Paprika Chicken & Rice Bake

Paprika Chicken & Rice Bake

This one-pot

chicken and rice dish is a lifesaver when you need to get food on the table easily and quickly. The dish starts with seasoned chicken thighs seared in a hot pan until golden and succulent. Garlic and onion are cooked in the flavorful pan drippings, then combined with rice, broth, and the browned chicken. Cover the pan and let the ingredients simmer together as the rice absorbs all the deep, savory flavors. If you're a fan of crispy skin, broil the chicken thighs to add a crunch to each bite. When the dish is done, walk the pan over to the table and remove the lid to a chorus of oohs and aahs.

Filed Under

North American, Comfort Food, Dairy-Free, Gluten-Free, Dinner, Kid-Friendly, Date Night, Weeknight, Meal Prep, One-Pot or Pan, Pan Fry, Tasty EWD Fall, High-Protein, Low-Sugar, Low-Fat, Meal, Chicken, Decadent Dinners, Chicken, Budget

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Easy

You've got this!

Quick

Under 1 Hour

Ingredients

You'll Need:

  • 5 chicken thighs
  • 1 teaspoon salt (plus more to taste)
  • 1 teaspoon pepper (plus more to taste)
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley
  • 1 tablespoon olive oil
  • 1 tablespoon garlic (minced)
  • ½ cup red onion (diced)
  • 1 cup long grain rice
  • 1 ½ cup chicken broth
Lemons and Lime

Preparation

  1. Preheat oven to 400˚F (200˚C).
  2. In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
  3. On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
  4. Cook an additional 5-6 minutes to brown the other side and remove from the pot.
  5. Add the garlic and onions to the pot, and cook until the onions are transparent.
  6. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
  7. Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
  8. Bake for 35-40 minutes, or until the rice is fully cooked.
  9. NOTE: For a crispy skin, remove chicken thighs and broil.
  10. Enjoy!
Yumi Holding a Basket of Fresh Vegetables

Nutrition

calories

442

carbohydrates

40g

fat

13g

fiber

0g

protein

41g

sugar

1g

Last updated on 2024-09-03

Tips

  • Dan Barry

    "I doubled the garlic and paprika for extra flavour"

    7 years ago

  • Precy Larkins

    "Good and easy to make. I used 2 cups of jasmine rice and 4 cups chicken broth, and it cooked perfectly (I was nervous about this part because I know it’s easy to muck up the measurements and end up with either over cooked or undercooked rice). I also added thinly sliced celery. Was going to add diced carrots but I ran out of time."

    7 years ago

  • Theresa Cumplido

    "Made this so many times already, just like others comments I doubled garlic and onions and I personally added a pinch of cumin in the broth to mix with rice so it has more flavor since hubby was saying it needed something more and it turned out great. I don’t have long grain rice so I use regular white rice and I put more rice than the recipe"

    7 years ago

  • ellycosta

    "I found that two cups of broth was the perfect amount! Also, if you’re using a Dutch oven, remember to move the racks to accommodate the pan, it’s not fun moving racks when your oven is 400 degrees😂"

    7 years ago

  • Tiana Davis

    "I think I will increase the broth just a little. Some rice was not cooked and all liquid cooked down."

    7 years ago

  • Irina Schwartz

    "I am glad I read other tips as I was making it, and doubled both the rice and water amounts. As I didn’t have a pan that can be put in the oven, I just transferred everything from the pan into a glass baking pan and it worked very well. I did add about 2 cups of frozen peas and carrots to the 2 cups of rice, and it really complemented the meal well."

    7 years ago

  • Rosa Mejia

    "SOO GOOD!I doubled the rice and did 8 chicken thighs instead of 5 and also doubled the amount of seasoning bc we have a bigger family LOL and they were like MAKE IT AGAIN. Anyway...I didnt have garlic but it was still AMAZING! I also added green bell peper and used chicken bouillon instead of chicken broth which is almost the same AND BTW IM ONLY 16 yrs old"

    6 years ago

  • gary Pearson

    "It is so yummy!! I make to pans... the first pan is exactly the recipe and the second toast the rice and bake uncovered for crispy rice!!!"

    7 years ago

  • Kannon Taylor

    "I added a can of cream of mushroom to make it creamier, and I shred the chicken once it’s done. 13/10 would recommend."

    7 years ago

  • Camille Wooten

    "I used chicken breast and it came out pretty good. But I would use like 2 or 3 cups of chicken broth so the rice won’t be kinda crunchy."

    7 years ago

  • Joy Hilman

    "Added some broccoli and mushrooms too! Taste quite nice"

    7 years ago

  • tinuts11513

    "Ive added a bit more rice (1.5 cups) and more chicken broth (3 cups). Turned out really delicious!"

    7 years ago

  • Ashley Edwards

    "Came out so good. Definitely increase broth amount so rice and chicken doesn’t dry in the oven. Also cut the heat down to 350 so rice was moist verses to crispy."

    7 years ago

  • msjcooks

    "Paprika is one of my favorite spices! Let my chicken marinade while cutting up veggies. Added some broccoli to the rice. Used 3 cups of broth and cooked it for 350F for about 40 mins. This will be put into rotation."

    6 years ago

  • prvixen12

    "So delicious! I used jasmine rice instead of regular rice."

    7 years ago

  • Ashley McIntosh

    "This was great! I doubled the paprika and mixed it half in half with a spicy paprika. Instead of the rice, I used whole grain quinoa! Such a good meal that last a couple days!"

    7 years ago

  • Kyle Hill

    "Delicious recipe. The family can't got enough"

    7 years ago

  • kevinsinsel

    "So I went off script with this dish. Added spinach, asparagus, garlic, onions, sun dried tomatoes and fresh green beans. Soooo. freaking good!"

    6 years ago

  • mslily

    "This came out amazing. I recommend 3 cups of the stock which makes the rice come out even better"

    7 years ago

  • Dan Barry

    "I doubled the garlic and paprika for extra flavour"

    7 years ago