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Easy One Pan Chili Lime Chicken and Rice photo

One Pan Chili Lime Chicken and Rice

This One Pan Chili Lime Chicken and Rice is bursting with flavor! A zesty, easy dish that makes weeknight dinners a breeze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 6 pieces boneless skinless chicken thighs or 4 boneless skinless chicken breasts, pounded to even thickness
  • 2 tablespoons vegetable oil
  • 3 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 juice lime plus additional lime wedges for serving
  • 1 cup uncooked white rice
  • 2 cups chicken broth
  • 1 cup Chopped cilantro for garnish

Equipment

  • Large skillet
  • Meat mallet
  • Measuring cups and spoons
  • Spatula or tongs
  • Citrus juicer

Method
 

Cooking Instructions:
  1. In a small bowl, mix together the chili powder, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Rub this spice mixture all over the chicken thighs or breasts, ensuring they are evenly coated. This is where the flavor begins!
  2. In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the seasoned chicken to the pan. Sear for about 5-7 minutes on each side until golden brown. This helps to lock in the juices and flavor.
  3. Once the chicken is nicely browned, remove it from the skillet and set it aside on a plate. In the same skillet, add the uncooked rice, stirring it around for about 1 minute to toast it slightly. This step enhances the flavor of the rice.
  4. Pour in the chicken broth and lime juice, stirring to combine. Return the chicken to the skillet, nestling it into the rice. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low and cover the skillet with a lid. Let it simmer for about 20-25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F/75°C).
  6. Remove the skillet from the heat and let it sit, covered, for an additional 5 minutes. This allows the rice to absorb any remaining liquid. Fluff the rice with a fork, garnish with chopped cilantro, and serve with extra lime wedges on the side.

Notes

  • For added flavor, consider marinating the chicken in the spice mix for a few hours before cooking.
  • This dish can be made ahead and stored in the fridge for easy reheating.
  • Feel free to add vegetables like bell peppers or peas for extra nutrition.