If you’re in search of a warm, satisfying, and wholesome dinner that practically cooks itself, look no further than the Paprika Chicken & Rice Bake. This one-dish wonder combines tender chicken, aromatic paprika, fluffy rice, and savory vegetables into a perfectly seasoned bake that’s both comforting and convenient. With minimal prep and easy cleanup, it’s an ideal weeknight meal for busy families or anyone craving a hearty dish with big flavors.
Paprika, often underappreciated, is the star of this meal — lending smokiness, warmth, and vibrant color to every bite. Whether you’re using sweet, smoked, or hot paprika, it adds layers of complexity to the chicken as it bakes and seeps into the rice. The result? A juicy, flavor-packed entrée with a side dish built right in.
Perfect for casual dinners, potlucks, or make-ahead meals, this Paprika Chicken & Rice Bake is a no-fuss recipe that delivers home-cooked flavor with minimal effort.
Recommended Kitchen Tools
While this recipe is straightforward, having the right tools makes preparation and baking even smoother. Here’s what you’ll need:
- 9×13-inch Baking Dish or Casserole Dish – For baking everything evenly in one pan.
- Mixing Bowl – To season the chicken.
- Measuring Cups and Spoons – For precise spice and liquid measurements.
- Tongs or a Spatula – To place and move the chicken.
- Foil or Lid – For covering the dish while baking.
- Sharp Knife and Cutting Board – For prepping any added vegetables.
- Oven Mitts and a Serving Spoon – For safe handling and easy plating.
With these basic tools, this recipe becomes a one-pan marvel that’s both easy to prepare and easy to clean up.
Ingredients
This simple yet flavorful recipe uses pantry staples and comes together in under 90 minutes, most of which is hands-off baking time.
For the Chicken and Rice:
- 6 bone-in, skin-on chicken thighs (or boneless if preferred)
- 1 ½ cups long grain white rice (uncooked)
- 1 small onion, diced
- 3 garlic cloves, minced
- 3 cups chicken broth (or water + bouillon)
- 2 tablespoons olive oil
For the Seasoning Blend:
- 2 teaspoons paprika (smoked or sweet, to taste)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for heat)
Optional Add-ins:
- 1 cup frozen peas or mixed vegetables
- 1 bell pepper, diced
- Fresh parsley for garnish
- Lemon wedges for serving
Feel free to adjust spices based on your preference or add vegetables to make this a complete meal.
Preparation
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease or oil your baking dish and set it aside.
Step 2: Season the Chicken
In a small bowl, mix together the paprika, salt, pepper, garlic powder, thyme, onion powder, and cayenne (if using). Pat the chicken dry with paper towels and rub all over with olive oil and the spice blend. Let the chicken sit for a few minutes while you prepare the rice.
Step 3: Assemble the Rice Base
In the greased baking dish, spread the uncooked rice evenly across the bottom. Add the diced onions, minced garlic, and any optional veggies like bell peppers or peas. Pour the chicken broth over the rice and stir gently to distribute everything evenly.
Step 4: Arrange the Chicken
Place the seasoned chicken thighs on top of the rice mixture, skin side up. Do not fully submerge the chicken — you want the skin exposed so it crisps up in the oven.
Step 5: Bake Covered, Then Uncovered
Cover the dish tightly with aluminum foil or a lid. Bake in the preheated oven for 40 minutes, then remove the foil and continue baking for 20–25 more minutes, or until the chicken is cooked through (internal temp of 165°F/74°C) and the skin is golden.
If needed, broil the top for 2–3 minutes at the end to get extra crispy chicken skin.
Step 6: Rest and Serve
Remove from the oven and let the dish rest for 5–10 minutes before serving. This allows the juices to settle and the rice to finish absorbing any remaining liquid. Garnish with fresh parsley and serve with lemon wedges for a bright finish.
FAQ
Can I use boneless chicken?
Yes, boneless thighs or breasts work well, though they may cook faster. Reduce the baking time by 10–15 minutes and ensure they don’t dry out.
Can I use brown rice?
You can, but brown rice requires more liquid and a longer cooking time. Increase the broth to 3½ cups and bake covered for at least 60 minutes before uncovering.
What kind of paprika should I use?
Sweet paprika offers a mellow flavor, smoked paprika gives depth and a hint of smokiness, and hot paprika brings the heat. Choose based on your flavor preference or mix them for balance.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through. This dish also freezes well for up to 2 months.
Can I make it in advance?
Yes! You can assemble the rice and vegetables in the baking dish and season the chicken separately. Refrigerate both (covered) for up to 24 hours, then combine and bake when ready.
Can I add cheese?
Sure! A light sprinkle of shredded cheddar or Parmesan added during the last 10 minutes of baking gives it a creamy, savory twist.
Conclusion
Paprika Chicken & Rice Bake is proof that comfort food doesn’t need to be complicated. With just one dish, a few ingredients, and almost no cleanup, you get tender, flavorful chicken, fluffy rice infused with spice and broth, and a deeply satisfying meal your whole family will love.
Whether you’re cooking for a weeknight dinner, prepping for guests, or just looking to simplify mealtime without sacrificing flavor, this recipe is a go-to solution. You can customize it with your favorite veggies, adjust the spice level, or make it ahead for the ultimate easy dinner.
