One Pan Chili Lime Chicken and Rice

One Pan Chili Lime Chicken and Rice is made in one pan with minimal ingredients but is packed with amazing flavor!  Your entire family will love this easy 30 minute meal!

This one pan meal is quick and easy! If you love one pan meals try this One Pan Fajita Chicken and Veggies, One Pan Southwest Blackened Cajun Chicken with Rice with this Red Beans and Rice.

One pan chili lime chicken and rice

One Pan Chili Lime Chicken and Rice

I am OBSESSED with one pan and one pot meals.

The whole idea of making a main dish and a side dish all in one pan without having to worry about separate cooking times, or dirtying up a million bakeware items is kind of genius.

And I’m always looking for simple 30 minute dinners my family will love so anything that can be done in about a half hour is right up my alley.

This dish has SO much flavor packed into it and it only calls for a few ingredients – you can’t be that!

It meets both of my big checklist items: one pan AND ready in about 30 minutes.

And this dish is one you can easily customize by kicking up the spice with some chopped jalapeños, or adding corn and beans to the rice right at the end.

My whole family loves this and I know yours will too!

What you need to make chili lime chicken and rice

Don’t let this list of ingredients scare you.

It is all simple ingredients that add so much flavor.

You will love how easy this recipe is and it all comes together in less than 30 minutes.

It is a perfect weeknight meal when everyone is busy.

Enjoy your dinner with your family this week!

  • Chicken: boneless, skinless chicken breast pounded to even thickness
  • Vegetable oil: helps ensure your chicken will not stick to the pan.
  • Chili powder: a little spice.
  • Paprika: some gently added heat.
  • Garlic powder: you can’t have enough garlic.
  • Onion powder: added flavoring.
  • Cayenne pepper: a little bit of spice!
  • Salt and pepper: just to taste.
  • Lime: squeezed lime juice.
  • Cilantro: add for a topping.
  • White rice: I prefer jasmine rice but a long grain rice would be best.
  • Chicken broth: soaks up all the chicken pieces and adds flavoring to the rice and chicken at the end.

How to make chili lime chicken and rice

I love how easy and simple it is to make on a busy weeknight!

Save time by making this wonderful meal that is going to be a family favorite.

It only takes 30 minutes to make and one pan.

Which means quick and easy plus quick and easy cleanup!

This is a tried and true favorite in our home.

  • Prepare chicken: Stir together chili powder, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Season chicken with half of the seasoning mixture and set remaining seasoning aside.
  • Cook chicken: Drizzle a pan with oil over and bring to medium heat. Cook chicken 3-4 minutes on each side until browned. Remove from pan.
  • Add rice and chicken broth: Add rice, remaining seasonings, chicken broth, and lime juice to pan and stir to combine. Return chicken to pan on top of the rice. Cover and cook for 20-25 minutes until liquid is dissolved.
  • Prepare to serve: Fluff the rice with a fork. Top with cilantro and squeeze fresh lime juice over the top. Serve immediately.

Storing one pan chili lime chicken and rice

You can prepare parts of this dish ahead of time.

This recipe is great to even make a meal prep plan with.

  • Can you make this ahead of time? Yes, this is a great recipe to make ahead of time.
  • How do you store this one pan meal? Once cooked, let cool completely and store in an air tight container for 5 to 7 days.
  • Can you freeze chili lime chicken and rice? Yes, this is best frozen without the rice. Separate the chicken and the rice. Let cool completely and add your chili lime chicken into a freezer bag and place flat in the freezer. When ready to reheat, let thaw overnight in the refrigerator.
  • How do you reheat chili lime chicken and rice? Cook your rice ahead of time or during the reheating process. Add your chicken to a pan and cook on low to medium reheating your chicken. Place on a oven pan and cook at 350 degrees Fahrenheit until your chicken is cooked through or microwave you chicken in small time increments. This will ensure you do not over cook your chicken,

More delicious one pan meals

one pan chili lime chicken and rice

 

One Pan Chili Lime Chicken & Rice

4.91 from 11 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Alyssa Rivers
Servings 6 people
One Pan Chili Lime Chicken and Rice is made in one pan with minimal ingredients but is packed with amazing flavor! Your entire family will love this easy 30 minute meal!
Course Dinner, Main Course
Cuisine American, Mexican
Keyword chicken and rice, chicken and rice one pan, chili lime chicken and rice, one pan, one pan recipe

Ingredients

  • 6 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
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • juice of 1 lime plus additional lime wedges for serving
  • chopped cilantro for topping
  • 1 cup uncooked white rice
  • 2 1/4 cups chicken broth

Instructions

  1. Stir together chili powder, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Season chicken with half of the seasoning mixture and set remaining seasoning aside.
  2. Drizzle a pan with oil over and bring to medium heat. Cook chicken 3-4 minutes on each side until browned. Remove from pan.
  3. Add rice, remaining seasonings, chicken broth, and lime juice to pan and stir to combine. Return chicken to pan on top of the rice. Cover and cook for 20-25 minutes until liquid is dissolved.
  4. Fluff the rice with a fork. Top with cilantro and squeeze fresh lime juice over the top. Serve immediately.

Recipe Notes

Updated Post on November 13, 2019

Original Post on June 2, 2017

Nutrition Facts
One Pan Chili Lime Chicken & Rice
Amount Per Serving
Calories 186 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Cholesterol 107mg36%
Sodium 828mg35%
Potassium 380mg11%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 22g44%
Vitamin A 522IU10%
Vitamin C 6mg7%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

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Categories
CasserolesChickenVegetables

Comments

Leave a reply
    1. It does have a kick to it on every bite with the jalapeño. You can always leave it out, go more or less on it. My kids love this pan and are okay with the spice! Hope that helps!!

  1. Have you ever baked this in the oven? Used chopped onion, along with minced garlic instead of powder? Always looking for simple, tasty dinner recipes that can be increased to 70 servings.

    1. I have not made it in the oven yet!! I love that you modified it to your liking!! Let me know if you try it in the oven! I would love to hear how it turns out!! Good luck!! Xo

  2. 5 stars
    To finish this in the oven, cover with foil and bake at 400F for 30-40 minutes, until the rice has absorbed all the liquid.

  3. I made your recipe for dinner today. I accidentally put in 3 tablespoons of chili powder instead of 3 teaspoons! It was so super spicy, I was thinking it was a crazy recipe until I looked back an realized my mistake. Even with the extra chili powder it was really good (once I mixed in a lot of plain rice). I’ll have to try it again without 3x the amount of chili powder.

  4. 5 stars
    Yummy and quick dish. Next time I make it, I’ll cut up the chicken after it’s cooked to make it easier for my kids to take what they want and not waste any food. Could I add diced tomatoes or black beans to the rice to make it healthier?

  5. Why use boneless chicken thighs? My one pan recipe from the NYT calls for bone-in. They work perfectly, and they’re much cheaper at my market. Since I remove the skin, I don’t even have to saute the chicken. I’m going to try your excellent seasonings with their recipe.

  6. 4 stars
    I made this tonight and it’s very good. I added a teaspoon of ground cumin to it because I like the flavor a lot with Mexican-style food. Next time, I think I’ll add the chicken in later in the rice cooking process; it was a bit over cooked sitting in that hot pan for an additional 20 minutes. Thanks so much for the recipe!

  7. 5 stars
    You can substitute tajin seasoning for all of the seasonings and the lime. It’s even easier and really yummy if you like a mildly spicy, citrusy flavor.

  8. 5 stars
    This is a home run recipe! I make it constantly and everyone always asks for the recipe. As a mom of two babies…it checks all the boxes: fast, flavorful, healthy and impossible to mess up. I stir sour cream in with the rice for my 2 year old and she gobbles it up. We keep cilantro in our fridge all the time just so we can make this recipe weekly. 5 stars for sure.

  9. 5 stars
    Made this last minute and the only regret is not doubling it. I was worried my family wouldn’t care for it since they’re sometimes picky about one pot dinners, but the whole thing went and my husband ended up eyeing my moms plate mournfully as she ate the last serving. Only thing I changed was I added a little more chili powder and a little less cayenne but that’s just my family’s spice preference. Will make again soon. So easy!!

  10. 5 stars
    I’m making this for the second time. This recipe is so good and easy to make. My husband loves the rice by itself. It has so much flavor.

  11. I’ve made this a few times. Delish!!! I’ve recently gotten into using an instant pot. Any ideas on how to convert this recipe for the instant pot…?

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