One Pan Spanish Chicken and Rice Recipe

If you’re searching for a vibrant dinner that practically cooks itself, look no further than One Pan Spanish Chicken and Rice. This crave-worthy dish delivers juicy, golden chicken nestled in fragrantly seasoned rice, studded with sweet red bell pepper, green peas, and a pop of citrusy parsley. Every spoonful offers a color-packed bite of Spain—homey, hearty, and absolutely bursting with flavor—all in a single skillet. Say goodbye to juggling multiple pans: everything melds together for maximum taste and minimal fuss!

this Recipe

Ingredients You’ll Need

Let’s celebrate the magic of simple ingredients, each one working hard to build the irresistible flavors and comforting texture that make One Pan Spanish Chicken and Rice eternally craveable. Every item on this list serves a special role, from infusing the chicken with savory warmth to giving the rice its golden hue and the veggies their sweetness.

• Chicken Thighs: Bone-in, skin-on thighs deliver incredible juiciness and crispy skin but boneless works for a quick version.
• Olive Oil: The essential fat that brings all the flavors together and gives the chicken its beautiful golden crust.
• Smoked Paprika: This spice brings signature smoky depth—a must for true Spanish flavor.
• Garlic Powder: Adds robust, all-over garlic flavor that seeps into both chicken and rice.
• Dried Oregano: For earthy notes that balance the richness of the chicken and broth.
• Salt: Enhances all those vibrant Mediterranean flavors, every savory bite needs it.
• Black Pepper: A hint of sharp warmth to accentuate the other spices.
• Onion: Chopped fine, it mellows and sweetens as it cooks, adding baseline savoriness.
• Red Bell Pepper: Adds sweet crunch and rich color contrast to the dish.
• Minced Garlic: Fresh garlic boosts aromatic depth and makes the rice positively mouthwatering.
• Long-Grain White Rice: Absorbs all the vibrant flavors in the pan while becoming delightfully tender.
• Chicken Broth: Provides the savory liquid foundation that infuses every grain with flavor.
• Diced Tomatoes (with juice): Adds brightness, acidity, and a luscious texture to the rice base.
• Saffron Threads or Turmeric (optional): For brilliant golden color and an unmistakable aroma—just a pinch goes a long way.
• Frozen Peas: Stirred in at the end for a pop of sweetness and jewel-green color.
• Fresh Parsley & Lemon Wedges: The finishing touches—chopped parsley for freshness and lemon for zesty brightness.

How to Make One Pan Spanish Chicken and Rice

Step 1: Season and Prep the Chicken

Start by patting your chicken thighs completely dry with paper towels—this step ensures the skin will crisp up in the pan. Generously sprinkle on the smoked paprika, garlic powder, dried oregano, salt, and black pepper. This aromatic blend sticks to the chicken and forms a vibrant crust as it sears, already hinting at the flavors to come.

Step 2: Sear for Color and Flavor

Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high. Once hot, add the chicken thighs, skin-side down, and let them sizzle undisturbed for 4–5 minutes. You’re looking for a deep golden brown. Flip and cook the other side for another 2–3 minutes, then transfer the browned chicken to a plate. This quick sear locks in the juices and loads the pan with savory drippings for the rice.

Step 3: Soften the Veggies and Toast the Rice

In that same irresistible pan (don’t wipe it out!), toss in the finely chopped onion and diced red bell pepper. Cook for about 3–4 minutes, stirring often, until softened and glistening. Stir in the minced garlic and uncooked rice, letting the grains absorb all the remaining oil and toast for 1–2 minutes. This gives the rice extra flavor and prevents it from getting mushy later.

Step 4: Add Liquids and Nestle in the Chicken

Pour in the chicken broth, diced tomatoes (with juice), and, if you’re using them, either saffron threads or a sprinkle of turmeric for color. Stir everything well so the rice is distributed evenly. Now, nestle the seared chicken thighs back into the pan, skin-side up, pressing them down so each is partly submerged but the skin stays above the liquid for maximum crispness.

Step 5: Bake to Perfection

Bring the mixture to a gentle simmer (you can bump up the heat briefly if needed), then cover tightly—an oven-proof lid or aluminum foil both work. Slide the pan into your preheated 375°F oven. Bake for 30–35 minutes, until the rice is tender and the chicken reaches 165°F. The magic happens here: the rice soaks up every drop of flavor while the chicken stays juicy.

Step 6: Add Peas and Finish

Remove the pan from the oven and uncover—you’ll be greeted by a steamy, savory cloud! Sprinkle in the frozen peas (no need to thaw). Cover again and let stand for 5 minutes off the heat. The peas will cook through, turning bright green and sweet, while flavors settle. Add a flurry of fresh parsley and a few lemon wedges for a final flourish.

How to Serve One Pan Spanish Chicken and Rice

Garnishes

A finishing sprinkle of chopped fresh parsley brings a welcome, herbal freshness that wakes up each serving, and a few lemon wedges on the side let everyone dial up the brightness to their taste. For an extra Spanish flair, a dusting of smoked paprika over the top is always welcome!

Side Dishes

One Pan Spanish Chicken and Rice is a knockout all-in-one meal, but if you want to round out your table, consider a simple green salad dressed with olive oil and vinegar, or maybe a platter of marinated olives. Crusty bread is brilliant for scooping up every last bit of rice and sauce—don’t let any flavor go to waste!

Creative Ways to Present

Serve the dish straight from the skillet for a rustic, communal centerpiece that begs to be shared. For a fancier twist, scoop portions into shallow bowls, topping each with extra parsley and a lemon wedge. If you have guests, arrange the chicken and rice on a big platter, letting the color and aroma speak for itself.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully! Simply transfer cooled chicken and rice into an airtight container and store in the refrigerator for up to 3 days. The flavors continue to meld and often taste even better the next day, making One Pan Spanish Chicken and Rice ideal for packed lunches.

Freezing

To freeze, let the dish cool completely, then portion into freezer-safe containers. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating. Keep in mind that the texture of the rice may soften after freezing, but the flavor stays robust.

Reheating

Warm leftovers gently on the stove or in the microwave, adding a splash of broth or water to keep the rice from drying out. Cover loosely so the rice steams as it heats, and don’t forget a fresh squeeze of lemon and a sprinkle of parsley to revive every serving.

FAQs

Can I use boneless, skinless chicken thighs?

Absolutely! The dish still turns out delicious with boneless thighs—just remember to reduce the baking time by about 5–10 minutes, since they cook through faster than bone-in pieces.

Is it okay to substitute brown rice?

Yes, you can use brown rice, but add a bit more broth (about 1/2 cup extra) and increase the baking time by 10–15 minutes. Double-check the rice for tenderness before serving.

Can I make One Pan Spanish Chicken and Rice ahead of time?

Definitely! You can fully cook the dish a day in advance, then gently reheat it in the oven covered with foil at 325°F until steaming hot. Sprinkle on fresh herbs and lemon just before serving.

What can I use instead of saffron?

A pinch of ground turmeric is a wonderful (and budget-friendly) substitute for saffron, giving the rice a sunny color and subtle earthy note. The dish is plenty flavorful even without either, so use what you have.

How can I make this dish spicier?

If you love heat, try adding a pinch of cayenne pepper to the spice rub, or stir in some sliced Spanish chorizo with the vegetables for extra smoky warmth. You can also serve with hot sauce on the side for those who like it fiery.

Final Thoughts

Give this One Pan Spanish Chicken and Rice a spin and watch your kitchen fill with joyful aromas and vibrant color. It’s one of those treasured recipes that makes both weeknights and gatherings extra memorable. Trust me—after just one bite, you’ll understand why this flavor-packed skillet is always on repeat in my home!

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