One Pan Chili Lime Chicken & 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 3o minute meal!

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-ish 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!

One Pan Chili Lime Chicken & Rice

Prep Time 5 minutes
Cook Time 30 minutes
Servings 4
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!

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.
Nutrition Facts
One Pan Chili Lime Chicken & Rice
Amount Per Serving
Calories 279 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 8g 40%
Cholesterol 161mg 54%
Sodium 1242mg 52%
Potassium 571mg 16%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 34g 68%
Vitamin A 15.7%
Vitamin C 11.2%
Calcium 2.8%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Tiffany

Tiffany is an avid cook and photographer who enjoys eating food as much as she does preparing it. She likes to focus on quick, no-fuss meals with lots of big, bold flavors the whole family will love. Putting her own tasty spin on a classic meal or flavor combination is her passion!

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Categories
CasserolesChickenVegetables

Comments

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    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. 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. 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. 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. 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.

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