Entrees Recipes

One Pan Spanish Rice + Chicken

Hooray for one-pan meals, especially when you’re pressed for time, don’t really want to cook, and definitely don’t want a ton of dishes for clean up. Those are the days when take-out is a temping option, but here’s an easy recipe to add to your rotation when that happens!

5.0 from 8 reviews
One Pan Spanish Rice + Chicken
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp coriander
  • ¼ tsp italian seasoning
  • 4-5 boneless skinless chicken breasts (we're a family of 5 so all my recipes are +1 more than typically called for!)
  • 3 TBSP vegetable oil
  • 1 cup uncooked white rice
  • 2¼ cups chicken broth
  • 1 lemon
  • chopped cilantro for garnish (or parsley if you don't like cilantro)
  1. Prepare the seasoning mix ahead of time. In a small bowl whisk together all the ingredients for the seasoning mix and divide in half, then set aside
  2. Cut the lemon in half. With one half, slice it into thin slices for the garnish, then reserve the other half for later in the recipe.
  3. Place chicken breasts in a bowl, drizzle with 2 TBSP oil and toss to coat well. Then use half the prepared seasoning mix to rub on the chicken, ensuring that you're getting it on both sides of the chicken.
  4. Use remaining 1 TBSP oil to drizzle in a large skillet and bring to medium heat. Cook each seasoned chicken breast for about 2-3 minutes on each side until browned (you're not cooking the chicken right now, just browning it). Transfer to a plate for now.
  5. Next, add in the rice, chicken broth, juice from the remaining half lemon, and the rest of the seasoning mix. Stir to combine, then return the chicken to the skillet on top of the rice.
  6. Cover and cook for 20-25 minutes until all the liquid is absorbed, the rice is tender, and the chicken is cooked through.
  7. Garnish with lemon slices and cilantro/parsley and serve.




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