One Pan Cilantro Lime Chicken and Rice Recipe
This One Pan Cilantro Lime Chicken and Rice is a flavorful and easy-to-make dinner that combines crispy, juicy chicken thighs with fragrant jasmine rice, black beans, and fresh cilantro-lime goodness. Perfect for a weeknight meal, it features a single skillet cooking method that melds all the flavors together beautifully.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
Ingredients
Chicken and Seasonings
- 1 tablespoon olive oil
- 5-6 chicken thighs (bone-in, skin-on)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
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)
Herbs and Garnish
- 1/4 cup fresh cilantro (chopped)
Instructions
- Prepare the chicken: Preheat your oven to 400°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken thighs generously with salt and pepper on both sides. Place chicken skin side down in the pan and cook for 5-6 minutes until skin is golden and crispy. Flip and cook the other side for another 5-6 minutes. Remove chicken from the pan and set aside.
- Sauté aromatics and combine ingredients: In the same skillet, add the diced onions and cook until softened and golden, about 2-3 minutes. If the pan is dry, add an extra teaspoon of olive oil. Stir in the minced garlic, cumin, paprika, salt, and pepper, cooking for a few seconds until fragrant. Stir in the uncooked rice and optional black beans, mixing to combine well with the aromatics.
- Add liquid and cook in oven: Pour in 2 cups of chicken stock or water and give everything a gentle stir. Return the chicken thighs on top of the rice mixture. Cover the skillet with a lid or foil and place in the preheated oven. Bake for 20 minutes or until the rice and chicken are fully cooked.
- Broil chicken for crispy skin: Carefully remove the cover and switch the oven to broil. Broil the chicken for a few minutes until the skin is nicely browned and crispy, watching closely to prevent burning.
- Finish with lime and cilantro: Take the skillet off the heat and remove the chicken. Stir freshly squeezed lime juice and chopped cilantro into the cooked rice, fluffing gently with a fork to combine. Place the chicken thighs back on top of the rice.
- Serve and garnish: Serve the dish warm, optionally accompanied by fresh tomato salsa, avocado slices, lettuce, sour cream, or guacamole for extra flavor and texture contrast.
Notes
- You can substitute chicken stock with water if preferred, but stock adds more flavor.
- Bone-in, skin-on chicken thighs provide the best flavor and juiciness.
- The black beans are optional; feel free to omit or substitute with your favorite beans.
- Make sure the skillet is oven-safe to safely transfer from stove to oven.
- Broiling time is short; watch carefully to avoid burning the chicken skin.
- Fresh lime juice and cilantro brighten up the dish; don’t skip these finishing touches.
