One Pan Cilantro Lime Chicken and Rice Recipe

I absolutely love sharing my favorite go-to meals, and this One Pan Cilantro Lime Chicken and Rice Recipe is definitely one of my top picks. It’s the perfect combination of tender, juicy chicken and fluffy, flavorful rice all cooked together in one pan, making dinner both incredibly delicious and a breeze to prepare. Every time I make this dish, the fresh cilantro and bright lime zest brighten up the whole meal, giving it that irresistible pop of flavor I crave. I know you’re going to love how easy and satisfying it is to put this dish on your table!

Why You’ll Love This One Pan Cilantro Lime Chicken and Rice Recipe

What really excites me about this recipe is its vibrant yet comforting flavor profile. The smoky chili powder and warm cumin perfectly balance with the zesty lime and fresh cilantro, creating a harmony of tastes that feel both fresh and indulgent. The chicken is seasoned just right to stay juicy and tender, while the rice soaks up every bit of that seasoned goodness and chicken stock, resulting in a fluffy texture that’s anything but boring.

Another thing I adore is how simple the preparation is. I’m such a fan of recipes that don’t require a ton of pots and pans, and since everything cooks in one pot here, cleanup is a breeze. It’s the ideal recipe for weeknight dinners when you want something impressive without hours in the kitchen. Plus, it’s versatile enough to serve for casual family meals or even when friends come over, making it a reliable crowd-pleaser in my house.

Ingredients You’ll Need

A white plate on the left holds six raw, pale pink chicken pieces sprinkled with black pepper. To the right, there is a glass bowl filled with dry white rice, and below it, fresh bright green cilantro leaves lie spread out. Nearby, small glass bowls contain minced garlic, reddish-brown chili powder, and light golden oil. Fresh green limes, some whole and some cut into halves and wedges, are scattered in the center. A small pack of yellow butter sticks partially wrapped in paper is near a clear measuring cup filled with light brown liquid. At the bottom right, there is a glass bowl filled with finely chopped white onions. All items rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The ingredients in this recipe are straightforward but play a crucial role in building flavor, texture, and color. Each one brings something special—from the aromatic spices to the fresh herbs and citrus, everything works together beautifully.

Olive oil: Helps to brown the chicken and develop rich flavor from the spices.
Chili powder: Adds warmth and a subtle smoky depth to the chicken.
Ground cumin: Brings an earthy nuance that pairs perfectly with the other seasonings.
Kosher salt and black pepper: Essential for seasoning to taste throughout the cooking process.
Boneless, skinless chicken thighs: These stay juicy and tender, unlike breasts that can dry out.
Unsalted butter: Adds richness to the pan and helps cook the aromatics.
Small onion, diced: Builds a foundational sweetness and depth for the rice.
Garlic, minced: Infuses the dish with inviting fragrance and flavor.
Basmati or jasmine rice: Long grain rice that cooks fluffy and soaks up the broth beautifully.
Lime zest: Provides bright citrus notes that elevate the entire dish.
Chicken stock: Creates the cooking liquid for the rice, adding savory flavor.
Fresh cilantro leaves, chopped: Added at the end for a fresh, herbaceous kick.
Freshly squeezed lime juice: Adds a final burst of acidity and brightness.

Directions

Step 1: In a medium bowl, whisk together olive oil, chili powder, cumin, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Stir in the chicken thighs, making sure they’re fully coated. If you have time, pop this in the refrigerator for 30 minutes to let the flavors soak in, but you can skip this step if you’re in a rush.

Step 2: Heat the butter in a Dutch oven over medium heat until melted and shimmering. Add the chicken thighs in a single layer — don’t crowd the pan; cook in batches if necessary. Let the chicken brown undisturbed for about 4-5 minutes per side until a beautiful golden crust forms. Once browned, remove the chicken and set it aside.

Step 3: Into the same pot, add the diced onion. Cook, stirring occasionally, until the onion becomes soft and translucent, which usually takes about 3 to 5 minutes. This step is crucial because it builds the base flavor for the rice.

Step 4: Add the minced garlic to the onions and cook for just about 1 minute until fragrant. Be careful not to let the garlic burn, as it can turn bitter.

Step 5: Stir in the rice and lime zest, allowing the rice to toast lightly in the pot for about 1 to 2 minutes. This little toasting step adds a subtle nuttiness that improves the texture and flavor of the finished rice.

Step 6: Pour in the chicken stock, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan — this step adds a ton of flavor! Season with additional salt and pepper to taste. Nestle the browned chicken thighs back into the pot, arranging them evenly on top of the rice.

Step 7: Bring the mixture to a boil, then cover with a tight-fitting lid. Reduce the heat to low and let everything simmer gently for about 15 to 20 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). Avoid lifting the lid frequently, as you want to keep the steam trapped inside.

Step 8: Once cooking is complete, remove the pot from heat and let it stand covered for 5 minutes. This resting time lets the rice finish steaming perfectly.

Step 9: Carefully remove the chicken from the pot. Stir fresh cilantro and lime juice into the rice, fluffing it up with a fork to combine. Taste and adjust seasoning with additional salt and pepper if needed.

Step 10: Serve the chicken immediately over or alongside the cilantro lime rice, garnished with extra cilantro or lime wedges if you like, and enjoy!

Servings and Timing

This recipe makes about 4 generous servings, perfect for a small family dinner or to have leftovers for the next day. Prep time, including optional marinating, is roughly 35 minutes. The active cooking time is about 35 minutes total, so from start to finish, you’re looking at approximately 1 hour. There’s a 5-minute resting period after cooking to allow the rice to steam to perfection.

How to Serve This One Pan Cilantro Lime Chicken and Rice Recipe

A white plate holds a bed of cooked rice mixed with green spinach pieces and small bits of onion, all coated in a brown sauce. On top of the rice, there is a piece of golden-brown cooked chicken sprinkled with red chili flakes and yellow lemon zest. Under the chicken, two thin lemon slices are placed flat on the rice. A black fork rests on the plate near the food, and the background shows a white marbled surface with a halved lemon and a cloth with green and orange stripes. Photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I like to keep things fresh and bright to highlight those lively flavors. A crisp green salad with a simple vinaigrette complements the richness of the chicken and the citrusy rice perfectly. I also love adding sliced avocado or a dollop of sour cream on the side for creaminess and contrast.

For garnishing, a sprinkle of extra chopped cilantro and a few lime wedges on the plate always make the presentation pop and give guests the option to add more zing. If you’re feeling festive, a scattering of thinly sliced radishes or a handful of chopped green onions can add nice color and crunch.

In terms of drinks, this meal pairs beautifully with a light white wine like Sauvignon Blanc or a crisp Mexican lager if you prefer beer. For non-alcoholic options, a sparkling water with a squeeze of lime or a cold hibiscus iced tea delivers refreshing balance. I find this dish works wonderfully as a casual weeknight meal but also shines at weekend gatherings or small dinner parties where bold, bright flavors are the star.

Variations

I love switching things up with this recipe depending on what’s in my fridge or my mood. For example, swapping chicken thighs for boneless skinless chicken breasts works fine if you prefer leaner meat, though I remind myself to be careful not to overcook since breasts dry out quicker. You can also switch the rice to brown rice or a wild rice blend for nuttier textures, though the cooking times will need adjusting.

If you want a gluten-free meal, this recipe is naturally gluten-free as long as your chicken stock is certified gluten-free, which is easy to find. For a vegetarian twist, I’ve tried substituting the chicken with seasoned tofu or chickpeas, adding the tofu after the onions and garlic, and then proceeding similarly. The cilantro and lime flavors keep it fresh and vibrant even without the meat.

And speaking of flavor variations, adding a bit of smoky chipotle powder or a pinch of smoked paprika can create a deeper smoky kick if you like things spicier. Alternatively, tossing in some diced bell peppers or corn with the onions can add sweetness and color. For cooking methods, I’ve also done a variation in the oven by transferring the pot to 350°F and baking covered for about the same time, which gives the chicken a slightly different texture.

Storage and Reheating

Storing Leftovers

After enjoying your meal, I recommend letting any leftovers cool completely then transferring them into airtight containers. I use glass or BPA-free plastic containers to keep the flavors fresh. Stored in the refrigerator, the leftovers will stay good for about 3 to 4 days. The chicken and rice tend to hold up well without getting soggy if stored properly.

Freezing

If you want to freeze portions, this recipe freezes nicely. Again, I like to use airtight freezer-safe containers or heavy-duty freezer bags, removing as much air as possible before sealing. The key is to freeze the chicken and rice together shortly after cooking and cooling. Properly stored, it should keep well in the freezer for up to 2 months. When you’re ready to enjoy, defrost overnight in the refrigerator before reheating.

Reheating

For reheating, I recommend using either a microwave or stovetop to preserve texture. When microwaving, cover loosely with a microwave-safe lid or wrap to keep moisture in, heating in short bursts and stirring in between to ensure even warming. On the stove, warm in a covered skillet over low heat with a splash of water or stock to prevent drying out, stirring occasionally. Avoid overheating to keep the chicken juicy and the rice fluffy. I always finish with a little squeeze of fresh lime juice to recapture that bright fresh flavor after reheating.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! You can swap thighs for boneless, skinless chicken breasts if you prefer leaner meat. Just be mindful that breasts cook faster and can dry out, so check the internal temperature earlier and avoid overcooking. You might want to cut the breasts into even pieces for quicker, more even cooking.

Is it necessary to marinate the chicken beforehand?

Marinating the chicken for 30 minutes helps the spices penetrate and boosts flavor, but it’s not strictly required. When I’m short on time, I skip this step and still get great results thanks to the seasoning and cooking method. However, if you can plan ahead, I definitely recommend it.

Can I substitute the rice with quinoa or another grain?

You can experiment with quinoa or other grains, but keep in mind that cooking times and liquid ratios will vary. Quinoa cooks faster and absorbs less liquid, so you’d need to adjust accordingly. For best results and that perfect fluffy texture, I stick with basmati or jasmine rice.

What if I don’t have fresh cilantro or lime?

Fresh cilantro and lime juice are key to the fresh brightness of this recipe, but if you don’t have them, you can use dried cilantro and bottled lime juice in a pinch, though the flavors won’t be quite as vibrant. Another option is to garnish with chopped fresh parsley and add a splash of lemon juice as an alternative.

Can I make this recipe vegan?

Yes! To make a vegan version, you can replace the chicken with tofu or chickpeas and use vegetable broth instead of chicken stock. Skip the butter or use a plant-based alternative. The spices, lime, and cilantro still make this dish bright and satisfying without any animal products.

Conclusion

I genuinely hope you give this One Pan Cilantro Lime Chicken and Rice Recipe a try because it’s become such a beloved meal in my kitchen. It brings together bold, fresh flavors with comforting textures in a way that’s both satisfying and straightforward. Whether you’re cooking for your family or hosting friends, this recipe is sure to impress and delight. Cooking it feels like giving yourself a tasty hug, and I can’t wait for you to experience that same joy!