If you’re looking for a cozy, colorful dinner that practically cooks itself, One Pan Spanish Chicken and Rice is the answer you’ve been craving. This vibrant dish brings together juicy chicken thighs, perfectly seasoned rice, and a rainbow of veggies, all infused with classic Spanish flavors. With just one skillet to wash and a handful of pantry staples, you’ll be amazed at how much flavor comes from such a simple process. Whether it’s a busy weeknight or a special gathering, this recipe is guaranteed to become one of your go-to favorites.
Ingredients You’ll Need
There’s something magical about how a few straightforward ingredients can create such a memorable meal. Each component in One Pan Spanish Chicken and Rice plays an important role, from the aromatic spices to the juicy chicken and bright pops of peas. Here’s what you’ll need, along with tips to help you get the most from every bite:
- Chicken thighs: Bone-in, skin-on thighs turn out incredibly juicy and flavorful, and the skin crisps up beautifully when seared.
- Olive oil: A splash of olive oil helps brown the chicken and adds that Mediterranean richness to the base of the dish.
- Onion: Diced onion brings sweetness and depth, forming the flavor foundation as it softens.
- Red bell pepper: Adds color, crunch, and just a hint of sweetness that balances the spices.
- Garlic: Freshly minced garlic gives the rice an irresistible aroma and savory kick—don’t skimp!
- Long-grain rice (such as basmati): This type Main Course.
- Diced tomatoes: Canned tomatoes add a slight tang and help create a rich, saucy base for the rice.
- Chicken broth: Using broth instead of water infuses the rice with deep, savory flavor.
- Smoked paprika: Essential for that classic Spanish taste—smoky, earthy, and a little bit mysterious.
- Turmeric: Adds golden color and a subtle warmth, making the rice especially inviting.
- Dried oregano: Brings a gentle herby note that brightens the whole dish.
- Ground cumin: Adds a toasty, earthy dimension that pairs beautifully with the other spices.
- Salt: Just the right amount to bring all the flavors together—taste as you go!
- Black pepper: Gives the dish a mild heat that won’t overpower the other seasonings.
- Frozen peas: Stirred in at the end, peas add little bursts of sweetness and a lovely green color.
- Fresh parsley: Chopped parsley is the perfect finishing touch, adding freshness and a pop of color.
- Lemon wedges: A squeeze of lemon at the table brightens every bite—don’t skip this!
How to Make One Pan Spanish Chicken and Rice
Step 1: Season and Sear the Chicken
Start by patting your chicken thighs dry with paper towels—this crucial step helps the skin crisp up instead of steaming. Season the thighs generously on both sides with salt, pepper, and half of the smoked paprika. Heat the olive oil in a large skillet or Dutch oven over medium-high heat, then arrange the chicken skin-side down. Let it sizzle undisturbed for 5 to 6 minutes until the skin is deeply golden and crisp, then flip and cook for another 3 minutes. Transfer the browned chicken to a plate while you build the rest of the dish.
Step 2: Sauté the Vegetables
In the same pan (don’t wipe it out—you want all those tasty browned bits!), add the diced onion and bell pepper. Cook them for about 3 to 4 minutes, stirring occasionally, until they’ve softened and started to turn fragrant. Add the minced garlic and cook for just a minute more. At this point, your kitchen should smell absolutely amazing!
Step 3: Toast the Rice and Spices
Stir in the uncooked rice, along with the remaining smoked paprika, turmeric, oregano, and cumin. Give everything a good toss so the rice grains are coated in the oil and spices. This quick step allows the rice to toast a bit, which boosts both flavor and texture in the finished One Pan Spanish Chicken and Rice.
Step 4: Add Tomatoes and Broth
Pour in the can of diced tomatoes (with their juices) and the chicken broth. Stir well, scraping up any bits stuck to the bottom of the pan. This flavorful liquid will steam and cook the rice, infusing it with all those savory notes and a subtle tang from the tomatoes.
Step 5: Nestle and Simmer
Return the chicken to the pan, placing the pieces skin-side up and nestling them into the rice. Bring everything to a gentle boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 25 to 30 minutes. The chicken will finish cooking through, and the rice will absorb all that wonderful flavor, becoming tender and aromatic.
Step 6: Finish with Peas and Rest
Once the rice is perfectly tender and the chicken is cooked through, scatter the frozen peas over the top. Cover the pan again and let it rest off the heat for about 5 minutes. The residual heat will warm the peas through without overcooking them, keeping their color vibrant and their texture just right.
Step 7: Garnish and Serve
Right before serving, shower the whole pan with plenty of chopped fresh parsley for a burst of freshness and color. Bring the pan to the table with lemon wedges on the side—everyone can squeeze on as much as they like for a zesty, finishing touch. Dig in and enjoy your homemade One Pan Spanish Chicken and Rice!
How to Serve One Pan Spanish Chicken and Rice
Garnishes
Topping your One Pan Spanish Chicken and Rice with a generous handful of fresh parsley instantly brightens the dish, both in flavor and appearance. Lemon wedges are a must—just a squeeze over the chicken and rice lifts everything with a fresh, citrusy zing. If you want to get fancy, a sprinkle of smoked paprika or a few slices of roasted red pepper can add even more flair.
Side Dishes
This dish is hearty and satisfying all on its own, but if you want to round out the meal, try serving it with a simple green salad dressed in olive oil and vinegar. A bowl of olives or some warm, crusty bread are also lovely additions, especially if you want to soak up any extra juices from the pan.
Creative Ways to Present
For a stunning presentation, bring the entire skillet or Dutch oven straight to the table so everyone can serve themselves family-style. If you’re hosting a dinner party, plate individual servings and garnish each with a little extra parsley and a lemon wedge. Or, for a fun twist, scoop the rice and chicken into shallow bowls and top with a dollop of garlicky aioli or a drizzle of good olive oil.
Make Ahead and Storage
Storing Leftovers
Leftover One Pan Spanish Chicken and Rice is a lifesaver for busy days! Transfer any cooled leftovers to an airtight container and store them in the refrigerator for up to three days. The flavors actually deepen and meld as it sits, making for an even tastier lunch or dinner the next day.
Freezing
If you want to freeze portions for later, let the dish cool completely and separate it into individual containers. For best results, remove the chicken from the bone before freezing, as this makes reheating easier. The dish will keep well in the freezer for up to two months—just be sure to label your containers with the date.
Reheating
To reheat, place the desired amount of One Pan Spanish Chicken and Rice in a skillet or microwave-safe dish. If the rice seems a little dry, add a splash of chicken broth or water to help it steam. Warm gently over low heat on the stovetop, or microwave in 1-minute bursts, stirring each time until heated through. Garnish with fresh parsley and a squeeze of lemon to revive the flavors.
FAQs
Can I use boneless, skinless chicken instead of thighs?
Absolutely! While bone-in, skin-on thighs bring the most flavor and moisture, you can substitute boneless, skinless thighs or even chicken breasts. Just keep in mind that boneless cuts may cook faster, so check for doneness a bit earlier to avoid overcooking.
Can I use a different type of rice?
Yes, you can swap in other long-grain varieties like jasmine or even standard long-grain white rice. Avoid short-grain or risotto rice, as they can turn mushy in this preparation. Adjust the liquid and cook time as needed if using a different rice.
How can I make One Pan Spanish Chicken and Rice vegetarian?
You can easily make a vegetarian version by leaving out the chicken and using vegetable broth instead. Add extra veggies like zucchini, artichoke hearts, or chickpeas for heartiness and texture—the rice and spices will still deliver big Spanish flavors!
What’s the best pan to use for this dish?
A large, heavy skillet or Dutch oven works best for One Pan Spanish Chicken and Rice. Cast iron or enameled cast iron holds heat beautifully and allows for a great sear on the chicken, plus even cooking for the rice. Just make sure your pan has a tight-fitting lid for the simmering step.
Can I add other spices or herbs?
Definitely! Feel free to play with the spices—add a pinch of saffron or a dash of cayenne for extra depth. Fresh thyme or rosemary can also be wonderful if you have them on hand. Spanish cooking is all about working with what you love, so don’t be afraid to make it your own.
Final Thoughts
If you’re searching for a meal that’s simple, satisfying, and bursting with flavor, One Pan Spanish Chicken and Rice is the perfect dish to try. It’s one of those recipes that delivers on both taste and convenience, making it a favorite for any night of the week. Gather your ingredients, invite your loved ones to the table, and get ready for a dinner that’s sure to be requested again and again!
Print
One Pan Spanish Chicken and Rice Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and easy one-pan Spanish chicken and rice recipe featuring tender chicken thighs simmered with aromatic spices, vegetables, and perfectly cooked rice. This vibrant Mediterranean-inspired dish is perfect for a weeknight dinner and delivers a comforting, wholesome meal in under an hour.
Ingredients
Chicken and Seasoning
- 6 bone-in skin-on chicken thighs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon smoked paprika, divided
Vegetables and Aromatics
- 1 medium onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 cup frozen peas
- ¼ cup fresh parsley, chopped
- Lemon wedges for serving
Grains and Liquids
- 2 tablespoons olive oil
- 1 ½ cups long-grain rice (such as basmati)
- 1 can (14.5 ounces) diced tomatoes
- 3 cups chicken broth
Spices
- ½ teaspoon turmeric
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
Instructions
- Prepare and season the chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and half of the smoked paprika to build a flavorful crust.
- Sear the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and cook for 5 to 6 minutes until the skin is golden brown and crispy. Flip and cook for an additional 3 minutes. Remove the chicken from the pan and set aside.
- Sauté aromatics: In the same pan, add the diced onion and red bell pepper. Cook for 3 to 4 minutes until softened and fragrant. Add the minced garlic and cook for 1 more minute to deepen the flavors.
- Add rice and spices: Stir in the rice and sprinkle with the remaining smoked paprika, turmeric, oregano, and cumin. Toss to coat the grains evenly with the spices and oil.
- Add liquids and tomatoes: Pour in the diced tomatoes along with their juices and the chicken broth. Stir well to combine and bring the mixture to a gentle boil.
- Cook the chicken and rice: Nestle the seared chicken thighs back into the pan on top of the rice. Cover the skillet and reduce heat to low. Simmer gently for 25 to 30 minutes until the rice is tender and the chicken is fully cooked through.
- Finish with peas and rest: Stir in the frozen peas and cover again. Let the dish rest for 5 minutes off the heat so the peas thaw and the flavors meld.
- Garnish and serve: Sprinkle chopped fresh parsley on top and serve warm with lemon wedges for squeezing over the dish.
Notes
- For an extra depth of flavor, add a pinch of saffron along with the other spices.
- This dish pairs beautifully with a simple green salad or crusty gluten-free bread.
- Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: One Pan, Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 120 mg
