Paprika Chicken and Rice Skillet (Easy One-Pot Dinner)

This paprika chicken and rice skillet combines browned boneless chicken thighs, onion, rice, and warm spices in a single covered pan. It is an editorial variation based on an established one-pot cooking method, not a dish independently tested by our kitchen.

Editorial transparency: The cited source is a kitchen-tested recipe or established method. The adapted version below is original editorial content and has not been independently tested by Nutrients Recipes.

Why This Recipe Works

The method uses familiar American grocery ingredients, clearly stated cooking temperatures, and practical make-ahead tips. Check doneness rather than relying only on the clock.

Recipe at a Glance

4 servings | Prep: 15 minutes | Cook: approximately 35 minutes

Ingredients

• 1¼ pounds boneless skinless chicken thighs
• 1½ teaspoons sweet paprika
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 1 cup uncooked regular long-grain white rice
• 1¾ cups low-sodium chicken broth
• ½ cup frozen peas, optional
• Chopped parsley and lemon wedges for serving

Step-by-Step Instructions

1. Mix paprika, oregano, garlic powder, salt and pepper; season the chicken evenly.
2. Heat 1 tablespoon oil in a deep skillet with a tight lid. Brown chicken on both sides, about 3–4 minutes per side; it will finish cooking later. Transfer to a plate.
3. Add remaining oil and diced onion. Cook until softened, about 4–5 minutes. Stir in dry rice for 1 minute.
4. Pour in broth and scrape the browned bits from the bottom. Return chicken to the pan on top of the rice; sprinkle peas around it if using.
5. Bring to a full simmer, cover tightly, reduce heat to low and cook approximately 20 minutes without lifting the lid.
6. Turn off heat and rest covered for 5 minutes. Check that chicken reaches 165°F in the thickest part and that rice is tender. Fluff rice, garnish and serve.

Helpful Tips, Substitutions, and Storage

• Use regular long-grain white rice. Brown or instant rice needs a different liquid ratio and cooking time.
• If rice is firm after resting, remove fully cooked chicken, add a splash of hot broth and cook the rice a few more minutes.
• A heavy skillet and low simmer help prevent scorching.
• Refrigerate leftovers promptly in shallow containers and use within 3–4 days; reheat thoroughly to 165°F.

Frequently Asked Questions

Can I use chicken breast?

Yes, but check early for 165°F and remove cooked pieces if the rice needs more time.

Can I add vegetables?

Frozen peas are an easy addition. For broccoli, cook separately or add near the end so it does not overcook.

Related Recipes

For another option, try our one-pot lemon chicken and rice.

Recipe Development Reference

For an independently tested foundation and additional technique guidance, see Budget Bytes’ tested one-pot chicken and rice. This article is a distinct editorial adaptation, not a claim that Nutrients Recipes has tested the exact variation.

Recipe Collection & Related Reading

Browse the Quick Dinner Ideas pillar guide, compare One-Pot Lemon Chicken and Rice, or visit our Recipe Index for more ideas.