Oh, my dear friend, are you staring down the barrel of another Tuesday night, dreading the pile-up of dirty pots and pans that awaits you? I know that feeling well! That’s exactly why I started leaning hard on this recipe—the **One Pan Spanish Chicken and Rice**—which has truly become my weeknight hero. Seriously, within an hour, you have this gloriously seasoned, comforting meal cooking away in the oven. It pulls all those warm, earthy Spanish vibes right into your kitchen without needing a degree in cooking or a sink full of dishes afterward. I had a particularly rough evening last month where the kids were starving and I was exhausted, and this dish saved the day. It’s just magic how everything settles together and just *works*.
Why You Will Love This One Pan Spanish Chicken and Rice Recipe
Listen, if you’re anything like me, the cleanup is the scary part of cooking dinner after a long day. This recipe completely changes that game. It’s so straightforward, you’ll wonder why you didn’t make it sooner. It’s fast, it’s flavorful, and honestly, it feels a lot fancier than it is!
- It truly is a one-pan wonder—the epitome of easy weeknight cooking.
- The chicken thighs stay incredibly juicy nestled right next to the rice.
- It packs that beautiful, smoky taste of Spanish cooking without any fuss.
Need a quick drink to go with this tasty dinner? I always whip up a little something from this quick mix guide while the skillet is in the oven!
Minimal Cleanup: The True One Pan Spanish Chicken and Rice Advantage
Because everything happens in that one large, oven-safe skillet, your sink stays gloriously empty! We are talking maybe the cutting board, utensils, and the skillet itself. That’s it! It’s the reason I grab this recipe when I know I have zero energy come 7 PM.
Authentic Spanish Flavors in One Pan Spanish Chicken and Rice
Don’t let the simplicity fool you; the flavor profile is spot on. That smoked paprika is absolutely essential—it gives off a beautiful deep color and that unmistakable smoky warmth. Mixing it with that hint of cumin just transports you straight to Spain, all baked together in one pan!
Essential Ingredients for One Pan Spanish Chicken and Rice
Okay, let’s talk about what actually goes into this delicious skillet meal. The beauty of this One Pan Spanish Chicken and Rice is that it uses pantry staples, but the *quality* you bring to the table really makes a difference. I always try to use good olive oil because we’re actually going to be coating the rice in it later, which adds so much flavor.
You need about a pound of boneless, skinless chicken thighs—I insist on thighs because they have more fat and stay tender when that rice is soaking up the moisture. Don’t forget your onion, garlic (minced nicely, please!), and that gorgeous red bell pepper. And then the rice: one cup of long-grain white rice. No rinsing this, folks, we want that starch!
Then we get to the flavor bomb: two cups of chicken broth, smoked paprika, cumin, salt, and pepper. The peas are added right at the end, which keeps them bright green and sweet. If you’re making a fancy cocktail later while this is baking, you might want to check out how to make simple syrup; it’s a good skill, but for this recipe, just stick to the savory spices!
Ingredient Notes and Substitutions for One Pan Spanish Chicken and Rice
Now, here are the little pointers I learned after making this about a hundred times. If you absolutely have to use chicken breasts instead of the thighs—maybe that’s all you bought—that’s fine! Just watch them carefully in the oven because breasts dry out much quicker. They might only need 15 minutes instead of 20, depending on how large you cut them.
Another big one for me is the broth. If you are watching your salt, definitely reach for the low-sodium chicken broth. The nice thing about cooking in one pan is you can easily adjust the seasoning at the end, but starting low is always safer. It helps us keep the salt content reasonable.
Step-by-Step Instructions for Perfect One Pan Spanish Chicken and Rice
This is where the magic really happens, and trust me, it is so easy that you’ll swear you’re cheating! Since we’re using just one skillet, we build all the layers of flavor right there before the oven does the heavy lifting. Having a good, heavy pan is key here, similar to how you’d want the right base for making homemade croutons—you need consistent heat!
Searing the Chicken and Sautéing Aromatics for One Pan Spanish Chicken and Rice
First things first: get that olive oil hot in your oven-safe skillet over medium-high heat. You want it shimmery! Then toss in those chicken pieces. We’re browning them for about 5 minutes total, turning them so they get some lovely color on all sides. Once they look good, pull them out onto a plate; they don’t need to be cooked through yet. Now, drop in your chopped onion and red bell pepper. Let those soften up nicely—about 5 minutes. When they start smelling sweet, add your garlic, smoked paprika, cumin, salt, and pepper. Stir this magic mixture for just one minute until you can really smell those spices waking up.
Building the Rice Base and Oven Baking the One Pan Spanish Chicken and Rice
Now for the rice! Pour in your uncooked long-grain rice and stir it around for a solid two minutes until every bit of that grain is coated in the seasoned oil. That step is super important for flavor! Next, pour in the chicken broth and bring it all up to a simmer, scraping the bottom of the pan with a wooden spoon to get all those browned bits—that’s pure flavor gold! Return the chicken to the skillet, nestling it down into that rice mixture. Cover that skillet TIGHTLY with foil or a lid. Pop it into a preheated 375 degree Fahrenheit (190 Celsius) oven for exactly 20 minutes. Don’t peek!
Finishing Touches for Your One Pan Spanish Chicken and Rice
Once those 20 minutes are up, carefully pull the skillet out—be careful, it’s hot! Take the lid off and stir in your frozen peas right away. Cover it back up and just let it sit off the heat for 5 minutes. This lets the residual heat warm the peas without turning them to mush. That’s my secret to perfect brightness! After resting, gently fluff that rice with a fork. Give it a good stir so everything is mixed well, and you are done! Dinner is served right out of the pan!
Tips for Success Making One Pan Spanish Chicken and Rice
Now that you know the steps, let me give you the little extra insider knowledge that makes this One Pan Spanish Chicken and Rice consistently perfect every single time. These aren’t just rules; they’re things I learned the hard way so you don’t have to!
First off, the pan choice matters more than you think. You absolutely must use a heavy-bottomed, oven-safe skillet—cast iron is my favorite if you have one handy. It holds the heat evenly, which prevents those center grains from staying hard while the edges burn. It’s like the difference between a gentle simmer and a hot spot!
Second, regarding the broth: use warm, almost hot, chicken broth when you pour it over the rice. If you shock the simmering rice and spices with cold liquid, it drops the temperature way down, and you risk the rice absorbing the liquid unevenly, leading to some mushy spots later on. A quick buzz in the microwave for the broth works wonders.
And third—and this is something I often forget when I’m rushing—make sure you scrape up *all* those brown bits on the bottom after sautéing the onion and spices, but *before* adding the cold broth. That fond is pure, concentrated flavor, and it dissolves right into the rice while baking. Skipping that step leaves a lot of the deliciousness stuck to the pan!
If you’re looking for other ways to step up your kitchen game, I learned a ton about preventing sogginess when making iced tea, and those principles often apply to rice moisture control too!
Variations on One Pan Spanish Chicken and Rice
I love that this One Pan Spanish Chicken and Rice is so sturdy and reliable, but sometimes you need to switch things up, right? The base recipe is so good that you only need tiny tweaks to make it feel totally new for the next time you serve it. Don’t feel like you have to reinvent the wheel; just add a little flavor spice here or there.
My absolute favorite way to elevate this is by adding saffron threads—just a tiny pinch, really. Saffron gives it the most gorgeous golden color, making it look like a fancy paella, and imparts that subtle, luxurious floral note. Just throw those threads in with your broth when you bring it to a simmer (Step 6). It really feels incredibly special for zero extra effort.
Another simple swap is changing up the veggies at the end. If you’re not feeling the frozen peas because maybe your kids are in a protest phase against green things, try tossing in a half-cup of frozen corn instead. Corn adds a nice little burst of sweetness that balances the smokiness of the paprika beautifully.
You could even mix in some finely chopped carrots along with the onion and pepper, though you’ll want to cook those down a little longer so they get tender in the oven. It just shows you how versatile an easy chicken dinner like this can be! If you’re looking for something fruity to enjoy alongside this savory dish, this guide on fruit cocktails has some fun ideas!
Serving Suggestions for One Pan Spanish Chicken and Rice
Even though the One Pan Spanish Chicken and Rice is a total meal packed with protein and carbs, I always like serving it with something fresh on the side. Keep it simple because you already did the hard work!
A crisp, bright little green salad tossed lightly with olive oil and lemon juice cuts through the richness of the rice perfectly. And you absolutely must have crusty bread! You need something sturdy to sop up any remaining spiced broth left in the bottom of the skillet. Trust me, you don’t want to waste a single drop of that flavor. If you’re out of bread, maybe you can try making some andasting them on top!
Storage and Reheating Instructions for One Pan Spanish Chicken and Rice
We always end up with leftovers because this recipe is so hearty, and that’s a good thing! When it comes to storing your One Pan Spanish Chicken and Rice, the key is handling it gently so that the rice texture stays intact. If you try to pack it while it’s scorching hot, you’re just steaming it further, which nobody wants.
Let the skillet cool down until it’s just warm to the touch, maybe about 30 minutes on the counter. Then, transfer the mixture right into an airtight container. I try not to leave it sitting out for too long, you know? I usually aim to get leftovers into the fridge within two hours of cooking for safety reasons.
It keeps beautifully for about three to four days in the refrigerator. The flavors actually seem to meld together even more overnight—it tastes richer the next day, which is a great bonus for those busy weekdays!
When you’re ready to eat those tasty leftovers, the reheating method makes all the difference for this skillet chicken dish. You want to reintroduce moisture gently. Using the microwave is fastest; just put a portion in a microwave-safe bowl and add just a splash, and I mean a splash, of water or extra broth over the top before covering it.
Microwave it in short bursts, stirring halfway through. That little bit of added liquid turns to steam and stops the rice from drying out and getting hard. If you want to reheat a bigger batch, the stovetop is better. Use a small non-stick pan, add that tiny splash of liquid, keep the heat low, and cover it loosely until it’s heated through all the way to the center. It brings the rice right back to life!
Frequently Asked Questions About One Pan Spanish Chicken and Rice
When you’re trying out a new, simple recipe like this, questions always pop up! I’ve gathered the ones I hear most often about making this amazing One Pan Spanish Chicken and Rice because I want your experience to be a huge success right out of the gate. It’s my favorite kind of easy chicken dinner!
Can I use chicken breasts instead of thighs in this One Pan Spanish Chicken and Rice?
Yes, absolutely you can! I mentioned it briefly before, but it bears repeating. Chicken breasts are leaner, so they lose moisture much faster than the thighs do. When you use breasts, just make sure you check them after about 15 minutes in the oven. If they look done, pull the whole skillet out! We don’t want that beautiful skillet chicken turning dry and stringy on you.
What kind of skillet works best for this One Pan Spanish Chicken and Rice?
For the best heat distribution, you really want a heavy skillet. If you have a cast iron skillet, pull that baby out! Cast iron heats so evenly, which means fewer hot spots that can scorch your rice underneath. The key is that it must be oven-safe, of course, and large enough that the ingredients aren’t completely piled on top of each other. We want them nestled, not smothered!
How do I prevent the rice from getting mushy in my One Pan Spanish Chicken and Rice?
Mushy rice is the enemy of any good one-pan meal! The biggest reason this goes wrong is usually related to liquid measurement or stirring too much. Stick exactly to the two cups of broth for one cup of rice—that ratio is crucial for baking. And the most important rule: once you return the chicken and put the lid on before baking, DO NOT stir it again until the very end when you add the peas. Over-stirring releases too much starch from the rice, making it gummy instead of fluffy. Stick to the plan and you won’t have any mushy problems!
If you’re worried about your cooking timing on other things, sometimes learning basic mix ratios helps speed things up, like when you’re mixing up a quick drink from this guide—precision really matters everywhere!
Nutritional Estimates for One Pan Spanish Chicken and Rice
I always try to keep these numbers in the back of my mind, especially when I’m debating having seconds, ha! But remember, these figures for our yummy One Pan Spanish Chicken and Rice are just estimates straight from my kitchen calculations. What you use—like whether you use low-sodium broth or regular—will definitely change things up a bit, so treat this as a helpful guideline rather than an iron-clad guarantee.
For one generous serving, here’s what we are looking at:
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 110mg
Forty grams of protein! That’s serious fuel for an easy chicken dinner. We loaded this skillet chicken with good stuff, so I’m not surprised the protein count is high. Just keep an eye on that sodium if you’re sensitive; that’s usually where homemade tweaks really pay off in the long run. Enjoy every flavorful bite!
Print
One Pan Spanish Chicken and Rice
- Total Time: 50 min
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A simple recipe for cooking chicken and rice together in one pan for an easy meal.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup frozen peas
Instructions
- Heat the olive oil in a large, oven-safe skillet over medium-high heat.
- Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove chicken and set aside.
- Add the onion and bell pepper to the skillet and cook until softened, about 5 minutes.
- Stir in the garlic, smoked paprika, cumin, salt, and pepper. Cook for 1 minute until fragrant.
- Add the uncooked rice to the skillet and stir to coat with the oil and spices. Cook for 2 minutes.
- Pour in the chicken broth and bring the mixture to a simmer. Scrape up any browned bits from the bottom of the pan.
- Return the browned chicken to the skillet, nestling it into the rice mixture.
- Cover the skillet tightly with a lid or aluminum foil.
- Transfer the skillet to a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius). Bake for 20 minutes.
- Remove the skillet from the oven, stir in the frozen peas, and cover again. Let stand for 5 minutes off the heat.
- Fluff the rice gently with a fork before serving.
Notes
- You can substitute chicken breasts for thighs, but adjust cooking time as needed.
- Use low-sodium broth if you are watching your salt intake.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 550
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 40
- Cholesterol: 110
Keywords: one pan chicken, spanish rice, easy chicken dinner, skillet chicken, baked chicken and rice