Ready in: 50 minutes · Serves: 4 · Technique: One-Pan Cooking · Storage: Store leftovers in an airtight container.Quick Answer
This One-Pan Chili Lime Chicken & Rice combines marinated chicken with savory rice, beans, and corn for a quick, vibrant meal.As I sit in my cozy New York City kitchen, I can feel the nip of autumn in the air. The leaves are changing, and soon enough, the season will bring Thanksgiving feasts and festive gatherings. In moments like these, I crave dishes that are not only comforting but also easy to prepare, allowing me to spend more time with loved ones and less time in the kitchen. Enter this delightful One-Pan Chili Lime Chicken & Rice. It's vibrant, zesty, and has quickly become one of my go-to recipes for those busy weeknights or when I'm entertaining guests.
A Comforting Weeknight Meal
Why You'll Love This Recipe
- One-pan convenience means easy cleanup, so you can spend more time with family and friends.
- Vibrant flavors from chili and lime make this dish a lively addition to your dinner table.
- Healthy ingredients like chicken, beans, and rice make it a balanced meal.
- This recipe is versatile and can be adapted for different dietary needs, making it perfect for any gathering.
- It makes delicious leftovers, ensuring you have a tasty meal ready for busy days ahead.
Ingredients
This dish is all about simplified elegance, and the ingredient list reflects that. Here's what you'll need:
- 2 large chicken breasts (about 1.5 pounds)
- 1 cup long-grain white rice
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- The juice of 2 limes
- 2 cups chicken broth
- Fresh cilantro for garnish
- Salt and pepper to taste
How to Make One-Pan Chili Lime Chicken & Rice (Step-by-Step)
This recipe is perfect for busy weeknights or when entertaining guests. Follow these steps to create a vibrant, zesty dish.
Step 1: Prep the Chicken
Start by patting the chicken breasts dry with paper towels. Since I find that moisture can hinder browning, this small step makes a world of difference. Once they're dry, rub them with olive oil, salt, pepper, chili powder, cumin, and garlic powder. Take a moment to inhale - the fragrant blend of spices is just a hint of the delightful dish you're about to create.
Step 2: Sear to Perfection
In a large, high-sided, 12-inch skillet, heat a splash of olive oil over medium-high heat. As the oil shimmers, carefully place the chicken breasts in the pan. Sear for about 5-6 minutes on each side until golden brown. You want that beautiful, crispy exterior that seals in the juices. Trust me; when you cut into the chicken later, that first bite will be full of flavor. Once done, transfer the chicken to a plate and cover it loosely with foil to keep it warm.
Step 3: Build the Rice Mixture
In the same skillet, you'll want to keep all those beautiful drippings - don't waste a drop! Add the long-grain rice, stirring to coat it in the leftover oil and spices. Then, add black beans, corn, lime juice, and chicken broth to the rice. Stir everything gently to combine, and bring the mixture to a simmer. If we were in an Instagram-worthy café, I could just see this colorful blend inspiring a flurry of food photos.
Step 4: Combine and Cook
Now it's time to nestle the chicken back into the pan. Place it right on top of the rice mixture, and cover it with a lid. Reduce the heat to low and let it simmer for about 20 minutes. You'll want to check occasionally, but resist the urge to lift the lid too often. The aroma of chicken and rice mingling with lime will have your stomach grumbling in anticipation.
Step 5: Finishing Touches
After the chicken is fully cooked (internal temperature of 165°F), remove the lid and let it rest for a few minutes. As I uncover my dish, the vibrant colors and zesty scent lift my spirits. I love to garnish the finished dish with fresh cilantro, which adds that perfect hint of freshness and an extra pop of color.
Common Mistakes to Avoid
- Not drying the chicken: Skipping this step can result in steam instead of a nice sear.
- Using the wrong rice variety: Stick to long-grain white rice for the best texture; other varieties might not cook evenly.
- Overtaking the lid off: Lifting the lid too often while the dish cooks lets out steam, which is essential for cooking the rice properly.
Tips and Tricks for Success
- If you like it spicy, consider adding some diced jalapeños or a pinch of cayenne to the chicken rub.
- For a non-meat option, substitute the chicken with chickpeas or tofu and adjust the cooking time accordingly.
- This dish holds up well as leftovers, making it a perfect make-ahead meal for busy weeknights, particularly around the holidays.
Variations
- Swap chicken for shrimp for a seafood twist.
- Add diced bell peppers or zucchini for extra veggies.
- Replace lime juice with lemon juice for a different citrus flavor.
How to Serve
- Garnish with fresh cilantro for a pop of color and freshness.
- Serve with a side of avocado slices or guacamole.
- Pair with a light salad or roasted vegetables for a complete meal.
Make Ahead and Storage
- Make Ahead: Prepare the rice mixture in advance and store it in the fridge until ready to cook the chicken.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or on the stove until heated through.
- Freezing: This dish can be frozen for up to 3 months. Let it cool completely before transferring it to a freezer-safe container.
Recipe Notes / What I Learned
Through my testing of this recipe, I realized how essential the layering of flavors is to elevate a simple meal. It's all about those harmonizing tastes and textures. Plus, I cherish how versatile this one-pan dish can be for any occasion, from a laid-back weeknight dinner to a more festively themed gathering.Yield and Serving Size
Yield: 4 · Serving Size: 1 plateNutrition Snapshot
Estimated Nutrition Per Serving: ~450 calories · 30g protein · 50g carbs · 12g fat
Recipe by:
Zesty One-Pan Chili Lime Chicken & Rice
Ingredients
Equipment
Method
- Pat the chicken breasts dry with paper towels and rub them with olive oil, salt, pepper, chili powder, cumin, and garlic powder.
- In a large skillet, heat olive oil over medium-high heat. Sear the chicken for about 5-6 minutes on each side until golden brown. Transfer to a plate and cover loosely with foil.
- In the same skillet, add the rice, stirring to coat. Then add black beans, corn, lime juice, and chicken broth. Bring the mixture to a simmer.
- Nestle the chicken back into the pan on top of the rice mixture, cover with a lid, reduce heat to low, and simmer for about 20 minutes.
- Once cooked (internal temperature of 165°F), let the chicken rest for a few minutes and garnish with fresh cilantro before serving.
Notes
FAQs
1. Can I use brown rice instead of white rice in this recipe?
Yes, you can use brown rice, but you'll need to adjust the cooking time and liquid ratio. Brown rice typically requires more liquid and a longer cooking time to become tender.
2. How can I make this dish spicier?
If you like it spicy, consider adding diced jalapeños or a pinch of cayenne pepper to the chicken rub. You can also serve it with hot sauce on the side for an extra kick.
3. Can I make this recipe ahead of time?
Absolutely! This dish stores well in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just be sure to let it cool completely before storing it in an airtight container.
4. What can I substitute for chicken if I'm looking for a vegetarian option?
You can substitute the chicken with chickpeas or tofu. Adjust the cooking time as needed to ensure everything is cooked through.
5. How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F. You can use a meat thermometer to check for accuracy.
