One Pan Spanish Chicken and Rice
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
426 kcal
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Course
Main Course
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Cuisine
Mexican
One Pan Spanish Chicken and Rice
Description
This recipe uses a homemade Spanish seasoning blend of smoked paprika, garlic powder, salt, cumin, chili powder, coriander, and Italian seasoning. The chicken is coated in oil and half the seasoning mix, then browned briefly in a skillet. Uncooked white rice is stirred in along with chicken broth, lemon juice, and the remaining seasoning mix. The partially cooked chicken is returned atop the rice, and the pan is covered to cook the rice until tender and the chicken fully cooked.
The dish offers smoky and mildly spicy flavors from the seasoning mixture combined with the fresh acidity of lemon juice and herb garnish such as cilantro or parsley. The rice absorbs the seasonings and juices from the chicken, resulting in a moist, flavorful grain. Thin lemon slices on top provide visual appeal and added zest when served.
This meal is convenient for cooking all components in one pan, reducing cleanup while delivering a balanced protein and starch dish. Coriander is a key spice but can be substituted with cumin if unavailable.
Ingredients
- 4 chicken breast OR 6 chicken thighs, boneless skinless
- 3 tablespoons vegetable oil or canola oil
- 1 cup white rice uncooked
- 2 ¼ cups chicken broth low sodium
- 1 lemon
- cilantro for garnish, or parsley, chopped
Spanish seasoning mix
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoons cumin ground
- 1 teaspoon chili powder
- 1 teaspoon Coriander (see note)
- ¼ teaspoon Italian seasoning
Instructions
- In a small bowl whisk together all ingredients for the Spanish seasoning mix. Divide in half and set aside. Cut the lemon in half, then thinly slice one half - for garnish - and reserve the other half for juicing later in the recipe.
- Place chicken in a medium bowl. Drizzle with 2 tablespoons oil, then toss to coat well. Use half of the prepared seasoning mix to rub on both sides of each piece of chicken.
- Drizzle a large skillet with remaining 1 tablespoon of oil and bring to medium heat. Cook chicken for 2-3 minutes on each side until browned. Transfer to a plate. (It won't be cooked through at this point)
- Add rice, chicken broth, juice from 1/2 of the lemon, and remaining seasoning mix and stir to combine. Return chicken to the pan on top of the rice. Cover and cook for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.
- Garnish with lemon slices and freshly chopped cilantro or parsley and serve immediately.
Notes
- Coriander is found in the spice section of most grocery stores and is a key part of the seasoning mix.
- If coriander is not available, cumin can be substituted to maintain warm spice notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 43g | 14% |
| Protein | 31g | 62% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 765mg | 32% |
| Potassium | 675mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 691IU | 14% |
| Vitamin C | 16mg | 18% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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