Paprika Chicken and Rice Bake
Paprika Chicken and Rice Bake is a delicious one-pot meal with tender juicy chicken, loaded with great flavors. Only uses a few simple ingredients, and comes together in under 40 minutes.
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Looking for a chicken dish that only uses a few simple ingredients, with so much flavor and minimal effort, this one is for you. Not only is it delicious but a perfect no-fuss weeknight meal like my Chicken Broccoli Rice Casserole and Baked Chicken and Gravy.
Table of Contents
Why this recipe works
This easy paprika chicken recipe has tender chicken on a bed of flavorful rice with lots of smoky paprika. A one-pot dinner that doesn’t skimp on flavor and that the whole family will love like my Ground Beef and Rice Skillet.
Ingredients Needed for Paprika Chicken
- Chicken: I prefer to use bone-in chicken thighs but boneless skinless chicken thighs will also work or even chicken legs.
- Rice: Jasmine or Basmati rice
- Paprika: I recommend smoked paprika, but regular paprika will work in a pinch.
- Onion: I like to use red onion for this, but a white or yellow onion will also work.
- Chicken broth: Low sodium to help reduce the salt.
How to Make Paprika Chicken
- Step 1: Place the chicken thighs skin side up on a cutting board and remove the skins.
- Step 2: Season chicken thighs with paprika seasoning, salt, and pepper over the chicken coating both sides.
- Step 3: Heat an oven-safe large skillet on medium-high heat and add the olive oil place the chicken thigh into the hot skillet and cook for 2-3 minutes.
- Step 4: Flip the chicken and cook another couple minutes then remove to a plate.
- Step 5: Add the diced onions and cook until soft then add in the garlic.
- Step 6: Add rice.
- Step 7: Add in the chicken stock and bring to a simmer.
- Step 8: Place chicken thighs on top of the rice, cover, and bake! Remove from the oven fluff rice with a fork and garnish with fresh parsley.
Recipe Tips for Paprika Chicken
- Add frozen peas or corn on top of rice before baking for a complete meal.
- Don’t lift the lid before it’s done cooking.
- Store any leftovers of this paprika chicken recipe in an airtight container in the refrigerator for 3-4 days.
