Paprika Chicken and Rice Bake

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Paprika Chicken and Rice Bake – A One-Pot Family Favorite

This Paprika Chicken and Rice Bake is a hearty, comforting one-pot meal that brings together tender, juicy chicken thighs with flavorful garlic-infused rice. Smoked paprika gives the chicken a rich, smoky depth, while the whole dish comes together in under an hour – perfect for busy weeknights or easy Sunday dinners.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 380 per serving

Equipment Needed

  • Large oven-safe skillet or enameled cast iron casserole
    (If you don’t have one, don’t worry — see tips below!)

Ingredients

  • 5–6 large bone-in, skinless chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3–4 teaspoons smoked paprika (adjust to taste)
  • 1 tablespoon olive oil
  • ½ cup red onion, finely diced
  • 2 tablespoons fresh garlic, minced
  • 1½ cups Jasmine rice, rinsed
  • 2 cups low-sodium chicken broth
  • Fresh parsley, chopped (for garnish)

 Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the chicken:
    Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika.
  3. Sear the chicken:
    Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs and sear for about 3–4 minutes per side, until golden brown. Remove and set aside on a plate.
  4. Sauté the aromatics:
    Drain excess fat, leaving about 1 tablespoon in the skillet. Add diced red onion and garlic, and cook for 1–2 minutes until fragrant and softened.
  5. Build the base:
    Stir in the rinsed jasmine rice and pour in the chicken broth. Bring the mixture to a gentle boil, scraping any browned bits from the bottom for extra flavor.
  6. Add the chicken back in:
    Nestle the seared chicken thighs into the rice. Cover the skillet with a lid or foil and transfer to the preheated oven.
  7. Bake:
    Bake for 35 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F / 74°C).
  8. Finish and serve:
    Remove from the oven and let rest for 5 minutes. Fluff the rice with a fork, adjust seasoning with salt and pepper if needed, and garnish with chopped fresh parsley.

 Recipe Tips & Variations

  • Boneless chicken thighs or breasts can be used for a quicker option. If using, add them into the skillet 20 minutes into the baking time to avoid overcooking.
  • No oven-safe skillet?
    Sear the chicken and cook the onions and garlic as directed in a regular frying pan. Then transfer the rice and broth mixture to a baking dish, place the seared chicken on top, cover with foil, and bake as instructed.
  • Make it your own:
    Add diced bell peppers, peas, or a pinch of chili flakes for a spicier version.

Serving Suggestions

Pair this savory chicken and rice dish with a simple green salad, roasted vegetables, or a side of steamed broccoli for a balanced meal.

Nutrition Information (Per Serving)

  • Calories: 380
  • Carbohydrates: 16g
  • Protein: 34g
  • Fat: 21g
  • Saturated Fat: 6g
  • Cholesterol: 166mg
  • Sodium: 606mg
  • Fiber: 1g
  • Sugar: 1g

 

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