Name: One-Pan Spanish Chicken and Rice Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Spanish
Ingredients: 2 pounds bone-in skin-on chicken thighs (about 4-5 pieces); 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 1 small onion, diced; 1/2 cup bell pepper, diced; 3-4 cloves garlic, minced; 2 plum tomatoes, diced; 1 jalapeño, diced (remove stems if desired); 1 tablespoon tomato paste; 1 cup long-grain parboiled rice (or any long-grain white rice); 1/2 cup frozen peas (not thawed); 1/4 cup chopped cilantro (for garnish); 2 cups water

If you love meals that feel like a warm hug on a plate, then this One-Pan Spanish Chicken and Rice Recipe is going to become your new best friend. It’s comforting, packed with flavor, and the best part? It all comes together in just one pan, making clean-up a breeze. Whether you’re whipping up dinner on a busy weeknight or impressing friends on the weekend, this dish balances ease and deliciousness perfectly.

One thing I especially adore about this One-Pan Spanish Chicken and Rice Recipe is how the spices sing together, coating the chicken and infusing the rice with smoky, tangy notes. It’s like bringing a tiny slice of Spain right into your kitchen without complicated steps. Trust me, once you try it, you’ll reach for this recipe over and over again.

Ingredients You’ll Need

Each ingredient in this One-Pan Spanish Chicken and Rice Recipe plays a crucial role — from tender chicken to fragrant spices and fresh veggies. I recommend picking the freshest produce you can find for the best flavor, and don’t skip on the smoked paprika—it truly elevates the dish.

Bone-in skin-on chicken thighs: I find these give the best flavor and keep the meat juicy during cooking.
Garlic powder: Adds a mellow garlic undertone without overpowering fresh garlic.
Smoked paprika: This is a must-have for that signature smoky depth that sets this recipe apart.
Ground cumin: Brings warmth and earthiness that complements the spices beautifully.
Ground coriander: Offers a subtle citrusy note to brighten up the mix.
Salt: Essential for seasoning and balancing flavors.
Black pepper: Adds a little bite and complexity.
Olive oil: Ideal for searing chicken and sautéing veggies—plus, it adds a fruity finish.
Onion: Adds sweetness and texture; dice it finely so it blends well.
Bell pepper: I love the touch of color and subtle crunch it adds here.
Garlic cloves: Fresh garlic packs that punch and aroma you just can’t get from powder alone.
Plum tomatoes: Their juiciness helps create a sauce-like base for the rice.
Jalapeño: Adds brightness and a bit of heat; remove seeds if you prefer milder flavors.
Tomato paste: Concentrates the tomato flavor and deepens the color.
Long-grain parboiled rice: I always pick parboiled to avoid mushy rice—fluffy and separate grains are key.
Frozen peas: Tossed in last minute for a pop of sweetness and vibrant green color.
Cilantro: Fresh and zesty, the perfect fresh garnish to cut through the richness.
Water: The cooking liquid for the rice that helps all ingredients meld together.

Variations

I always encourage making a recipe your own, and with this One-Pan Spanish Chicken and Rice Recipe, there’s plenty of room for tweaks. Whether you’re adjusting for heat, trying to sneak in extra veggies, or switching protein, I’ve found some fun ways to personalize it without losing that Spanish-inspired soul.

Spicy kick: I sometimes leave the jalapeño seeds or add a pinch of cayenne to up the heat—perfect if you love your food fiery.
Vegetarian switch: Swap chicken for firm tofu or hearty mushrooms, and use vegetable broth instead of water.
Different proteins: I’ve tried skinless chicken breasts here too; just watch the cooking time since they cook faster and can dry out.
Extra veggies: Add zucchini or artichoke hearts to sneak in more colors and nutrition.
Herb swaps: If you’re not a cilantro fan, parsley or even fresh oregano works nicely as a garnish.

How to Make One-Pan Spanish Chicken and Rice Recipe

Step 1: Prep and Season the Chicken

Start by preheating your oven to 400ºF. I like to give the chicken thighs a good rinse (just a quick wash) and then pat them super dry with paper towels—that’s the secret to getting a crispy, golden skin when searing. Mix up your spices, then generously coat the chicken on both sides. Trust me, don’t skimp on the seasoning here—it really builds your flavor base.

Step 2: Sear the Chicken for Maximum Flavor

Heat olive oil in a heavy skillet over medium-high heat, then place the chicken skin-side down. This is where the magic happens—the skin should sizzle and brown beautifully in about 4 minutes. Flip and sear the other side too. Once golden, transfer the chicken to a plate to rest. Don’t rush this step; a good sear locks in juices and layers flavor.

Step 3: Build Your Flavor Base in the Same Pan

Using the same skillet adds bonus flavor from the browned bits left over. Toss in diced onion and bell pepper, and sauté until they soften—about 2 minutes. Add the garlic next and cook just until fragrant—30 seconds is enough. Then stir in your tomatoes, jalapeño, tomato paste, and the rest of your spice blend. Let it all mingle for 2-3 minutes until your kitchen smells amazing and the tomatoes start to break down.

Step 4: Add Rice and Liquid, Then Simmer

Stir in the rice, frozen peas, and a handful of freshly chopped cilantro for brightness. Pour in the water, bring it to a gentle simmer on your stove. This step ensures your rice starts absorbing flavors before popping everything in the oven.

Step 5: Bake for Tender Chicken and Perfect Rice

Now nestle the seared chicken thighs right on top of your rice mixture. Cover the skillet tightly with foil—or a lid if you have one—and move it to the hot oven. Bake for about 30 minutes; by now, the chicken should be cooked through, the rice tender and fluffy, and all the flavors beautifully married. If you don’t have an oven-safe pan, you can simmer it gently on the stovetop covered, just make sure to watch your rice and water ratio.

Step 6: Finish with Crispy Skin Under the Broiler

After baking, I love to take off the foil and place the skillet under the broiler for 4-5 minutes. This last step crisps the chicken skin to perfection—golden, crunchy, and irresistible. Keep an eye on it because broilers work fast!

Step 7: Serve It Up!

Remove the chicken, fluff the rice gently with a fork, and sprinkle the remaining cilantro on top. Serve warm with lemon wedges for a zesty finishing touch and maybe a dollop of sour cream if you like that creamy tang. Dig in!

How to Serve One-Pan Spanish Chicken and Rice Recipe

The image shows six main ingredients arranged on a white marbled surface. In the top left corner, there is a white bowl filled with uncooked white rice, showing individual grains. Below it, a smaller white bowl contains golden yellow olive oil with a smooth surface. To the right of the rice bowl, four raw chicken pieces with pale pink skin and white fat are placed in a square shape. Below the olive oil, there is a white bowl with bright red chopped bell peppers, displaying a shiny texture. Next to the chicken pieces on the bottom right, another white bowl holds a dark red thick sauce with visible spices. Below the sauce bowl, a whole garlic bulb with white papery skin is placed, and near the garlic, a small bunch of fresh green cilantro leaves lies on the white marbled surface. On the top right corner, two whole onions, one yellow and one red, add color contrast to the scene. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh chopped cilantro is my go-to garnish—it adds color and a bright herbal note that lifts the entire dish. I also love serving it with lemon wedges on the side so everyone can add a splash of citrus. Sometimes, I drizzle a bit of good-quality olive oil on top to finish it off with a silky touch.

Side Dishes

This dish is pretty filling on its own, but I often pair it with a simple green salad or roasted vegetables to round things out. A side of crusty bread is also perfect for soaking up any extra juices from the skillet. If I’m feeling indulgent, a little garlic aioli on the side never hurts!

Creative Ways to Present

For dinner parties, I like to serve the chicken thighs atop the rice on large platters, garnished with cilantro and vibrant lemon wedges. It makes for a stunning centerpiece and encourages that family-style vibe. You can even add a sprinkle of toasted almonds or smoked paprika over everything for extra flair.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The rice tends to soak up more liquid over time, so it can get a bit denser. If that happens, just add a splash of water when reheating to loosen things up.

Freezing

I’ve frozen this dish a couple of times by portioning it out into freezer-safe containers. It freezes well, but I recommend removing the chicken skin before freezing to keep it from getting soggy. When thawed and reheated, it tastes almost as good as freshly made!

Reheating

To reheat, I prefer warming it gently on the stovetop with a splash of water over low heat, stirring occasionally to prevent sticking. The microwave works too; just cover the dish and heat in short bursts, stirring in between. If you want the chicken skin crispy again, a quick broil or oven bake for a few minutes does the trick.

FAQs

Can I use boneless chicken for this One-Pan Spanish Chicken and Rice Recipe?

Absolutely! Just keep in mind boneless chicken cooks faster than bone-in. You’ll want to reduce the cooking time accordingly to avoid dry chicken. I recommend checking for doneness around 20 minutes into baking if using boneless thighs or breasts.
What type of rice works best in this recipe?

Long-grain parboiled rice is ideal because it stays fluffy and separate after cooking, soaking up flavors without turning mushy. However, if you can’t find parboiled, long-grain white rice works well too—just keep an eye on liquid amounts since cooking times may vary.
Can I make this recipe spicier?

Definitely! You can leave some jalapeño seeds in or add an extra jalapeño or a pinch of cayenne pepper. Adjust the heat to your taste, and remember you can always start milder and add spice gradually.
Do I have to use a cast iron skillet?

While a cast iron skillet is excellent for even heat and searing, you can use any oven-safe heavy pan or skillet that allows for stove-to-oven cooking. Just make sure it has a tight-fitting lid or you have foil to cover it during baking.

Final Thoughts

This One-Pan Spanish Chicken and Rice Recipe has become one of my favorite go-to meals because it’s as easy as it is impressive. It feels special enough for guests but is simple enough for a weekday dinner, striking that perfect balance we all crave. I hope you enjoy making and sharing this dish as much as I do—it really brings a little warmth and bold flavor to the table with minimal fuss. You’ll love how it fills your home with inviting aromas and leaves everyone asking for seconds!