If you love dishes that deliver big flavor without fuss, this One Pan Spanish Chicken and Rice Recipe was made for you. Succulent chicken thighs seasoned with smoky paprika and garlic meld effortlessly with tender, fragrant rice in a colorful medley of peppers, tomatoes, and peas—all cooked together in one pan for an easy, satisfying meal. Whether it’s a busy weeknight or a cozy weekend dinner, this recipe brings warmth and vibrant Spanish flair to your table with minimal hassle and maximum taste.
Ingredients You’ll Need
The magic of this One Pan Spanish Chicken and Rice Recipe lies in its simple ingredients, each carefully chosen to build layers of flavor and texture. From the smoky paprika that gives the chicken its signature warmth to the saffron that adds a luxurious aroma and golden hue, every element plays a key role in creating a layered, memorable dish.
- 4 bone-in, skin-on chicken thighs: The skin crisps up beautifully while keeping the meat juicy and tender.
- 1 tablespoon olive oil: Adds richness and helps achieve that perfect golden sear on the chicken.
- 1 teaspoon smoked paprika: Provides a smoky depth that is absolutely essential for Spanish-inspired flavor.
- 1 teaspoon garlic powder: Offers a gentle garlic punch that complements fresh garlic without overpowering.
- ½ teaspoon dried oregano: Brings a subtle herbal note that balances the spices.
- ½ teaspoon salt: Enhances all the natural flavors in the dish.
- ¼ teaspoon black pepper: Adds a touch of heat and complexity.
- 1 small onion, finely chopped: Softens in the pan to create a savory base for the rice.
- 1 red bell pepper, diced: Adds sweetness, vibrant color, and a bit of crunch.
- 1 teaspoon minced garlic: Fresh garlic that wakes up the dish’s flavor profile.
- 1 cup long-grain white rice: Absorbs the broth and spices, cooking perfectly tender.
- 1 ½ cups chicken broth: Provides the cooking liquid that infuses the rice with rich flavor.
- ½ cup canned diced tomatoes (with juice): Adds acidity and moisture, balancing the richness of the chicken.
- ¼ teaspoon saffron threads or turmeric (optional): Offers brilliant color and a subtle, fragrant note.
- ½ cup frozen peas: A bright pop of sweetness and color stirred in at the end.
- Fresh parsley and lemon wedges for garnish: Brighten the dish and add fresh, zesty accents.
How to Make One Pan Spanish Chicken and Rice Recipe
Step 1: Prepare and Season the Chicken
Start by preheating your oven to 375°F (190°C). Then, pat your chicken thighs dry for a crispy skin every time. Season them generously with smoked paprika, garlic powder, oregano, salt, and pepper. This spices blend sets the stage for that unmistakable Spanish flair.
Step 2: Sear the Chicken
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Place the chicken thighs skin-side down and sear for 4–5 minutes until gorgeously golden and crisp. Flip and cook for an additional 2–3 minutes. Then, remove the chicken and set it aside to rest while you build the rice base.
Step 3: Cook the Vegetables and Toast the Rice
In the same pan, toss in the finely chopped onion and diced red bell pepper. Sauté for 3–4 minutes until softened and fragrant. Add the minced garlic, stirring to release its aroma, followed by the rice. Toast the rice for 1–2 minutes; this extra step enhances its texture and nuttiness beautifully.
Step 4: Add Liquids and Nestle Chicken Back In
Pour in the chicken broth and canned diced tomatoes with their juices, and sprinkle in saffron threads or turmeric if you have them on hand for that extra golden glow and subtle aroma. Stir everything together, then nestle the seared chicken thighs back into the pan, skin-side up, so they stay succulent while baking.
Step 5: Bake to Perfection
Bring the mixture to a gentle simmer on the stovetop. Cover your pan with a lid or tightly with foil and transfer it to the preheated oven. Bake for 30–35 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C), ensuring juicy and safe eating.
Step 6: Add Peas and Final Touches
When you pull the pan from the oven, uncover it and sprinkle the frozen peas over the rice. Cover again and let it rest for 5 minutes to warm the peas through without losing their fresh pop of color and sweetness. Finish by garnishing with bright, fresh parsley and a squeeze of lemon juice for a vibrant finish.
How to Serve One Pan Spanish Chicken and Rice Recipe
Garnishes
A sprinkle of fresh parsley and lemon wedges not only adds color but brightens and balances the smoky richness of this One Pan Spanish Chicken and Rice Recipe. These simple garnishes bring a fresh herbal lift and a touch of tang that makes every bite sing.
Side Dishes
This meal stands well on its own, but if you want to round it out, try a crisp green salad with a light vinaigrette, roasted vegetables, or crusty bread to sop up the delicious pan juices. Since the dish is packed with protein, rice, and veggies, sides only need to be simple and refreshing.
Creative Ways to Present
For a festive touch, serve this dish family-style straight from the skillet on the table—it’s all about warmth and conviviality. You might also jazz it up with a sprinkle of chopped Spanish olives or add a dollop of garlicky aioli on the side for dipping the chicken thighs. Presentation is a delightful way to elevate your One Pan Spanish Chicken and Rice Recipe experience.
Make Ahead and Storage
Storing Leftovers
Let leftovers cool to room temperature before transferring them to an airtight container. Stored in the refrigerator, your One Pan Spanish Chicken and Rice Recipe keeps beautifully for up to 3 days, making it perfect for next-day lunches or a no-fuss dinner.
Freezing
If you want to prep in advance, this dish freezes well too. Store it in a freezer-safe container for up to 2 months. Keep in mind that rice may absorb more liquid when reheated, so you might want to add a splash of broth or water when warming.
Reheating
Reheat leftovers gently in a microwave or on the stovetop, covering to retain moisture and stirring occasionally. Add a little chicken broth if the rice seems dry. The chicken stays tender and the flavors remain vibrant, just like freshly made.
FAQs
Can I use boneless chicken instead of bone-in?
Absolutely! Boneless chicken thighs or breasts will work perfectly. Just reduce baking time by about 5 to 10 minutes since they cook faster. Keep a close eye to avoid drying out the meat.
What if I don’t have saffron? Can I skip it?
Saffron adds a subtle, fragrant aroma and lovely color but it’s optional. You can substitute with turmeric or just omit it altogether. The dish will still be bursting with flavor from the other ingredients.
Can I add other vegetables to this recipe?
Definitely! Feel free to toss in chopped zucchini, green beans, or mushrooms alongside the onions and peppers. Just adjust cooking times to ensure everything is tender and perfectly cooked.
Is this recipe gluten-free?
Yes, it is naturally gluten-free as long as you use gluten-free chicken broth. This makes it a fantastic option for those with gluten sensitivities.
Can I make this recipe in advance for a gathering?
Yes! You can prepare the dish through step 5, let it cool, and refrigerate. When ready, bring it to room temperature, add the peas, and reheat in the oven until warmed through before serving.
Final Thoughts
This One Pan Spanish Chicken and Rice Recipe is a true keeper in any home cook’s repertoire—combining ease, vibrant flavors, and hearty comfort all in one dish. Perfect for weeknights, guests, or when you want a little Spanish sunshine on your plate, it’s sure to become a beloved classic you turn to time and again. So grab your skillet, gather your ingredients, and get ready to savor every delicious bite!
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
- Cuisine: Spanish-Inspired
- Diet: Gluten Free
Description
This One Pan Spanish Chicken and Rice is a flavorful and easy-to-make main course that combines tender, seared chicken thighs with aromatic saffron-infused rice and fresh vegetables. Cooked in a single skillet and baked to perfection, this Spanish-inspired dish offers a cozy and delicious meal perfect for weeknight dinners or special occasions.
Ingredients
Chicken and Seasoning
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables and Rice
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 1 teaspoon minced garlic
- 1 cup long-grain white rice
Liquids and Spices
- 1 ½ cups chicken broth
- ½ cup canned diced tomatoes (with juice)
- ¼ teaspoon saffron threads or turmeric (optional, for color and aroma)
Finishing Touches
- ½ cup frozen peas
- Fresh parsley for garnish
- Lemon wedges for garnish
Instructions
- Season the Chicken: Pat the chicken thighs dry with paper towels. Then evenly season both sides with smoked paprika, garlic powder, dried oregano, salt, and black pepper to infuse the meat with a blend of smoky and aromatic flavors.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and sear for 4 to 5 minutes until the skin turns golden brown and crispy. Flip and cook for an additional 2 to 3 minutes. Remove the chicken from the skillet and set aside.
- Sauté Vegetables and Toast Rice: In the same pan, add the finely chopped onion and diced red bell pepper. Cook for 3 to 4 minutes until they soften. Stir in the minced garlic and rice, cooking for 1 to 2 minutes to lightly toast the rice, enhancing its nutty flavor.
- Add Broth and Tomatoes: Pour in 1 ½ cups of chicken broth and ½ cup of canned diced tomatoes with their juice. If using, add ¼ teaspoon of saffron threads or turmeric for a golden color and fragrant aroma. Stir to combine all ingredients evenly.
- Return Chicken to Pan: Nestle the seared chicken thighs back into the skillet, placing them skin-side up on top of the rice mixture. This positioning allows the chicken skin to remain crispy while baking.
- Bake the Dish: Bring the liquid to a gentle simmer on the stovetop, then cover the pan with a lid or tightly with foil. Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 30 to 35 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C), indicating it is fully cooked.
- Add Peas and Warm Through: Remove the skillet from the oven and uncover. Sprinkle ½ cup of frozen peas over the rice, then cover again and let sit for 5 minutes to allow the peas to warm through without overcooking.
- Garnish and Serve: Finish the dish by garnishing with freshly chopped parsley and lemon wedges. Serve hot for a comforting and visually appealing meal.
Notes
- You can use boneless chicken thighs for a quicker cook time; reduce baking time by 5 to 10 minutes accordingly to avoid overcooking.
- For extra flavor, add sliced Spanish chorizo during the vegetable sauté step.
- If preferred, substitute brown rice but increase the cooking liquid and extend the baking time as brown rice takes longer to cook.
