Quick Spanish Chicken is an amazing dish that is so quick to produce yet full of flavour and colour. This Spanish main dish is very popular in my house and served hot during the colder months and cold during the summer. Any recipe with Chicken, peas, tomatoes, rice and spices is going to be good.
A dish that captures the essence of Mediterranean warmth without demanding hours of preparation. Quick Spanish Chicken does exactly that — a lively one-pan meal that combines tender chicken, colourful vegetables, and fragrant saffron rice in a way that feels both homely and exotic. Quick Spanish Chicken is the kind of dish that fills the kitchen with a rich, sun-drenched aroma and a hint of adventure, even on the greyest of British evenings.
At the heart of quick Spanish chicken lies simplicity and balance. Bite-sized chunks of chicken breast form the foundation — lean, satisfying, and quick to cook. A brief sear in olive oil gives them that irresistible golden edge, the kind that seals in flavour before they’re simmered gently with onions, garlic, and a scattering of herbs. The sizzle of the pan at this stage is pure theatre, as the scent of thyme and garlic mingles with caramelising onions to create the unmistakable beginnings of something wonderful.
The Spanish character comes to life through the use of saffron and wine — two ingredients that elevate the dish from humble to special. Saffron, that precious golden spice, lends not only colour but also a subtle perfume reminiscent of paella and warm coastal breezes. By soaking it first in a little water, its threads release both their hue and fragrance, transforming the rice later into a glowing yellow bed that feels indulgent and celebratory. The splash of white wine, meanwhile, introduces a touch of acidity and depth, enhancing the sauce and infusing it with a delicate sharpness that balances the sweetness of onions and peppers.
The inclusion of lime juice might surprise some, but it’s a clever addition. The citrus cuts through the richness of the quick Spanish dish and brings a bright, zesty note that feels utterly refreshing. It’s poured into the pan just after the onions have browned — the sudden sizzle is a sign that something magical is happening. From there, sliced red pepper joins the party, softening gently and adding both colour and sweetness to the medley.
Rice plays a crucial supporting role. Rather than being fully cooked from the start, it’s parboiled — tender enough to hold shape but still firm enough to absorb the vibrant flavours waiting in the pan. When it finally joins the chicken, vegetables, and saffron water, the transformation begins. Covered and left to steam gently, the grains drink in the broth, wine, and saffron essence until they become light and fluffy, perfectly carrying the taste of Spain in each bite.
The finishing touch of quick Spanish chicken is a handful of peas — small, sweet bursts of green that lift the dish visually and texturally. As they warm through, the colours come alive: the gold of the rice, the blush of the red peppers, the soft white of the chicken, and the fresh pop of green peas. It’s a plate that feels joyous — lively, balanced, and wholesome.
What makes Quick Spanish Chicken such a delight isn’t just its taste, but its practicality. It’s ideal for a busy weeknight, taking little more than half an hour to bring together, yet it looks and tastes like something made with far more effort. The one-pan method minimises washing up, and the ingredients — from chicken and rice to onions and garlic — are everyday staples, easily transformed into a meal with personality and flair.
It’s also a dish that welcomes variation. A pinch of smoked paprika could be added for a deeper, rustic note; a few black olives stirred in before serving would lend a salty contrast; or perhaps a handful of fresh parsley scattered over the top for brightness. However you personalise it, the essence remains — a quick, flavour-packed meal that pays homage to the bold, sunny flavours of Spain.
Quick Spanish Chicken is proof that you don’t need to be standing over the stove for hours to enjoy a dish that feels both special and satisfying. It’s comfort food with flair — fragrant, colourful, and wonderfully easy to make. Serve it straight from the pan with a wedge of lime on the side, and you’ve got a meal that brings the spirit of the Mediterranean straight to your dinner table.
Quick Spanish Chicken
Ingredients
- 4 large chicken breasts skinless/boneless cut into bite size chunks
- 2 medium onions peel/slice
- 3 cloves garlic peel/sliced
- 1 medium red pepper deseed and sliced
- 1 pinch saffron
- 2 sprigs thyme
- 1 large lime juice only
- 100 ml white wine good quality is best
- 125 ml chicken stock see recipe
- 300 g basmati rice
- 100 g frozen peas
- 2 tbsp olive oil
- 100 ml tap water
Instructions
- Allow the saffron to colour and flavour the water. Give it a little stir to get it going. Leave to one side until needed.1 pinch saffron, 100 ml tap water
- Place a heavy pan over a high heat and add the 2 tbsp of olive oil.2 tbsp olive oil
- When hot, add the chicken breast chunks and sear the chicken. Frequently move the chicken around making sure all sides are browned but not cooked inside.4 large chicken breasts
- Once seared, remove from pan and put to one side.
- Add the sliced onions and garlic to the same pan along with the rosemary. Fry until the onion are brown and then add the lime juice. It will sizzle.2 medium onions, 3 cloves garlic, 2 sprigs thyme, 1 large lime
- Reduce the heat to a medium high and add the red pepper and leave to cook for about 5 minutes. The pepper should be soft but not gooey.
- To get the rice going, place a pan of salter water over a high heat and bring to a boil. Add the rice and cook until the rice is tender but not fully cooked. (You will find out in a moment!!)300 g basmati rice
- Add the wine, stock and salt and pepper to the garlic pan and give it a stir.100 ml white wine, 125 ml chicken stock, 1 medium red pepper
- Pace the chicken back into the pan and reduce the heat to achieve a simmer. Leave for about 5 – 7 minutes until the chicken is cooked through and the stock and wine have reduced.
- Once the rice is ready, add it to the chicken and pepper mixture but don’t stir in. Pour the saffron water over the top of the rice and add the peas.100 g frozen peas
- Place a lid over the pan containing everything now and reduce the heat to medium/moderate for 3 -4 minutes. The rice will puff up nicely.
- Give the chicken and rice and gently mix to combine everything and serve the quick Spanish chicken.
27 comments
What a lovely way to eat chicken and rice. The flavour, aroma and coor makes this dish stunning.
Perfect midweek meal – colourful, full of flavour, and so easy to put together.
Fantastic balance of flavours – zesty, savoury, and a touch of sweetness.
The smell while it was cooking was absolutely amazing!
A perfect mix of tangy lime, soft rice, and tender chicken – I loved it.
The lime added such a refreshing twist, I’ll definitely be making it again soon.
Great dish to serve to friends, everyone was impressed.
Quick to prepare, filling, and absolutely delicious – what more could you want?
Loved how the white wine deepened the flavour without being overpowering.
I made it for a date night dinner and it was a total hit!
The saffron rice was so fragrant, it reminded me of a Spanish holiday.
My kids even ate the peppers and peas, which is a rare success!
Absolutely delicious! The saffron and lime made such a bright, fragrant combination.
A stunning dish – vibrant colours, delicious aroma, and it tasted divine.
I loved how the rice soaked up all the wine and stock, it tasted incredible.
This dish really brought a bit of sunshine to the dinner table.
A lovely quick dinner that felt much fancier than the effort it took to make.
Tasted just like something I’d order in a Spanish restaurant.
This has become a family favourite in our house, especially on busy evenings.
A fantastic recipe – simple, full of Spanish flair, and wonderfully satisfying.
Such a cheerful and colourful meal, perfect for brightening up a gloomy day.
I was surprised how quick it was to make for such a rich, full flavour.
The chicken came out tender and juicy with lovely golden edges.
The saffron added a gorgeous golden colour and subtle earthy taste.
Everything cooked beautifully in one pan, which made cleaning up easy.
I swapped the peas for sweetcorn and it still worked perfectly.
Really easy to follow and came out tasting like something from a restaurant.