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On busy evenings when you want something comforting
but don’t want to hover over the stove all night, this one-pan Spanish chicken and rice delivers.

As the chicken browns and the rice simmers,
the kitchen fills with warm, smoky spices and bright citrus notes.

Everything cooks together in a single skillet,
so dinner is ready in just 30 minutes with hardly any cleanup.

The result is a hearty, satisfying meal that feels special without extra effort.

For the Chicken & Rice

• Chicken – This recipe works well with either boneless skinless chicken breasts or chicken thighs. Use whichever you prefer—breasts for leaner bites, thighs for extra juiciness.
• Vegetable or Canola Oil – Used to coat the chicken and lightly grease the skillet so everything browns nicely without sticking.
• White Rice – Uncooked white rice cooks directly in the pan, soaking up all the seasoned broth and chicken juices for maximum flavor.
• Chicken Broth – Low-sodium broth adds depth while keeping the dish from becoming overly salty.
• Lemon – Fresh lemon juice brightens the entire dish, while sliced lemon adds a fresh, vibrant finish.
• Cilantro or Parsley – A simple garnish that adds color and a touch of freshness right before serving.

For the Spanish Seasoning Mix

• Smoked Paprika – The backbone of the seasoning, adding smoky, warm flavor and rich color.
• Garlic Powder – Brings savory depth without overpowering the dish.
• Salt – Enhances all of the spices and balances the flavors.
• Ground Cumin – Adds warmth and a subtle earthiness that pairs perfectly with the rice.
• Chili Powder – Provides mild heat and complexity without making the dish spicy.
• Coriander – Light and citrusy, it helps tie the spices together.
• Italian Seasoning – A small amount adds herbal notes and rounds out the spice blend.

Easy Delicious One-Pan Spanish Chicken and Rice

A fast, all-in-one dinner that brings together tender chicken, fluffy rice, and a bold blend of warm spices—all cooked in a single skillet for easy cleanup.

Print Pin

Course: Main Course

Cuisine: spanish

Keyword: Easy Delicious One-Pan Spanish Chicken and Rice

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

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Ingredients

Chicken & 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 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon coriander (see note)
• ¼ teaspoon Italian seasoning

Instructions

1. Combine all of the Spanish seasoning mix ingredients in a small bowl and stir well. Split the mixture evenly and set aside. Slice one half of the lemon into thin rounds for serving, and keep the remaining half for juicing later.
2. Place the chicken in a medium bowl and drizzle with 2 tablespoons of the oil. Toss until evenly coated, then use half of the seasoning mix to season both sides of each piece of chicken.
3. Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add the chicken and sear for 2–3 minutes per side, just until browned. Remove the chicken to a plate—it will finish cooking later.
4. Add the rice to the skillet along with the chicken broth, the juice from the reserved half lemon, and the remaining seasoning mix. Stir to distribute everything evenly.
5. Nestle the chicken pieces back into the pan on top of the rice. Cover and cook for 20–25 minutes, until the liquid has been absorbed, the rice is tender, and the chicken is fully cooked.
6. Finish with the lemon slices and a sprinkle of fresh cilantro or parsley. Serve right away.

Notes

• Coriander can be found in the spice aisle of most grocery stores. If needed, cumin may be used instead.

 

Nutrition
Calories: 426 kcal | Carbohydrates: 43g | Protein: 31g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 765mg | Potassium: 675mg | Fiber: 2g | Sugar: 1g | Vitamin A: 691 IU | Vitamin C: 16mg | Calcium: 42mg | Iron: 2mg

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1. Can I use brown rice instead of white rice?
   Yes! Brown rice works, but it takes longer to cook. You’ll need extra liquid and about 40–45 minutes of cooking time. Or, cook the brown rice separately and stir it in at the end for an easier shortcut.
2. What if I don’t have coriander?
   No worries. You can replace it with a little extra cumin or smoked paprika. The flavor won’t be exactly the same, but it will still be delicious.
3. My rice isn’t fully cooked but the chicken is done — what now?
   Keep the lid on and let it simmer a bit longer. Add a splash of broth or water if it looks dry. This will help the rice finish cooking without overcooking the chicken.
4. Can I make this with leftover cooked chicken?
   Absolutely! Cook the rice with the broth, seasoning, and lemon juice first. Add the cooked chicken toward the end to warm it through. Super easy and a great way to use leftovers.
5. How do I keep the chicken juicy?
   Make sure the skillet is hot before searing. Brown it just until the outside is golden, then finish cooking the chicken while it simmers with the rice. This locks in the juices perfectly.

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