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One Pan Cilantro Lime Chicken and Rice

A simple, flavorful one-pan meal featuring crispy chicken thighs cooked on top of cilantro-lime rice.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 5-6 chicken thighs, bone-in, skin-on
  • 1/2 cup onion, diced
  • 4-5 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup jasmine or basmati rice, uncooked
  • 1 cup black beans, rinsed and drained (optional)
  • 2 cups chicken stock or water
  • 1 tablespoon lime juice, freshly squeezed
  • 1/4 cup fresh cilantro, chopped

Instructions

  • Preheat the oven to 400°F (200°C).
  • Season the chicken thighs with salt and pepper on both sides.
  • Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
  • Place the chicken thighs skin-side down and cook 5–6 minutes until the skin is golden and crispy, then flip and cook the other side 5–6 minutes. Remove the chicken from the pan and set aside.
  • Add the diced onion to the same pan and cook 2–3 minutes until softened; add about 1 teaspoon oil if the pan is dry.
  • Stir in the minced garlic, cumin, paprika, salt, and pepper and sauté for a few seconds until fragrant.
  • Add the uncooked rice and black beans to the pan and stir to coat with the aromatics.
  • Pour in the chicken stock (or water) and bring the mixture to a gentle simmer.
  • Return the chicken thighs to the skillet, placing them on top of the rice, then cover the pan and transfer it to the preheated oven.
  • Bake for about 20 minutes, until the rice is tender and the chicken is cooked through.
  • Remove the cover and broil for a few minutes if desired to further crisp and color the chicken skin.
  • Remove the chicken from the skillet, stir the lime juice and chopped cilantro into the rice, and gently fluff with a fork.
  • Rearrange the chicken on top of the rice and serve.

Equipment

  • Oven-safe Skillet
  • Measuring Cups and Spoons
  • Spatula or tongs
  • Fork

Notes

  • Black beans are optional and can be omitted.
  • Use either jasmine or basmati rice based on preference.
  • If pan is dry when sautéing onions, add a teaspoon of oil.
  • Broil briefly to crisp the chicken skin if desired.