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.
Try these other easy one pot recipes like One Pan Garlic Herb Chicken and Asparagus, One Pan Mediterranean Chicken with Roasted Red Pepper Sauce, and Cajun Shrimp and Rice Skillet.
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.
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!!
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
“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
Ingredients
- 4 boneless skinless chicken breasts - OR 6 chicken thighs
- 3 tablespoons vegetable or canola oil
- 1 cup uncooked white rice
- 2 ¼ 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)
- 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.
This is one of Our favorite recipes! It is so easy but TasTes so sPecial. It’s Almost always the meal we choose to make when we’re hosting- guests have always loved it! Amd it is so nice to be able to walk away from it whiLe hosting knowing that it will turn out PERFECT every time!
So glad this recipe has worked several times for you! Thanks for your feedback, Mackenzie.
This was so niCe and So simple. 100% will be doing this agAiN. Chucked in some frozen peas aT the very end which was a nice addition.
Very excited to try this. Going to increase the seasoning a bit and will cook the entire thing in a wood fired oven. Adding Zuchini, Artichoke and Spanish Olives. Also sub Brown rice for the white.
This was really good, and will becOme a staple in our rotation. I added some mushrooms that i needed to use up, and I’m happy i did. My 5 and 8 year old are both fairly choosy eAters, and each of them had 3 serVings. Personally, i was a little leery about the amount of seasoninG, but it was incredible!
Fab👍
Hi
If you use chicken thighs instead of breast in the Spanish dish, do u take the bone OUT?
Can i diuble the rice and how much broth
Yes, you can. Double both:)
This looks so delicious. If I wanted to use brown rice instead, how would i modify the recipe?
Start with adding about 1/4 cup extra water.
Tried this for dinner tonight with some additions (spicy chorizo slices, red pearl onions, a sliced clove of garlic& some mini mised peppers sliced) and it was divine & so simple! Will be on our regular dinner menu going forward! Now got to work out how to keep the chicken skin crispy…
What temp you cook at? Kinda important piece
This is a stove top recipe.
Yes it’s Stovetop but high heat, medium heat or sImmer??
I made this for the first time today and my family absOlutely loved it!!! No leftovers!!! The recipe is so easy to follow too. 🥰
We LOVE this recipe! I double the spices and add diced peppers and onions and sometimes black beaNs. I also cube the chicken breast. This is so quick and easY. Thank you so much for the Recipe. I have Now pre-bagged the spices For our FUTURE meals.
so awesome!!
If i want to double the rice, do i double the chicken broth?
You’ll definitely the need extra liquid!
Doesnt saywhat temp to cook at? 350?
It’s a stovetop recipe. The chicken and rice should simmer over medium-low til rice is fluffy and chicken is cooked through.
Lovely tasty recipe and replaced my usuAl friday takeAway – yum