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
- 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
- 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.
Absolutely love this dish. The flavors are fantastic.
Question, though, does anyone have tips to keep the bottom layer of rice from burning? Every time i make it, I feel like i lose a good portion of it because it’s scorched.
Keep the heat on low when you cover and cook the rice and don’t lift the lid until 20 mins are up!
I had to DOCTOR this seven ways to sunday to make this into anythng less than gloop. FORTUNATELY the seasonings saved the Taste.
Hi Kimberley, I’m sorry to hear that it didn’t turn out how you hoped – I have dozens of rave reviews on this recipe, I’d love to help you troubleshoot if you’d like. 🙂
just made this, you must have done something wrong. No gloop. GOOD RECIPE. better luck next time kim.
This was really tasty! Love the FLAVOUR of the ricE. I had bone in 6 thighs and 6 legs On hand so that is what i used. Next time, i will double the seasoning for the extra pieces of chicken. I will definiTely make this again.I stirRed it 10 minutes before the timer was up to prevent the rice from sticking to the pan. I also added more chicken broth when it started to stick as the rice was not cooked.
Thanks for sharing, Sharon!
Question, i’m in the middle of cooking this now, and i noticed the recipe did not explicitly say to reduce heat once you add the rice and all other ingredients.
Normally even when i cook arroz con pollo you always lower the heat to low. I guess i will know in 15 minutes, but my question is does this need to be reduced to low as well, or keep at medium heat?
Regardless, the flavor is good! i used regular paprika but added some saffron for a different flavor, tried a piece of chicken before putting back in the pot, good taste.
I have had a good experience using this recipe as written! But if you need to lower it, that’s fine. Just make sure you’re rice is all the way cooked. It may take a few extra minutes.
My rice burned on the bottom. I cooked at medium heat, but i think it should of simmered for most of that time.