Oh, chicken and rice – the ultimate weeknight lifesaver, right? But let me tell you, this isn’t your average bland version. My smoky paprika one-pan wonder is what dreams are made of when you’re tired but still want something delicious. I’ve made this more times than I can count – whether it’s for rushed Wednesday nights or meal prep Sundays when I need something that reheats like a dream. That double paprika hit (smoked and sweet!) makes the whole house smell incredible, and the best part? Just one pan to wash! Trust me, once you try this method, you’ll never go back to boring chicken and rice again.

Ingredients for One Pan Chicken and Rice

Here’s everything you’ll need to make this flavor-packed dish come together beautifully. I’m pretty particular about a few of these – like using both smoked and sweet paprika. That combo makes all the difference! Grab these and let’s get cooking:

1 1/2 lbs boneless, skinless chicken thighs – cut into large chunks (trust me, thighs stay juicier than breasts here)
1 tbsp olive oil – just enough to get things sizzling
1 large yellow onion, sliced – about the size of a baseball
3 cloves garlic, minced – fresh is best!
1 1/2 cups long-grain white rice – I like Jasmine for its fragrance
2 tbsp tomato paste – that little tube in your fridge works great
2 tsp smoked paprika – our star flavor!
1 tsp sweet paprika – for balance
1/2 tsp dried oregano – rub it between your fingers to wake it up
1/2 tsp ground cumin – just a hint for depth
1 tsp kosher salt plus more to taste – I always taste before serving
1/2 tsp black pepper – freshly ground if you can
3 cups chicken broth – hot from the microwave or stove
2 tbsp chopped parsley – for that fresh pop at the end

Why You’ll Love This One Pan Chicken and Rice

Listen, I’m not exaggerating when I say this baked chicken and rice might just become your new kitchen bestie. Here’s why:

One pan = happy you – Minimal cleanup means more time for… well, not doing dishes!
That smoky paprika magic – The combo of smoked and sweet paprika gives restaurant-quality flavor with zero fuss
Weeknight warrior – From fridge to table in under an hour (even faster if you prep ahead)
Meal prep superstar – Tastes even better the next day, making it perfect for lunches
Customizable – Swap veggies or spices to make it your own (but try it this way first – it’s perfect!)

Seriously, what’s not to love? This is comfort food that actually fits real life.

How to Make One Pan Chicken and Rice

Okay, let’s get cooking! This smoky paprika chicken and rice comes together in simple steps, but there are a few tricks that make all the difference. Follow along and you’ll have the most flavorful, perfectly cooked dish with minimal effort.

Browning the Chicken

First things first – grab your trusty oven-safe skillet (I use my 12-inch cast iron) and heat that olive oil over medium-high. While it’s heating, season your chicken chunks generously with salt and pepper. When the oil shimmers, add the chicken in a single layer – don’t crowd the pan! We’re not cooking it through yet, just getting that gorgeous golden color. Stir occasionally for about 3-4 minutes until you see those beautiful browned bits. Pro tip: resist the urge to move it constantly – those crispy edges equal flavor!

Sautéing the Aromatics

Now toss in those sliced onions – they’ll sizzle beautifully in the chicken drippings. Cook them for about 3-4 minutes until they turn translucent and soft. This is when your kitchen starts smelling amazing! Add the minced garlic last (we don’t want it burning) and stir for just 30 seconds until fragrant. If anything starts sticking, a splash of broth helps loosen those tasty browned bits.

Toasting the Rice and Spices

Here’s where the magic happens! Stir in the rice, both paprikas, oregano, cumin, and tomato paste. Cook for about 1 minute, stirring constantly – you’ll see the rice turn slightly translucent at the edges and the spices will bloom, releasing their incredible aroma. This quick toast gives the dish incredible depth of flavor. Just watch closely – we’re toasting, not burning!

Baking to Perfection

Now pour in that hot chicken broth (hot liquid helps cook everything evenly), give it one good stir, then cover TIGHTLY with foil or a lid. Into a 375°F oven it goes for 25-30 minutes. No peeking! When time’s up, the rice should be tender and all liquid absorbed. Let it rest covered for 5 minutes – this is crucial for perfect texture. Then fluff with a fork, sprinkle with parsley, and prepare to be amazed!

Tips for Perfect One Pan Chicken and Rice

After making this smoky paprika chicken and rice dozens of times, I’ve learned all the little tricks that take it from good to “wow!” Here are my can’t-skip tips:

Hot broth is non-negotiable – Cold liquid throws off cooking time and can make rice gummy. Microwave it for 2 minutes while prepping.
Don’t skimp on the sear – Those browned chicken bits add so much flavor. Be patient and get good color!
Pack the foil tight – Steam is your friend here. Crimp the edges well so no precious moisture escapes.
Rest before fluffing – Those 5 minutes off heat let the rice settle. Your patience will be rewarded with perfect texture.
Taste before serving – Sometimes it needs an extra pinch of salt or squeeze of lemon to make flavors pop.

Avoid peeking during baking – every lift of the foil adds minutes to your cook time. And whatever you do, don’t stir until the very end!

Ingredient Substitutions and Variations

One of my favorite things about this chicken rice bake is how flexible it is! Here are my tested swaps and fun twists when you want to mix things up:

Rice options: Brown rice works with 1 extra cup broth and 10 more minutes baking time. Cauliflower rice? Add it raw at the end, cover, and let steam 5 minutes.
Broth swaps: Veggie broth keeps it meat-free. For extra richness, try half broth, half coconut milk (reduce salt if using salted broth).
Protein changes: Chicken breasts dry out faster, so cut bake time to 20 minutes. For vegetarians, chickpeas or white beans add great texture.
Flavor boosts: Stir in frozen peas or roasted red peppers after baking. A squeeze of lemon at the end brightens everything up beautifully!

The basics stay the same – just make it yours!

Serving Suggestions for One Pan Chicken and Rice

This smoky paprika chicken and rice is perfectly satisfying on its own, but here’s how I love to round out the meal when I’m feeling fancy:

Crisp green salad – The fresh crunch balances the rich flavors perfectly
Roasted broccoli or green beans – Toss with olive oil and garlic while the rice bakes
Warm crusty bread – For sopping up every last bit of that delicious sauce
Simple yogurt sauce – Just yogurt, lemon, and a pinch of salt cuts through the richness

Honestly though? Some nights it’s straight from the pan with a big spoon – no judgment here!

Storage and Reheating

This chicken and rice bake actually gets better after sitting overnight – the flavors meld beautifully! Store leftovers in an airtight container for up to 3 days. When reheating, add a splash of broth and cover loosely with a damp paper towel to keep everything moist. Microwave in 30-second bursts, fluffing gently between rounds. My secret? A quick drizzle of olive oil before reheating brings back that just-made freshness. For meal prep, divide into individual portions – they’ll reheat perfectly all week long!

Nutritional Information

Here’s the approximate nutrition per serving, but remember – these are estimates that can vary based on your exact ingredients. I always say focus on the deliciousness first, numbers second!

480 calories – Pretty hearty for a complete meal!
30g protein – Thanks to those juicy chicken thighs
55g carbs – The rice gives you that perfect comfort food energy
12g fat – Just enough for flavor without being heavy

Pro tip: For exact counts, plug your specific brands into a nutrition calculator. But honestly? Just enjoy every bite!

Frequently Asked Questions

I get asked about this one pan chicken and rice all the time! Here are the questions that pop up most often – with my tried-and-true answers:

Can I use chicken breasts instead of thighs?

You can, but thighs really work better here. Breasts dry out faster during baking – if you must use them, cut the bake time to 20 minutes and check early. Thighs stay juicy even if you accidentally go a little long, which is why I always recommend them for this chicken rice bake.

How do I prevent mushy rice?

Three secrets: 1) Don’t stir after adding broth, 2) Use the exact liquid ratio (3 cups broth to 1 1/2 cups rice), and 3) Let it rest covered off heat for 5 minutes after baking. Also – no peeking while it’s in the oven! That steam needs to work its magic undisturbed.

Can I make this ahead for meal prep?

Absolutely! That’s why I love this baked chicken and rice so much. It keeps beautifully for 3 days in the fridge and reheats like a dream. Pro tip: Underbake by 2 minutes if you know you’ll be reheating later – the extra heat will finish cooking it perfectly.

What if I don’t have smoked paprika?

While smoked paprika is the star here, you can use all sweet paprika in a pinch. Add a tiny pinch of chipotle powder or liquid smoke if you have it to mimic that smoky depth. But trust me – once you try the real deal, you’ll want to always keep smoked paprika on hand!

Can I freeze leftovers?

You can, but the rice texture changes a bit. If you do freeze, reheat gently with extra broth to bring back moisture. Honestly? This dish disappears so fast in my house, we rarely have leftovers to freeze!

One Pan Chicken and Rice You’ll Crave Every Night

Author: lucy
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Low Lactose

Print Recipe

Description

A simple and flavorful one-pan chicken and rice dish with smoky paprika, perfect for an easy weeknight dinner or meal prep.

Ingredients

Scale

1 1/2 lbs boneless, skinless chicken thighs (cut into large chunks)
1 tbsp olive oil
1 large yellow onion, sliced
3 cloves garlic, minced
1 1/2 cups long-grain white rice
2 tbsp tomato paste
2 tsp smoked paprika
1 tsp sweet paprika
1/2 tsp dried oregano
1/2 tsp ground cumin
1 tsp kosher salt (plus more to taste)
1/2 tsp black pepper
3 cups chicken broth (hot)
2 tbsp chopped parsley (for finishing)

Instructions

Brown the chicken: Heat olive oil in a large oven-safe skillet or baking dish over medium-high heat. Season chicken with salt and pepper, then sear 3–4 minutes, stirring occasionally, until lightly browned.
Sauté the onions: Add sliced onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds.
Toast the rice + spices: Stir in rice, smoked paprika, sweet paprika, oregano, cumin, and tomato paste. Cook 1 minute, stirring to coat everything.
Add broth: Pour in hot chicken broth and stir well, scraping up any flavorful bits from the bottom.
Bake: Cover tightly with foil or a lid and bake at 375°F for 25–30 minutes, until rice is tender and liquid is absorbed.
Finish: Remove from oven, rest 5 minutes, fluff the rice, and sprinkle with chopped parsley. Serve hot.

Notes

Use hot broth to speed up cooking time.
Adjust salt and spices to taste.
Leftovers store well in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 2g
Sodium: 800mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg

Keywords: one pan chicken and rice, chicken rice bake, baked chicken and rice, smoky paprika chicken, easy weeknight dinner, meal prep chicken and rice