One Pan Spanish Chicken and Rice

Name: Spanish Chicken and Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1¼ pounds chicken breasts (boneless skinless); Kosher salt and pepper (to taste); 2 teaspoons smoked paprika; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 2 tablespoons olive oil (divided); 1 medium onion (finely diced); 2 medium carrots (finely diced); 2 celery ribs (diced); 3 to 4 garlic cloves (minced); 1 red bell pepper (diced); 1 yellow bell pepper (diced); 1 cup long grain rice (uncooked); 14.5 ounces tomato sauce or diced tomatoes (one can); 2 cups low sodium chicken stock; ½ cup sliced black olives; freshly chopped parsley (to garnish)

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Spanish Chicken and Rice is a bright one-pan dinner made with fresh chicken and pantry staples. Sweet bell peppers, smoked paprika, olives, and a simple tomato broth bring color and big flavor with minimal cleanup. For a meat-free spin, skip the chicken and double the peppers, carrots, and celery.

Close-up of golden, seasoned chicken breasts nestled in Spanish rice with black olives and chopped parsley.

What I love most is the rhythm: quick sear, sauté the veggies, then let everything finish together while we set the table. The chicken stays tender, the peppers keep a little bite, and the briny olives at the end wake the whole skillet up. My kids inhale it, and I love that it uses basics I always have on hand. It’s weeknight easy yet still feels special enough to serve to friends for a relaxed get together.

If you’re craving more easy, family-friendly skillet meals, check out Mediterranean Chicken Skillet or Creamy Chicken and Broccoli Skillet.

Recipe Overview

Skill Level

Intermediate

Prep Time

15 mins

Cook Time

35 mins

Tips from my kitchen

Before You Get Started

A few helpful tips before you dive in:

Keep the heat low when simmering so the rice stays tender and the chicken juicy.
Let the chicken sit out while you prep the veggies and cut it into bite-sized pieces so it cooks more evenly.
Dice the veggies the same size so they cook at the same pace.
Use tomato sauce for a smooth base or choose diced tomatoes for more texture.
Use any bell pepper color you have; red and yellow keep things sweet.
Stick with long grain rice so the grains stay fluffy and separate.
Use a 12-inch deep skillet with a lid so everything fits comfortably and the rice cooks evenly without spilling over.

Ingredients needed

Below is a visual of the ingredients I used to make this dish. Full measurements are listed further down below in the recipe card.

Chicken breasts: go for boneless and skinless. Chicken thighs will work too. But I prefer using chicken breasts.
Seasonings: Kosher salt and pepper, smoked paprika, dried oregano, and garlic powder
Oil: I used olive oil or you can use avocado oil
Cooking onion or white sweet onion.
Carrots: fresh and not canned if possible.
Celery ribs
Garlic cloves: add a lot of flavor and are preferred over using garlic powder.
Bell Peppers: I used yellow and red. You can use different colors.
Rice: long-grain rice, or go with what you have on hand.
Tomato sauce or diced tomatoes: canned works well for this dish.
Low-sodium chicken stock, or vegetable stock, can be used. The stock adds a lot of flavor to this dish, but if you do not have it on hand and want to replace it with water, you can go ahead.
Olives: I used sliced black olives, green works too

Common Questions

Can I use brown rice instead of white?

Yes! Just know it will need extra liquid and a longer cook time, and the texture will be a bit chewier.

Should I rinse the rice first?

Since the rice gets toasted with the veggies before adding liquid, rinsing isn’t needed, and toasting brings out more flavor.

My dish turned out under-seasoned – what gives?

The recipe keeps salt modest, so taste at the end and add a little more if you prefer a bolder flavor.

Can I make this spicier?

Definitely! Add a pinch of cayenne or chopped fresh chili along with the paprika for a gentle heat boost.

Can I use another protein?

Yes. You may use shrimp if you like.

How to Make Spanish Chicken and Rice

Here’s how to get perfect results every time:

1️⃣ Season the Chicken

Rub the chicken breast with the seasonings and 1 tablespoon olive oil. Set aside on the counter while you prepare the veggies.

✏️ Pat the chicken dry before seasoning for better browning.

process shot to cook the chicken and make the base sauce for Spanish rice.

2️⃣ Sear the Chicken

Heat a large pan with the remaining 1 tablespoon of oil. Add the seasoned chicken and cook for 10-12 minutes, until golden and mostly cooked through. Set aside on a clean plate.

✏️ Don’t crowd the pan; cook in batches if needed to keep a good sear.

3️⃣ Sauté the Veggies

In the same heated pan, add a light drizzle of oil only if the pan looks dry. Sauté the onion, carrots, and celery for 3-4 minutes. Add the garlic and bell pepper and continue to sauté for 2-3 minutes.

✏️ Scrape up the browned bits from the pan to deepen the flavor.

process shot to cook the sauce in the sauce in a blue skillet.

4️⃣ Add Rice and Liquids

Add the rice and stir to combine, allowing it to toast for a couple of minutes together with the veggies. Stir in the tomato sauce and chicken stock.

✏️ Long-grain rice stays fluffier here.

5️⃣ Simmer Gently

Return the chicken back to the pan and nestle it into the rice. Cover the pan and reduce heat to low. Simmer for 8-20 minutes, or until the rice is done.

✏️ Keep the lid on to trap steam and cook the rice evenly.

6️⃣ Finish and Serve

Once the rice is done, stir in the olives and parsley, if desired.

✏️ Taste and adjust salt and pepper at the end to suit your preference.

Skillet of cooked Spanish chicken and rice, topped with sliced black olives, ready to serve.

Variations you can make

→ Use boneless, skinless chicken thighs for extra juiciness; keep the method the same.

→ Skip the chicken and load up on peppers, carrots, and celery for a veggie version.

→ Adjust the smoked paprika to taste; a little goes a long way.

→ Stir in the sliced black olives at the end for a briny pop, or leave them out if you don’t like them. Green olives would work well here, too, if you prefer them.

→ Bring the skillet to the table and finish with a sprinkle of fresh parsley.

→ Add a few lemon wedges on the side for squeezing over just before eating.

Storage & Make-Ahead Tips

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Cool completely, portion into freezer-safe containers, and freeze for up to 3 months; thaw overnight in the fridge.
Reheating: Warm gently on the stovetop or in the microwave with a splash of chicken stock or water; in the oven, cover and heat at 325°F until hot.
Make-ahead: Season the chicken and chop the veggies up to 2 days in advance; you can also cook the dish, cool, refrigerate, and reheat the day you serve.