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+ servings

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!  
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 600kcal
Author Julia


  • 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


  • 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.


Calories: 600kcal | Carbohydrates: 64g | Protein: 31g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 668mg | Potassium: 778mg | Fiber: 9g | Vitamin A: 225IU | Vitamin C: 12mg | Calcium: 63mg | Iron: 3.7mg