Imagine this. It’s been one of those days. You’re tired, maybe a little frazzled, and the thought of cooking a big meal followed by a mountain of dishes feels utterly impossible. But you’re also craving something truly satisfying, something that tastes like you spent hours in the kitchen.

This is where the magic happens. This dish is your weeknight superhero. It’s the answer to that deep, soulful craving for flavor without any of the fuss. We’re talking tender, spice-rubbed chicken and fluffy, aromatic rice, all cooked together in a single pan.

The best part? It all comes together in about half an hour. The flavors are anything but simple—smoky paprika, warm cumin, and a hint of zesty lemon all mingle together to create something incredibly special. This isn’t just dinner; it’s a warm, comforting hug in a pan.

Ingredients Needed for the Recipe

Gathering your ingredients is the first simple step. Here’s what you’ll need to create this flavor fiesta.

• Chicken: 4 boneless, skinless chicken breasts or 6 thighs. Thighs are fantastic here as they stay incredibly juicy and pack more flavor.
• Oil: 3 tablespoons of vegetable or canola oil. This helps create a beautiful sear on the chicken and prevents sticking.
• Rice: 1 cup of uncooked white rice. Long-grain varieties like Jasmine or Basmati work perfectly and absorb all the delicious broth.
• Broth: 2 ¼ cups of low-sodium chicken broth. Using low-sodium lets you control the salt level perfectly.
• Lemon: 1 fresh lemon. You’ll use half for its juice cooked into the rice, and half for fresh slices on top.
• Garnish: Freshly chopped cilantro or parsley. This adds a burst of fresh color and flavor right at the end.

The Spanish Seasoning Mix

• Smoked Paprika (2 tsp): The star of the show. It provides that essential, deep, smoky flavor that defines the dish.
• Garlic Powder (1 tsp): Offers a quick, reliable base of savory flavor without any chopping required.
• Salt (1 tsp): Essential for enhancing all the other spices and seasoning the chicken and rice.
• Ground Cumin (1 tsp): Adds a warm, earthy, and slightly nutty layer that is absolutely key.
• Chili Powder (1 tsp): Brings a very gentle warmth and a rich red color to the spice blend.
• Coriander (1 tsp): Has a light, citrusy flavor. If you don’t have it, an equal amount of cumin is a fine substitute!
• Italian Seasoning (¼ tsp): A tiny pinch of these classic herbs ties everything together beautifully.

How to make One Pan Spanish Chicken and Rice?

Now for the fun part. Let’s transform these simple ingredients into a spectacular meal. Just follow these easy steps.

Step 1: Prepare Your Seasoning and Lemon

First, grab a small bowl. Whisk together all the spices for that incredible Spanish seasoning mix. Go on, take a whiff—it already smells amazing, right? Now, cut your lemon in half.

Thinly slice one half of the lemon into pretty rounds; these will be for garnish later. Just set them aside. You’ll juice the other half directly into the pan when the time comes.

Step 2: Coat and Sear the Chicken

Place your chicken in a medium bowl and drizzle it with two tablespoons of the oil. Toss it around so every piece is lightly coated. This helps the spices stick.

Now, use half of your prepared seasoning mix. Rub it generously onto both sides of each piece of chicken. Don’t be shy! Get it all over there.

Step 3: Brown the Chicken

Heat a large, deep skillet over medium heat and drizzle in that last tablespoon of oil. Carefully place your seasoned chicken in the pan.

Let it cook for just 2-3 minutes on each side. You’re not cooking it through yet; you just want a gorgeous, golden-brown sear on the outside. Then, transfer it to a clean plate.

Step 4: Combine and Simmer

To that same, now-flavorful pan, add the uncooked rice, chicken broth, the juice from your reserved half lemon, and the rest of the seasoning mix. Give it all a really good stir, scraping up any tasty browned bits from the bottom of the pan.

Now, gently place your seared chicken right on top of the rice mixture. Cover the pan with a lid, reduce the heat to a gentle simmer, and let it work its magic for 20-25 minutes.

Step 5: Garnish and Serve Immediately

After about 20 minutes, peek under the lid. The liquid should be fully absorbed, the rice should be tender, and the chicken should be cooked through. If it needs another minute or two, just put the lid back on.

Once it’s perfect, take it off the heat. Garnish with those fresh lemon slices and a generous sprinkle of chopped cilantro or parsley. Serve it right away while it’s steaming and glorious.

Why This is a Perfect Weeknight Dinner

Let’s be real, some nights you just need a win. This dish is that win. It’s designed for maximum flavor with minimal effort, making it the ultimate weeknight rescue recipe.

The cleanup is almost nonexistent. One pan means you’re spending less time scrubbing and more time relaxing. It’s a complete meal all by itself, with protein, carbs, and veggies all cooked together.

It’s also incredibly forgiving. No fancy techniques are required. If you can stir and cover a pan, you can absolutely master this dish and feel like a kitchen superstar.

Tips

• A few little secrets can take this dish from great to absolutely legendary. Keep these in your back pocket.
• Do not skip searing the chicken! That initial browning in the hot pan creates a foundation of flavor that will seep down into the rice as it cooks. It’s a crucial step.
• Please, please let the dish rest for about 5 minutes after cooking and before serving. This allows the rice to firm up just a bit and makes serving so much easier.
• If you find the rice is tender but there’s still a little too much liquid in the pan, just remove the lid and let it simmer for another couple of minutes. The extra liquid will evaporate quickly.

Ingredient Substitutions

Don’t let a missing ingredient stop you! This recipe is wonderfully adaptable. Here’s how you can switch things up.

No coriander? No problem. As mentioned, an equal amount of ground cumin makes a great stand-in. The flavors are different but equally warm and delicious here.

You can easily use bone-in chicken. Just be aware that it may need a few extra minutes of cooking time to ensure it’s cooked through completely.

For a citrus twist, try using a fresh orange instead of a lemon. The juice will add a slightly sweeter, yet still tangy, dimension that works beautifully with the spices.

How to Store and Reheat

Luckily, this dish makes fantastic leftovers. The flavors seem to get even better as they sit and mingle in the fridge overnight.

Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. I don’t recommend freezing it, as the rice can become a bit mushy when thawed.

The best way to reheat it is in a skillet with a tiny splash of water or broth over medium-low heat. Stir gently until it’s heated through. You can also use a microwave, but the stovetop method helps restore the texture best.

Best Time to Serve This Dish

This is truly an any-night-of-the-week kind of meal. It’s your go-to for busy evenings when time is short but expectations are high.

It’s also impressive enough for casual weekend entertaining. Serve it straight from the pan at the table for a relaxed, family-style meal that will have everyone asking for seconds.

It’s the perfect comfort food for a chilly evening. The warm, smoky spices are incredibly cozy and satisfying, making it ideal for autumn or winter dinners.

Print Recipe

One Pan Spanish Chicken and Rice Recipe

Author: katie Smith Cooking Method: Sautéing, Simmering Cuisine: Spanish Courses: Main Course

Difficulty: easy Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Cooking Temp: 350  F Servings: 6 Estimated Cost: $ 12.50 Calories: 420

Best Season: year-round

Description

This Low Carb Chicken Casserole is the ultimate keto comfort food! Packed with tender shredded chicken, steamed cauliflower rice, broccoli, crispy bacon, and loads of cheddar cheese, all bound together with eggs and savory seasonings. Baked to golden perfection in just 30 minutes, it's a family-friendly, grain-free dish that's perfect for meal prep, weeknight dinners, or feeding a crowd. Hearty, delicious, and only 6g net carbs per serving!

Ingredients

Servings

• 16 ounces riced cauliflower (fresh or frozen; about 4 cups)
• 12 ounces broccoli florets (about 3 cups)
• 2 cups cooked shredded chicken (rotisserie or leftover grilled chicken works great)
• 4 slices bacon (cooked until crisp and crumbled)
• 3 cups grated cheddar cheese (divided)
• 2 large eggs (beaten)
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon mustard powder
• ½ teaspoon cracked pepper

Instructions

1. Preheat Oven

   Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside.
   Mark as complete

2. Steam Vegetables

   Steam the riced cauliflower and broccoli florets until tender (about 8–10 minutes). Drain well and let cool slightly to avoid cooking the eggs prematurely.
   If using frozen cauliflower rice, follow package instructions and squeeze out excess moisture with a clean towel.
   Mark as complete

3. Cook the Bacon

   While vegetables are steaming, fry the bacon in a skillet until crisp. Transfer to a paper towel-lined plate, crumble, and set aside.
   Mark as complete

4. Mix the Casserole

   In a large bowl, combine the steamed cauliflower, broccoli, shredded chicken, crumbled bacon, beaten eggs, 2 ½ cups of cheddar cheese, salt, garlic powder, mustard powder, and cracked pepper. Stir until well combined.
   Mark as complete

5. Transfer and Top

   Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining ½ cup of cheddar cheese over the top.
   Mark as complete

6. Bake

   Bake uncovered for 30 minutes, or until the top is golden and the casserole is set (a knife inserted in the center should come out clean).
   Mark as complete

7. Serve

   Let cool for 5 minutes, then serve warm. Great on its own or with a side salad and ranch dressing.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1/6 of casserole

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 28g44%

Saturated Fat 12g60%

Trans Fat 0.5g

Cholesterol 185mg62%

Sodium 720mg30%

Potassium 680mg20%

Total Carbohydrate 10g4%

Dietary Fiber 4g16%

Sugars 3g

Protein 32g64%

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Calcium 420 mg

Iron 2.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it ahead: Assemble the casserole (without baking) and refrigerate for up to 24 hours. Add 5–10 minutes to baking time if starting cold.
• Storage: Leftovers keep in an airtight container in the fridge for up to 5 days. Reheat in the microwave or oven.
• Freezing: Freeze after baking for best results. Thaw overnight and reheat in the oven at 350°F.
• Chicken options: Use rotisserie chicken, grilled, or air-fried chicken. Leftover turkey works too!
• Veggie swaps: Swap broccoli for spinach, zucchini, or green beans.
• Add more flavor: Stir in a tablespoon of ranch seasoning or a splash of hot sauce for extra zing.

Keywords: low carb chicken casserole, keto chicken casserole, cauliflower rice casserole, low carb dinner, keto comfort food, easy casserole, healthy chicken recipe, gluten-free casserole