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.
Absolutely delicious dinner. This is the third time I’ve used this recipe – I’m making it now lol
Tried this recipe for the first time and it was amazing! The whole family loved it, there was a fight over who got the leftovers! Really easy and delicious recipe!
This recipe was absolutely finger licking good!
My 10yr old son followed your recipe to the T and it came out perfectly (mum helping a bit).
We will definitely add this to our weekly rotation meals 🥰
Delicious and simple! Cooked mine in a 12″ cast iron skillet and left the rice cook a little longer on the heat allowing the bottom to get that glorious crispy rice crust you find in the best paella 👌
Amazing Dish. The Whanau loved this recipe. Thanks so much.
Glad this dish is enjoyed 🙂
The first time I made this and wound up with a lump of charred carbon instead of dinner, I assumed I must have missed a step, set my timer wrong, measured incorrectly, or something along those lines. The second time I made it I followed it to the letter but erred on the side of caution by taking it off earlier; I wound up with a lump of charred carbon with a little bit of chicken broth still in the skillet instead of dinner. There will not be a third time.
Amazing! My husband found this recipe and we cannot stop eating it. We crave it and then double it so we can have it for a few days! Make sure you crisp the rice up and the chicken. So good! Don’t skimp on the seasoning either. We pair with some arugula with lemon, olive oil, and salt drizzled on top. So easy and delicious!
Hello! This looks great! But I don’t see a temp for the oven?? Thank you I’m advance 🙏
Hello! This recipe is for the cook top, so there isn’t a temperature for the oven. Hope you enjoy this recipe 🙂
Amazing! I skipped the coriander and cumin because I didn’t have any, but it turned out so good.
If I used chiken thighs would they still be skinless?
Yes 🙂
Not sure what happened, maybe because I used Jasmine rice….my rice came out super mushy. What type of rice should I use next time?
I’m sorry this happened! Jasmine rice is not the issue as this recipe calls for any white rice. You may have had your heat up too high or the rice just cooked too long. I would try cooking it for less time. But because of this, you may need to cook your chicken a bit longer at the beginning.
So flavorful, easy, and delicious!
This was excellent, I never knew chicken breast could come out tender and moist like this! I was low on lemon so I included some dry lime powder in the spice mix instead. I put some frozen corn in with the rice and I think I might include kidney beans in there too for extra protein next time. We served it with yogurt.
the only issue I have with this recipe is that the chicken breast ended up being a bit over cooked as a result of cooking in the broth for 20 minutes. Not sure how to adjust except to use thighs instead but the seasoning was great in the rice. The family enjoyed it.
Has anyone frozen this dish? If so dud you defrost before reheating?