This Cilantro-Lime Chicken and Rice Skillet is a vibrant, one-pan dinner that’s bursting with zesty citrus flavor, aromatic garlic and ginger, and tender chicken thighs nestled into fluffy, seasoned brown basmati rice. It’s a nourishing, well-rounded meal that comes together easily and leaves you with minimal cleanup.

Why You’ll Love This Recipe

If you’re looking for a fresh and flavorful dinner that doesn’t require a sink full of dishes, this recipe is your answer. The marinated chicken is juicy and fragrant with garlic, ginger, and lime, while the rice soaks up all the savory juices as it cooks. The final touch of fresh cilantro and citrus brightens everything up for a truly satisfying meal.

Cilantro-Lime Chicken and Rice Skillet

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:
olive oil or avocado oil
boneless skinless chicken thighs
sea salt and ground pepper
Italian seasoning
red pepper flakes (just a pinch)
zest of fresh lime or lemon
juice of fresh limes or lemons
fresh garlic
fresh ginger

For the rice:
olive oil or avocado oil
yellow onion
fresh garlic
brown basmati rice
low sodium chicken bone broth
sea salt and ground pepper
zest and juice of fresh lime or lemon
fresh cilantro leaves

Directions

In a large bowl, combine the chicken thighs, salt, pepper, Italian seasoning, red pepper flakes, lime or lemon juice and zest, pressed garlic, and grated ginger. Mix well to coat evenly. Cover and refrigerate for at least 30 minutes or up to overnight.
Take the chicken out of the fridge about 10 minutes before cooking.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until golden brown. Remove and set aside.
In the same skillet, heat another tablespoon of oil. Add diced onion and garlic, sautéing for 2–3 minutes until softened.
Stir in the uncooked rice and chicken broth. Season with salt and pepper.
Nestle the seared chicken thighs into the rice mixture. Cover the skillet and cook on low heat for 15–20 minutes, or until the rice is tender and the chicken is fully cooked through.
Once cooked, stir in the zest and juice of a lime or lemon, along with the chopped cilantro.
Serve hot and enjoy!

Servings and timing

Servings: 4
Prep time: 10 minutes (plus 30 minutes marination or overnight)
Cook time: 25 minutes
Total time: 35–60 minutes (depending on marination time)

Variations

Spicy kick: Add more red pepper flakes or a diced jalapeño for extra heat.
Make it creamy: Stir in a splash of coconut milk at the end for a tropical twist.
Different grain: Substitute quinoa or white rice if preferred, adjusting liquid and cook time as needed.
Herb swap: Use parsley or basil in place of cilantro for a different flavor profile.
Vegetarian version: Replace chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.

Storage/Reheating

To store: Let the dish cool completely, then refrigerate in an airtight container for up to 4 days.
To reheat: Warm in a skillet over medium heat with a splash of broth or water to loosen the rice. Microwave in short intervals, stirring occasionally, until heated through.
To freeze: Store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but thighs are juicier and more forgiving during cooking. If using breasts, avoid overcooking to keep them tender.

Do I have to marinate the chicken overnight?

No, even 30 minutes makes a difference, but overnight marination will intensify the flavor.

Can I use white rice instead of brown basmati?

Yes, but reduce the cooking time and the amount of liquid slightly, as white rice cooks faster and requires less broth.

Is there a substitute for bone broth?

Low sodium chicken broth or vegetable broth both work well as alternatives.

Can I omit the cilantro?

Yes. If you’re not a fan, substitute with fresh parsley or just leave it out.

How do I know when the chicken is cooked?

The chicken is done when it reaches an internal temperature of 165°F and juices run clear when cut.

Can I double the recipe?

Absolutely. Use a larger skillet or sauté pan to ensure everything fits comfortably and cooks evenly.

Is this dish spicy?

Only mildly. The red pepper flakes add a subtle kick, but you can omit or increase them to taste.

What kind of pan should I use?

A deep, heavy-bottomed skillet with a lid works best to ensure even cooking of both chicken and rice.

Can I make this ahead of time?

Yes, it reheats well. Cook fully, cool, and refrigerate. Reheat when ready to serve for an easy meal prep option.

Conclusion

This Cilantro-Lime Chicken and Rice Skillet is a fresh, satisfying, and hassle-free dish that’s perfect for busy weeknights or relaxed weekend dinners. It’s full of zesty flavor, nourishing ingredients, and the kind of comfort that only a one-pan meal can provide. Make it once, and it might just become a regular on your dinner table.