If you’re after a cozy, flavor-packed meal that doesn’t use every pot in your cupboard, you’ll fall head-over-heels for this One Pan Spanish Chicken and Rice. With golden-seared chicken thighs, tender aromatic rice, and bursts of color from peppers, peas, and bright garnishes, this dish unites the smoky, savory notes of the Mediterranean in just one skillet. It’s weeknight simplicity at its finest—hearty enough for Sunday dinner, yet easy enough for a busy Tuesday.
Ingredients You’ll Need
The beauty of One Pan Spanish Chicken and Rice is how it transforms humble ingredients into something special. Each item here brings its own essential flavor, texture, or pop of color, so don’t skip a single one!
- Chicken thighs (bone-in, skin-on): Offer maximum flavor, juiciness, and that coveted golden, crispy skin.
- Olive oil: A rich base for sautéing, infusing everything with classic Mediterranean depth.
- Smoked paprika: Adds a subtle smokiness and a bold red color, quintessential to Spanish cuisine.
- Garlic powder: Ensures a gentle garlicky background that mingles beautifully as it cooks.
- Dried oregano: Brings a herby note that elevates every bite.
- Salt & black pepper: Simple, but vital for waking up all the other flavors.
- Onion (chopped): Makes the base sweet and aromatic.
- Red bell pepper (sliced): Sweet, juicy, and gorgeously vibrant—plus, that festive Spanish color!
- Garlic cloves (minced): Fresh garlic adds punch and warmth when sautéed.
- Long grain white rice: Stays fluffy and separate, perfect for soaking up every last drop of flavor.
- Turmeric or saffron threads: Turmeric brings sunny color, while saffron (if you have it) infuses irresistible Spanish aroma.
- Chicken broth: Makes the rice savory and utterly moreish.
- Diced tomatoes (drained): Adds tang and keeps things juicy—use good-quality for the best results.
- Frozen peas: They go in last for pops of sweetness and color.
- Fresh parsley (chopped): A fresh, herby finish on top—don’t skip this final touch.
- Lemon wedges: A squeeze before serving wakes everything up with bright acidity.
How to Make One Pan Spanish Chicken and Rice
Step 1: Preheat and Prep the Chicken
Start by preheating your oven to 375°F (190°C). While that’s warming, pat those chicken thighs dry with paper towels—this is your ticket to the crispiest skin! Sprinkle both sides of each piece with smoked paprika, garlic powder, oregano, salt, and black pepper, massaging the seasonings right into the skin. The goal is to infuse every bite.
Step 2: Sear the Chicken
Heat the olive oil in a large, oven-safe skillet over medium heat. Add the chicken thighs skin-side down, and listen for that sizzle! Let them cook without moving for 5–6 minutes, so the skin becomes deeply golden and crisp. Flip and give the other side another 3 minutes. Set the chicken on a plate for now—you’ll be seeing it again soon.
Step 3: Build Your Flavor Base
In the same skillet, toss in the chopped onion and sliced red bell pepper. Sauté for about 4 minutes, scraping up those golden chicken bits stuck to the bottom (that’s big flavor right there). Next, add your minced garlic for just a minute until fragrant—it’s the aromatics dream team.
Step 4: Toast the Rice and Add the Good Stuff
Pour the long grain rice straight into the skillet with your veggies, plus a pinch of salt and your turmeric or saffron. Stir and toast everything for 1–2 minutes. This step amps up the rice flavor so it doesn’t just play second fiddle. Now, in goes the chicken broth and those juicy diced tomatoes. Give it a good mix to combine.
Step 5: Nestle and Bake
Carefully nestle the seared chicken thighs on top of the rice, skin-side up so they roast up even more beautifully. Bring the pan to a low simmer right on the stovetop. Then, move the skillet (uncovered) into your preheated oven and bake for 30–35 minutes. The rice will soak up all that savory broth, and your kitchen will smell irresistible.
Step 6: Finish with Color and Serve
With 5 minutes left on the timer, scatter the frozen peas over the top so they stay plump and bright. Once baked, take everything out and sprinkle generously with the chopped parsley. Serve your One Pan Spanish Chicken and Rice straight from the skillet with extra lemon wedges to squeeze over the top. Every bite is golden, savory, and just a little bit magical!
How to Serve One Pan Spanish Chicken and Rice
Garnishes
Garnishing isn’t just about looks—it’s the finishing touch that balances all those deep, cozy flavors. Try a flurry of fresh chopped parsley for grassy color and bright flavor, plus lemon wedges so everyone can add their own zesty kick. If you’re feeling bold, a sprinkle of smoked paprika looks (and tastes!) gorgeous right before serving.
Side Dishes
This dish is a complete meal, but if you want to round out the table, serve with warm crusty bread to scoop up every savory grain, or a leafy green salad lightly dressed with olive oil and a squeeze of lemon. Roasted vegetables like asparagus or green beans also play very nicely here, adding a little extra crunch to contrast the tender rice and chicken.
Creative Ways to Present
Bring a bit of Spanish flair to your table! For family-style fun, serve One Pan Spanish Chicken and Rice straight from the skillet—it looks rustic and inviting. Or for a tapas-style dinner, transfer to a large platter and top with halved olives, sliced roasted peppers, or even a few pieces of smoky chorizo for variety. Want something extra festive? Tuck some lemon wedges and extra parsley in between the chicken thighs for vibrant serving.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover One Pan Spanish Chicken and Rice into airtight containers. Refrigerate within two hours of cooking, and the dish will hold up beautifully for 3–4 days. The flavors deepen overnight, making leftovers a total treat for lunch or dinner the next day!
Freezing
You can freeze portions in airtight containers for up to three months. To keep that rice texture just right, let the dish cool fully before freezing. Thaw overnight in the fridge before reheating for best results—it’s a lifesaver for busy weeknights.
Reheating
To reheat, splash a bit of chicken broth or water over the rice to keep it moist, then warm covered in a 350°F oven until hot, about 15–20 minutes. Alternately, microwave gently in short bursts, stirring between each until steaming. The chicken will stay juicy, and the rice will taste freshly made.
FAQs
Can I use boneless chicken thighs or breasts instead?
Absolutely. Boneless thighs work very well—just reduce the baking time by about 5 minutes, since they cook faster. Chicken breasts can also be used, but keep a close eye so they don’t dry out. The flavor from bone-in thighs is classic, but make it your own!
What can I substitute for saffron if I don’t have it?
Turmeric is a great swap here, adding gorgeous color and a gentle earthy note, though it won’t have quite the same aroma as saffron. If using saffron, even a small pinch goes a long way for that traditional Spanish fragrance.
How do I make the skin extra crispy?
For irresistibly crispy chicken skin, finish the entire skillet under your oven’s broiler for 2–3 minutes after baking. Watch closely! The skin will become wonderfully crackly and golden, adding extra contrast to the juicy meat and soft rice.
Is this dish gluten-free?
Yes! One Pan Spanish Chicken and Rice is naturally gluten-free as long as your chicken broth and seasonings are certified gluten-free. This makes it a perfect crowd-pleaser for anyone with dietary needs.
Can I add other ingredients to make it even more Spanish?
If you want to amp up the Spanish vibes, toss in some sliced Spanish chorizo or pitted green olives when you add the broth. These extras give a punchy, briny, and slightly spicy twist, making the dish even more celebratory.
Final Thoughts
If you’re craving a meal that combines simplicity with pure comfort, One Pan Spanish Chicken and Rice deserves a spot on your table. Every bite delivers smoky, savory, and vibrant flavors with very little fuss—give it a try, and I promise you’ll return to this recipe again and again!
Print
One Pan Spanish Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Spanish
- Diet: Non-Vegetarian
Description
A flavorful and easy-to-make one-pan Spanish Chicken and Rice recipe that combines tender chicken thighs with aromatic rice, bell peppers, and tomatoes, all cooked together for a satisfying meal.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
For the Rice:
- 1 small onion, chopped
- 1 red bell pepper, sliced
- 2 garlic cloves, minced
- 1 cup long grain white rice
- 1/4 teaspoon turmeric or saffron threads
- 2 cups chicken broth
- 1/2 cup diced tomatoes, drained
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh parsley (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C).
- Season and Sear Chicken: Season chicken thighs with paprika, garlic powder, oregano, salt, and pepper. Sear in olive oil until golden. Remove and set aside.
- Sauté Vegetables: In the same skillet, sauté onion, bell pepper, and garlic until softened.
- Add Rice and Liquid: Stir in rice, turmeric, chicken broth, and tomatoes. Nestle chicken back in the skillet.
- Bake: Transfer skillet to the oven and bake for 30–35 minutes until rice is tender and chicken is cooked.
- Finish and Serve: Add peas in the last 5 minutes of baking. Garnish with parsley and serve with lemon wedges.
Notes
- For crispier skin, broil for 2–3 minutes after baking.
- You can use boneless thighs but adjust the cook time.
- Enhance the dish with olives or chorizo for extra Spanish flair.
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