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Easy One Pan Cilantro Lime Chicken and Rice photo

One Pan Cilantro Lime Chicken and Rice

A simple one-pan meal of crispy chicken thighs cooked with seasoned rice flavored with cilantro and lime.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 5-6 chicken thighs, bone-in, skin-on
  • 1/2 cup diced onion
  • 4-5 cloves garlic, minced
  • 1 teaspoon cumin use with paprika, salt, and pepper
  • 1 teaspoon paprika use with cumin, salt, and pepper
  • 1 teaspoon salt use with cumin, paprika, and pepper
  • 1 teaspoon black pepper use with cumin, paprika, and salt
  • 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

Equipment

  • Oven-safe Skillet

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
  3. Season the chicken thighs with 1 teaspoon salt and 1 teaspoon black pepper (and 1 teaspoon each cumin and paprika if desired) on both sides.
  4. Place the chicken thighs skin-side down in the hot skillet and cook 5–6 minutes until the skin is golden and crispy, then flip and cook the other side 5–6 minutes; remove chicken from the pan and set aside.
  5. Add the diced onion to the same skillet and cook 2–3 minutes until softened; add about 1 teaspoon oil if the pan is dry.
  6. Stir in minced garlic and the remaining seasonings and sauté briefly, then add the uncooked rice and the rinsed black beans and stir to combine.
  7. Pour in 2 cups chicken stock or water, stir, and return the seared chicken thighs to the skillet, placing them on top of the rice.
  8. Bring to a simmer on the stovetop, cover the skillet, then transfer to the preheated oven and bake 20 minutes, until the rice and chicken are cooked through.
  9. Remove the cover and broil for a few minutes if desired to crisp and brown the chicken skin, watching carefully to avoid burning.
  10. Remove the chicken from the skillet, stir 1 tablespoon lime juice and 1/4 cup chopped cilantro into the rice, and gently fluff with a fork.
  11. Return the chicken to the top of the rice and serve.

Notes

  • Use bone-in skin-on thighs for best flavor and crispy skin.
  • Black beans are optional and can be omitted for a simpler dish.
  • Adjust seasonings to taste before adding the stock.
  • Watch closely when broiling to prevent burning.