Name: One Pan Spanish Chicken and Rice Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Spanish
Ingredients: 4 bone-in, skin-on chicken thighs; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon dried oregano; Salt and black pepper to taste; 2 tablespoons olive oil; 1 small onion, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 1 cup long-grain white rice; 1/4 teaspoon saffron threads (optional); 1/2 teaspoon turmeric or additional paprika; 2 1/4 cups chicken broth; 1/2 cup diced tomatoes (canned or fresh); 1/2 cup frozen peas; Chopped fresh parsley and lemon wedges for garnish

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If you’re on the hunt for a dish that delivers big flavor with minimal fuss, look no further than One Pan Spanish Chicken and Rice! This homestyle favorite brings together succulent chicken thighs, aromatic spices, and vibrant vegetables in one glorious skillet—creating a colorful, comforting meal that tastes like you’ve traveled to Spain without ever leaving your kitchen. You’ll love how everything cooks together in a single pan, with the rice taking on all the savory juices and taking center stage beside juicy, golden chicken. It’s as satisfying for a casual weeknight as it is for impressing company, with the bonus of just one pan to wash up afterward.

One Pan Spanish Chicken and Rice Recipe - Recipe Image

Ingredients You’ll Need

With a handful of kitchen staples and a couple of special touches, you can build true Spanish flavor without breaking a sweat. Each ingredient has an important role: from fragrant spices that build depth to fresh, colorful veggies that brighten every bite.

Chicken Thighs: Juicy, bone-in, skin-on thighs stay tender while delivering ultimate flavor—boneless can work too if you’re in a hurry.
Smoked Paprika: Gives the dish a signature smoky warmth; try to use Spanish pimentón if available for an authentic touch.
Garlic Powder: Adds an aromatic, earthy baseline that ties the seasonings together.
Dried Oregano: Brings herby brightness with a slightly rustic edge, reminiscent of Mediterranean gardens.
Salt and Black Pepper: Essential for balancing and enhancing all the other flavors in the mix.
Olive Oil: The foundation for sautéing and building a rich base—use extra virgin olive oil for the best color and fragrance.
Onion: When sautéed, adds sweetness and depth, setting the stage for the rest of the pan.
Red Bell Pepper: Gives pops of color and a subtle, mellow sweetness.
Fresh Garlic: Infuses the rice and veg with a punchy, unmistakable Spanish aroma.
Long-Grain White Rice: Absorbs all the flavors and cooks up fluffy—avoid short-grain for best results.
Saffron Threads (Optional): Lends a luxurious golden hue and distinctive floral notes—just a pinch goes a long way.
Turmeric or Additional Paprika: Turmeric gives a golden color; use extra paprika if you’re out of turmeric.
Chicken Broth: Provides the liquid for the rice, infusing it with comforting, savory taste.
Diced Tomatoes (Canned or Fresh): Offers acidity to balance richness and helps keep the dish juicy.
Frozen Peas: Stirred in at the end, for bursts of sweetness and color that truly lift the plate.
Chopped Fresh Parsley and Lemon Wedges: Garnish with these for a final flourish of freshness and zesty brightness.

How to Make One Pan Spanish Chicken and Rice

Step 1: Season the Chicken

Start by patting your chicken thighs dry with a paper towel—this is the secret to that beautiful crisp skin. Rub them all over with smoked paprika, garlic powder, oregano, salt, and black pepper. This simple yet powerful blend sets the entire One Pan Spanish Chicken and Rice base for mouthwatering flavor in every bite.

Step 2: Brown the Chicken

Heat the olive oil in your favorite deep skillet or Dutch oven over medium-high heat. Place the chicken thigh pieces skin-side down and let them sear undisturbed for 4 to 5 minutes, until golden and crisp. Flip and cook the other side for about 3 more minutes. Don’t rush! This step not only locks in the juices, but also infuses the oil with flavor for the veggies and rice. Once browned, set the chicken aside.

Step 3: Sauté the Aromatics

In the same pan (don’t wipe it out!), toss in the diced onion and red bell pepper. Sauté for 3 to 4 minutes until the veggies soften and smell amazing, scraping up any brown bits left from the chicken. Add garlic and stir just until fragrant—30 seconds is enough so it doesn’t burn, but packs in flavor.

Step 4: Toast the Rice & Spices

Stir in the rice, along with your saffron threads (if using) and turmeric or extra paprika. Let the rice get coated in all those good pan juices and spices. Toasting just for a minute adds depth and keeps your rice fluffy.

Step 5: Add Broth, Tomatoes, and Simmer

Pour in the chicken broth and diced tomatoes; give everything a good stir to pull together all that deliciousness. Bring to a gentle simmer. Nestle the golden chicken thighs back into the pan, skin-side up—this lets the chicken steam and baste on top while its juices seep into the rice below.

Step 6: Cook Until Fluffy

Turn the heat down to low, cover your pan, and let it all simmer gently for 20 minutes. The rice will absorb the broth, swelling with flavor, while the chicken finishes cooking through.

Step 7: Add Peas & Rest

Sprinkle in the frozen peas, then cook uncovered for 5 to 10 minutes longer—this helps the rice finish cooking and lets some moisture evaporate so everything comes together nicely. Let the pan rest off heat for 5 minutes before serving: it’s the secret for perfect, tender grains and juicy chicken.

How to Serve One Pan Spanish Chicken and Rice

Garnishes

A generous scattering of chopped fresh parsley and a few wedges of bright lemon work absolute wonders here. The parsley brings herbaceous freshness, while a squeeze of lemon really lifts every bite. Don’t skip these—they take your One Pan Spanish Chicken and Rice from good to unforgettable!

Side Dishes

While this meal is complete on its own, a simple side salad with crisp greens and a bit of vinaigrette makes the perfect companion to balance the savory rice. You might also offer crusty bread for soaking up those last bits from the pan, or some roasted asparagus for extra veggies.

Creative Ways to Present

For a showstopping table moment, bring the entire pan to the center so everyone can dig in family-style. Or, for a more elegant vibe, plate each serving individually, artfully arranging the chicken on a mound of rice. A sprinkle of extra parsley, a dusting of smoked paprika, and a lemon wedge on the side make each plate pop!

Make Ahead and Storage

Storing Leftovers

One Pan Spanish Chicken and Rice stores beautifully—simply transfer cooled leftovers to an airtight container and refrigerate for up to 3-4 days. The flavors actually deepen overnight, making leftovers utterly irresistible the next day. Be sure to spoon the juicy rice and veggies over any remaining chicken so nothing dries out.

Freezing

You can absolutely freeze portions! Allow the One Pan Spanish Chicken and Rice to cool completely, then portion into freezer-safe containers. Freeze for up to 2 months. For best quality, keep the rice and chicken together, as they’ll reheat more evenly and keep their texture.

Reheating

To reheat, thaw in the fridge overnight if frozen, then rewarm gently in a microwave or in a covered skillet over low heat. Add a splash of chicken broth if the rice looks a little dry—this helps revive the original creamy-tender consistency. Garnish fresh parsley and lemon after reheating for the same fresh finish!

FAQs

Can I use boneless chicken thighs or breasts?

Absolutely! Boneless thighs will cook a bit faster and still stay wonderfully juicy. Chicken breasts work too, but keep an eye on the cooking time and don’t overcook or they could dry out a bit more than thighs.

What if I don’t have saffron?

No problem—extra smoked paprika or a pinch of turmeric will still bring color and plenty of flavor. Saffron is special, but the blend of other spices will keep your One Pan Spanish Chicken and Rice delicious and vibrant.

Can I substitute brown rice?

Yes, you can swap in brown rice, but you’ll need to add about 1/4 cup more broth and increase the simmering time by an extra 15-20 minutes to ensure the grains are cooked through. Check the rice partway and adjust the liquid if needed!

Is this dish gluten-free?

It sure is! All the ingredients in One Pan Spanish Chicken and Rice are gluten-free, assuming you use a certified gluten-free chicken broth. Always double check your specific products if cooking for someone with celiac or a gluten sensitivity.

How do I add more heat?

For a little spicy kick, try adding a pinch of red pepper flakes to the spice rub, or stir a diced hot pepper in with the onion and bell pepper. Spanish chorizo (sliced) is also a great addition if you want smoky heat and extra richness.

Final Thoughts

I truly hope you’ll give One Pan Spanish Chicken and Rice a spot on your dinner table—it’s vibrant, comforting, and so simple, yet somehow tastes like you’ve cooked all day. If you love recipes that bring people together (and keep cleanup easy), this one’s sure to become a favorite in your kitchen too.

One Pan Spanish Chicken and Rice Recipe

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4.8 from 15 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This One Pan Spanish Chicken and Rice recipe is a flavorful and satisfying dish that combines tender chicken thighs with aromatic rice, bell peppers, and peas. Cooked in a single pan, it’s perfect for an easy weeknight meal.

Ingredients

Scale

For the Chicken:

4 bone-in, skin-on chicken thighs
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Salt and black pepper to taste
2 tablespoons olive oil

For the Rice:

1 small onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 cup long-grain white rice
1/4 teaspoon saffron threads (optional)
1/2 teaspoon turmeric or additional paprika
2 1/4 cups chicken broth
1/2 cup diced tomatoes (canned or fresh)
1/2 cup frozen peas
Chopped fresh parsley and lemon wedges for garnish

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Instructions

Season the Chicken: Season chicken thighs with smoked paprika, garlic powder, oregano, salt, and pepper.
Sear the Chicken: Heat olive oil in a large skillet, sear the chicken until golden, then set aside.
Cook the Vegetables: In the same pan, sauté onion and bell pepper, then add garlic.
Add the Rice: Stir in rice, saffron, and turmeric, then pour in broth and tomatoes.
Simmer: Nestle the chicken back in, cover, and simmer for 20 minutes.
Finish: Add peas, cook uncovered until rice is tender, then garnish and serve.