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Paprika Chicken with Rice

Paprika Chicken with Rice

Paprika Chicken with Rice is a comforting one-pan chicken and rice recipe packed with smoky paprika flavor and tender, juicy chicken. This easy one pot chicken and rice meal is perfect for lazy dinners, busy weeknights, and cozy family meals. Everything cooks together in one skillet, giving you perfectly seasoned rice infused with chicken juices for a satisfying comfort food recipe that requires minimal cleanup.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 4 bone-in or boneless chicken thighs or breasts
  • 1 cup long-grain white rice
  • 2 cups chicken broth low sodium
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1½ teaspoons smoked paprika
  • 1 teaspoon sweet paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper
  • ½ teaspoon dried thyme or oregano
  • ½ cup diced tomatoes optional
  • Fresh parsley for garnish optional

Method
 

  1. Season the Chicken
  2. Pat the chicken dry and season both sides with smoked paprika, sweet paprika, garlic powder, salt, and black pepper.
  3. Sear the Chicken
  4. Heat olive oil in a large skillet or deep pan over medium heat. Sear the chicken for 3–4 minutes per side until golden brown. Remove and set aside.
  5. Sauté Aromatics
  6. In the same pan, add chopped onion and cook for 2–3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
  7. Add Rice and Spices
  8. Add the rice, thyme, and remaining paprika. Stir well to coat the rice in the flavorful oil.
  9. Add Liquid
  10. Pour in chicken broth and diced tomatoes (if using). Bring to a gentle simmer.
  11. Return Chicken to Pan
  12. Nestle the chicken back into the rice. Cover the pan with a lid.
  13. Cook
  14. Reduce heat to low and cook for 25–30 minutes, or until the rice is tender and the chicken is fully cooked.
  15. Rest and Serve
  16. Remove from heat and let rest for 5 minutes. Garnish with fresh parsley and serve warm.

Notes

This recipe works great as one pan chicken and rice or one pot chicken and rice depending on your cookware.
Boneless chicken cooks faster; reduce cooking time by 5–7 minutes.
Add peas or bell peppers for extra vegetables.
For extra smoky flavor, use only smoked paprika.
Leftovers store well in the fridge for up to 3 days.
This dish pairs perfectly with a simple green salad or roasted vegetables.