One Pan Cilantro Lime Chicken and Rice

4.65 from 17 votes

One Pan Cilantro Lime Chicken and Rice

Flavor-packed Cilantro lime chicken, rice, and beans cooked in one pan. With juicy chicken, fluffy rice, and so much flavor, this quick 45-minute meal is sure to become a favorite!

Prep Time5

Cook Time40

Total Time45

Course: Dinner

Cuisine: Mexican

Keyword: air fryer chicken, chicken thighs, one pan

Servings:

Author: Layla Atik

Equipment

Oven Safe Skillet

Ingredients

1 tablespoon olive oil
5-6 chicken thighs bone in, skin on
1/2 cup diced onion
4-5 cloves of garlic minced
1 teaspoon EACH cumin, paprika, salt, pepper
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 fresh cilantro chopped

Instructions

Heat oven to 400F. Heat olive oil in a large oven-safe skillet on medium-high heat. Season chicken thighs with salt and pepper on both sides. Place chicken skin side down on the pan and cook for 5-6 minutes or until golden and crispy. Flip and cook the other side for 5-6 minutes. Remove from pan and set aside.
To the same pan, add the onions and cook until golden and soft (2-3 minutes). If there is no more oil in the pan, add about a teaspoon of oil. Stir in garlic and seasoning and sautte for a few seconds then stir in the rice and black beans and mix to combine. Add the chicken stock and return the chicken to the pan.
Bring to a simmer and cover the pan then transfer to the oven and cook for 20 minutes or until rice and chicken are cooked through. Remove the cover and broil the chicken for a few minutes to give the skin color and texture.
Remove the chicken from the skillet. Mix in the 1 tablespoon of lime juice and fresh cilantro into the cooked rice, gently fluffing with a fork. Rearrange the chicken on-top of the rice.
Serve with fresh tomato salsa, avocado, lettuce, sour-cream or guacamole!

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