If you’re looking for a one‑pan dinner that tastes like a trip to Spain but comes together in about 30–40 minutes, this Spanish Chicken and Rice is exactly what you need. Tender chicken thighs or breasts simmer with long‑grain rice in a savory broth infused with garlic, onion, bell pepper, and a touch of smoked paprika or saffron, creating a dish that’s deeply aromatic and comforting. Everything cooks in a single skillet, so cleanup is a breeze, and the leftovers taste even better the next day, making it perfect for busy weeknights, meal prep, or a cozy family dinner.
This version leans into classic Spanish flavors without being overly complicated. The rice soaks up the broth and seasonings, becoming fluffy and fragrant, while the chicken stays juicy and tender. Serve it straight from the pan with a simple green salad or some crusty bread on the side, and you’ve got a complete, satisfying meal that feels like something from a tapas bar.
Complete Ingredient List (Serves 4–6)
This version is pantry‑friendly and easy to scale up for leftovers or a crowd.
For the Spanish Chicken and Rice
- 1½–2 pounds boneless, skinless chicken thighs or breasts, cut into bite‑sized pieces
- 3 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika (or a pinch of saffron threads, if you have them)
- ½ teaspoon dried oregano
- 1 bay leaf (optional)
- 1 cup long‑grain white rice
- 2½ cups low‑sodium chicken broth
- ½ cup frozen peas
- 1 tablespoon fresh lemon juice (optional, for brightness)
For Serving (Optional)
- Fresh parsley or cilantro, chopped
- Lemon wedges
- Crusty bread or baguette slices
- Simple green salad
Step‑By‑Step Instructions
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: About 35–40 minutes
Servings: 4–6
Sear the Chicken
Season the chicken pieces with salt and pepper. Heat 1–2 tablespoons of the olive oil in a large skillet or Dutch oven over medium‑high heat. Once hot, add the chicken in a single layer and cook for 5–7 minutes, stirring occasionally, until lightly browned and mostly cooked through. Remove the chicken from the pan and set aside, keeping it warm.
Sauté the Aromatics
In the same skillet, add the remaining olive oil if needed. Add the diced onion and cook for 3–4 minutes until softened. Stir in the diced bell pepper and cook for another 2–3 minutes until slightly softened. Stir in the minced garlic, smoked paprika (or saffron), oregano, and bay leaf (if using) and cook for 30 seconds until fragrant.
Toast the Rice
Stir the rice into the onion mixture and cook for 1–2 minutes, tossing so the rice gets lightly toasted. This step helps the rice hold its shape and absorb the liquid evenly.
Simmer Until Rice Is Tender
Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pan, and simmer for 15–18 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed. If the mixture looks too dry before the rice is done, add a splash more broth or water.
Finish with Chicken and Peas
Stir in the frozen peas and the cooked chicken. Cook for 2–3 minutes until the peas are heated through and the chicken is fully cooked. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice if needed.
Serve
Remove the bay leaf if you used one. Serve the Spanish Chicken and Rice warm, garnished with chopped parsley or cilantro and a squeeze of lemon juice if desired. It pairs beautifully with crusty bread and a simple green salad.
Tips for the Best Spanish Chicken and Rice
Use chicken thighs for juicier, more flavorful meat; they stay tender even if slightly overcooked. For extra flavor, add a splash of white wine or tomato paste to the aromatics before adding the rice. Make a bigger batch and store leftovers in the fridge for up to 4 days; reheat with a splash of broth or water to loosen the rice. For meal prep, divide the rice and chicken into containers and add fresh herbs just before eating so they stay bright.
Nutrition Snapshot (Per Serving)
This dish is rich in protein from the chicken and carbohydrates from the rice. The vegetables add fiber and vitamins, while the broth brings savory flavor without excess fat. You can lighten it by using less oil, more vegetables, or a lighter broth alternative.
Why This Works So Well for TikTok and Pinterest
The Spanish Chicken and Rice is incredibly photogenic: golden rice studded with colorful vegetables and tender chicken, topped with fresh herbs and a lemon wedge, makes it pop on camera. The one‑pan, 40‑minute timeline is perfect for short‑form video, and the “so flavorful” hook resonates with busy home cooks. For Pinterest, focus on overhead shots of the skillet with steam rising and a sprinkle of herbs, and keep the background simple so the colors stand out.
Serve this dish with extra lemon wedges and a side of roasted vegetables. Once you try it, you’ll understand why this easy, flavorful one‑pan dinner has become such a favorite for quick weeknight meals and meal prep.
