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One Pan Cilantro Lime Chicken and Rice Recipe

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4.2 from 179 reviews

This One Pan Cilantro Lime Chicken and Rice recipe is a delicious, easy-to-make meal that combines juicy, crispy chicken thighs with fragrant rice infused with fresh cilantro and zesty lime. Prepared entirely in a single oven-safe skillet, it offers a perfect balance of protein and grains for a satisfying dinner that’s bursting with flavor and minimal cleanup.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 1 tablespoon olive oil
  • 5-6 chicken thighs (bone-in, skin-on)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon paprika

Vegetables and Aromatics

  • 1/2 cup diced onion
  • 4-5 cloves garlic, minced
  • 1 cup black beans (rinsed and drained, optional)

Rice and Liquids

  • 1 cup Jasmine or basmati rice (uncooked)
  • 2 cups chicken stock or water
  • 1 tablespoon lime juice (freshly squeezed)

Garnish

  • 1/4 cup fresh cilantro (chopped)

Instructions

  1. Prepare the Chicken: Preheat the oven to 400°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Season the chicken thighs generously with salt and pepper on both sides. Place them skin-side down in the hot skillet and cook for 5-6 minutes until the skin is golden and crispy. Flip and cook the other side for another 5-6 minutes. Remove the chicken from the pan and set aside.
  2. Sauté Aromatics and Add Rice: In the same skillet, add diced onion and cook for 2-3 minutes until soft and golden. If the pan is dry, add about 1 teaspoon of olive oil. Add minced garlic, cumin, paprika, salt, and pepper; sauté for a few seconds until fragrant. Stir in the uncooked rice and optional black beans, mixing well to coat them with the seasonings.
  3. Add Liquid and Cook Together: Pour in the chicken stock, stir to combine, and nestle the chicken thighs back into the pan on top of the rice. Bring the mixture to a simmer on the stovetop, then cover the pan and transfer it to the preheated oven. Bake for 20 minutes or until the rice is tender and the chicken is fully cooked through.
  4. Broil for Texture: Remove the cover from the pan and switch the oven to broil. Broil the chicken for a few minutes to crisp up and color the skin evenly. Keep a close eye to prevent burning.
  5. Finish and Serve: Remove the chicken from the skillet temporarily. Stir in the fresh lime juice and chopped cilantro into the cooked rice, gently fluffing with a fork to mix. Arrange the chicken thighs back on top of the rice. Serve warm with optional sides such as fresh tomato salsa, avocado, lettuce, sour cream, or guacamole for a complete meal.

Notes

  • If you prefer boneless chicken thighs, cooking times may be slightly reduced.
  • Using chicken stock instead of water greatly enhances the flavor of the rice.
  • The optional black beans add protein and texture but can be omitted or substituted with corn for variation.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or oven.
  • For a spicier version, add a pinch of chili powder or cayenne when seasoning the chicken.
  • Be cautious while broiling to avoid overcooking or burning the chicken skin.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-inspired

Find it online: https://allyumcooks.com/one-pan-cilantro-lime-chicken-and-rice-recipe/