One Pan Cilantro Lime Chicken and Rice Recipe
This One Pan Cilantro Lime Chicken and Rice is a flavorful, easy-to-make dish combining crispy chicken thighs with aromatic cilantro-lime infused rice. Cooked entirely in one skillet and finished in the oven, it’s a perfect weeknight meal that balances tender, juicy chicken with vibrant, zesty rice, making cleanup a breeze.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Ingredients
Chicken and Seasoning
- 1 tablespoon olive oil
- 5-6 chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
Vegetables and Aromatics
- 1/2 cup diced onion
- 4-5 cloves garlic (minced)
- 1 cup black beans (rinsed and drained) – optional
Rice and Liquids
- 1 cup Jasmine or basmati rice (uncooked)
- 2 cups chicken stock or water
- 1 tablespoon lime juice (freshly squeezed)
- 1/4 cup fresh cilantro (chopped)
Instructions
- Heat and Sear Chicken: Preheat your oven to 400°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken thighs on both sides with salt and pepper. Place them skin-side down in the skillet and cook for 5-6 minutes until the skin is golden and crispy. Flip and cook the other side for another 5-6 minutes. Once seared, remove chicken from the pan and set aside.
- Sauté Aromatics and Prepare Rice Mixture: In the same skillet, add diced onions and cook until they turn golden and soft, about 2-3 minutes. If the pan is dry, add about a teaspoon of olive oil. Stir in minced garlic, cumin, paprika, salt, and pepper, sauté for a few seconds until fragrant. Then add the uncooked rice and black beans (if using), mixing well to combine with the aromatics.
- Add Liquid and Return Chicken: Pour in the chicken stock or water and bring the mixture to a simmer on the stovetop. Return the seared chicken thighs to the skillet, placing them on top of the rice and bean mixture. Cover the skillet with a lid or foil.
- Bake and Broil: Transfer the covered skillet to the preheated oven and bake for 20 minutes, or until the rice is tender and the chicken is cooked through. After baking, remove the cover and broil for a few minutes to crisp and brown the chicken skin further, enhancing flavor and texture.
- Finish and Serve: Remove the chicken from the skillet and mix the lime juice and chopped fresh cilantro into the cooked rice, fluffing gently with a fork. Arrange the chicken on top of the rice. Serve warm with optional sides such as fresh tomato salsa, avocado, lettuce, sour cream, or guacamole for added freshness and creaminess.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and texture.
- Black beans are optional but add a nice protein boost and texture.
- If you don’t have chicken stock, water can be used but chicken stock adds more flavor.
- Adjust seasoning to taste, especially salt and lime juice according to preference.
- This dish can be doubled for more servings but use a larger oven-safe pan.
