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One-Pan Chicken Thighs with Cilantro-Lime Black Bean Rice

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One-Pan Chicken Thighs with Cilantro-Lime Black Bean Rice – flavorful, delicious, healthy, gluten free dinner! Very easy to make, everything is done in one-pot, on stove-top, no need to turn on the oven! Just let the rice cook in the juices from the chicken thighs and in the chicken broth (or vegetable broth). The rice come out super delicious, and the chicken thighs are perfectly moist, tender, and flavorful!

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This might become one of your favorite ways to cook chicken and rice. This recipe is so good – I am in love with this cilantro-lime black bean chicken and rice!

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And here is how easy it is to make this: first, heat a large skillet on medium-high heat until hot. Add olive oil – it should run easily because the skillet is hot, but not sizzle or smoke. Season skin side of chicken thighs with salt and pepper. Sear them on high-medium heat in the skillet, skin-side down, for 5 minutes, until skins get golden brown color but don’t get burned.

cooking chicken thighs in a skillet on medium-high heat

Flip the chicken thighs to the other side and sear for 2 more minutes on medium heat. That’s how the chicken thigh skins should look like – nicely browned, but not burned. Skillet should not be burned on the bottom – use medium-high heat or medium heat, depending on your stove. Remove the chicken from the skillet (it will not be cooked through – you’ll continue cooking it in the next steps).

cook chicken thighs until skins are golden brown

To the same (now empty) skillet, add chicken broth, water, rice, 1/4 teaspoon salt and minced garlic.

Add vegetable or chicken broth and rice

Don’t forget to add garlic – it add so much flavor:

Add garlic to the broth with rice

Bring to boil. Mix everything well. Put chicken thighs on top, making wells for them in the rice. Reduce to the heat to low boil simmer. Cover the skillet with the lid.

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Simmer for 15-20 minutes, covered, until the rice is cooked through and chicken is done (no longer pink in the center).

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Remove the chicken from the skillet. Mix in the 1 tablespoon of lime juice, rinsed and rained black beans, and fresh cilantro into the cooked rice. Taste, and add more salt and/or another small amount of lime juice (at most 1 extra tablespoon, try adding half of extra tablespoon first). I think 2 tablespoons of lime juice (freshly squeezed only!) are just perfect, but the lime flavor might be too strong for some people, so you might use just 1 or 1.5 tablespoon instead of 2 that I used.

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Add the chicken back on top and serve the dinner!

One-Pot Chicken Thighs with Cilantro-Lime Black Bean Rice

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 servings

One-Pot Chicken Thighs with Cilantro-Lime Black Bean Rice

Ingredients

  • 1 tablespoon olive oil
  • 4 chicken thighs
  • salt and pepper
  • 2 cups chicken broth or vegetable broth
  • 1/2 cup water
  • 1 cup uncooked Jasmine rice (or use any rice that says on the package that it takes 15 minutes to cook it)
  • 1/4 teaspoon salt
  • 4 garlic cloves, minced
  • 2 tablespoons lime juice, freshly squeezed (use one 1 tablespoon first, before adding another)
  • 1 can (15 oz) black beans, rinsed, drained
  • 1/4 to 1/2 cup fresh cilantro, chopped

Instructions

  1. Heat a large skillet on medium-high heat until hot. Add olive oil - it should run easily because the skillet is hot, but not sizzle or smoke. Season skin side of chicken thighs with salt and pepper. Sear them on high-medium heat in the skillet, skin-side down, for 5 minutes, until skins get golden brown color but don't get burned. Skillet should not be burned on the bottom. Flip the chicken thighs to the other side and sear for 2 more minutes on medium heat. Remove the chicken from the skillet (it will not be cooked through - you'll continue cooking it in the next steps).
  2. To the same (now empty) skillet, add chicken broth, water, uncooked rice, 1/4 teaspoon salt and minced garlic. Bring to boil. Mix everything well. Put chicken thighs on top, making wells for them in the rice. Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, until the rice is cooked through, and the chicken is completely cooked (no longer pink in the center).
  3. Remove the chicken from the skillet. Mix in the 1 tablespoon of lime juice, rinsed and drained black beans, and fresh cilantro into the cooked rice. Taste, and add more salt and/or another small amount of lime juice (at most 1 extra tablespoon, try adding half of extra tablespoon first).
  4. Note: I think 2 tablespoons of lime juice (freshly squeezed only!) are just perfect, but the lime flavor might be too strong for some people, so you might use just 1 or 1.5 tablespoon instead of 2 that I used.
http://juliasalbum.com/2016/05/one-pot-chicken-thighs-with-cilantro-lime-black-bean-rice/

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{ 26 comments… add one }
  • Jessica May 24, 2016, 10:48 pm

    Would i be able to use brown rice instead?

    • Julia May 25, 2016, 6:35 pm

      Jessica, yes you can use brown rice. If it says on the package to cook it for 15 minutes, keep all the cooking times the same. If it says on the package to cook the rice longer than 15 minutes, cook it in the broth (following this recipe) for longer than the times I indicated.

  • Jayne June 29, 2016, 1:26 pm

    This was delicious, simple to make, and cut my dish-washing time in half! Thank you!

    • Julia July 1, 2016, 8:51 pm

      Thank you, I am glad you liked this recipe!

  • Nicole July 3, 2016, 3:07 pm

    This was delicious!! My husband just asked me to put it in our regular rotation and both my 5 and 2 1/2 year old devoured it. Whic usually only happens with Mac and cheese or chicken nuggets.

    • Julia July 5, 2016, 8:19 pm

      Nicole, so glad your whole family liked it! 🙂

  • Susan July 7, 2016, 1:43 pm

    I want to try this recipe but will need to double it for company. Do you think I could bake it instead of cooking it on the stove? What sort of adjustments would you recommend for baking it?

    • Julia July 9, 2016, 3:07 pm

      You could bake it. Once you add chicken thighs on top of rice + liquids, bring the pan to boil, cover with oven proof lid, and then place the covered pan in the preheated oven. Bake at 350 F for about 30-40 minutes, I would say, until the rice is cooked through. Then, remove from the oven and continue with the instructions steps 3 and 4.

  • Barb Clough July 17, 2016, 6:45 am

    Could you use skinless chicken thighs? Or chicken breasts?

    • sarah August 9, 2016, 6:44 pm

      I didn’t realize mine were skinless until i opened the package. So far it seems to be turning out alright. I did still sear them just for a short amount of time before putting them in the riche mixture. We shall see…. 🙂

  • Jackie July 29, 2016, 7:13 pm

    Made this tonight and it was really good. Will definitely make it again.

  • Kristi August 25, 2016, 9:02 pm

    I made this for supper tonight and my husband and I loved it – we felt the full amount of lime juice was perfect. Served with a fresh tomato and avocado salad, it was a great meal!

  • Taylor August 29, 2016, 4:04 pm

    Is it possible to use boneless chicken thighs or even chicken breasts?

  • Denise September 14, 2016, 9:26 pm

    The measurements was off for the broth. I should’ve followed my first instinct but I followed the recipe and my rice came out mushy…so disappointed! Too much broth then they want to add water too.

  • Jairo October 8, 2016, 4:09 pm

    I’m a retired old man trying to eat healthy and with moderate portions, I followed ur recipe thinking I’d have leftovers to refrigerate, but it was so delicious I couldn’t stop eating it. Loved the recipe. Thanks.

  • Kandis October 10, 2016, 3:12 pm

    Would you happen to know the approximate fat grams and calories for this recipe?

  • Sabine October 27, 2016, 2:56 pm

    Do you think I could use chicken breast?

  • Carla November 28, 2016, 4:16 pm

    This looks yummy. I need to double recipe for company. Can i just do that in a larger pan.
    Should I just double everything?

    • Julia December 17, 2016, 8:09 pm

      Yes, if your pan is large enough, just double everything. Might have to brown chicken thighs in 2 batches to avoid overcrowding the skillet. If skillet is overcrowded when browning the chicken, it might not brown too well.

  • Brenda January 2, 2017, 5:07 pm

    I am cooking this right now, my husband won’t eat the beans so I had to leave them out.

    Next time I will make it separate so I can have the beans.

    • Julia January 2, 2017, 11:07 pm

      Thanks, Brenda, for stopping by. Glad to hear you’re trying my recipe! Please have the black beans all to yourself (none for your husband)! 🙂

  • Larry January 8, 2017, 8:42 pm

    Very nice meal! While adding beans, lime juice-also added zest of lime, and letting rice rest for a few minutes, I placed thighs, skin side up under the broiler until crisp.

    • Julia January 31, 2017, 1:15 pm

      Thank you, Larry! Adding the zest of lime is a great idea: the more lime flavor, the better! Making the skins crisp is always a good idea, too!

  • Emily January 18, 2017, 12:12 pm

    Do you have the nutritional information on this?? Looking to see what W

  • Emily Moore January 18, 2017, 12:13 pm

    Do you have the nutritional information on this? Wanting to look up how many WW points this is.

    • Julia January 31, 2017, 2:27 am

      That’s something I need to figure out how to add to my recipes.

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