Description
This One Pan Spanish Chicken and Rice recipe delivers a flavorful, easy-to-make meal perfect for weeknight dinners. Tender chicken breasts seasoned with smoky paprika and a blend of spices cook atop a bed of fragrant rice infused with lemon and herbs, all prepared in a single skillet for minimal cleanup and maximum taste.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts or 6 chicken thighs
- 3 tablespoons vegetable or canola oil (divided)
Rice and Seasoning
- 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
- 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, cumin, chili powder, coriander, and Italian seasoning. Divide the mixture in half and set one portion aside for later.
- Season the Chicken: Drizzle the chicken pieces with 2 tablespoons of vegetable oil and toss to coat evenly. Rub half of the seasoning mix on both sides of each piece of chicken, ensuring full coverage for maximum flavor.
- Cook the Chicken: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the seasoned chicken and cook for 2 to 3 minutes per side until each piece is nicely browned. Then, transfer the cooked chicken to a plate, leaving the oil and any drippings in the skillet.
- Prepare the Rice: In the same skillet, add the uncooked rice along with the low sodium chicken broth and juice from half a lemon. Stir in the remaining half of the Spanish seasoning mix to evenly distribute the flavors.
- Cook Everything Together: Return the browned chicken to the skillet, placing each piece on top of the rice mixture. Cover the skillet with a lid and reduce heat to low. Let it cook undisturbed for 20 to 25 minutes until the liquid is absorbed, the rice is tender, and the chicken is fully cooked through.
- Serve: Once cooked, garnish with lemon slices and chopped cilantro or parsley for a fresh, vibrant finish. Serve the dish immediately while hot and flavorful.
Notes
- Use chicken thighs for juicier, more flavorful meat if preferred.
- Adjust the seasoning blend for spiciness or smokiness based on taste.
- Ensure the skillet is covered tightly when simmering to cook rice perfectly.
- Use low sodium broth to control salt content and flavor balance.
- Cooking times may vary slightly depending on skillet size and stove type.
