One Pan Cilantro Lime Chicken and Rice
User Reviews
5
-
Servings
4 servings
-
Course
Main Course
One Pan Cilantro Lime Chicken and Rice
Description
One Pan Cilantro Lime Chicken and Rice brings together juicy chicken thighs seasoned with chili powder and cumin and cooked alongside basmati rice infused with onion, garlic, and lime zest. The chicken is first browned in butter to develop a golden crust before being simmered with rice and chicken stock to absorb flavor and achieve tenderness.
The finished dish features a mix of savory spices balanced by the fresh brightness of chopped cilantro and lime juice folded in after cooking. This approach results in a well-rounded flavor profile with a slight tang and herbaceous note. The rice is fluffy but fully infused with the seasoned cooking broth.
This recipe serves well as a standalone dinner but can also be paired with a simple green salad or steamed vegetables. Its single-pan method minimizes cleanup while delivering the components cooked together for complementary flavor. Allowing the chicken to marinate briefly enhances seasoning penetration.
Ingredients
- 2 tablespoons olive oil
- 1 ½ teaspoons chili powder
- ½ teaspoon cumin ground
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ pounds chicken thighs boneless, skinless
- 2 tablespoons butter unsalted
- 1 onion diced, small
- 3 cloves garlic minced
- 1 ½ cups basmati rice or jasmine rice
- 1 tablespoon lime zest
- 3 cups chicken stock
- ⅓ cup cilantro fresh, chopped leaves
- 2 tablespoons lime juice freshly squeezed
Instructions
- In a medium bowl, whisk together olive oil, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in chicken until well combined; set aside in the refrigerator for 30 minutes, if desired.
- Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown, about 4-5 minutes per side; set aside.
- Add onion, and cook, stirring occasionally, until tender, about 3-5 minutes.
- Stir in garlic until fragrant, about 1 minute.
- Stir in rice and lime zest until rice is lightly toasted, about 1-2 minutes.
- Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven; season with salt and pepper, to taste. Return chicken to the Dutch oven in an even layer.
- Bring to a boil; cover, reduce heat and simmer until rice is tender and chicken is cooked through, reaching an internal temperature of 165 degrees F, about 15-20 minutes. Let stand 5 minutes.
- Remove chicken; add cilantro and lime juice to the rice, fluffing with a fork; season with salt and pepper, to taste.
- Serve chicken immediately with rice and desired toppings.
User Reviews
Overall Rating
5
You'll Also Love
