The way the spices dance and mingle in this One-Pan Chicken with Rice and Beans is simply enchanting. Picture this: a midweek evening, and the aromas of sautéing garlic and onions fill your kitchen, promising a warm and cozy family dinner ahead. I’ve found that after a long day, there’s nothing quite like a comforting dish that can be prepped and cooked in one pan—less cleanup means more time to unwind. The juicy chicken thighs nestled atop fluffy rice and creamy beans create a harmony of flavors that feels like a heartfelt hug on a plate. Not only is this recipe easy to throw together, but it’s also a protein-packed meal that satisfies even the heartiest of appetites. Trust me, this will become your go-to for easy weeknight dinners, bringing everyone to the table with eager smiles!
Why is One-Pan Chicken with Rice and Beans Amazing?
One-Pan Wonder: This dish simplifies your cooking routine, with everything prepared in just one pan—less mess, more flavor!
Flavor Explosion: The blend of spices, chicken, and creamy beans creates a dish that’s bursting with comfort and warmth.
Family-Friendly: Perfectly cooked rice paired with juicy chicken is sure to please even the pickiest eaters.
Nutritious Meal: High in protein and fiber, this recipe is not just tasty but also a healthy choice for your family.
Versatile Base: Feel free to add in your favorite veggies or experiment with different proteins for endless variations.
Quick & Easy: Ready in under an hour, making it perfect for busy weeknights and ensuring less time in the kitchen.
One-Pan Chicken with Rice and Beans Ingredients
For the Chicken
• Bone-in, skin-on chicken thighs – Provides maximum flavor and tenderness; substitute with chicken breasts if desired.
For the Rice and Beans
• Long-grain rice (like Jasmine) – The foundation of the dish; rinsing helps remove excess starch for fluffy rice.
• Canned black beans – Adds creaminess and extra protein; pinto beans are a good alternative.
For the Vegetables
• Small yellow or red onion – Brings sweetness and depth to the flavor; green onions can be a tasty substitute.
• Green and red bell pepper – Offers vibrant color and sweetness; feel free to mix and match your favorite peppers.
• Garlic cloves – Elevates the dish’s taste; can be swapped for 1/4 teaspoon garlic powder per clove.
• Cilantro (stems and leaves) – Adds a fresh twist; fresh parsley works well as a substitute.
For Seasoning and Cooking
• Kosher salt and freshly ground black pepper – Essential for enhancing flavors; adjust to taste.
• Olive oil – Used for browning the chicken skin; opt for vegetable or canola oil if needed.
• Paprika, cumin, oregano – A flavorful trio that adds warmth to the dish; feel free to customize to your liking.
• Low-sodium chicken broth – Provides liquid for cooking the rice; vegetable broth is a great vegetarian option.
How to Make One-Pan Chicken with Rice and Beans
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Brown the Chicken: Pat the chicken thighs dry and season them generously with kosher salt and freshly ground black pepper. In a hot skillet, sear the chicken skin-side down for about 5 minutes until golden brown. Flip and cook for an additional 3 minutes before transferring the chicken to a plate.
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Cook Aromatics: In the same skillet, toss in the diced yellow or red onion and bell peppers. Sauté for about 3 minutes, allowing them to soften beautifully. Add the minced garlic and chopped cilantro stems, cooking for another minute until fragrant.
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Combine Ingredients: Stir in the rinsed long-grain rice, canned black beans, paprika, cumin, oregano, and low-sodium chicken broth. Bring this fragrant mixture to a gentle boil while scraping the browned bits off the skillet to incorporate all that delicious flavor.
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Bake: Nestle the chicken thighs back into the pan, skin-side up. Transfer the skillet to a preheated oven and bake uncovered for 30 to 35 minutes, or until the rice is tender, and the chicken reaches an internal temperature of 170°F.
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Serve: Remove the dish from the oven and garnish with freshly chopped cilantro before serving, adding a pop of color and freshness that complements the hearty meal.
Optional: Serve with slices of avocado for a creamy addition.
Exact quantities are listed in the recipe card below.
Expert Tips for One-Pan Chicken with Rice and Beans
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Choose Quality Chicken: Opt for bone-in, skin-on chicken thighs for the best flavor and tenderness; chicken breasts may dry out faster during cooking.
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Season Generously: Don’t hold back on kosher salt and pepper! Proper seasoning is key to enhancing the delicious flavors of this one-pan dish.
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Don’t Skip Sautéing: Make sure to sauté the aromatics until softened to build a rich base for the dish. This step adds a depth of flavor that’s absolutely worth it.
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Proper Liquid Ratio: Remember to use the right amount of broth—too little can lead to undercooked rice, while too much may make the dish soupy.
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Check Doneness: Always check that the chicken reaches an internal temperature of 170°F before serving to ensure it’s safe and perfectly cooked.
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Flavor Boosting: For extra zest, feel free to add a squeeze of fresh lime juice just before serving; it complements the one-pan chicken and beans beautifully.
What to Serve with One-Pan Chicken with Rice and Beans?
Imagine a delightful family gathering around the table where every dish presents a perfect complement to a heartwarming main course.
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Avocado Slices: Creamy and rich, avocado slices add a cool contrast to the savory chicken and beans, enhancing overall flavors.
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Fresh Garden Salad: A vibrant salad with mixed greens, tomatoes, and a light vinaigrette brightens the meal, offering a refreshing crunch that balances the heartiness of the dish.
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Fried Plantains: Sweet and slightly crispy plantains provide a delightful contrast, adding a tropical touch that echoes the Latin roots of the recipe.
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Garlic Bread: Warm, buttery garlic bread serves as a delicious vehicle for scooping up any leftover rice and beans, making every bite even more satisfying.
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Cilantro Lime Rice: Fluffy rice infused with lime and cilantro can elevate the entire meal, bringing out the flavors in the chicken and beans while tying everything together beautifully.
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Chilled White Wine: A crisp, chilled white wine like Sauvignon Blanc pairs perfectly, enhancing the flavors of the spices and providing a refreshing sip alongside your hearty meal.
How to Store and Freeze One-Pan Chicken with Rice and Beans
Fridge: Store in an airtight container for up to 4 days. This helps maintain the dish’s flavors and ensures food safety.
Freezer: If you want to keep it longer, freeze in freezer-safe containers for up to 3 months. Make sure to label and date them!
Reheating: To reheat, thaw in the fridge overnight, then warm in a skillet over medium-low heat with a splash of water for moistness, ensuring even heating.
Make-Ahead: Prepare the One-Pan Chicken with Rice and Beans ahead of time and store it in the fridge for an easy weeknight meal that’s ready to enjoy!
One-Pan Chicken with Rice and Beans Variations
Get ready to make this delightful dish your own with these fun twists and substitutions!
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Chorizo Swap: Replace chicken with chorizo for a zesty, spiced flavor that’s sure to excite your taste buds. Just crumble the chorizo and sauté it first until browned before adding your veggies.
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Quinoa Option: Use quinoa instead of long-grain rice for a protein-rich, gluten-free alternative. Make sure to adjust the liquid accordingly as quinoa requires less broth.
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Cauliflower Rice: For a low-carb option, swap the rice for cauliflower rice. Add it towards the end of cooking to ensure it cooks perfectly without getting mushy.
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Vegetable Boost: Toss in some fresh spinach or kale in the final minutes of cooking. This not only enhances the nutrition but also adds vibrant color to your dish!
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Bean Variety: Experiment with different beans! Pinto beans or kidney beans can substitute black beans, bringing their unique textures and flavors to the dish.
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Heat It Up: If you’re in the mood for a kick, add sliced jalapeños or red pepper flakes during the cooking process for a spicy twist that warms you up!
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Coconut Cream: Stir in a splash of coconut cream for a luscious, tropical flair that beautifully complements the spices and chicken.
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Herb Medley: Switch up fresh cilantro for fresh basil or oregano to offer a new aromatic experience. Each herb brings a distinct twist to the comforting flavors of your meal.
Make Ahead Options
Planning ahead with this One-Pan Chicken with Rice and Beans not only saves time but also allows for a delicious, stress-free dinner. You can season the chicken and marinate it up to 24 hours in advance for enhanced flavor. Additionally, chop the vegetables and store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to cook, simply follow the combining and baking steps, and rest assured that the dish will taste just as wonderful! To maintain the quality, refrigerate the components separately and reheat everything gently in the pan with a splash of broth before baking, ensuring a cozy, comforting meal that’s perfect for busy weeknights.
One-Pan Chicken with Rice and Beans Recipe FAQs
What type of chicken works best for this recipe?
I highly recommend using bone-in, skin-on chicken thighs for maximum flavor and tenderness. They provide a delicious juiciness that chicken breasts can’t quite match, as the breasts may dry out during cooking. However, if you prefer, you can substitute with chicken breasts—just keep an eye on the cooking time!
How should I store leftovers?
Store any leftover One-Pan Chicken with Rice and Beans in an airtight container in the refrigerator for up to 4 days. Make sure to let it cool to room temperature before storing to maintain freshness. This method helps keep the flavors alive and ensures food safety, allowing your family to enjoy it again!
Can I freeze this dish?
Absolutely! To freeze your One-Pan Chicken with Rice and Beans, allow it to cool completely and then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Be sure to label the containers with the date for easy reference when you’re ready to enjoy it again!
How can I reheat the chicken and rice properly?
For the best results, thaw your frozen dish overnight in the fridge before reheating. Once thawed, warm it up in a skillet over medium-low heat, adding a splash of water to help rehydrate the rice and beans. Stir occasionally until heated through, ensuring everything is warmed evenly—this usually takes around 10-15 minutes.
Are there any dietary considerations?
Certainly! This One-Pan Chicken with Rice and Beans is naturally high in protein and fiber, thanks to the chicken and beans. If you’re concerned about sodium, consider using low-sodium broth and rinsing the canned beans before use. For allergy considerations, check for any specific sensitivities to the ingredients, especially with spices.
One-Pan Chicken with Rice and Beans for Cozy Family Nights
Ingredients
Equipment
Method
- Pat the chicken thighs dry and season them generously with kosher salt and freshly ground black pepper. In a hot skillet, sear the chicken skin-side down for about 5 minutes until golden brown. Flip and cook for an additional 3 minutes before transferring the chicken to a plate.
- In the same skillet, toss in the diced yellow or red onion and bell peppers. Sauté for about 3 minutes, allowing them to soften beautifully. Add the minced garlic and chopped cilantro stems, cooking for another minute until fragrant.
- Stir in the rinsed long-grain rice, canned black beans, paprika, cumin, oregano, and low-sodium chicken broth. Bring this fragrant mixture to a gentle boil while scraping the browned bits off the skillet to incorporate all that delicious flavor.
- Nestle the chicken thighs back into the pan, skin-side up. Transfer the skillet to a preheated oven and bake uncovered for 30 to 35 minutes, or until the rice is tender, and the chicken reaches an internal temperature of 170°F.
- Remove the dish from the oven and garnish with freshly chopped cilantro before serving, adding a pop of color and freshness that complements the hearty meal.
- Optional: Serve with slices of avocado for a creamy addition.
