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One-Pot Chili Lime Chicken Recipe That’s Full of Flavor

One-Pot Chili Lime Chicken

Juicy chili-lime chicken thighs simmer with rice, black beans, corn, and lime in one skillet for a flavorful dinner that serves four.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 1 1/2 lb Boneless, skinless chicken thighs, trimmed
  • 2 tbsp Olive oil, divided
  • 2 tsp Chili powder
  • 1 tsp Ground cumin
  • 1/2 tsp Garlic powder
  • 1/2 tsp Kosher salt, plus more as needed
  • 1/4 tsp Freshly ground black pepper
  • 2 limes Lime zest and juice, divided
Rice and Vegetables
  • 1 Small yellow onion, finely chopped
  • 2 Garlic cloves, minced
  • 1 cup Long-grain white rice, rinsed
  • 1 1/2 cups Low-sodium chicken broth
  • 1 15 oz can Black beans, drained and rinsed
  • 1 cup Frozen corn
Garnish
  • 1/4 cup Fresh cilantro, chopped
  • as needed Lime wedges

Method
 

Step-by-Step
  1. Pat the chicken dry. Combine chili powder, cumin, garlic powder, kosher salt, black pepper, and lime zest, then rub the seasoning mixture over every piece of chicken.
  2. Heat 1 tablespoon olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear the chicken for about 3–4 minutes per side until browned, then transfer it to a plate; it does not need to be fully cooked yet.
  3. Add the remaining tablespoon of oil to the pot. Cook the chopped onion for 3–4 minutes until softened, then add the minced garlic and cook for about 30 seconds.
  4. Stir in the rinsed rice and toast for 1–2 minutes. Pour in the chicken broth and lime juice, then stir in the black beans and frozen corn.
  5. Return the chicken to the pot and nestle it into the rice mixture. Bring the liquid to a simmer, cover, reduce the heat to low, and cook for about 18–22 minutes.
  6. Check that the rice is tender and the chicken has reached 165°F (74°C) internally. Remove the pot from the heat and let it stand, covered, for 5 minutes.
  7. Fluff the rice gently, stir in the chopped cilantro, and serve with lime wedges. Add more salt only if needed.

Notes

Rinse the rice thoroughly to remove excess surface starch and help prevent a gummy texture. Use a thermometer to check the chicken; thighs remain especially juicy around 175°F (79°C). Refrigerate leftovers in an airtight container for up to 3 days and reheat gently with a splash of broth or water.