Description
One Pan Spanish Chicken and Rice is a quick and flavorful dinner perfect for easy dinner and weeknight meal options. This family dinner offers bold Spanish chicken flavors all cooked in one pan with minimal cleanup.
Ingredients
Scale
- 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
- 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
- Mix all the Spanish seasoning ingredients in a small bowl and split it in half. Slice half of the lemon thinly for garnish and save the other half to juice later.
- Put the chicken in a bowl and drizzle with 2 tablespoons of oil. Rub half of the seasoning on both sides of the chicken pieces.
- Heat the remaining oil in a large skillet over medium heat. Brown the chicken for 2 to 3 minutes on each side, then set it aside on a plate.
- Add the rice, chicken broth, lemon juice from half the lemon, and the rest of the seasoning to the skillet and mix. Place the chicken back on top of the rice, cover, and cook for 20 to 25 minutes until the rice is tender, liquid is absorbed, and the chicken is cooked through.
- Garnish with the lemon slices and freshly chopped cilantro or parsley before serving.
Notes
- Coriander can be found in most grocery stores’ spice sections
- If unavailable, cumin is a suitable substitute
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Calories: 426kcal
- Sugar: 1g
- Sodium: 765mg
- Fat: 15g
- Saturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 72mg