One-Pan Spanish Chicken and Rice Recipe

Let me tell you, this One-Pan Spanish Chicken and Rice Recipe is one of those magic dishes that feels like a hug in your mouth. It’s got that perfect mix of tender, juicy chicken infused with beautifully spiced rice, all cooked together in one skillet for maximum flavor and minimal fuss. The best part? You only have one pan to wash afterward—winning, right?

I love making this recipe on busy weeknights when I want something hearty but don’t want to slave away in the kitchen. It’s also a crowd-pleaser when friends come over because it’s colorful, comforting, and downright delicious. Trust me, once you try this One-Pan Spanish Chicken and Rice Recipe, it’ll become a staple in your rotation too.

Ingredients You’ll Need

The ingredients for this One-Pan Spanish Chicken and Rice Recipe all come together to create a vibrant, flavorful meal with no complicated steps. Plus, most of them are pantry-friendly staples, making shopping quick and easy.

• Bone-in skin-on chicken thighs: These give you juicy meat and crispy skin. The bone helps keep the chicken tender during cooking.
• Garlic powder: For a subtle, mellow garlic flavor that blends evenly in the seasoning.
• Smoked paprika: This adds that classic Spanish smoky depth—don’t skip it! It’s essential for authenticity.
• Ground cumin: Brings warmth and earthiness, perfectly complementing the paprika.
• Ground coriander: Offers a light citrusy note to lift the spices.
• Salt and black pepper: Basic but essential for seasoning everything just right.
• Olive oil: Use a good-quality extra virgin for sautéing for that lovely fruity aroma.
• Onion (diced): Adds sweetness and body to your sofrito base.
• Bell pepper (diced): Adds color and a subtle crunch—red or green works!
• Garlic cloves (minced): Fresh garlic gives that punch of flavor you just can’t get from powder alone.
• Plum tomatoes (diced): Use fresh or canned for a saucy, tangy layer.
• Jalapeño (diced): Adds a gentle heat; remove seeds if you prefer milder.
• Tomato paste: Concentrates the tomato flavor and helps thicken the rice mixture.
• Long-grain parboiled rice: Holds shape well and cooks evenly, perfect for this dish.
• Frozen peas: Adds pops of sweetness and color right at the end.
• Fresh cilantro (chopped): Brightens up the whole dish when sprinkled on top.
• Water: To cook the rice and bring it all together.

Variations

I’ve found that this One-Pan Spanish Chicken and Rice Recipe is super versatile—feel free to make it your own! Whether it’s swapping veggies or adjusting the spice level, tailoring it to your preferences is part of the fun.

• Spicy Variation: If you love heat like I do, leave the jalapeño seeds in or add a pinch of cayenne. It gives a nice kick without overpowering the savory depth.
• Vegetable Boost: Sometimes I’ll toss in chopped carrots or zucchini to stretch the dish and add texture. Just add them with the onions for even cooking.
• Boneless chicken: If you’re short on time, boneless skin-on thighs work perfectly too, but cut the baking time to avoid drying out the meat.
• Herb swap: Not a fan of cilantro? Fresh parsley or even a bit of oregano works beautifully.
• Rice alternatives: I occasionally try brown rice or Basmati, but cooking times and liquid amounts need adjustment for best results.

How to Make One-Pan Spanish Chicken and Rice Recipe

Step 1: Season and Sear Your Chicken

Start by preheating your oven to 400ºF. Give your chicken thighs a good rinse and pat them dry—this helps the skin crisp up nicely. Mix up your spices (garlic powder, smoked paprika, cumin, coriander, salt, and pepper) and rub half of this spice blend seasoning all over the chicken. Searing the chicken skin-side down in olive oil over medium-high heat is key—aim for a golden, crispy crust, which usually takes about 4 minutes per side. Don’t crowd the pan to get a good sear. Once browned, set the chicken aside on a plate while you work on the base.

Step 2: Build Your Flavor Base

Using that same skillet (don’t clean it—those browned bits add fantastic flavor), sauté your diced onion and bell pepper until soft, about 2 minutes. Add the fresh garlic and cook just until fragrant—about 30 seconds—before mixing in diced tomatoes, jalapeño, tomato paste, and the rest of your spice blend. Let this cook for 2 to 3 minutes until the tomatoes soften and everything smells amazing. Stir often so nothing sticks or burns.

Step 3: Add Rice, Peas and Simmer

Now, stir in the rice, frozen peas, and half the chopped cilantro to marry those flavors together. Pour in 2 cups of water and bring the mixture to a gentle simmer right on the stovetop. It’s important not to rush this part—let the rice start absorbing the liquids while you get ready for the next step.

Step 4: Bake the Perfect Finish

Carefully nestle your seared chicken thighs on top of the rice mixture, skin side up. Cover the skillet tightly with foil to trap steam, then transfer to your preheated oven. Bake for about 30 minutes, just until the chicken is cooked through, the rice has absorbed all the liquid, and is tender. If you prefer, you can also cook this covered on the stovetop over very low heat, but I find the oven method gives a more even result.

Step 5: Crispy Skin Surprise

For a truly irresistible crispy finish, remove the foil after baking and pop the skillet under the broiler for 4 to 5 minutes. Keep a close eye so the skin crisps without burning. This little step makes such a difference and is completely worth the extra few minutes.

Step 6: Serve and Garnish

Remove the chicken and fluff the rice gently with a fork, stirring in the remaining cilantro. Serve with lemon wedges on the side and a dollop of sour cream if you like that creamy tang. Trust me, those little extras bring this dish to life!

How to Serve One-Pan Spanish Chicken and Rice Recipe

Garnishes

I am personally partial to fresh cilantro sprinkled over everything because it brightens the flavors and adds a burst of color. A squeeze of fresh lemon just before eating wakes up the whole dish and balances the richness of the chicken. If you fancy, a small spoonful of sour cream or Greek yogurt adds a delicious cooling contrast.

Side Dishes

This dish is so full-bodied that you really don’t need much alongside it, but I do love pairing it with a simple green salad—something crisp and slightly acidic like a lemon vinaigrette or even a classic mixed greens salad. A crusty bread can also round out the meal for soaking up those lovely pan juices.

Creative Ways to Present

For dinner parties or special occasions, I serve this dish family-style right in the skillet it was cooked in—that rustic look always gets compliments. Adding a few lemon wedges and little bowls of extra herbs or spicy sauce lets guests customize their plates. It’s a warm, welcoming presentation that practically invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge. The flavors actually deepen overnight, so reheated leftovers taste just as good, if not better the next day. Just make sure to separate any garnish and add fresh when serving again.

Freezing

I’ve frozen this dish successfully by placing it in freezer-safe containers, though I recommend freezing without the fresh cilantro garnish. When thawed, the rice texture is still good, and it’s a lifesaver for quick, delicious meals later on.

Reheating

To reheat, I like warming leftovers gently in a covered skillet with a splash of water to revive the rice’s moisture. You can also reheat in the microwave but cover loosely to avoid drying out the chicken. Broiling briefly again after reheating helps crisp up the skin if you want to reclaim that freshly-made magic.

FAQs

Final Thoughts

This One-Pan Spanish Chicken and Rice Recipe is truly a go-to in my kitchen when I want a satisfying yet simple meal that feels special. It’s like all those wonderful Spanish flavors come together in one pot, delivering a comforting dinner with minimal cleanup. I can’t recommend it enough—give it a try and soon enough, it’ll be your favorite, too!

Print