Name: One Pan Spanish Chicken: 5 Reasons to Love This Dish
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Spanish
Ingredients: 4 bone-in, skin-on chicken thighs (or chicken breasts); 1 cup long-grain white rice; 1 onion (diced); 2 cloves garlic (minced); 1 red bell pepper (diced); 1 can (14.5 oz) diced tomatoes with green chilies; 2 1/2 cups chicken broth; 1 teaspoon paprika; 1 teaspoon cumin; 1/2 teaspoon chili powder; Salt and pepper to taste; Olive oil for searing; Fresh cilantro (chopped); Lime wedges

Jump to Recipe·Print Recipe

One Pan Spanish Chicken is the perfect dinner solution for busy weeknights, combining savory chicken, fluffy rice, and vibrant Mexican flavors. I love how everything cooks in one pan, making cleanup a breeze while ensuring bold flavors that satisfy my family. Whether I’m cooking for two or feeding a crowd, this dish delivers comfort and flavor in under an hour. Let’s dive into this fantastic recipe!

Why You’ll Love This One Pan Spanish Chicken

This dish is a lifesaver for several reasons. Firstly, it’s a simple Spanish chicken meal that combines essential ingredients into a delicious meal. Secondly, the cooking method ensures that you can prepare everything quickly, making it an easy one pan chicken dish that anyone can master. Thirdly, it’s packed with flavor from spices like paprika and cumin, making it an authentic Spanish chicken recipe. Plus, it’s a one pot Spanish chicken dinner that minimizes cleanup. It’s also gluten-free, catering to diverse diets, and is perfect for busy weeknights. Lastly, you can easily customize it with different vegetables or proteins, like one pan chicken with chorizo.

One Pan Spanish Chicken: 5 Reasons to Love This Dish - One Pan Spanish Chicken - main visual representation

Ingredients for One Pan Spanish Chicken

Gather these items:

4 bone-in, skin-on chicken thighs (or chicken breasts)
1 cup long-grain white rice
1 onion (diced)
2 cloves garlic (minced)
1 red bell pepper (diced)
1 can (14.5 oz) diced tomatoes with green chilies
2 1/2 cups chicken broth
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Olive oil for searing
Fresh cilantro (chopped)
Lime wedges

How to Make One Pan Spanish Chicken Step-by-Step

Step 1: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, paprika, cumin, and chili powder. Add the chicken to the pan, skin-side down, and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for an additional 4-5 minutes. Remove the chicken from the skillet and set aside.
Step 2: In the same skillet, add the diced onion, garlic, and red bell pepper. Sauté for 3-4 minutes until softened. Stir in the rice and cook for another 1-2 minutes to lightly toast the rice.
Step 3: Pour in the chicken broth and diced tomatoes with green chilies. Stir to combine and adjust seasoning if needed. Bring to a simmer.
Step 4: Return the chicken to the skillet, placing it on top of the rice. Cover the skillet with a lid, reduce the heat to low, and cook for 20-25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (75°C).
Step 5: Once the rice and chicken are cooked through, remove the skillet from the heat. Let it rest for a few minutes. Garnish with freshly chopped cilantro and lime wedges, and serve hot!

One Pan Spanish Chicken: 5 Reasons to Love This Dish - One Pan Spanish Chicken - additional detail

Pro Tips for the Perfect One Pan Spanish Chicken

Keep these in mind:

Use bone-in chicken for extra flavor and moisture.
Don’t skip toasting the rice; it enhances the nutty flavor.
Customize with other veggies like zucchini or mushrooms for a one pan chicken with peppers version.
For a healthier twist, opt for brown rice and adjust the cooking time.

Best Ways to Serve One Pan Spanish Chicken

Here are a few ideas:

Serve with a side of fresh salad to balance the flavors. Mediterranean Chickpea Salad is a great option.
Pair with warm tortillas to soak up the delicious sauce.
Top with avocado slices for a creamy texture.

How to Store and Reheat One Pan Spanish Chicken

For leftovers, store in an airtight container in the fridge for up to 3 days. To reheat, place in a skillet over low heat, adding a splash of chicken broth to keep it moist. This makes it a great option for meal prep!

Frequently Asked Questions About One Pan Spanish Chicken

What’s the secret to perfect One Pan Spanish Chicken?

The secret lies in the searing process. Ensure the chicken skin is crispy before adding the rice to lock in flavors. This method also helps in achieving a perfectly cooked dish.

Can I make One Pan Spanish Chicken ahead of time?

Yes! You can prepare the chicken and rice in advance and reheat it on the stovetop when ready to serve. Just keep the garnishes separate until serving.

How do I avoid common mistakes with One Pan Spanish Chicken?

Make sure to follow the cooking times for both the chicken and rice. Avoid overcrowding the skillet to ensure even cooking, and don’t skip the resting time after cooking for better flavor absorption.

Variations of One Pan Spanish Chicken You Can Try

If you want to switch things up, consider these variations:

Use different proteins like shrimp for a one pot Spanish chicken dinner.
Incorporate seasonal vegetables for added nutrition and flavor.
Try making a one skillet Mediterranean chicken by adding olives and feta for a unique twist.

One Pan Spanish Chicken: 5 Reasons to Love This Dish

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

One-Pan Spanish Chicken and Rice is the perfect dinner solution for busy weeknights, combining savory chicken, fluffy rice, and vibrant Mexican flavors.

Author: Emily
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Spanish
Diet: Gluten Free

Ingredients

Scale

4 bone-in, skin-on chicken thighs (or chicken breasts)
1 cup long-grain white rice
1 onion (diced)
2 cloves garlic (minced)
1 red bell pepper (diced)
1 can (14.5 oz) diced tomatoes with green chilies
2 1/2 cups chicken broth
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Olive oil for searing
Fresh cilantro (chopped)
Lime wedges

Cook Mode Prevent your screen from going dark

Instructions

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, paprika, cumin, and chili powder. Add the chicken to the pan, skin-side down, and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for an additional 4-5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion, garlic, and red bell pepper. Sauté for 3-4 minutes until softened. Stir in the rice and cook for another 1-2 minutes to lightly toast the rice.
Pour in the chicken broth and diced tomatoes with green chilies. Stir to combine and adjust seasoning if needed. Bring to a simmer.
Return the chicken to the skillet, placing it on top of the rice. Cover the skillet with a lid, reduce the heat to low, and cook for 20-25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (75°C).
Once the rice and chicken are cooked through, remove the skillet from the heat. Let it rest for a few minutes. Garnish with freshly chopped cilantro and lime wedges, and serve hot!