This chicken and rice skillet recipe is a weeknight hero, bringing together tender chicken and fluffy rice in one delicious pan.
It’s the kind of meal that satisfies everyone at the table, making dinner prep a breeze without sacrificing flavor. With a vibrant cilantro lime marinade, every bite is packed with zesty, savory goodness.
Forget complicated cooking or endless cleanup. This dish is designed for busy evenings when you want something healthy, hearty, and utterly comforting. It’s a complete meal that comes together quickly, leaving you more time to enjoy with your family.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Cilantro Lime Chicken and Rice Skillet
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
Description
This chicken and rice skillet recipe is a weeknight hero, bringing together tender chicken and fluffy rice in one delicious pan. It’s the kind of meal that satisfies everyone at the table, making dinner prep a breeze without sacrificing flavor. With a vibrant cilantro lime marinade, every bite is packed with zesty, savory goodness.
Ingredients
Instructions
1. Prepare the Cilantro Lime Marinade and Chicken: In a medium bowl, whisk together 1/4 cup fresh lime juice, 2 tablespoons olive oil, minced garlic, ground cumin, chili powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add the cubed chicken breasts to the marinade, tossing to coat evenly. Let it marinate for at least 10 minutes while you prepare other ingredients (or up to 30 minutes for deeper flavor).
2. Sear the Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet (preferably cast iron or a heavy-bottomed skillet with a lid) over medium-high heat. Once hot, add the marinated chicken in a single layer, reserving any excess marinade. Cook for 3-4 minutes per side, until lightly browned. The chicken doesn’t need to be cooked through at this stage, just seared. Remove the chicken from the skillet and set aside.
3. Add Rice and Broth: To the same skillet, add the uncooked long-grain white rice. Stir it around for about 1 minute, allowing it to lightly toast in the residual chicken drippings. Pour in the 2 cups of chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
4. Combine and Cook: Once simmering, return the seared chicken to the skillet, nestling it into the rice and broth. Stir in the rinsed and drained black beans and the frozen corn. Bring the liquid back to a gentle simmer, then reduce the heat to low, cover the skillet tightly with a lid, and cook for 15-18 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid too often during this time.
5. Rest and Finish: Once the rice is cooked, remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the steam to finish cooking the rice and helps it become fluffy.
6. Stir in Cilantro and Serve: Uncover the skillet, fluff the rice gently with a fork, and stir in the remaining 1/4 cup of fresh chopped cilantro. Taste and adjust seasoning if needed. Serve hot with optional lime wedges, chopped avocado, and a dollop of sour cream or Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: main dish
- Method: skillet
- Cuisine: mexican
Nutrition
- Serving Size: 1 serving
Keywords: chicken, rice, skillet, cilantro lime, one pan, weeknight, easy, dinner, mexican inspired, quick
What You’ll Love About This Quick And Easy Recipe
This chicken and rice skillet is a true dinner-time champion for so many reasons. First, it’s incredibly quick to prepare, making it ideal for those hectic weeknights when you’re short on time but still want a homemade meal. The beauty of a one-pan dish is not just in the cooking, but also in the minimal cleanup, which is a huge win for any busy household.
It’s perfect for families because it’s packed with familiar flavors that even picky eaters tend to love. The cilantro lime chicken is bright and zesty, but not overly spicy, making it appealing to a wide range of palates. You get your protein, your carb, and often some hidden veggies all in one go, ensuring a balanced meal. This recipe is also highly adaptable, allowing you to tweak it based on what you have on hand or what your family prefers. It’s a fantastic option for a casual family dinner, a meal prep staple, or even a comforting dish to bring to a potluck.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this chicken and rice skillet is straightforward. Most items are pantry staples or easily found at any grocery store. The star of the show is the cilantro lime marinade, which infuses the chicken with incredible flavor.
INGREDIENTS:
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn
- 1/2 cup chopped fresh cilantro, divided
- 1/4 cup fresh lime juice (from about 2 limes)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: lime wedges for serving
- Optional: chopped avocado for serving
- Optional: sour cream or Greek yogurt for serving
For simple substitutions, you can easily swap boneless, skinless chicken thighs for breasts if you prefer a richer flavor and slightly more tender texture. Brown rice can be used instead of white rice, but you’ll need to adjust the cooking time and potentially the liquid amount according to package directions. If you don’t have fresh cilantro, a smaller amount of dried cilantro can work in a pinch, though the fresh flavor is highly recommended. Feel free to use vegetable broth instead of chicken broth for a vegetarian-friendly base (though the chicken will still be present). For a touch of heat, a pinch of cayenne pepper or a dash of your favorite hot sauce can be added to the marinade.
Time Needed From Start To Finish
This recipe is designed for efficiency, getting a delicious and healthy meal on the table without a long wait.
- Prep Time: 15 minutes (includes chopping chicken and making the marinade)
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
The prep time includes the quick step of cubing your chicken and whisking together the marinade. The cooking time is primarily for the rice to absorb the liquid and for the chicken to cook through, all in one skillet. This makes it a perfect candidate for a busy weeknight.
How To Make It Step By Step With Visual Cues
Creating this flavorful chicken and rice skillet is a straightforward process. Follow these steps for a perfectly cooked meal every time.
- Prepare the Cilantro Lime Marinade and Chicken: In a medium bowl, whisk together 1/4 cup fresh lime juice, 2 tablespoons olive oil, minced garlic, ground cumin, chili powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add the cubed chicken breasts to the marinade, tossing to coat evenly. Let it marinate for at least 10 minutes while you prepare other ingredients (or up to 30 minutes for deeper flavor).
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet (preferably cast iron or a heavy-bottomed skillet with a lid) over medium-high heat. Once hot, add the marinated chicken in a single layer, reserving any excess marinade. Cook for 3-4 minutes per side, until lightly browned. The chicken doesn’t need to be cooked through at this stage, just seared. Remove the chicken from the skillet and set aside.
- Add Rice and Broth: To the same skillet, add the uncooked long-grain white rice. Stir it around for about 1 minute, allowing it to lightly toast in the residual chicken drippings. Pour in the 2 cups of chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
- Combine and Cook: Once simmering, return the seared chicken to the skillet, nestling it into the rice and broth. Stir in the rinsed and drained black beans and the frozen corn. Bring the liquid back to a gentle simmer, then reduce the heat to low, cover the skillet tightly with a lid, and cook for 15-18 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid too often during this time.
- Rest and Finish: Once the rice is cooked, remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the steam to finish cooking the rice and helps it become fluffy.
- Stir in Cilantro and Serve: Uncover the skillet, fluff the rice gently with a fork, and stir in the remaining 1/4 cup of fresh chopped cilantro. Taste and adjust seasoning if needed. Serve hot with optional lime wedges, chopped avocado, and a dollop of sour cream or Greek yogurt.
Easy Variations And Serving Ideas That Fit Real Life
This chicken and rice skillet is wonderfully versatile, making it easy to adapt for different tastes or occasions. For a kid-friendly twist, you can reduce the chili powder slightly or omit it entirely, focusing on the bright lime and savory cumin flavors. Adding a sprinkle of shredded cheddar or Monterey Jack cheese over the top during the last few minutes of cooking, or right before serving, is always a hit with children.
To amp up the vegetable content, consider stirring in some diced bell peppers (any color), chopped zucchini, or even a handful of spinach during the last 5 minutes of cooking. For a heartier meal, you could swap out some of the chicken broth for a can of diced tomatoes (undrained). If you’re serving a crowd, this dish scales up easily; just be sure to use a larger skillet or divide it into two.
As for serving, this skillet meal is fantastic on its own. However, you can elevate it with simple toppings. Fresh lime wedges are a must for that extra zing. A dollop of sour cream or plain Greek yogurt adds a creamy counterpoint, while chopped avocado provides a rich, buttery texture. A sprinkle of extra fresh cilantro always brightens the dish. For a buffet-style meal, you could offer small bowls of these toppings on the side, allowing everyone to customize their plate.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls. Knowing what to watch out for can help ensure your chicken and rice skillet turns out perfectly every time.
One common mistake is overcooking the chicken during the initial sear. Remember, you’re just browning it to build flavor, not cooking it through. It will finish cooking with the rice. If you cook it too long initially, it can become dry by the time the rice is done. Aim for a quick sear on each side.
Another frequent issue is lifting the lid too often while the rice is cooking. This allows steam to escape, which is crucial for cooking the rice evenly and making it fluffy. Resist the urge to peek! Let the rice cook undisturbed for the recommended time. If the rice still seems a bit firm after 15-18 minutes, add a tablespoon or two of extra broth and cover again for another 2-3 minutes.
Not rinsing the rice can sometimes lead to a gummier texture. Rinsing removes excess starch, which helps the grains cook up separately and fluffier. While not always strictly necessary for all rice types, it’s a good habit for skillet dishes.
Finally, not letting the dish rest after cooking can impact the final texture. The 5-minute rest period allows the steam to redistribute and the rice to fully absorb any remaining moisture, resulting in a more tender and less sticky dish. Don’t skip this crucial step!
How To Store It And Make It Ahead Without Ruining Texture
This chicken and rice
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
