Looking for an easy Mediterranean dinner recipe that’s quick, hearty, and bursting with flavor? This One-Pan Spanish Chicken and Rice is the answer to your weeknight dinner dilemma. Perfect for feeding a family of four, this dish brings together seasoned chicken, aromatic rice, and a medley of bold spices, all cooked to perfection in one skillet.
Inspired by Spain’s love for rice dishes like paella, this recipe One-Pan Spanish Chicken and Rice Recipe simplifies the process while retaining the soul of Mediterranean cuisine. Spanish chicken and rice recipes have a long-standing tradition of combining everyday staples like chicken, rice, and spices to create meals that are both affordable and flavorful. This version is no exception, giving you a rich, smoky, and zesty dish that’s perfect for any occasion.
Whether you’re hosting a casual dinner or need a quick meal that feels gourmet, this one-pan wonder delivers. The best part? Minimal prep, minimal cleanup, and maximum flavor! With ingredients like smoked paprika, cumin, and garlic powder, your kitchen will be filled with the tantalizing aroma of Spanish-inspired spices.
Let’s get started on this flavor-packed one-skillet chicken dinner that’s bound to become a favorite in your weekly meal rotation.
Ingredients
For the Chicken and Rice
- 4 boneless, skinless chicken breasts
- 3 tablespoons vegetable oil
- 1 cup uncooked white rice (long-grain for best texture)
- 2 ¼ cups low-sodium chicken broth
- 1 lemon (half for juicing, half for garnish)
- Fresh cilantro for garnish
For the Spanish Seasoning Mix
- 2 teaspoons smoked paprika (essential for authentic flavor)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1/4 teaspoon Italian seasoning
Directions
1. Prepare the Spanish Seasoning
-Combine smoked paprika, garlic powder, salt, cumin, chili powder, coriander, and Italian seasoning in a bowl.
-Divide into two portions: one for the chicken and the other for the rice.
2. Season and Sear the Chicken
-Place chicken in a bowl, drizzle with 2 tablespoons of oil, and toss to coat.
-Rub half of the spice mix over both sides of the chicken. Heat a large skillet over medium heat with 1 tablespoon of oil.
-Sear the chicken for 2-3 minutes on each side until golden brown.
-Remove from the skillet and set aside.
3. Cook the Rice
-Add the rice to the skillet, followed by chicken broth, the juice of half a lemon, and the remaining spice mix.
-Stir to combine, ensuring the rice is evenly coated.
4. Combine and Simmer
-Return the chicken to the skillet, placing it on top of the rice.
-Cover with a lid and simmer on low heat for 20-25 minutes until the rice is tender and the chicken is cooked through.
5. Garnish and Serve
-Remove from heat and garnish with lemon slices and fresh cilantro or parsley.
-Serve directly from the skillet for a warm, and mesmerizing taste.
This One-Pan Spanish Chicken and Rice recipe is the perfect blend of convenience and flavor. Its packed with smoky spices, zesty lemon, and fluffy rice, making it an ideal choice for easy Mediterranean dinners or quick weeknight meals.
Not only does this recipe save time with its one-skillet method, but it also delivers a restaurant-quality dish that’s sure to impress. Pair it with a fresh side salad to complete the meal. Whether you’re a fan of Spanish cuisine or just love easy chicken recipes, this dish is guaranteed to be a crowd-pleaser.
Make this recipe tonight and enjoy a delicious, satisfying dinner with minimal cleanup. Your family will love the bold flavors, and you’ll love how simple it is to prepare!
You may also check this chicken rice recipe: https://unifyrecipes.com/best-chicken-dum-biryani-recipe-easy-to-follow/
FAQs for One-Pan Spanish Chicken and Rice
Q. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work wonderfully in this recipe and often remain juicier than chicken breasts. Just ensure they’re cooked through, with an internal temperature of 165°F (74°C).
Q. Can I substitute white rice with brown rice?
You can use brown rice, but it requires a longer cooking time and additional liquid. Plan to increase the broth to about 3 cups and cook for an extra 10-15 minutes.
Q. What if I don’t have smoked paprika?
Smoked paprika is a key ingredient for that authentic smoky flavor, but if unavailable, you can substitute with regular paprika and a pinch of ground chipotle powder for a smoky kick.
Q. Can I make this recipe vegetarian?
Absolutely! Swap the chicken with vegetables like bell peppers, or use chickpeas. Use vegetable broth instead of chicken broth for the rice.
Q. Can I prepare this recipe in advance?
Yes, this dish reheats well. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to keep the rice moist.
Tips for Perfect One-Pan Spanish Chicken and Rice
Use Long-Grain White Rice
Long-grain rice ensures a light, fluffy texture. Avoid short-grain or sticky rice, which can result in a mushy consistency.
Sear the Chicken First
Browning the chicken adds a layer of depth and flavor. Make sure your skillet is hot before adding the chicken to get a nice golden crust.
Don’t Skip the Lemon
Fresh lemon juice adds brightness and balances the smoky spices. Save a few slices for garnish to enhance the visual appeal.
Cook Over Low Heat
After adding the rice and broth, reduce the heat and cover the skillet tightly to allow the rice to cook evenly and absorb all the flavorful liquid.
