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One Pan Spanish Chicken and Rice Recipe

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4.3 from 7 reviews

This One Pan Spanish Chicken and Rice recipe is a vibrant, flavorful dish featuring tender chicken breasts cooked with smoky paprika, garlic, and earthy spices, all simmered together with rice and chicken broth for a hearty, comforting meal ready in just 30 minutes. Garnished with fresh lemon slices and herbs, it’s an easy, delicious weeknight dinner that captures the bright, aromatic essence of Spanish cuisine.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Marinade

  • 4 boneless skinless chicken breasts (OR 6 chicken thighs)
  • 3 tablespoons vegetable or canola oil

Rice and Broth

  • 1 cup uncooked white rice
  • 2 ¼ cups low sodium chicken broth
  • 1 lemon (half sliced thinly for garnish, half juiced)

Spice 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

Garnish

  • Chopped cilantro or parsley

Instructions

  1. 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 the mix into two equal parts and set aside. Slice half of the lemon thinly for garnish and reserve the other half for juicing later.
  2. Marinate the chicken: Place the chicken breasts in a medium bowl. Drizzle with 2 tablespoons of vegetable or canola oil and toss to coat evenly. Rub half of the seasoning mix on both sides of each chicken piece for a well-flavored crust.
  3. Brown the chicken: Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Once hot, add the seasoned chicken and cook for 2-3 minutes on each side until nicely browned. The chicken will not be fully cooked at this stage. Transfer chicken to a plate.
  4. Cook the rice and chicken together: Add the uncooked rice to the skillet, followed by the chicken broth, lemon juice from the reserved half, and the remaining seasoning mix. Stir well to combine all ingredients. Place the browned chicken on top of the rice mixture. Cover the skillet with a lid and let cook for 20-25 minutes over medium heat, or until the rice has absorbed the liquid, is tender, and the chicken is fully cooked through.
  5. Garnish and serve: Once cooked, remove from heat. Garnish the dish with lemon slices and freshly chopped cilantro or parsley. Serve immediately while warm, enjoying the bright flavors and comforting texture typical of Spanish-style one-pan meals.

Notes

  • Using chicken thighs instead of breasts will add more moisture and richness to the dish.
  • Low sodium chicken broth is recommended to control the saltiness since the spice mix contains salt.
  • If you prefer a spicier dish, increase the chili powder level or add a pinch of cayenne pepper.
  • Make sure to cover the pan tightly while cooking so the rice steams properly and cooks evenly.
  • This recipe is versatile and can be adapted by adding vegetables such as bell peppers or peas for extra color and nutrition.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Spanish

Find it online: https://avascooking.com/one-pan-spanish-chicken-and-rice-recipe/