This One Pan Cilantro Lime Chicken and Rice is sure to become a new favorite! Juicy, pan-seared chicken thighs are baked with fluffy rice in a creamy, zesty, cilantro lime sauce. A delicious gluten-free and dairy-free one-pot meal the whole family will love.
Table of contents
One Pan Cilantro Lime Chicken and Rice Recipe
If you’re craving a hearty weeknight dinner bursting with vibrant, fresh flavors, this One-Pan Cilantro Lime Chicken and Rice is exactly what you need! It’s rich, comforting, and ready in an hour (less if you marinate the chicken ahead of time).
I was inspired to create this deeply savory skillet bake recipe to share more of the meals I love and make for my family. I wanted something easy but full of flavor, using some of my favorite ingredients. Enter this cilantro lime chicken and rice cooked in one pan — the one-pot dinner of my dreams!
Golden, crispy chicken thighs are pan-seared to lock in their juices, then nestled into jasmine rice and oven-baked in a luscious blend of creamy coconut milk, tangy, fresh lime juice, and herbaceous cilantro and mint.
I adapted the dipping sauce I serve with my Ginger Cilantro Pork Meatballs to make the velvety cilantro lime broth that brings everything together. The rich depth of the added bone broth and coconut milk pairs beautifully with the bright zing of lime juice, the touch of sweetness from maple syrup, and the fresh herbs. As the dish bakes, the chicken and rice soak up all the flavors, making each forkful of crispy chicken with soft, silky rice irresistible!
Whether you’re looking for a weeknight dish or something to impress, this gluten-free, dairy-free skillet dinner is a guaranteed winner! With just one pan, you’ll enjoy minimal cleanup and maximum flavor!
Looking for more one pot, dairy and gluten free chicken recipes? Try my Sweet and Sour Chicken and Vegetables, Gluten Free Chicken Piccata, One Pan Chicken and Orzo or this Chicken Noodle Stir Fry.
Ingredients
See the recipe card below for ingredient quantities.
- chicken thighs – I used bone-in, skin-on chicken thighs.
- olive oil
- salt – I always cook with sea salt.
- black pepper
- garlic powder
- onion powder
- jasmine rice
- coconut aminos – this soy free and gluten free soy sauce substitute adds a subtle umami flavor and light sweetness.
- maple syrup
- lime juice – freshly squeezed will give the best flavor.
- coconut milk – I used full fat coconut milk for its thick, rich creaminess.
- chicken broth/stock/bone broth – I used and recommend sodium-free bone broth.
- fresh cilantro
- fresh mint
Ingredient Substitutions
- You can use boneless skinless chicken thighs or chicken breasts if you prefer, noting the cook times may vary. Chicken is cooked when the internal temperature reaches 165F.
- Substitute jasmine rice with any long grain white rice including basmati rice, noting that the cook times may vary.
- Instead of coconut aminos you can use tamari or gluten free soy sauce. They won’t have the sweet notes so you may want to slightly increase the maple syrup.
- Swap the chicken bone broth with beef broth/stock/bone broth or water.
- AIP Modification: This recipe complies with the Modified AIP version of the AIP diet once you ensure your coconut milk and chicken bone broth are made with compliant ingredients. For Core AIP, also use a compliant coconut milk and bone broth or water. Omit the black pepper and use a grain-free orzo like Jovial cassava orzo, instead of rice.
How to Make One Pan Cilantro Lime Chicken and Rice
Step 1. Marinate the Chicken
Season the chicken thighs with olive oil, salt, black pepper, garlic powder, and onion powder. Allow to marinate for 20 minutes.
Step 2. Sear the Chicken
Heat a large skillet over medium heat and add 2 TBSP olive oil. Add the chicken skin-side down. Sear on both sides until golden brown.
Step 3. Simmer the Rice
Add the rice and liquid ingredients. Bring to a simmer.
Step 4. Add Fresh Herbs
Add freshly chopped cilantro and mint and bring to a boil.
Step 5. Return Chicken to Skillet
Return the chicken thighs to nestle on top the rice.
Step 6. Bake the Cilantro Lime Chicken and Rice
Transfer the pan to the preheated oven and bake until liquid is absorbed and chicken is cooked.
Step 7. Garnish
Season with salt and pepper to taste. Top with freshly chopped cilantro.
Step 8. Serve
Serve warm and enjoy!
Tips & Tricks
Adjust Marination Time
If you’re short on time, skip the marination and get straight to searing the chicken once it’s seasoned. Since the chicken will finish cooking in the creamy cilantro lime broth it will absorb all the delicious flavors and won’t miss the longer marination.
However, if you have more time or are meal prepping, you can marinate the chicken for up to 24 hours. Store it in a container with a lid, a resealable plastic bag, or a bowl covered with plastic wrap, and refrigerate until ready to cook.
Amp Up Flavors
As always, feel free to adjust the flavors to suit your taste. Need more of that zippy lime flavor? Add 1/2 tsp lime zest to the chicken marinade. Missing some spice? Add some cayenne or chili powder to the mix.
Optional Garnishes
Add a final squeeze of lime to the whole pan or lime wedges for individual portions, avocado slices for extra creaminess, and sliced jalapeños for a bit of heat.
Serving Suggestions
Serve cilantro lime chicken and rice with simple sides like green peas, steamed or grilled veggies like this Grilled Asparagus with Orange, or sauteed spinach or kale. Pair it with bright, refreshing sides like roasted veggies with cilantro lime sauce or this Cucumber Mango Salsa. Other convenient and easy sides include corn or cooked, canned refried beans or black beans.
Make this dish into a cilantro lime chicken and rice burrito! Shred the chicken and wrap the rice and chicken in a Gluten Free Tortilla with toppings like Guacamole, Salsa, and Vegan Queso. Or, scoop up the rice and chicken with the tortilla.
Frequently Asked Questions
If you aren’t a fan of cilantro, this isn’t the dish for you. It’s a key ingredient and I don’t recommend omitting or subbing with another herb. Instead, try my One Pan Paleo Chicken and Orzo.
I haven’t tested this recipe with brown rice and can’t guarantee the results as the cook time and liquid ratio will vary.
Follow the package’s instructions as a guide for the cooking time and the ratio of liquids needed. To prevent the chicken from overcooking, I suggest you cook the rice in the skillet on the stovetop first. Only return the chicken and bake in the oven for the final 20 minutes of the rice’s cook time, until liquid is absorbed and the chicken is ready.
If you’re up for experimenting, please let me know in the comments what you try!
The dish is ready when the rice absorbs the liquid and cooks through, and the chicken reaches an internal temperature of at least 165F. Use a food thermometer to check for doneness by inserting the thermometer into the thickest part of the chicken, near to, but not touching the bone.
Storage & Reheating Instructions
- Fridge: Store leftovers in the fridge in a sealed container for up to 5 days.
- Freezer: Store cooled cilantro lime chicken and rice in a freezer-safe container or bag in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating Instructions: Reheat leftovers in the microwave or in a pan on the stovetop with a bit of water or broth, until heated through.
As the creator of an online dairy-free and gluten-free baking school, I understand how challenging it is to find dairy and gluten-free dishes that taste as delicious as their conventional counterparts. This One Pan Cilantro Lime Chicken and Rice is zesty, herbaceous, creamy, and bursting with flavor, and made without any gluten or dairy. If you try this dish, I would appreciate it if you would give the recipe a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
Print
One Pan Cilantro Lime Chicken and Rice Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This One Pan Cilantro Lime Chicken and Rice is sure to become a new favorite! Juicy, pan-seared chicken thighs are baked with fluffy rice in a creamy, zesty, cilantro lime sauce. A delicious gluten-free and dairy-free one-pot meal the whole family will love.
Ingredients
Chicken
- 4–6* chicken thighs, bone-in, skin-on
- 4 TBSP olive oil, divided
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Rice
- 1 cup jasmine rice, rinsed
- 2 TBSP coconut aminos
- 1 TBSP maple syrup
- 1.5 TBSP freshly squeezed lime juice
- 1 cup full fat coconut milk
- 2 cups chicken broth/stock/bone broth (sodium-free)
- 1/4 cup cilantro, finely chopped (plus more for garnish)
- 2 TBSP mint, finely chopped
Instructions
- Pat dry chicken thighs.
- To a large bowl, add chicken thighs, 2 TBSP olive oil, salt, black pepper, garlic powder, and onion powder. Mix well to coat chicken in marinade. Let chicken marinate for 20 minutes.**
- Preheat oven to 400F.
- Heat a large oven-safe skillet over medium heat and add remaining 2 TBSP olive oil.
- Once oil is hot, place chicken thighs skin-side down and sear on both sides until golden brown and skin easily releases from the pan (approx 4-5 minutes per side). Remove chicken from pan and set aside.
- To the same skillet, add rice, coconut aminos, maple syrup, lime juice, coconut milk, and broth. Stir and bring to a simmer.
- Add finely chopped cilantro and mint and increase heat to bring to a boil.
- Return chicken to the pan skin-side up.
- Turn the stove off and immediately transfer the pan to the oven. Bake, uncovered, for 20-22 minutes or until liquid has been absorbed and the chicken’s internal temperature reaches 165F.
- Adjust salt and pepper to taste. Garnish with additional cilantro.
- Serve warm and enjoy!
Notes
*Depending on size of chicken thighs. The marinade is enough for 4 large or 6 small thighs.
**Marinate the chicken longer or shorter as needed.
- Prep Time: 10 minutes
- Marination Time: 20 minutes
- Cook Time: 35 minutes
- Category: Mains
- Method: Stovetop & Baked
- Cuisine: Mexican-inspired
This looks amazing! Can I ask what type of pan you’re using for this recipe?
Le creuset braiser!
We have never been disappointed by any of your recipes and this chicken and rice is a favorite! Tonight I served this for dinner, reheated, and my husband said, “I never get sick of this, it is so good.” Thanks!
This was delicious!! Added leftover roasted brussel sprouts and didn’t shy away from the cilantro and mint. I especially loved the rice. Do you have a recommendation to make the rice just as it is in this dish – without the chicken?
I wouldn’t do anything differently!