One Pan Spanish Chicken and Rice

Easy one pan Spanish chicken and rice is made with simple seasoning that come together with zesty, bold flavors in this one pot, 30 minute meal. 

One Pan Spanish Chicken and Rice | lecremedelacrumb.com

I’m thinking a little bit outside of the box this week and so far I’m loving the out-of-the-box dishes that are happening. I love chicken and rice together and a couple of days ago I was just craving a good ol’ one pan/one pot chicken and rice, only I really wanted to step up the flavor profile.

I’ve been making my ultra-popular one pot lemon herb chicken and rice for a couple of years now and love how easy it is to make with just a few ingredients I almost always have on hand. This week, I took that same one pan chicken and rice idea and put a fun, delicious new twist on it with some big, bold, Spanish seasonings and you guys…. this might even be better than that lemon herb chicken dish. So if you’ve tried that and love it, you are going to go crazy for this Spanish chicken and rice version.

One Pan Spanish Chicken and Rice | lecremedelacrumb.com

There is one ingredient you mayyyy not recognize and it’s coriander. If you haven’t cooked with coriander, it’s kind of similar to cumin. I use it occassionally and really love the depth it gives to the flavor of dishes. It’s easy to find in the spice section of any grocery store, but if you have everything but the coriander and don’t want to make a special trip to the store just for one ingredient, you can actually use an equal amount of cumin as a pretty great substitute! If you try this dish, I would love to hear what you think of the flavors so don’t be shy and make sure to leave a comment or send me an email or message!!

One Pan Spanish Chicken and Rice | lecremedelacrumb.com

What people are saying about this One Pan Spanish Chicken and Rice

“OMG. This was heaven in a skillet. After an exhausting day, I printed out this recipe and gave it to my husband and ordered him to make it. I think he spiced it up with some hot chili powder. But the rice! Strongly recommend the thighs for more flavor.” – Lisa 

“This was so good! I didn’t have coriander, so doubled up on the cumin… also couldn’t find my paprika so I did without that-and it was still amazing! My husband, 1 and 2 year old all loved it as well. I did add a bit more rice and chicken broth to make it go further. Thanks so much for this recipe!!” – Jessica

“Made this for dinner and husband and daughter begged to have it on a regular basis!! We all loved it, and I especially loved how simple it was to make and it’s only one pot! Thank you Tiffany for the awesome recipe!!” – Mona

“I am beyond thrilled with this recipe! To make something so good in thirty minutes after a long night at work…from the bottom of my heart and sore sore feet thank you!!!” – Alison

“Great recipe. the flavors were great and the meat was juicy (i was worried it wouldn’t be). The spice was just the right amount. It seemed like a ton of spice so I was worried it would be too hot for me, but it wasn’t at all.” – Sarah

 

One Pan Spanish Chicken and Rice

Easy one pan Spanish chicken and rice is made with simple seasoning that come together with zesty, bold flavors in this one pot, 30 minute meal.

Course Main Course
Cuisine Mexican
Keyword Chicken, one pan, spanish
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Author Tiffany

Ingredients

  • 4 boneless skinless chicken breasts, OR 6 chicken thighs
  • 3 tablespoons vegetable or canola oil
  • 1 cup uncooked white rice
  • 2 1/4 cups low sodium chicken broth
  • 1 lemon
  • chopped cilantro or parsley, for garnish

Spanish seasoning mix

  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon coriander (see note)
  • 1/4 teaspoon Italian seasoning

Instructions

  1. 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.

  2. 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.

  3. 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)

  4. 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.

  5. Garnish with lemon slices and freshly chopped cilantro or parsley and serve immediately.

Recipe Notes

*Coriander is found in the spice section of any typical grocery store. In a pinch, cumin can be used as a substitute. 

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Comments

hey girl- this looks so tasty!

    Wonderful recipe. Cooked just as directed, used meyer lemons cause that’s what I had on hand. Delicious and everyone said ‘wow’ when I put the cast iron on the table. I did crank the heat and removed the lid at the end to get some crusty rice on the bottom.

Love the one skillet meals especially how they look so inviting on the stovetop or table. Family just can’t wait to dig in and the smells!!!!!-Laurel Bledsoe

This was so good! I didn’t have coriander, so doubled up on the cumin…also couldn’t find my paprika so I did without that-and it was still amazing! My husband, 1 and 2 year old all loved it as well. I did add a bit more rice and chicken broth to make it go further. Thanks so much for this recipe!!

Bake at what temperature?

Made this for dinner and husband and daughter begged to have it on a regular basis!! We all loved it, and I especially loved how simple it was to make and it’s only one pot! Thank you Tiffany for the awesome recipe!!

I tried this tonight. I added to the recipe corn and kidney beans(would have preferred black but didn’t have them). It was so delicious! Next time I’m adding canned tomatoes, and serving it with sour cream.

Excellent flavors! By the time the rice was done, the chicken was overdone. Next time I will keep an eye on the chicken and remove it while the rice finishes.

Really enjoyed this dish. The seasoning was spot on. I did add chopped onion, a can of diced tomatoes with jalapeños, a cup of frozen corn and chicken thighs because it just seemed to go with the theme. Iused limes in place of the lemons cause I had them on hand. Thanks for an awesome one pan great tasting meal!

what kind of skillet do you recommend? i used stainless steal because i wasn’t up for the task of cleaning a cast iron, and i avoid Teflon at all costs. Amazing recipe all around, quick easy and flavorful!

    Hi Sarah – I use a cast iron skillet and love it!

Oh, how delicious, I put five

This is the second recipe of yours I’ve made and man! 2 for 2! I loved the flavors and the family gobbled it up too! Thanks so much and I’m looking forward to trying more of your recipes. I’ve got a list going! 😊

I am beyond thrilled with this recipe! To make something so good in thirty minutes after a long night at work…from the bottom of my heart and sore sore feet thank you!!!

Delicious! I’ve made it twice and delicious both times! Thanks for an easy, delicious recipe!!

Absolutely delicious !

Do you have the nutritional facts on this recipe?

    Hi Wade – My Fitness Pal has a great tool that will provide nutritional facts for any recipe online by providing a link to the recipe from their app.

One of my favorite dishes. I favor using chicken thighs for their flavor and will add onion cause I like onions and corn added to the pan or served on the side. The spices are spot on and it’s easy and quick to put together. So good.

Forgot the 5 stars!

The cooking method in this recipe goes against the way rice should ve cooked. It leaves the rice mushy and wet espicaially where the rice lays undeneath the chicken. I recommend cooking the rice with no lid until water has evaporated until it just skims the top of the rice then place chicken on top then pyt on the lid and cook another 20 minutes. Take off heat, let sit for 5 minutes., take off lid and let steam come off before serving

I just made this dish yesterday….I loved it, my kids loved it and the presentation on the plate was so pretty. This is a keeper!!

Awesome recipe! My whole family loves it and can never get enough.

Made this for dinner last evening and it was a huge hit. I roasted the Spanish seasoning mix for a minute to bring out the flavors even more. Will definitely make this again!

    Yay I am so glad to hear that! Thanks for your sweet message Gayle!

Really beautiful flavours. Made this tonight with ease. I’m pretty certain I am going to be making all your recipes by the end of the month. Keep it up xx

    Thank you so much Caroline! I am so happy to hear that!! 🙂

Just made this a couple of nights ago. Had leftovers tonight! The flavors did NOT disappoint!! YUMMMMM!!!

This recipe was delicious and so easy to make! My Husband and I loved it. Thank you so much!

So easy and awesome! Has become that recipe I make for my family every few weeks

This was amazing! My entire (3/5 of them are picky) family loved it. Will need to double it next time!

Hoping to make this tonight! What temp do you bake it at?

Thanks!

what temp? 375 degrees?

    Hi William – continue cooking on medium heat on the stovetop after browning the chicken breasts.

It says white rice which rice is that minute? LOng grain? I have instant brown and ling grain brown at home will either work?

    Hi Ember – the recipe calls for uncooked white rice, but you could sub out different types of rice if desired. I would not recommend instant or minute rice unless you cook the rice separately from the chicken.

Great recipe! Nice flavors and really easy. I added beans and tomatoes as well as shredded cheese in the last two minutes and then topped with sour cream and picante.

Absolutely delicious! Made it over a week ago and enjoyed with my man who also commented on the good combination of seasoning.

Thanks for a wonderful recipe! My family LOVES It. I make it at least once a moNth, if not more.

just a tip I learned,,,,any cooked rice dish is more flavourful if you “toast” the rice. in this recipe, after frying the chicken, put the rice in the pan alone without liquid. you may need to add 1 tbsp oil as the the rice needs to be coated and stir the rice constantly until it turns a light golden color, 3-4 minutes, and then proceed with adding liquid. this is a trick i learned from a mexican friend and it is how they get their flavor in mexican restaurant rice. use a high smoke point oil such as peanut. on a related note, never cook with sesame oil, as it turns bitter when heated too much…only add it at the last minute for its flavor.

I just Made this and only time will tell but I have a few questions. Is this baked or skillet cooked? What temperature? I was so confused.

    Hi Jackie – this is skillet cooked on medium heat. sorry for the confusion.

Great recipe. the flavors were great and the meat was juicy (i was worried it wouldn’t be). The spice was just the right amount. It seemed like a ton of spice so I was worried it would be too hot for me, but it wasn’t at all. i used zatarain’s long grain rice (my favorite rice for cooking). The only issue i had with this recipe..it’s not good as lefto-overs. It dried out a lot. But, it was wonderful when it was fresh!

Do you use boneless, skinless chicken thighs?

I cant eat rice, so I altered the recipe a bit to use riced cauliflower. Instead, I cooked the chicken longer to cook it through. I then seasoned the cauliflower directly because I didn’t need the chicken stock, sautéed it in some olive oil with the seasonings and added the chicken to it then. It was so good! I cant imagine how the real recipe tastes with actual rice. Thank you!!

    Sounds delish as well! 🙂

Can anyone who has tried this recipe tell me if the chicken cooks properly on the stovetop? I have never cooked chicken this way.

Delicious and easy to make! my (picky eater) son requested this for his birthday dinner. thanks.

    Gotta love when you get past a picky eater’s wall! 😉

Oh My god. This was heaven in a skillet. After an exhausting day, I printed out this recipe and gave it to my husband and ordered him to make it. I think he spiced it up with some hot chili powder. But the rice! Strongly rec the thighs for more flavor.

I gave it a name – lazy man’s paella (because he’d never have enough patience for paella!). But the spices gave it that familiar flavor. Thank you!!!

    Haha! What a nice husband 😉 Happy to hear that you guys loved this recipe!

Awesone recipe! I like to surprIse my wife and cook dinner and this Recipe hit it out of the park. Quick and easy dinner, and clean was just as easy. Thank you posting, will be cooking this again and again.

    This is so great! Happy to hear that you guys loved this dish! She’s lucky! 😉 Thanks for sharing!

ThiS was delicious! I used 2 lbs chicken tenders, what i had on hand. Worked out great! We recently Purchased some smoked paprika, and it is good! Glad your recipe called for it. Thank you!

    So happy that you loved it!!

This is so delicious!! I’ve made it with thighs twice now and it’s become a favorite in our household!

    SO happy that you love this recipe enough to make it multiple times!! Thanks for sharing, Lilly!

I can’t quite tell from your pictures, if using chicken thighs, are you using skinless boneless or skin on?

    Hi Ashley- skinless, boneless! 🙂

i AM MAKING THE DISH, BUT i ONLY HAD ENOUGH SEASONING MIX FOR THE BREASTS. i DIDN’T HAVE ANY LEFT OVER FOR THE RICE.

    Hopefully it still turned out great for you! 🙂