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Skillet chicken with beans and rice is the kind of one-pan dinner that does it all. Juicy chicken thighs, tender rice, and smoky spices cook together in a rich, tomatoey base that tastes like home, without leaving a pile of dishes behind. It’s hearty, budget-friendly, and easy enough for a weeknight, but still feels like a real meal,
Here’s Why This Chicken and Rice Recipe Works
One pan, full meal: The chicken, rice, beans, and veggies cook together, so everything absorbs the same smoky, savory flavor (and cleanup is minimal).
Dark meat stays juicy: Bone-in chicken thighs hold moisture better than chicken breasts and bring rich flavor that seasons the rice as they roast.
Budget-friendly ingredients: Pantry staples like rice, beans, and canned tomatoes make this an affordable, satisfying dinner.
Leftovers that hold up: The flavors deepen as it rests, and it reheats beautifully for an easy next-day meal.
If you love hearty one-pan dinners, try my Roasted Chicken Quarters with Vegetables. Crispy-skinned chicken, tender carrots and potatoes, and rich pan drippings all come together in one skillet.
Recipe Tips
Sear for flavor: Even a quick browning on each side builds rich flavor and color before baking.
Start with hot broth: Pouring in warm broth keeps the cooking temperature steady so the rice cooks evenly.
No stirring zone: Once you layer the rice and add the chicken on top, resist the urge to mix. It keeps the grains fluffy, not gummy.
Rest before serving: Let the skillet sit for 5 minutes after baking so the rice can absorb the steam and fluff up.
Finish with lime: A quick squeeze over each plate brightens the flavors and balances the spice.
Storage: Let leftovers cool completely, then refrigerate in an airtight container for up to 4 days.
Reheat gently: Warm in a covered skillet over low heat with a splash of broth or water to bring back the moisture and keep the rice from drying out.
For another easy, comforting meal, try my Chicken and Rice Bake. Tender chicken, fluffy rice, and cozy, from-scratch flavor all baked together in one dish.
If you love hearty, one-pan dinners, my Chicken Thighs in Tomato Sauce is another must-try. It has juicy chicken simmered in a rich, garlicky tomato sauce.
Skillet Chicken with Black Beans and Rice
Skillet chicken with beans and rice is the kind of dinner that makes weeknights easy and satisfying. Juicy chicken, smoky spices, and fluffy rice all come together in one pan for a meal that tastes homemade without the hassle.
It’s hearty, budget-friendly, and just as good reheated the next day. This is comfort food that works as hard as you do.
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One Pan Chicken with Beans and Rice
If you make this recipe, please leave a star rating and comment.
Ingredients
- 2 cups chicken broth
- 6 bone-in chicken thighs
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 red bell pepper, thinly sliced
- 4 to 5 garlic cloves, minced
- 2 red chili peppers, seeds removed and thinly sliced
- 2 cinnamon sticks
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 (15 ounce) can canned black beans, drained
- 1 (15 ounce) can canned diced tomatoes
- 1 cup long grain white rice, uncooked; not instant
- 1 to 2 sprigs fresh cilantro, chopped
Instructions
- Boil the chicken broth in a saucepan. Reduce the heat to low and keep warm until later.
- Heat the oven to 375°F. Trim the fat and loose skin off the chicken thighs. Sprinkle them with salt and pepper.
- Heat the oil in a 10-inch oven-proof skillet over medium-high heat. Working in batches, brown the chicken for about 2 to 3 minutes on each side. Remove the chicken and set it aside on a plate.
- Add the onions to the pan and sauté until soft and lightly browned. Stir in the bell peppers and cook for 3 to 4 minutes, just until they begin to soften. Add the garlic, chili peppers, cinnamon sticks, cumin, and chili powder, and cook for about 30 seconds until fragrant. Stir in the black beans and canned tomatoes with their juices, season with a pinch of salt and pepper, and mix well to combine.
- Sprinkle the rice evenly over the top of the mixture. Place the chicken on top of the rice then pour the hot broth around the chicken. Bake uncovered for 40 minutes.
- Sprinkle with cilantro and serve with lime wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I think 1 thinly slice green pepper added with red pepper would look good as well as adding charred corn at the end.
That sounds great! Thanks for the comment.
I could live on chicken, rice, and beans. And love it when a recipe uses all three! This looks wonderful — exactly the sort of dish I enjoy. Thanks!
Such a flavourful and delicious one pot meal! Chicken thighs are my absolute favourite!
Thanks Angie