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paprika chicken with rice

A comforting one-pan paprika chicken with rice made using simple ingredients. This easy chicken and rice recipe is perfect for lazy dinners, cozy family meals, and weeknight cooking with minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • 4 chicken thighs or chicken breasts boneless or bone-in
  • 1 ½ cups long-grain rice
  • 2 ½ cups chicken broth
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 teaspoons paprika sweet or smoked
  • ½ teaspoon black pepper
  • 1 teaspoon salt or to taste
  • ½ teaspoon dried thyme optional
  • Fresh parsley for garnish optional

Method
 

  1. Heat olive oil in a large skillet or Dutch oven over medium heat.
  2. Season chicken with paprika, salt, and pepper.
  3. Brown chicken on both sides for 3–4 minutes per side, then remove and set aside.
  4. In the same pan, sauté onion until soft, about 3 minutes.
  5. Add garlic and cook for 30 seconds until fragrant.
  6. Stir in rice and cook for 1 minute to lightly toast.
  7. Pour in chicken broth and stir well.
  8. Return chicken to the pan, nestling it into the rice.
  9. Cover, reduce heat to low, and simmer for 18–22 minutes until rice is tender and chicken is cooked through.
  10. Remove from heat and rest for 5 minutes before serving. Garnish with parsley if desired.

Notes

Use smoked paprika for a deeper, richer flavor
Chicken thighs stay juicier than breasts
Do not lift the lid while rice cooks to ensure fluffy texture
Great for meal prep and reheats well