gorgeous golden color. This step locks in juices and adds amazing flavor. Once done, transfer the chicken onto a plate—you’ll finish cooking it later.
Step 4: Prepare the Rice Mixture
Using the same skillet, combine the uncooked rice, chicken broth, lemon juice from half the lemon, and the remaining spice mix. Stir it all together so the rice is evenly coated and ready to soak up all those wonderful flavors.
Step 5: Cook Together
Place the browned chicken pieces on top of the rice mixture. Cover the skillet and let everything cook for 20-25 minutes. During this time, the rice will absorb the broth and spices while the chicken finishes cooking through, resulting in a one-pan meal that’s bursting with flavor and perfect texture.
Step 6: Garnish and Serve
Once the rice is tender and the chicken is cooked through, garnish the dish with fresh lemon slices and chopped cilantro or parsley. These bright accents add freshness and an inviting pop of color that makes the dish feel festive and complete.
How to Serve One Pan Spanish Chicken and Rice Recipe
Garnishes
Lemon slices and fresh chopped herbs like cilantro or parsley are perfect garnishes that add brightness and a burst of freshness. The citrus cuts through the rich, spiced flavors, while the herbs bring a hint of garden-fresh fragrance that makes each serving irresistible.
Side Dishes
This dish pairs wonderfully with simple sides that don’t overshadow the main event. Think roasted or grilled vegetables, a green salad with a light vinaigrette, or even some crusty bread to soak up any leftover juices. These easy sides balance the meal and keep it light yet satisfying.
Creative Ways to Present
For a fun twist, try serving this dish family-style straight from the skillet at the table. Alternatively, you can plate each portion with a wedge of lemon on the side for guests to squeeze as much citrus as they like. Adding a sprinkle of extra smoked paprika or a drizzle of good-quality olive oil right before serving can also elevate the presentation and flavor.
Make Ahead and Storage
Storing Leftovers
Leftover One Pan Spanish Chicken and Rice Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal just as delightful, if not more so.
Freezing
To freeze, transfer cooled leftovers into a freezer-safe container or heavy-duty freezer bag. It will keep for up to 2 months and be ready for those times when you want a hassle-free, tasty meal with minimal effort.
Reheating
Reheat leftovers gently in a covered skillet over medium-low heat, adding a splash of broth or water to loosen the rice if it feels dry. You can also microwave it, covered, stirring halfway through to warm evenly.
FAQs
Can I use brown rice in this One Pan Spanish Chicken and Rice Recipe?
Brown rice can be used, but it requires a longer cooking time and more liquid. You’ll need to adjust the broth amount and cook for about 45-50 minutes to ensure it’s tender. Keep an eye on the liquid level to prevent burning.
What can I substitute if I don’t have smoked paprika?
If smoked paprika isn’t available, regular paprika combined with a small pinch of cumin or chili powder can provide a similar smoky warmth. You can also experiment with chipotle powder for a spicier, smoky alternative.
Is it better to use chicken breasts or thighs?
Both work wonderfully! Chicken thighs tend to stay more tender and juicy, especially if slightly overcooked, while breasts are leaner and cook a bit faster. Choose based on your preference for texture and flavor.
Can I make this recipe gluten-free?
Absolutely! All the ingredients in this One Pan Spanish Chicken and Rice Recipe are naturally gluten-free, just be cautious with broth brands and spices to ensure no hidden gluten sneaks in.
How spicy is this recipe?
This recipe is moderately spiced with warming flavors but not overly hot. The chili powder adds warmth without overpowering heat, making it enjoyable for most palates. You can adjust the chili powder quantity to your personal heat preference.
Final Thoughts
This One Pan Spanish Chicken and Rice Recipe is the kind of meal that makes you smile with every bite. It’s simple to make, deeply flavorful, and perfect for any occasion where you want a fuss-free yet impressive dinner. I really hope you give it a try and enjoy the wonderful aromas and taste that come from cooking everything together in one pan. Trust me, once you make this, it’s going to be a staple in your rotation.
Print
One Pan Spanish Chicken and Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Description
This One Pan Spanish Chicken and Rice recipe is a flavorful and comforting dish featuring tender chicken breasts or thighs cooked with aromatic spices, smoky paprika, and a zesty lemon touch. All cooked together in one skillet for an easy and delicious meal perfect for weeknights.
Ingredients
Chicken and Seasonings
- 4 boneless skinless chicken breasts or 6 chicken thighs
- 3 tablespoons vegetable or canola oil (divided)
- 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
Rice and Broth
- 1 cup uncooked white rice
- 2 ¼ cups low sodium chicken broth
- 1 lemon (halved, one half sliced for garnish, one half for juicing)
Garnish
- Chopped cilantro or parsley for garnish
Instructions
- Prepare the Spice Mix: In a small bowl, whisk together smoked paprika, garlic powder, salt, ground cumin, chili powder, coriander, and Italian seasoning. Divide the seasoning mix in half and set one portion aside for later use.
- Season the Chicken: Drizzle 2 tablespoons of vegetable oil over the chicken breasts or thighs, tossing to coat evenly. Rub half of the prepared spice mix thoroughly onto both sides of each piece of chicken to infuse flavor.
- Brown the Chicken: Heat 1 tablespoon of oil in a large skillet over medium heat. Once hot, add the seasoned chicken and cook for 2-3 minutes per side until nicely browned. Remove the chicken from the skillet and transfer to a plate temporarily.
- Cook the Rice: In the same skillet, add the uncooked white rice, low sodium chicken broth, freshly squeezed lemon juice from half the lemon, and the remaining half of the seasoning mix. Stir well to combine all ingredients.
- Simmer the Chicken and Rice: Place the browned chicken pieces on top of the rice mixture in the skillet. Cover the skillet with a lid and cook on medium-low heat for 20-25 minutes, or until the rice has absorbed all the liquid, is tender, and the chicken is fully cooked through.
- Finish and Serve: Garnish the dish with lemon slices from the other half of the lemon and sprinkle chopped cilantro or parsley over the top. Serve the dish immediately while hot for best flavor and texture.
Notes
- To ensure even cooking, use chicken breasts of similar thickness or thighs if preferred for juicier meat.
- You can substitute brown rice but increase the cooking time and liquid accordingly.
- Low sodium chicken broth helps control salt levels and allows the spices to shine.
- Feel free to adjust spice levels to your taste by adding more chili powder for heat or additional smoked paprika for smokiness.
- This recipe works well with a large skillet having a tight-fitting lid to trap steam during cooking.
