A favourite at my place, this chicken is coated in a beautiful mixture of spices, then baked to juicy perfection with crispy skin. Just 5 minutes of prep, then the oven does the rest of the work for you!
Perfectly cooked, juicy chicken and fluffy, garlicky tomato rice all in one pan? Yes, it’s absolutely possible! This One-pot Paprika Chicken and Rice recipe is so simple and delicious – perfect for busy weeknights. I make it at least once every two weeks because of how little effort it requires. One pan + minimal washing up = victory! I love this recipe so much that I included it in my cookbook Simple Dinners Every Day.
The chicken is marinated in a medley of spices before being seared until golden and added back to the pan with uncooked rice and stock. It all cooks, covered, for 45 minutes, allowing the rice to absorb all those delicious flavours while the chicken turns juicy and tender. Pair it with a simple cucumber salad with a sour cream dressing, or serve it with your favourite veggies (steamed greens or a basic green salad are always great choices).
What can I serve with One-pot Paprika Chicken and Rice?
This meal pairs well with just about anything! The suggested Creamy Garlic Cucumber Salad is a refreshing addition, but you could also serve it with steamed greens like broccoli, broccolini (tenderstem broccoli), green beans, snow peas (mangetout) or kale. A fresh green salad or roasted vegetables (cauliflower, broccoli, pumpkin/butternut squash, zucchini/courgette, eggplant/aubergine, brussels sprouts or capsicum/bell peppers) would be great too. For an extra creamy option, a dollop of Greek yoghurt or tzatziki works beautifully, as would a sprinkling of creamy feta!
Can I use boneless chicken thighs instead of bone-in chicken thigh cutlets?
Yes! Whole boneless chicken thighs can be used in this One-pot Paprika Chicken and Rice. Sear the chicken thighs as per the recipe, then set aside. Follow the recipe, but do not return the chicken thighs to the pan. Cook the rice, covered, for 20 minutes first, and then add the chicken. Cook for a further 15 minutes, covered, then cook for an additional 10 minutes, uncovered, and finally leave to stand for 10 minutes before serving, as per the recipe.
Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cooking time. Brown rice takes longer to cook, so increase the oven cooking time by 15–20 minutes, and add an extra 250 ml (1 cup) of chicken stock (1 litre/4 cups total). Make sure the rice is cooked through before serving.
How can I spice it up?
Add ½ teaspoon of ground cayenne pepper or dried chilli (red pepper) flakes to the chicken marinade, or finish with a sprinkling of dried chilli flakes or a drizzle of chilli oil.
If you enjoyed One-pot Paprika Chicken and Rice, I think you’ll love:
Chicken Paprikash Recipe
Baked Dijon Chicken Recipe
One-pan Chicken and Garlic Rice Recipe
One-pan Lemon Garlic Chicken and Potatoes Recipe
One-pan Lemon Herb Chicken Rice (with Chicken Breast!) Recipe
One-pot Paprika Chicken and Rice
“This is so delicious. I’ve made it a number of times, it’s always a winner.” Share Pin Recipe PrintIngredients
- 1.2 kg (2½ lb) bone-in chicken thigh cutlets, skin on (see note 1)
- 2 tbsp olive oil
- 1 tbsp dried herbs (oregano, thyme or Italian herb mix)
- 1 tbsp sweet paprika
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp freshly cracked black pepper
- ½ tsp sea salt flakes
- 1 onion, finely diced
- 4 garlic cloves, finely chopped
- 2 tbsp tomato paste
- 300 g (1⅔ cups) white rice (jasmine or basmati)
- 750 ml (3 cups) chicken stock
- Fresh coriander (cilantro) or flat-leaf (Italian) parsley, roughly chopped, to serve (optional)
- 3 Lebanese (short) cucumbers, finely sliced
- 1 lemon, juiced
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 3 tbsp sour cream
Instructions
- Preheat – Preheat the oven to 180°C (350°F) (all oven types).
- Coat the chicken – In a large bowl, coat the chicken with the olive oil, dried herbs, sweet paprika, onion powder, smoked paprika, pepper and salt. Use your hands to ensure even coverage.
- Sear the chicken – In an oven-safe, heavy-based frying pan, sear the chicken on medium heat for 3–5 minutes until golden and crispy (see note 2). Set aside.
- Add the onion and garlic – In the same pan, add the onion and garlic (see note 2 if the pan is sticky). Cook for 1–2 minutes until softened.
- Add the tomato paste and rice – Add the tomato paste and rice, stirring to combine. Pour in the chicken stock.
- Cook the chicken – Return the chicken to the pan, ensuring the skin is facing up. Cover the pan tightly with a lid or foil. Bake for 35 minutes in the oven.
- Finish – Remove the cover and bake for another 10 minutes. Allow the dish to rest, covered, for 10 minutes before serving, and top with fresh herbs if using.
- Make the cucumber salad and serve – Combine all ingredients and serve with the chicken and rice.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
melissarohde says:
This is a favourite in our household! It’s so easy and so so tasty!! Making it again tonight! 🙌🏼🙌🏼