One Pan Cilantro Lime Chicken and Rice

The aroma of zesty lime and fresh cilantro fills your kitchen as this One Pan Cilantro Lime Chicken and Rice sizzles to perfection. This vibrant, Mexican-inspired dish combines tender chicken thighs with fluffy rice, all infused with bright citrus notes and aromatic herbs. What makes this recipe truly special is that everything cooks together in a single skillet, allowing the flavors to meld beautifully while saving you from a sink full of dishes. You’ll learn how to create a restaurant-quality meal that’s both impressive and incredibly simple to prepare on even your busiest weeknights.

Why You’ll Love This Recipe

This One Pan Cilantro Lime Chicken and Rice is about to become your new weeknight favorite for so many reasons. First, there’s the incredible convenience factor – everything cooks in one pan, meaning minimal cleanup and maximum flavor as the chicken juices infuse the rice below. The contrast between the crispy, seasoned chicken skin and the tender, lime-infused rice creates a textural symphony that keeps every bite interesting.

The bright, fresh flavors transport you straight to a sunny Mexican cantina without requiring exotic ingredients – just pantry staples and fresh produce you likely already have on hand. The dish strikes the perfect balance between comfort food and fresh, light cuisine, making it suitable for both winter comfort and summer dining.

Perhaps best of all, this cilantro lime chicken with rice is incredibly versatile. It’s elegant enough for entertaining but simple enough for Monday night dinner. The recipe scales easily for families or meal prep, and the leftovers (if there are any!) taste even better the next day as the flavors continue to develop.

Ingredients

For this flavorful One Pan Cilantro Lime Chicken and Rice, you’ll need:

• 4-6 bone-in, skin-on chicken thighs (about 2 pounds)
• 1½ cups long-grain white rice, rinsed and drained
• 2½ cups chicken broth (low sodium preferred)
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced (about 2 tablespoons)
• 1 medium onion, finely diced (about 1 cup)
• 2 tablespoons butter
• Juice of 3 limes (about ¼ cup), plus lime wedges for serving
• Zest of 2 limes
• 1 cup fresh cilantro, roughly chopped, divided
• 1 jalapeño, seeded and finely diced (optional)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• ½ cup frozen peas (optional)

The key ingredients here are fresh lime and cilantro, which provide the signature bright flavor profile of this one pan chicken and rice dish.

Pro Tips

Prepare for Success: For the best One Pan Cilantro Lime Chicken and Rice, pat your chicken completely dry with paper towels before seasoning. This ensures a beautifully crispy skin that adds incredible texture contrast to the dish. Season the chicken generously with salt and let it sit for 15 minutes before cooking – this mini-dry brine makes a world of difference in flavor.

Perfect Rice Technique: The secret to fluffy, perfectly cooked rice is rinsing it thoroughly until the water runs clear before adding it to the pan. This removes excess starch and prevents the rice from becoming gummy. When adding the broth, don’t stir the rice after it’s been arranged in an even layer – this helps it cook evenly without becoming mushy.

Layered Flavoring: Add cilantro in stages for maximum impact. Mix some into the rice before cooking, add another portion during the last 5 minutes of cooking, and reserve the brightest, freshest leaves for garnish. This creates layers of cilantro flavor – some deep and integrated, some bright and fresh. The same applies to the lime juice – add some during cooking and squeeze fresh lime over the finished dish for a vibrant finish to your cilantro lime chicken.

Instructions

Step 1: Season the Chicken
Pat chicken thighs completely dry with paper towels. In a small bowl, combine 1 teaspoon salt, ½ teaspoon black pepper, cumin, oregano, and paprika. Rub this mixture all over the chicken, especially under the skin where it can directly flavor the meat. Let the chicken rest at room temperature for 15 minutes to absorb the flavors.

Step 2: Sear the Chicken
Heat 2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium-high heat. When the oil is shimmering, place the chicken skin-side down and cook undisturbed for 5-7 minutes until the skin is crispy and golden brown. Flip and cook for another 3 minutes on the other side. The chicken won’t be fully cooked yet – that’s perfect! Transfer to a plate and set aside.

Step 3: Build the Flavor Base
Reduce heat to medium and add the remaining tablespoon of olive oil to the same pan. Add onions and cook for 2-3 minutes until they begin to soften. Add garlic and jalapeño (if using) and cook for another 30 seconds until fragrant. Add butter and let it melt, then stir in the rinsed rice, making sure every grain gets coated with the flavorful oil and butter mixture.

Step 4: Add Liquids and Aromatics
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan – these contain incredible flavor! Add half the lime juice, all of the lime zest, and half the chopped cilantro. Stir well and bring to a simmer. Once simmering, reduce heat to low.

Step 5: Combine and Cook
Arrange the seared chicken thighs on top of the rice mixture, skin-side up. Cover the pan with a tight-fitting lid and simmer gently for 20-25 minutes, until the rice has absorbed most of the liquid and the chicken is cooked through (internal temperature of 165°F/74°C).

Step 6: Rest and Finish
If adding peas, scatter them over the rice during the last 5 minutes of cooking. Once done, remove the pan from heat and let it rest, covered, for 5-10 minutes. This allows the rice to finish absorbing any remaining liquid and the flavors to meld. Just before serving, drizzle with the remaining lime juice and sprinkle with the remaining fresh cilantro.

Variations

Vegetable-Packed Version: Transform your One Pan Cilantro Lime Chicken and Rice into a complete meal by adding diced bell peppers, corn kernels, and black beans. Add the peppers when sautéing the onions, and stir in the corn and drained black beans when you add the rice. This creates a colorful, nutrient-dense one-pan dinner with additional textures and flavors that complement the cilantro and lime beautifully.

Coconut Cilantro Lime Chicken: For a tropical twist, replace half of the chicken broth with coconut milk. This creates a richer, slightly creamy cilantro lime chicken with rice that has subtle sweetness balancing the acidic lime. Add a teaspoon of grated ginger along with the garlic for an additional layer of flavor that pairs wonderfully with the coconut.

Spicy Chipotle Version: Elevate the heat level by adding 1-2 minced chipotle peppers in adobo sauce when cooking the onions. This adds a smoky, complex heat that transforms the dish into a more robust one pan chicken and rice meal. Finish with a sprinkle of crumbled cotija cheese for an authentic Mexican touch.

Storage and Serving

This One Pan Cilantro Lime Chicken and Rice keeps beautifully in an airtight container in the refrigerator for up to 4 days, making it perfect for meal prep. The flavors actually develop and improve overnight! To reheat, sprinkle with a little water or chicken broth, cover, and warm in the microwave or in a skillet over medium-low heat. For freezer storage, portion into individual containers and freeze for up to 3 months.

For serving, present this vibrant dish family-style right in the skillet for maximum impact. Garnish with additional fresh cilantro, lime wedges, and sliced avocado. For a complete meal, serve with a simple side salad dressed with lime vinaigrette or a cool cucumber and tomato salad to balance the warm, zesty flavors of the cilantro lime chicken.

For a festive touch, offer bowls of optional toppings like diced avocado, sour cream, pico de gallo, or toasted pepitas, allowing everyone to customize their plate. A cold Mexican beer or a pitcher of lime-infused water makes the perfect beverage pairing.

FAQs

Can I use boneless chicken instead of bone-in?
Yes, you can use boneless, skinless chicken thighs or breasts. Reduce the initial searing time to 2-3 minutes per side and the total cooking time by about 5 minutes, as boneless pieces cook faster than bone-in chicken.

What can I substitute for cilantro if I don’t like it?
If you’re among those who find cilantro tastes soapy (it’s genetic!), substitute with flat-leaf parsley for freshness, or use a combination of mint and parsley for a different but complementary flavor profile to the lime chicken and rice.

Can I make this with brown rice instead?
Yes, but brown rice requires more liquid and longer cooking time. Use 3 cups of broth instead of 2½, and expect to cook for 40-45 minutes. You may want to fully cook the chicken separately and add it back to the rice during the last 15 minutes to prevent it from overcooking.

How can I make this dish less spicy for kids?
Omit the jalapeño entirely and reduce the black pepper to just a pinch. You can always serve hot sauce or red pepper flakes on the side for adults who prefer more heat in their One Pan Cilantro Lime Chicken and Rice.

Can I make this dish ahead of time for a party?
Absolutely! Prepare it up to a day ahead, refrigerate, and reheat covered in a 325°F oven for 20-25 minutes until warmed through. Add a splash of broth if the rice seems dry, and garnish with fresh cilantro and lime just before serving.

Conclusion

This One Pan Cilantro Lime Chicken and Rice is comfort food at its finest — vibrant, zesty, and satisfying while remaining fresh and light. It’s the kind of dish that transforms an ordinary weeknight into a special occasion while still keeping your cooking simple and cleanup minimal. The bright citrus notes and aromatic herbs create a meal that feels like sunshine on a plate, no matter the season. Whether you’re cooking for a family dinner or meal prepping for the week ahead, this foolproof recipe delivers restaurant-quality flavors with home-cooked comfort in every bite.

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