One-Pan Lime Chicken with Cilantro Rice Recipe

Introduction

This One-Pan Lime Chicken with Cilantro Rice is a vibrant and flavorful dish that’s perfect for a simple weeknight dinner. Juicy chicken thighs are seared to crispy perfection and cooked alongside fragrant basmati rice infused with lime and fresh cilantro. With just one pan to clean, it’s both convenient and delicious.

Ingredients

• 6 Chicken Thighs
• 2 teaspoons Smoked Paprika
• 2 teaspoons Dried Cilantro
• 3/4 teaspoon Onion Powder
• 2 teaspoons Salt
• 2 teaspoons Ground Black Pepper
• 3 Limes
• 1 tablespoon Olive Oil
• 2 tablespoons Butter
• 2 tablespoons Garlic, minced
• 1 1/2 cups Basmati Rice
• 1/2 cup Fresh Cilantro, chopped
• 3 cups Chicken Stock

Instructions

1. Step 1: Pat the chicken thighs dry and season evenly with smoked paprika, dried cilantro, 1/4 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon ground black pepper. Drizzle juice from 1 tablespoon of lime over the chicken.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin side down and sear for 5 to 6 minutes on each side until golden and crispy. Remove the chicken from the skillet and set aside.
3. Step 3: Reduce the skillet heat to medium. Add butter and minced garlic, stirring for about 1 minute until the garlic is fragrant.
4. Step 4: Add basmati rice, juice and zest from the remaining limes (about 1/4 cup juice), 1/2 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon ground black pepper. Cook for 1 minute, stirring to coat the rice.
5. Step 5: Stir in fresh cilantro and chicken stock. Ensure the rice is fully submerged in the liquid. Bring to a slight boil, then reduce heat to medium-low.
6. Step 6: Return the chicken thighs to the skillet, skin side up. Cover with a lid and simmer for 15 minutes, until the rice is cooked and the liquid is absorbed.
7. Step 7: Remove from heat and let the chicken and rice rest uncovered for 10 minutes before serving.

Tips & Variations

• For extra citrus flavor, add lime wedges when serving.
• Use boneless, skinless chicken thighs for a quicker cooking time, adjusting simmering accordingly.
• Substitute chicken stock with vegetable stock for a lighter taste.
• Toast the rice briefly before adding liquids to enhance nuttiness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Adding a splash of chicken stock or water while reheating helps keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of basmati?

Yes, you can substitute white rice, but cooking times and liquid amounts may vary slightly. Adjust as needed to ensure the rice cooks fully without becoming mushy.

Is it okay to use fresh cilantro if I don’t have dried cilantro?

Absolutely. Fresh cilantro adds great flavor. You can use an extra 1 to 2 tablespoons of chopped fresh cilantro to replace the dried cilantro in the seasoning for more brightness.

One-Pan Lime Chicken with Cilantro Rice Recipe

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★★★★★

4.5 from 331 reviews

• Author: Jack
• Total Time: 45 minutes
• Yield: Serves 4-6 1x

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Description

A flavorful one-pan dish featuring seared chicken thighs seasoned with smoked paprika and lime, served atop fragrant cilantro-infused basmati rice cooked together in chicken stock for a complete and delicious meal.

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Ingredients

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Chicken and Marinade

• 6 Chicken Thighs
• 2 teaspoons Smoked Paprika
• 2 teaspoons Dried Cilantro
• 3/4 teaspoon Onion Powder (divided)
• 2 teaspoons Salt (divided)
• 2 teaspoons Ground Black Pepper (divided)
• 3 Limes (juice and zest)

Cooking Ingredients

• 1 tablespoon Olive Oil
• 2 tablespoons Butter
• 2 tablespoons Garlic (minced)
• 1 1/2 cups Basmati Rice
• 1/2 cup Fresh Cilantro (chopped)
• 3 cups Chicken Stock

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Instructions

1. Season the Chicken: Pat the 6 chicken thighs dry. Evenly season with 2 teaspoons smoked paprika, 2 teaspoons dried cilantro, 3/4 teaspoon onion powder (divided), 2 teaspoons salt (divided), and 2 teaspoons ground black pepper (divided). Drizzle the juice of 3 limes over the chicken to marinate briefly.
2. Sear the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the chicken thighs skin side down and sear for 5 to 6 minutes per side until golden and crispy. Remove the chicken from the skillet and set aside.
3. Sauté Garlic and Butter: Reduce heat to medium. Add 2 tablespoons butter and 2 tablespoons minced garlic to the skillet. Stir and cook for about 1 minute until the garlic becomes fragrant.
4. Toast the Rice: Add 1.5 cups basmati rice, 1/4 cup lime juice, lime zest, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon black pepper to the skillet. Cook and stir for 1 minute to toast the rice and combine flavors.
5. Add Cilantro and Stock: Stir in 1/2 cup fresh chopped cilantro and 3 cups chicken stock, making sure the rice is fully immersed. Bring the mixture to a simmer over medium heat, then reduce heat to medium-low.
6. Simmer with Chicken: Return the seared chicken thighs to the skillet skin side up. Cover with a lid and simmer for 15 minutes until the rice is cooked through and the liquid is absorbed.
7. Rest and Serve: Remove skillet from heat and allow chicken and rice to rest uncovered for 10 minutes to finish absorbing flavors before serving.

Notes

• For crispier skin, you can broil the chicken thighs for 1-2 minutes after the resting period.
• Adjust seasoning as preferred, especially the salt and lime to balance tanginess and savoriness.
• If basmati rice is unavailable, long grain rice can be used but may alter cooking times slightly.
• Fresh cilantro adds brightness; reserve extra for garnish if desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-Inspired

Keywords: One-Pan Chicken, Lime Chicken, Cilantro Rice, Basmati Rice, Easy Chicken Dinner, Skillet Chicken, Smoked Paprika Chicken