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

    By Julia | Updated: Jun 18, 2024 | Published: May 18, 2016 | 140 Comments

    196.8K shares
    • Facebook2.7K
    Jump to Recipe Print SaveSaved!
    This post may contain affiliate links. For more information, please see our affiliate policy.

    One-Pan Chicken Thighs with Cilantro-Lime Black Bean Rice - flavorful, delicious, gluten free recipe! Very easy to make, everything is done in one-pot, on stove-top, no need to turn on the oven!

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    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!  You don't need to spend a lot of time making this One-Pan Chicken Thighs with Cilantro-Lime Black Bean Rice which makes it a great recipe for weeknights.

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

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    How to make One-Pan Chicken Thighs with Cilantro-Lime Black Bean Rice

    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, ¼ 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!

    4.74 from 111 votes

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

    Great weeknight recipe.  Flavorful, delicious, and gluten free!  Make everything in one pan: both the main dish and the side dish.  And, there you have your Chicken Thighs with Cilantro-Lime Black Bean Rice.  All made together, in one pan!  
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories per serving 600 kcal
    Author: Julia

    Ingredients

    • 1 tablespoon olive oil
    • 4 chicken thighs
    • salt and pepper
    • 2 cups chicken broth or vegetable broth
    • ¼ cup water
    • 1 cup Jasmine rice , uncooked, or use any rice that says on the package that it takes 15 minutes to cook it
    • ¼ teaspoon salt
    • 4 garlic cloves minced
    • 2 tablespoons lime juice , freshly squeezed (use one 1 tablespoon first, before adding another)
    • 15 oz black beans , rinsed, drained
    • ½ cup fresh cilantro , chopped
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    Instructions 

    • 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).
    • To the same (now empty) skillet, add chicken broth, water, uncooked rice, ¼ 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).
    • 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 the extra tablespoon first).
    • 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 tablespoons instead of 2 that I used.

    Nutrition

    Nutrition Information
    One-Pan Chicken Thighs with Cilantro-Lime Black Bean Rice
    Amount per Serving
    Calories
    600
    % Daily Value*
    Fat
     
    23
    g
    35
    %
    Saturated Fat
     
    5
    g
    31
    %
    Cholesterol
     
    110
    mg
    37
    %
    Sodium
     
    668
    mg
    29
    %
    Potassium
     
    778
    mg
    22
    %
    Carbohydrates
     
    64
    g
    21
    %
    Fiber
     
    9
    g
    38
    %
    Protein
     
    31
    g
    62
    %
    Vitamin A
     
    225
    IU
    5
    %
    Vitamin C
     
    12
    mg
    15
    %
    Calcium
     
    63
    mg
    6
    %
    Iron
     
    3.7
    mg
    21
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Nicki Clark

      May 18, 2025 at 2:06 pm

      Are the thighs bone-in or boneless?

      Reply
      • Julia

        May 19, 2025 at 10:31 am

        Hi Nicki! I used skin-on, bone-in chicken thighs!

        Reply
    2. Christina Brewster

      February 07, 2025 at 10:35 pm

      I took some advice from below and added cumin and a can of mexican corn. Love this and will keep this in my rotation. I think when I rinsed the rice, too much water was left so my rice was a bit soggy but not a game changer. THANK you, love this recipe!

      Reply
    3. JayB

      June 02, 2024 at 6:36 pm

      Really more like 4.5- excellent base recipe for a number of variations...i say Yes to the Adds of:
      Extra lime juice & salt/pepper and to the add of cumin, onion or onion powder! A 5 to simplicity and clarity of instruction...definitely a keeper!.

      Reply
      • Julia

        June 06, 2024 at 1:48 pm

        Wow, thank you, Jay, for such a wonderful and thoughtful feedback, I really appreciate it! 🙂

        Reply
    4. Carlow

      March 08, 2024 at 9:25 am

      Easy and delicious dish. I added cumin and doubled the beans. I also cooked the beans with the rice and chicken. Next time I’ll try adding a chili and/or onion and corn. Thanks for sharing this recipe.

      Reply
      • Julia

        March 12, 2024 at 6:09 pm

        Thank you for your feedback, Carlow! 🙂 I love the idea of adding chili and corn to this!!

        Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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