Looking for a quick and satisfying weeknight dinner that’s full of flavor? This One Pan Spanish Chicken and Rice is your answer! It combines tender chicken and seasoned rice in a single skillet, making cleanup a breeze. Plus, it’s packed with savory spices that will have your taste buds dancing.
Ingredients:
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 (halved; one half sliced for garnish, one half for juicing)
Chopped cilantro or parsley for garnish
Spanish Seasoning Mix:
1 teaspoon garlic powder
1 teaspoon salt
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon Italian seasoning
1 teaspoon coriander
Directions:
Prepare the Spanish Seasoning Mix: In a small bowl, whisk together the smoked paprika, garlic powder, salt, ground cumin, chili powder, coriander, and Italian seasoning. Divide the mix in half and set aside.
Season the Chicken: Place the chicken in a medium bowl, drizzle with 2 tablespoons of oil, and toss to coat. Rub half of the seasoning mix onto both sides of each piece of chicken.
Cook the Chicken: Drizzle a large skillet with the remaining 1 tablespoon of oil and heat over medium heat. Cook the chicken for 2-3 minutes on each side until browned. Transfer the chicken to a plate.
Prepare the Rice: In the same skillet, add the rice, chicken broth, juice from half a lemon, and the remaining seasoning mix. Stir to combine.
Cook Everything Together: Return the chicken to the skillet, placing it on top of the rice. Cover and cook for 20-25 minutes, until the liquid is absorbed, the rice is tender, and the chicken is cooked through.
Serve: Garnish with lemon slices and freshly chopped cilantro or parsley. Serve immediately.
Serving Tips:
Garnish: Enhance the dish with fresh lemon slices and a sprinkle of chopped cilantro or parsley. This adds a burst of color and a fresh, herby flavor.
Side Dishes: Serve alongside a crisp green salad or steamed vegetables to round out the meal. A side of crusty bread is also a great option for mopping up any extra rice or sauce.
Presentation: For a restaurant-worthy presentation, consider plating the rice and chicken separately, with the rice forming a bed for the chicken. Garnish with additional herbs or a drizzle of olive oil if desired.
Storage Tips:
Refrigeration: Store any leftovers in an airtight container in the refrigerator. The dish will keep for up to 3-4 days. Ensure the chicken and rice are cooled to room temperature before refrigerating.
Freezing: If you’d like to freeze the leftovers, portion them into freezer-safe containers or bags. This meal can be frozen for up to 2-3 months. When reheating, make sure the chicken is heated thoroughly to an internal temperature of 165°F (74°C).
Reheating: Reheat leftovers in the microwave or on the stovetop. If reheating on the stovetop, add a splash of chicken broth or water to prevent the rice from drying out. Stir occasionally to ensure even heating.
Avoid Overcooking: To prevent the chicken from becoming dry, reheat gently and avoid cooking it for too long.
Related Recipes:
FAQs:
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but it will require a longer cooking time. Brown rice typically takes about 40-45 minutes to cook. You may need to add additional chicken broth and adjust the cooking time accordingly. Ensure the rice is tender and the chicken is cooked through before serving.
Can I substitute the chicken with another protein?
Absolutely! This recipe works well with other proteins like pork chops, turkey, or even seafood. If using a different protein, adjust the cooking time based on the type of meat. For instance, seafood will cook faster than chicken, so you might need to adjust the cooking time to avoid overcooking.
What can I use if I don’t have smoked paprika?
If you don’t have smoked paprika, you can use regular paprika or a combination of paprika and a pinch of liquid smoke to mimic the smoky flavor. Alternatively, a dash of cumin or chili powder can add depth to the seasoning mix.
How can I make this dish spicier?
To add more heat to your One Pan Spanish Chicken and Rice, you can increase the amount of chili powder or add a pinch of cayenne pepper to the seasoning mix. If you prefer fresh heat, consider adding sliced jalapeños or a dash of hot sauce when serving.
Conclusion:
This One Pan Spanish Chicken and Rice is the perfect solution for a quick, flavorful dinner with minimal cleanup. The tender chicken and seasoned rice deliver a satisfying meal that’s both easy to make and delicious. Ideal for busy nights, this dish combines convenience and taste in one skillet.
📖 Recipe:
Print
One Pan Spanish Chicken and Rice
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This One Pan Spanish Chicken and Rice is a delicious and hassle-free meal that’s perfect for busy weeknights. Tender chicken breasts or thighs are seasoned with a flavorful Spanish spice mix and cooked with white rice and chicken broth in one skillet. Garnished with fresh lemon and herbs, this dish is both satisfying and easy to prepare. Ideal for families or meal prepping, it’s a complete and nutritious dinner with minimal cleanup.
Ingredients
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 (halved, one half sliced for garnish, one half for juicing)
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 all the spices. Divide in half and set aside.
- Season the Chicken: Drizzle chicken with 2 tablespoons of oil, toss to coat, and rub half of the seasoning mix on both sides of each piece of chicken.
- Cook the Chicken: Heat 1 tablespoon of oil in a large skillet over medium heat. Cook the chicken for 2-3 minutes on each side until browned. Transfer to a plate.
- Prepare the Rice: In the same skillet, combine rice, chicken broth, lemon juice, and remaining seasoning mix. Stir to combine.
- Cook Everything Together: Return chicken to the skillet, placing it on top of the rice. Cover and cook for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.
- Serve: Garnish with lemon slices and chopped cilantro or parsley. Serve immediately.
Notes
For brown rice, adjust cooking time to 40-45 minutes and add extra chicken broth as needed.
Substitute chicken with pork chops, turkey, or seafood if preferred. Adjust cooking time based on protein choice.
For extra spice, increase chili powder or add cayenne pepper.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Spanish
Nutrition
- Serving Size: 4 servings
- Calories: 426 kcal per serving
