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–+ servings

One Pan Cilantro Lime Chicken and Rice

Yield: 4 servings
Perfectly seasoned, juicy chicken with the fluffiest cilantro lime rice, all made in one pot. YES!
5 stars (12 ratings)

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

  • 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.