One Pan Cilantro Lime Chicken and Rice

Perfectly seasoned, juicy chicken with the fluffiest cilantro lime rice, all made in one pot. YES!

reasons to make one pan cilantro lime chicken and rice

• One pan dinner. This is one of those convenient recipes where you can throw in all of your ingredients into a single pot – a superhero dinner recipe here to save your busy weeknights (and your dishwasher)! It doesn’t take up too much time in the kitchen either, leaving you with a cozy, comforting meal with all the fix-ins.
• Family-friendly dinner (and company-worthy). With less dishes and hands off time, this is a great family-friendly weeknight dinner, perfect for those picky eaters adding as many or as little desired toppings and garnishes.
• So much flavor. With perfectly seasoned golden brown, juicy chicken thighs (or breasts), the fresh lime juice, lime zest and cilantro takes the fluffy basmati rice to the next level of flavor town with all its zesty, refreshing goodness.
• Freezer-friendly. Cilantro lime chicken and rice is very freezer-friendly, great for meal prep and making weeknight meals even easier and quicker for weeks to come!

how to make one pan cilantro lime chicken and rice

1. Season the chicken (and marinate if time permits)
2. Sear the chicken until golden brown, set aside
3. Add seasonings + rice + chicken stock (return the chicken)
4. Simmer until all the liquid has been absorbed, the rice is tender and the chicken is cooked through to tender, juicy perfection
5. Add cilantro + lime juice to the rice, fluff with a fork and serve with chicken and desired toppings + garnishes

tips and tricks for success

• Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for even heat distribution and a better sear.
• Work in batches. An overcrowded pan can lead to uneven cooking and poor browning. Work in batches to maintain high heat for a good sear and crispy crust on each chicken.
• Rinse the rice prior to using. Using a fine mesh strainer, rinse the rice under cold water to remove any excess starch.
• Toast the rice. Toasting the rice beforehand will add a nutty richness to the rice. Watch out for burnt grains.
• Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
• Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
• Let your meat rest. Let your chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
• Use freshly squeezed lime juice. While bottled lime juice can work in a pinch, freshly squeezed is ideal here for its vibrant, stronger flavors.
• Gently fluff. Fluff the rice using a fork to gently separate the grains without breaking them, never stirring. Stirring will lead to mushy rice.
• Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat the chicken in the oven at 350°F, covered in aluminum foil until warmed through.
• Freeze as needed. Cilantro lime chicken and rice is a dish that freezes very well, always freezing the chicken separately from the rice to preserve the texture and prevent sogginess.

Print

One Pan Cilantro Lime Chicken and Rice

Perfectly seasoned, juicy chicken with the fluffiest cilantro lime rice, all made in one pot. YES!

Servings 4 servings

Equipment

• Dutch Oven

Ingredients

• 2 tablespoons olive oil
• 1 ½ teaspoons chili powder
• ½ teaspoon ground cumin
• Kosher salt and freshly ground black pepper to taste
• 1 ½ pounds boneless, skinless chicken thighs
• 2 tablespoons unsalted butter
• 1 small onion diced
• 3 cloves garlic minced
• 1 ½ cups basmati or jasmine rice
• 1 tablespoon lime zest
• 3 cups chicken stock
• ⅓ cup chopped fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice

Instructions

• In a medium bowl, whisk together olive oil, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in chicken until well combined; set aside in the refrigerator for 30 minutes, if desired.
• Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown, about 4-5 minutes per side; set aside.
• Add onion, and cook, stirring occasionally, until tender, about 3-5 minutes.
• Stir in garlic until fragrant, about 1 minute.
• Stir in rice and lime zest until rice is lightly toasted, about 1-2 minutes.
• Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven; season with salt and pepper, to taste. Return chicken to the Dutch oven in an even layer.
• Bring to a boil; cover, reduce heat and simmer until rice is tender and chicken is cooked through, reaching an internal temperature of 165 degrees F, about 15-20 minutes. Let stand 5 minutes.
• Remove chicken; add cilantro and lime juice to the rice, fluffing with a fork; season with salt and pepper, to taste.
• Serve chicken immediately with rice and desired toppings.

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