Why You’ll Love This Recipe

This Paprika Chicken and Rice Bake is the ultimate comfort food with its smoky, savory flavor and easy one-pan preparation. The chicken thighs are perfectly seasoned with smoked paprika, salt, and pepper, then seared to crispy perfection before being baked with aromatic rice in a flavorful chicken broth. The result is a deliciously tender chicken with fluffy rice that soaks up all the wonderful flavors from the chicken and spices. This dish is hearty, satisfying, and perfect for a family dinner or meal prep! Paprika Chicken and Rice Bake

Ingredients

5–6 large bone-in chicken thighs, skin removed
1 tsp salt
½ tsp black pepper
3–4 tsp smoked paprika
1 tbsp olive oil
½ cup red onion, diced
2 tbsp garlic, minced
1 ½ cups Jasmine rice
2 cups low sodium chicken broth
Fresh parsley (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Prepare the Chicken:

Remove the skin from the chicken thighs and pat them dry with paper towels.
Season the chicken with smoked paprika, salt, and black pepper on both sides.

Sear the Chicken:

Heat an oven-safe skillet over medium-high heat and add the olive oil.
Place the chicken thighs in the hot oil and cook for 3–4 minutes per side, or until the chicken is browned.
Once browned, remove the chicken to a plate and set aside.

Sauté the Aromatics:

Remove all but 1 tablespoon of chicken fat from the skillet.
Add the diced red onion and minced garlic to the skillet. Cook for 1–2 minutes, or until fragrant.

Cook the Rice:

Pour in the Jasmine rice and chicken broth, stirring to combine.
Bring the mixture to a boil, then add the browned chicken thighs back into the skillet, placing them on top of the rice.

Bake:

Cover the skillet with a lid or aluminum foil.
Bake in the preheated oven for 35 minutes, or until the chicken is cooked through and the rice is tender.

Finish and Serve:

Fluff the rice with a fork and taste. Add more salt and pepper if desired.
Garnish with freshly chopped parsley before serving.

Servings and Timing

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

Variations

Spicy Version: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix for a little heat.
Vegetable Additions: Add vegetables like bell peppers, peas, or carrots to the rice mixture for added color and nutrients.
Chicken Breasts: If you prefer, you can use boneless, skinless chicken breasts, but adjust the cooking time to prevent overcooking.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or oven until heated through. Add a splash of broth if the rice seems too dry.

FAQs

Can I use a different type of rice?

While Jasmine rice works great in this recipe, you can substitute it with other long-grain rice varieties like Basmati. Adjust the cooking time slightly, as different types of rice may cook at different rates.

Can I make this dish ahead of time?

Yes! You can prepare the chicken and rice mixture up to the baking step, cover it, and refrigerate for a few hours. When ready, bake it as directed.

Can I make this recipe in a different type of pan?

Yes, any oven-safe skillet will work. If you don’t have one, you can sear the chicken in a regular skillet and transfer everything to a baking dish to bake.

Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts. They may cook faster, so keep an eye on them to avoid overcooking.

Conclusion

This Paprika Chicken and Rice Bake is a flavorful, one-pan wonder that’s sure to become a staple in your kitchen. The tender chicken thighs and aromatic rice come together in a satisfying dish that’s perfect for any night of the week. With minimal prep and a hands-off cooking process, this recipe is both easy and delicious.

Jessica

Paprika Chicken and Rice Bake

Why You’ll Love This Recipe

Ingredients