One Pan Cilantro Lime Chicken and Rice
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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
- Season the chicken (and marinate if time permits)
- Sear the chicken until golden brown, set aside
- Add seasonings + rice + chicken stock (return the chicken)
- Simmer until all the liquid has been absorbed, the rice is tender and the chicken is cooked through to tender, juicy perfection
- 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.
what to serve with cilantro lime chicken and rice
Tools For This Recipe
Dutch oven
One Pan Cilantro Lime Chicken and Rice: Frequently Asked Questions
Can I use chicken breasts?
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken. When using chicken breasts, be sure to use chicken cutlets (a chicken breast that has been cut in half horizontally or pounded to make two thinner pieces) to ensure quicker and even cooking.
What toppings can I add?
Shredded cheese, tortilla chips, avocado slices, salsa, cilantro and sour cream are all great options!
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Is this freezer-friendly?
Yes! Let cool completely; portion the chicken and rice separately into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly), thawing overnight in the fridge before reheating.
One Pan Cilantro Lime Chicken and Rice
Perfectly seasoned, juicy chicken with the fluffiest cilantro lime rice, all made in one pot. YES!
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
Equipment
Instructions
- 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.
Did you make this recipe?
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I would LOVE to make this with brown rice. Looks so good! What adjustments would need to be made to amount of liquid and time to cook if using brown rice?
This looks like a wonderful recipe, and I have a question: I’m unable to eat chili or other types of peppers (no capsaicin). What would you recommend to ramp up the flavor instead? Chili and jalapeño peppers are very popular ingredients in recipes these days, and I need to make modifications. Thanks.