One Pan Spanish Chicken and Rice Recipe
If you’ve ever wished for a vibrant, deeply flavorful dinner that comes together with next-to-no fuss, meet your new obsession: One Pan Spanish Chicken and Rice. This is a cozy, sun-kissed dish where golden chicken thighs snuggle into aromatic saffron rice, peppers, and peas, all cooked together for maximum flavor and minimal cleanup. It’s a classic that delivers the savory warmth of home-cooked comfort in every bite, with pops of color and flavor that make it just as perfect for company as it is for your next weeknight dinner.
Ingredients You’ll Need
The magic of One Pan Spanish Chicken and Rice lies in its all-star cast of everyday ingredients. Each one brings its own unique personality—aromatic, smoky, or bright—and together, they transform a simple skillet into a trip to Spain.
- Chicken Thighs: Bone-in, skin-on thighs become golden and juicy, infusing the rice with rich flavor as they cook.
- Olive Oil: A drizzle of good olive oil helps sear the chicken and soften the veggies for a Mediterranean touch.
- Smoked Paprika: This spice is the heart of the dish, giving everything a deep, woodsy smokiness.
- Garlic Powder: For subtle savory notes that perfume the chicken and rice.
- Dried Oregano: A sprinkle brings classic Spanish earthiness and warmth.
- Salt and Pepper: Essential for seasoning every layer and bringing out natural flavors.
- Onion: When sautéed, it adds natural sweetness and depth to the base of the dish.
- Red Bell Pepper: Brings pops of color and a sweet crunch to the final dish.
- Garlic: Fresh minced garlic infuses the rice and chicken with bold, aromatic pungency.
- Long-Grain White Rice: Absorbs all those delicious juices, creating fluffy, flavorful grains.
- Turmeric or Saffron Threads (optional): Adds a beautiful golden color and an aromatic, almost floral undertone—use saffron for an authentic touch.
- Chicken Broth: The rice soaks up this savory liquid, turning every spoonful extra luscious.
- Canned Diced Tomatoes (drained): A bit of tomato tang balances out the richness of the chicken.
- Frozen Peas: Stirred in at the end, peas add sweetness and just the right pop of green.
- Fresh Parsley: Scattered on top for a burst of freshness and color.
- Lemon Wedges: A bright squeeze just before serving wakes up every bite.
How to Make One Pan Spanish Chicken and Rice
Step 1: Preheat and Season the Chicken
First things first—let’s get your oven preheated to 375°F (190°C). While the oven warms, whisk together smoked paprika, garlic powder, oregano, salt, and black pepper in a small bowl. Massage this bold and fragrant spice rub evenly over each chicken thigh. This quick step guarantees flavor in every bite, and the aroma is already going to make you hungry.
Step 2: Sear the Chicken
Grab your largest oven-safe skillet or braiser and heat up a swirl of olive oil over medium-high heat. Lay in the chicken thighs, skin side down, and sear until the skin is golden and crispy, about 4 to 5 minutes. Flip and cook the other side for another 2 to 3 minutes. When both sides are deeply browned, set the chicken aside—but don’t wipe the pan! All those toasty bits are your secret ingredient for the best One Pan Spanish Chicken and Rice.
Step 3: Sauté Your Veggies
In the same skillet, toss in the chopped onion and bell pepper. Sauté them for around 4 minutes, stirring occasionally, until they’ve softened and begun to sweeten. Add the minced garlic and cook for a minute more. The kitchen should smell absolutely incredible right about now!
Step 4: Toast the Rice and Blend the Flavors
Stir the dry rice straight into the skillet, along with turmeric or saffron if you’re using them. Let everything toast together for a minute, absorbing all those pan juices and taking on a hint of golden color. This step boosts the flavor and ensures every grain turns out separate and perfectly cooked.
Step 5: Build and Bake
Pour in the chicken broth and add the drained diced tomatoes. Stir gently to combine, then nestle the seared chicken thighs, skin side up, right into the rice mixture. Bring the whole pan to a light simmer, cover, and transfer to your preheated oven. Bake for 30 minutes so the chicken finishes cooking and the rice soaks up all that savory flavor.
Step 6: Finish and Garnish
Uncover your skillet and scatter frozen peas around the chicken. Pop it back in the oven, uncovered, for another 5 to 10 minutes—until the rice is fluffy, the peas are tender, and the chicken is perfectly juicy. Sprinkle over a flurry of fresh parsley, and serve right out of the pan with plenty of lemon wedges for everyone to squeeze over their own plate.
How to Serve One Pan Spanish Chicken and Rice
Garnishes
A finishing flourish of chopped parsley is both beautiful and fresh, while lemon wedges truly brighten up the whole dish. For a little extra Spanish flair, you can even scatter on a few sliced green olives or a pinch of smoked paprika just before serving.
Side Dishes
Although One Pan Spanish Chicken and Rice is a one-skillet wonder on its own, a simple crisp green salad dressed with olive oil and sherry vinegar pairs perfectly. Warm, crusty bread is also a must for sopping up any golden, tomato-studded rice left on your plate.
Creative Ways to Present
Bring your skillet straight to the table for a family-style feast—this rustic presentation encourages everyone to dig in and creates a relaxed, joyful vibe. For dinner parties, serve up the chicken and rice on vibrant blue or terra cotta plates and garnish with a little extra parsley for a festive Spanish touch.
Make Ahead and Storage
Storing Leftovers
Leftover One Pan Spanish Chicken and Rice keeps beautifully in the fridge. Transfer any remaining chicken and rice into airtight containers, and they’ll stay fresh and tasty for up to 3 days. The flavors actually deepen as they mingle, making tomorrow’s lunch even more irresistible.
Freezing
To freeze, cool the chicken and rice completely, then portion into freezer-safe bags or containers. Seal well and lay flat in the freezer. It’ll keep for up to 2 months—just label and date your containers for easy meal planning.
Reheating
When ready to enjoy, thaw frozen portions overnight in the fridge (if needed), then reheat gently in the microwave or a covered skillet over low heat. Add a splash of chicken broth if the rice seems dry, and garnish with fresh parsley and lemon before serving to revive all those bright flavors.
FAQs
Can I use boneless chicken thighs or drumsticks instead?
Absolutely! Boneless thighs or drumsticks will work beautifully in One Pan Spanish Chicken and Rice. Just keep a close eye on the cooking time, since boneless pieces cook a bit faster—shave off 5 to 10 minutes in the oven to ensure juicy, tender chicken.
What’s the difference between using turmeric and saffron?
Both lend a lovely yellow hue, but saffron offers a unique floral, earthy aroma that brings authentic Spanish flair to the dish. Turmeric is more affordable and gives plenty of color and a mild flavor, so use what you have on hand—either way, it’ll be delicious.
Can I add other vegetables to this dish?
Yes! Feel free to stir in extras like sliced chorizo, green beans, or even artichoke hearts along with the peas. One Pan Spanish Chicken and Rice is incredibly versatile, so don’t hesitate to make it your own with whatever’s in your fridge.
How can I make this dish spicier?
If you enjoy some heat, add a pinch of cayenne pepper to the seasoning mix, or throw in a few slices of spicy Spanish chorizo when you sauté the onions. Hot smoked paprika is another great way to bring extra warmth without overpowering the other flavors.
Is One Pan Spanish Chicken and Rice gluten-free?
Yes! As long as you’re using gluten-free chicken broth and checking all your spice labels, this dish is naturally gluten-free—which makes it a great option for sharing with friends or family who have dietary restrictions.
Final Thoughts
There’s truly nothing like gathering around the table with a skillet of One Pan Spanish Chicken and Rice, packed with color, flavor, and comfort in every spoonful. Whether you’re feeding the whole family or just yourself, I hope this sunny recipe brightens up your dinner routine. Give it a try—you just might end up with a new weeknight favorite!
Print
One Pan Spanish Chicken and Rice Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This One Pan Spanish Chicken and Rice recipe is a flavorful and comforting dish that combines juicy chicken thighs with aromatic spices and tender rice, all cooked together in one pan for easy cleanup.
Ingredients
Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Rice:
- 1 small onion (chopped)
- 1 red bell pepper (chopped)
- 3 cloves garlic (minced)
- 1 cup long-grain white rice
- 1/2 teaspoon turmeric or saffron threads (optional)
- 2 1/4 cups chicken broth
- 1/2 cup canned diced tomatoes (drained)
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh parsley
- lemon wedges for serving
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Season Chicken: Mix paprika, garlic powder, oregano, salt, and pepper. Rub the seasoning over the chicken thighs.
- Sear Chicken: Sear chicken in olive oil until golden. Set aside.
- Sauté Vegetables: Sauté onion, bell pepper, and garlic until softened.
- Add Rice: Stir in rice, turmeric/saffron, and toast briefly.
- Cook: Add broth, tomatoes, and return chicken to the pan. Bake for 30 minutes.
- Finish: Add peas, bake for additional 5–10 minutes until rice is tender and chicken is cooked.
- Serve: Garnish with parsley and lemon wedges.
Notes
- For extra heat, add cayenne or chorizo. Boneless thighs or drumsticks can be used with adjusted cook time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 520
- Sugar: 4g
- Sodium: 590mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg
