One Pan Spanish Chicken has become my absolute go-to for those evenings when I’m craving something delicious but don’t have a lot of time or energy for a big production. I remember the first time I made it; the aroma of paprika and cumin wafted through my kitchen, promising a flavorful meal without the mountain of dishes. It’s more than just a recipe; it’s a shortcut to an incredibly satisfying and easy Spanish chicken bake that feels special enough for guests but is simple enough for a Tuesday night. This quick one pan chicken dinner is truly a lifesaver! Let’s get cooking!
Why You’ll Love This One Pan Spanish Chicken
This recipe is an absolute winner for so many reasons. It’s the kind of meal that makes you feel like a kitchen superstar without breaking a sweat. Here’s why it’s earned a permanent spot in my recipe rotation:
- Incredible Flavor: Get ready for a taste explosion with savory chicken, perfectly cooked rice, and authentic Spanish spices.
- Minimal Cleanup: Seriously, just one pan! This is the ultimate easy chicken dinner sheet pan solution for busy nights.
- Quick Prep: With just 10 minutes of prep, you’ll be on your way to a delicious meal in under an hour.
- Healthy & Wholesome: Packed with protein and vegetables, it’s a nourishing meal that doesn’t compromise on taste.
- Budget-Friendly: Uses common ingredients that are easy on your wallet.
- Family Approved: Even picky eaters love this flavorful dish.
- Versatile: Enjoy the vibrant sheet pan chicken with Spanish flavors exactly as is, or customize with your favorite veggies.
Ingredients for One Pan Spanish Chicken
Gather these simple ingredients for a fantastic, fuss-free meal. This recipe is designed to be incredibly straightforward, making it perfect for weeknights. You’ll be amazed at how much flavor comes from just one pan!
- 4 bone-in, skin-on chicken thighs – or chicken breasts if preferred; the skin gets wonderfully crispy!
- 1 cup long-grain white rice – this type of rice cooks perfectly in the pan’s liquid.
- 1 onion, diced – a base for so many delicious dishes.
- 2 cloves garlic, minced – essential for that aromatic depth.
- 1 red bell pepper, diced – this, along with the onion, makes up our wonderful one pan chicken with peppers and onions base.
- 1 can (14.5 oz) diced tomatoes with green chilies – adds moisture, a little heat, and fantastic flavor.
- 2 1/2 cups chicken broth – the liquid needed to cook the rice and keep everything moist.
- 1 teaspoon paprika – for that classic Spanish-inspired color and taste.
- 1 teaspoon cumin – adds warmth and earthiness.
- 1/2 teaspoon chili powder – a little kick to enhance the flavors.
- Salt and pepper to taste – always important for seasoning.
- Olive oil for searing – just a tablespoon is needed to get the chicken nice and golden.
- Fresh cilantro, chopped (for garnish) – adds a burst of freshness at the end.
- Lime wedges (for garnish) – a squeeze of lime brightens everything up.
How to Make One Pan Spanish Chicken
Let’s get this delicious meal cooking! This recipe truly lives up to its name, bringing you incredible Spanish flavors with minimal fuss. Follow these simple steps and you’ll have a perfect dinner on the table before you know it.
- Step 1: First, let’s get that oven ready. Preheat your oven to 375°F (190°C). While it heats, grab a large, oven-safe skillet (cast iron works beautifully here). Heat 1 tablespoon of olive oil over medium-high heat until it shimmers. Season your chicken thighs generously with salt, pepper, paprika, cumin, and chili powder. Carefully place the chicken thighs in the hot skillet, skin-side down. Let them sizzle and brown for about 5-7 minutes. You’re looking for that gorgeous, crispy golden-brown skin. Flip the chicken and sear the other side for another 4-5 minutes. Once browned, remove the chicken from the skillet and set it aside on a plate.
- Step 2: In the same skillet, with all those lovely browned bits left from the chicken, add your diced onion, minced garlic, and diced red bell pepper. Sauté these aromatics for about 3-4 minutes until they start to soften and become fragrant. You can already smell the Spanish magic happening! Now, stir in the long-grain rice and cook for another 1-2 minutes, stirring constantly. This toasting step helps the rice cook up fluffy and prevents it from getting mushy.
- Step 3: Time to add the liquids. Pour in the chicken broth and the can of diced tomatoes with green chilies. Give everything a good stir, scraping up any bits stuck to the bottom of the pan. Taste the liquid and adjust the salt and pepper if needed. Bring this mixture to a gentle simmer.
- Step 4: Now, nestle the browned chicken thighs back into the skillet, placing them right on top of the rice mixture. Make sure they’re somewhat submerged in the liquid. Cover the skillet tightly with a lid (or foil if your skillet doesn’t have one). Reduce the heat to low and let it cook for 20-25 minutes. This is where the magic happens, and the rice steams perfectly while the chicken finishes cooking. This is a key part of how to make one pan Spanish chicken taste amazing. You’re aiming for the rice to be tender and the chicken to reach an internal temperature of 165°F (75°C).
- Step 5: Once the time is up and everything looks and smells incredible, carefully remove the skillet from the heat. Let it rest, covered, for about 5 minutes. This resting period is crucial for the rice to absorb any remaining liquid and for the flavors to meld. This step ensures a perfect spanish chicken and rice one pan dish every time. Finally, garnish your masterpiece with fresh, chopped cilantro and serve with lime wedges on the side. Enjoy your fantastic meal!
Pro Tips for the Best One Pan Spanish Chicken
Want to elevate your one-pan meal even further? I’ve picked up a few tricks over the years that guarantee fantastic results every time. These simple tips will help you achieve the most flavorful and perfectly cooked dish.
- Don’t skip browning the chicken! That crispy skin and savory fond are key to the dish’s deep flavor.
- Use good quality chicken broth for the best taste. It really makes a difference in the final dish.
- Ensure your skillet is truly oven-safe, as it will be going into the oven.
- Let the dish rest after cooking; this allows the flavors to meld and the rice to absorb any excess liquid beautifully.
What’s the secret to perfect one pan Spanish chicken?
The real secret lies in building layers of flavor. Browning the chicken first creates a delicious base, and using good quality broth ensures the rice absorbs maximum taste. It’s a simple approach to an authentic Spanish chicken recipe.
Can I make this one pan Spanish chicken ahead of time?
You can prep the ingredients, like dicing vegetables and seasoning chicken, up to a day in advance. Store them separately in the refrigerator. However, it’s best to assemble and cook the dish right before serving for optimal texture and flavor.
How do I avoid common mistakes with one pan Spanish chicken?
A common pitfall is not browning the chicken properly, which sacrifices flavor. Also, be careful not to overcook the rice; follow the cooking time closely. Ensure the lid is tight to trap steam for even cooking.
Best Ways to Serve One Pan Spanish Chicken
This vibrant one pan Spanish chicken dish is fantastic on its own, but I love pairing it with a few simple additions to make it a complete feast. It’s already packed with flavor, so you don’t need much to complement it.
- A simple side salad with a light vinaigrette is a refreshing contrast to the rich flavors of the chicken and rice.
- For an extra pop of Spanish flair, consider a small bowl of olives and some fresh, juicy tomatoes. This combination evokes the deliciousness of a sheet pan chicken with olives and tomatoes.
- A dollop of plain Greek yogurt or a drizzle of aioli can add a creamy, cooling element that’s simply divine.
These simple enhancements make this already amazing dish even more special.
Nutrition Facts for One Pan Spanish Chicken
This delicious and easy meal is surprisingly balanced. Here’s a look at the nutritional breakdown per serving, so you can feel good about enjoying this flavorful dish.
- Calories: 450
- Fat: 18g
- Saturated Fat: 4g
- Protein: 30g
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 4g
- Sodium: 600mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat One Pan Spanish Chicken
This delicious one pan Spanish chicken is fantastic when made ahead or for leftovers, making it a true weeknight hero. Once cooked, let the dish cool completely on the counter for about an hour before storing. This is important to prevent condensation in your storage containers. For the best results, transfer any leftovers to an airtight container. You can store this flavorful simple Spanish chicken skillet in the refrigerator for up to 3-4 days. If you have a larger batch or want to save some for even longer, it also freezes beautifully!
To freeze, let the dish cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy your stored chicken and rice, thawing overnight in the refrigerator is best. Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed to prevent drying. Alternatively, you can reheat individual portions in the microwave until heated through. Enjoy those leftovers!
Frequently Asked Questions About One Pan Spanish Chicken
What is one pan Spanish chicken?
What is one pan Spanish chicken? It’s a culinary approach where all the components of a flavorful Spanish-inspired meal – typically chicken, rice, and vegetables – are cooked together in a single pan. This method maximizes flavor by allowing ingredients to meld beautifully and minimizes cleanup, making it perfect for busy home cooks.
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs offer more moisture and flavor due to their higher fat content, chicken breasts work well too. Just be mindful not to overcook them, as they can dry out more easily. You might need to adjust the cooking time slightly, checking for an internal temperature of 165°F (75°C). For more tips on cooking chicken, check out this guide on how to brine chicken.
What other vegetables can I add to this one pan chicken paprika dish?
This recipe is wonderfully versatile! Feel free to add other vegetables like peas, corn, zucchini, or even some sliced chorizo for an extra kick. Just ensure you add them at the appropriate time during the cooking process so they don’t become mushy. A bit of extra paprika in your spice mix complements these additions beautifully.
How do I store leftovers of this Spanish chicken and rice one pan meal?
Leftovers of this delicious Spanish chicken and rice one pan meal can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to keep the rice moist.
Variations of One Pan Spanish Chicken You Can Try
This versatile dish is a fantastic base that you can adapt in so many ways to suit your tastes or dietary needs. Don’t be afraid to get creative with this simple Spanish-inspired meal!
- One Pan Chicken with Chorizo and Potatoes: For a heartier, more robust flavor, swap out some of the chicken thighs for sliced chorizo sausage and add cubed potatoes along with the vegetables. The chorizo will render its delicious fat, infusing the entire dish with its smoky, spicy essence.
- Spicy Spanish Inspired Chicken Bake: Amp up the heat by adding a pinch of cayenne pepper to the spice mix. You could also stir in some chopped jalapeños with the bell peppers or serve with a side of your favorite hot sauce for an extra kick.
- Vegetarian Spanish Rice Skillet: Skip the chicken and load up on extra vegetables like zucchini, corn, and peas. You can also add chickpeas or white beans for protein. Use vegetable broth instead of chicken broth for a completely meat-free meal.
- Lemon-Herb Spanish Chicken: Brighten up the flavors by adding lemon zest to the rice mixture and fresh herbs like parsley or dill at the end. This variation offers a lighter, fresher take on the classic flavors.
For more chicken recipe inspiration, check out these easy meat recipes.
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One Pan Spanish Chicken: 4 Amazing Tips
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This One-Pan Spanish Chicken and Rice is a delicious and easy dinner perfect for busy weeknights. It combines savory chicken, fluffy rice, and vibrant Spanish-inspired flavors, all cooked in a single pan for minimal cleanup.
Ingredients
- 4 bone-in, skin-on chicken thighs (or chicken breasts)
- 1 cup long-grain white rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 1/2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Olive oil for searing
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for garnish)
Instructions
- Brown the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, paprika, cumin, and chili powder. Add the chicken to the pan, skin-side down, and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for an additional 4-5 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the diced onion, garlic, and red bell pepper. Sauté for 3-4 minutes until softened. Stir in the rice and cook for another 1-2 minutes to lightly toast the rice.
- Add the Liquids: Pour in the chicken broth and diced tomatoes with green chilies. Stir to combine and adjust seasoning if needed. Bring to a simmer.
- Cook the Chicken and Rice: Return the chicken to the skillet, placing it on top of the rice. Cover the skillet with a lid, reduce the heat to low, and cook for 20-25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (75°C).
- Serve: Once the rice and chicken are cooked through, remove the skillet from the heat. Let it rest for a few minutes. Garnish with freshly chopped cilantro and lime wedges, and serve hot!
Notes
- Don’t rush browning the chicken; this step develops rich flavor.
- Using a lid ensures the rice steams properly and the chicken stays juicy.
- Feel free to add other vegetables like peas or corn.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-pan
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
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