Why You’ll Love This Recipe

One Pan Spanish Chicken and Rice is a flavorful and satisfying dish that brings together juicy, seasoned chicken thighs with aromatic rice cooked in a rich blend of tomatoes, spices, and bell peppers. This all-in-one meal is both easy to prepare and deeply comforting, perfect for a weeknight dinner or casual entertaining. The best part? Minimal cleanup thanks to just one pan.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs (bone-in, skin-on preferred)olive oilgarliconionbell peppers (red or yellow)diced tomatoes (canned or fresh)long grain white ricelow-sodium chicken brothpaprikasmoked paprikadried oreganosalt and black pepperfresh parsley (for garnish)

directions

Preheat your oven to 375°F (190°C).

Season the chicken thighs with salt, pepper, paprika, smoked paprika, and oregano.

Heat olive oil in a large oven-safe skillet or pan over medium-high heat.

Sear the chicken thighs skin-side down until golden brown, about 4-5 minutes per side. Remove and set aside.

In the same pan, sauté the chopped onion and bell peppers until softened.

Add minced garlic and cook for another minute until fragrant.

Stir in the rice, coating it with the oil and vegetables for about 1-2 minutes.

Pour in the diced tomatoes and chicken broth, stirring to combine.

Nestle the seared chicken thighs on top of the rice, skin-side up.

Bring everything to a simmer, then cover with a lid or foil and transfer to the preheated oven.

Bake for 35-40 minutes, or until the chicken is cooked through and the rice is tender.

Remove from the oven, let it rest for 5 minutes, then garnish with chopped parsley before serving.

Servings and timing

This recipe serves 4-6 people.Preparation time: 15 minutesSearing and sautéing time: 10 minutesBaking time: 35-40 minutesTotal time: 60-65 minutes

Variations

Use boneless chicken thighs or breasts for a quicker cook time.

Add green peas or olives for extra Spanish flair.

Swap white rice for brown rice—just adjust cooking time and broth accordingly.

Include a pinch of saffron for authentic Spanish aroma and color.

Add crushed red pepper flakes for a spicy kick.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently in a covered pan over low heat or microwave with a splash of broth to prevent drying out.Freeze in individual portions for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use boneless chicken?

Yes, but reduce the baking time by 10-15 minutes to avoid overcooking.

Does the rice get soggy?

No, the rice absorbs the flavors while cooking and remains tender, not mushy, if cooked correctly.

What if I don’t have smoked paprika?

You can use regular paprika, but smoked paprika adds a distinctive depth.

Can I make this dish vegetarian?

Yes, omit the chicken and use vegetable broth. Add chickpeas or tofu for protein.

Is it okay to use brown rice?

Yes, but it will require a longer baking time and possibly more broth.

Can I use an enameled Dutch oven?

Absolutely. Any oven-safe pan with a lid works well.

Can I add cheese?

It’s not traditional, but a sprinkle of manchego or parmesan before serving could add richness.

What sides go well with this?

A simple green salad, crusty bread, or roasted vegetables are excellent sides.

Can I prepare this ahead of time?

Yes, you can prep and assemble it in the pan, then refrigerate and bake when ready.

Do I need to cover the dish while baking?

Yes, covering helps the rice cook evenly and retain moisture.

Conclusion

One Pan Spanish Chicken and Rice is a deliciously hearty meal that packs bold flavor into every bite, all with the ease of one pan. Whether you’re feeding a family or meal prepping for the week, this recipe is sure to become a reliable favorite. Enjoy the convenience, flavor, and satisfaction all in one skillet.