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