One Pan Spanish Chicken and Rice

Steps

1. Whisk together paprika, garlic powder, salt, cumin, chili powder, coriander, and Italian seasoning in a small bowl. Divide the mixture in half and set aside.
2. Cut the lemon in half. Thinly slice one half for garnish; reserve the other half for juicing.
3. Place chicken in a bowl, drizzle with 2 tablespoons oil, and toss to coat. Rub half of the seasoning mix onto both sides of the chicken.
4. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Cook chicken 2-3 minutes per side until browned (it will not be fully cooked). Transfer to a plate.
5. Add rice, chicken broth, juice from the reserved lemon half, and remaining seasoning mix to the skillet; stir to combine.
6. Return chicken to the skillet on top of the rice. Cover and cook 20-25 minutes, until liquid is absorbed, rice is tender, and chicken is cooked through.
7. Garnish with lemon slices and chopped cilantro or parsley. Serve immediately.