![['Close-up of a colorful plate featuring chili lime chicken thighs served on a bed of rice.', 'Juicy, golden-brown chicken thighs garnished with fresh cilantro and lime wedges alongside fluffy rice.', 'A side view of one pan chili lime chicken and rice, showcasing the vibrant colors and textures.', 'Succulent bone-in chicken thighs with a lime zest topping, presented on a plate with rice and lime wedges.']](https://chickenrecipeworld.com/wp-content/uploads/2026/07/one-pan-chili-lime-chicken-rice_1_U1.webp)
Easy One Pan Chili Lime Chicken & Rice
A flavorful and easy one-pan meal featuring tender chicken thighs, fragrant rice, and zesty lime, perfect for a quick dinner.
Ingredients
Protein
- 4 pieces bone-in, skin-on chicken thighs (about 1.5 lb / 680 g)
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.75 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 1 cup long-grain white rice (rinsed)
- 1 3/4 cups low-sodium chicken broth
- 2 tablespoons fresh lime juice (from about 1 1/2 limes)
- 1 teaspoon lime zest
- 2 tablespoons chopped fresh cilantro
For serving
- as needed Lime wedges
Instructions
- Pat chicken dry, rub with spices, and let sit. Preheat oven to 400°F (200°C).
- Heat oil in skillet, sear chicken skin-side down for 4-5 min, flip for 2 min, then transfer to plate.
- Add rice to skillet, toast for 1 min, then pour in broth, lime juice, and zest. Scrape browned bits.
- Nestle chicken back, bake uncovered at 400°F for 25-30 min until cooked and rice tender.
- Rest for 5 min, fluff rice, top with cilantro, and serve with lime wedges.
Notes
Use fresh lime for best flavor and adjust seasoning as needed.