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!
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.
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!
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.
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).
To the same (now empty) skillet, add chicken broth, water, rice, 1/4 teaspoon salt and minced garlic.
Don’t forget to add garlic – it add so much flavor:
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.
Simmer for 15-20 minutes, covered, until the rice is cooked through and chicken is done (no longer pink in the center).
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.
Add the chicken back on top and serve the dinner!
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!
- 1 tablespoon olive oil
- 4 chicken thighs
- salt and pepper
- 2 cups chicken broth or vegetable broth
- 1/4 cup water
- 1 cup Jasmine rice , uncooked, 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)
- 15 oz black beans , rinsed, drained
- 1/2 cup fresh cilantro , chopped
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, 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).
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.
. Made this tonight. Very flavorful. Make sure you follow the directions and use a rice that cooks in 15 minutes. I made the mistake of using a rice that needs to simmer for 45 minutes. I waited a long time in the rice was still crunchy… But that was my mistake. If I use the right rice this would’ve been perfect.
Teresa, I am so glad you tried this recipe and enjoyed it! Thank you for sharing your feedback!
Hi Julia,
I made this tonight I was a little skeptical on the amount of liquid so I only added a small amount of water and my rice was still too wet next time I will only do the 1 to 2 ratio like I have done over 40 years. The recipe was very tasty I added more lime juice then what was in the recipe only because we love limes, and my husband really like it I will defiantly make this again. Thanks
Paulette, I am so glad you enjoyed this recipe! Thank you for your wonderful review!
ABSOLUTELY Amazing, easy to make and super yummy. I agree. Kids would like it too!
I added no water because it would have been too watery. I substituted instant brown rice for jasmine rice and used boneless skinless thighs instead. I doubled it by matching two batches in two separate pans and froze the second batch. I just added a little more spices to the second batch due to loss of taste in freezing process.
So happy you liked this chicken dish! Great idea to double the recipe by making this in two batches in two separate pans. And then, freeze one of the batches! Brilliant!
This was dinner tonight….it was delicious! Definitely a keeper. I made it exactly as the recipe above — perfect! Thank you!
You’re very welcome, Debbie! I am so glad you enjoyed it!
This was an amazing dish! The only change I made was that instead of olive oil, I seared the chicken in bacon grease and added some of the bacon bits to the entire dish. It was delicious!
So glad you enjoyed this, Julie! Adding bacon bits sounds delicious! 🙂
Ive made this delicious recipe many times with chicken breast! I do not add the 1/4 cup of water, but I do add a few tablespoons and I cook this in a Dutch oven. I feel as thou I’ve perfected the water, rice, meat ratio. Ssooooooooo goooooood!
Amanda, thank you! So happy you’ve been making this recipe many times. 🙂 Thank you for stopping by and leaving such a kind comment. 🙂
I used more rice and adjusted the liquid in the recipe to fit the amount of rice I wanted. Very good
So glad you enjoyed it! 🙂
I made this last weekend. Husband said it was a keeper. I did not use the water that the recipe called for because the general rule is a 1:2 ratio of rice to liquid. Some of my rice wasn’t quite done and could have used more time cooking. I also used boneless, skinless thighs as that was what I had. It was good.
Thank you, Tamara! So glad you liked it ! Great idea to use boneless skinless chicken thighs.
Good point about the rice /liquid ratio, as I had too much liquid as well. By the time it finished absorbing, it was practically a risotto! It still tasted good and I used boneless skinless thighs as what was on hand.
Debra, I am glad you liked the recipe! 🙂
I am making this right now and wish I read the comments first. I was thinking as I was doing it as it seemed it was too much water. Oh well will learn for next time. Smells delish!
Thank you! Enjoy!