Make a simple, flavorful One Pot Paprika Chicken and Rice for dinner tonight. This easy one-pan recipe is ideal for weeknights and uses mostly pantry staples—ready in under an hour and loved by the whole family.
One Pot Chicken Dinner
Inspired by Spanish chicken and rice, this budget-friendly version captures the comforting flavors without expensive ingredients like saffron. It relies on sweet paprika and common dried spices to create a rich, warm flavor that pairs perfectly with tender chicken and fluffy rice.
This recipe works well with pantry and freezer staples and takes roughly 35 minutes total from start to finish.
What You’ll Need
- Sweet paprika (smoked paprika can be used if you prefer a smokier flavor)
- Garlic powder
- Onion powder
- Chili powder
- Dried oregano
- Olive oil
- Boneless, skinless chicken thighs (6 to 8 pieces)
- Basmati rice (1 cup)
- Chicken broth, low sodium (2½ cups)
- Lemon juice (¼ cup, plus extra wedges for serving)
- Frozen peas (1 cup)
- Frozen corn (1 cup)
Use a wide sauté pan with a tight-fitting lid or a Dutch oven. A pan that seals well will let the rice steam evenly and keep the chicken juicy.
How To Make This One Pot Spanish-ish Chicken and Rice
- Mix the spices: 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, and 1 teaspoon dried oregano.
- Place the chicken thighs in a bowl, drizzle with half the olive oil, and coat with half of the spice mixture.
- Heat the remaining olive oil in a large pan over medium-high heat. Sear the chicken thighs with tongs for 2–3 minutes per side until golden brown. They should not be cooked through—just nicely browned. Remove the chicken and set aside.
- Lower the heat slightly and add the rice to the pan, along with the rest of the spice mix, chicken broth, and lemon juice. Stir, scraping the bottom of the pan to release any browned bits.
- Bring the liquid to a boil and let it boil for about 3 minutes, stirring occasionally. This helps reduce some liquid and jump-starts the cooking process.
- Reduce heat to low. Arrange the seared chicken on top of the rice, cover the pan, and simmer gently for 15 minutes.
- When the rice and chicken are cooked, push the chicken to one side and stir the frozen peas and corn into the rice. Turn off the heat, cover again, and let the vegetables steam for 2–3 minutes. Finish with a squeeze of fresh lemon juice before serving.
Recipe Variations
- Swap chicken thighs for boneless chicken breasts if preferred; sear a little longer for thicker pieces.
- Replace the peas and corn with any frozen vegetable blend you like—carrots, green beans, or mixed Mediterranean vegetables all work well.
Tips and Notes
- Basmati rice works well here because it stays a bit firmer and separates nicely. Short-grain rice may become softer than desired.
- Boiling the rice and liquid for a few minutes before reducing the heat helps evaporate excess liquid and speeds up the final steaming stage, shortening overall cook time while keeping the rice tender.
- Adjust salt to taste, especially if using store-bought broth—choose low-sodium broth and season as needed.
Recipe
One Pot Paprika Chicken and Rice
Ingredients
- 2 teaspoons sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 4 tablespoons olive oil
- 6 to 8 boneless skinless chicken thighs
- 1 cup basmati rice
- 2½ cups low-sodium chicken broth
- ¼ cup lemon juice
- 1 cup frozen peas
- 1 cup frozen corn
- Garnish: lemon wedges and sliced green onions
Instructions
- Combine all spices in a small bowl and stir to blend.
- Drizzle half the olive oil over the chicken and coat with half of the spice mix.
- Heat the remaining olive oil in a large sauté pan over medium-high heat.
- Sear the chicken thighs 2–3 minutes per side until browned. Transfer to a plate.
- Add the rice to the pan, then the remaining spice mix, chicken broth, and lemon juice. Stir and scrape the pan to loosen any browned bits.
- Bring the mixture to a boil and let it boil for 3 minutes, stirring occasionally.
- Reduce heat to low, place the seared chicken on top of the rice, cover, and cook for 15 minutes.
- Shift the chicken to one side, stir the frozen peas and corn into the rice, turn off the heat, and cover for 2–3 minutes to steam the vegetables. Serve with lemon wedges and green onions.
Nutrition (per serving)
Calories: 586 kcal | Carbohydrates: 56 g | Protein: 41 g | Fat: 22 g | Sodium: 712 mg | Fiber: 5 g
More Recipes You May Like
For more one-pot dinner ideas and simple recipes, search online for one-pot chicken and rice variations, or try different spice blends to suit your taste.