Description

This One Pan Cilantro Lime Chicken and Rice recipe is a flavorful, comforting dish that combines tender, crispy chicken thighs with fragrant jasmine or basmati rice, black beans, and a zesty cilantro lime finish. Perfect for a wholesome weeknight meal, it uses a single oven-safe skillet, simplifying cleanup and maximizing taste.

Ingredients

Chicken and Seasonings

1 tablespoon olive oil
5-6 chicken thighs (bone-in, skin-on)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon paprika

Vegetables and Aromatics

1/2 cup diced onion
4-5 cloves garlic, minced

Rice and Beans

1 cup jasmine or basmati rice (uncooked)
1 cup black beans, rinsed and drained (optional)

Liquids and Garnish

2 cups chicken stock or water
1 tablespoon lime juice, freshly squeezed
1/4 cup fresh cilantro, chopped

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Instructions

Preheat and Sear Chicken: Heat the oven to 400°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Season the chicken thighs with salt and pepper on both sides. Place chicken skin-side down in the pan and cook for 5-6 minutes until the skin is golden and crispy. Flip the chicken and cook for another 5-6 minutes. Remove the chicken from the pan and set aside.
Sauté Aromatics and Add Rice: To the same pan, add the diced onions and cook for 2-3 minutes until golden and soft. If the pan is dry, add about a teaspoon of olive oil. Stir in the minced garlic and the cumin and paprika seasonings, sautéing for a few seconds to release their aromas. Add the uncooked rice and black beans, stirring to combine all ingredients evenly.
Simmer and Bake: Pour in the chicken stock or water and return the chicken thighs to the pan, placing them on top of the rice mixture. Bring the liquid to a simmer on the stovetop, then cover the pan with a lid or foil. Transfer the skillet to the preheated oven and bake for 20 minutes or until the rice is tender and the chicken is cooked through.
Broil for Crispy Skin: Remove the cover and set the oven to broil. Broil the chicken for a few minutes to enhance the skin’s color and texture, making it beautifully crispy.
Finish and Serve: Take the chicken out of the skillet and mix the lime juice and chopped fresh cilantro into the cooked rice, fluffing gently with a fork. Arrange the chicken on top of the rice. Serve hot with fresh tomato salsa, avocado, lettuce, sour cream, or guacamole as desired.

Notes

Using bone-in, skin-on chicken thighs ensures juicy meat and crispy skin.
Black beans are optional but add protein and texture to the rice.
If you do not have an oven-safe skillet, transfer everything to a baking dish before placing in the oven.
Adjust the seasoning and lime juice to your taste for more or less tanginess.
Serve with fresh garnishes like avocado or sour cream to add creaminess and balance.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-inspired