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Golden-brown chicken thighs on rice in a red Dutch oven, garnished with chili and cilantro.
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5 from 2 votes

One Pan Chicken with Beans and Rice

This one-pan skillet chicken with beans and rice is hearty, flavorful, and easy to make. Juicy chicken thighs, smoky spices, and tender rice all cook together for a comforting, homemade dinner with minimal cleanup.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Main Dish
Cuisine: southwest, Tex Mex
Keyword: chicken with black beans and rice, one pot chicken dinner with rice, skillet chicken with black beans and rice
Servings: 6 servings
Author: Dahn Boquist

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. 
    Round pot with three browned chicken thighs, plate with two more nearby.
  • 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.
    Red skillet with cooked red peppers, tomatoes, and onions, top view.
  • 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. 
    Red pot with uncooked rice, peppers, beans, and vegetables seen from above.
  • Sprinkle with cilantro and serve with lime wedges. 
    Baked chicken thighs on golden rice with red peppers in a red Dutch oven.

Notes

Best cut: Bone-in, skin-on chicken thighs work best since their cooking time matches the rice.
Using boneless thighs: Add boneless, skinless thighs after the dish has baked for 15 minutes, then continue cooking uncovered for the remaining 25 minutes.
When browning the chicken: You’re just searing the outside for color and flavor. It won’t be fully cooked yet. Some juices on the plate are normal; you’ll return both the chicken and the juices to the skillet later.
For brown rice: Add ¼ cup more chicken broth. Cook the rice covered with foil for 35 minutes without the chicken, then add the chicken and bake uncovered for another 40 minutes.
Use homemade beans: If you’d rather skip the canned ones, substitute with my Instant Pot Black Beans.

Nutrition

Serving: 1serving | Calories: 450kcal | Carbohydrates: 33g | Protein: 36g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Cholesterol: 168mg | Sodium: 875mg | Fiber: 4g | Sugar: 8g
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