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 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 new 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 cucumber and sour cream 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 sprinkle 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 1 additional cup (250 ml) of chicken stock (4 cups/1 litre 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 sprinkle of dried chilli flakes or a drizzle of chilli oil.
If you loved this one-pan recipe, I think you’ll love:
One-pan Chicken and Garlic Rice Recipe
Marry Me Chicken Risoni (Orzo) Recipe
Cheesy Chicken and Broccolini Rice Recipe
One-pan Lemon Garlic Chicken and Potatoes Recipe
One-pan Lemon Herb Chicken Rice (with Chicken Breast!)
One-pot Paprika Chicken and Rice
“This is so delicious. I’ve made it a number of times, it’s always a winner.” Share PrintClick to change the servings
Ingredients
- 1.2 kg (2½ lb) bone-in chicken thigh cutlets, skin on (5–6 chicken thigh cutlets) (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 (10½ oz) white rice (jasmine or basmati)
- 750 ml (3 cups) chicken stock (see note 2 about gluten-free)
- Fresh coriander (cilantro) or flat-leaf (Italian) parsley, roughly chopped, to serve (optional)
- 3 Lebanese (short/Persian) cucumbers, finely sliced
- 1 lemon, juiced
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 3 tbsp sour cream
Equipment
Instructions
- Preheat the oven to 180°C (350°F) (all oven types).
- In a large bowl, coat the chicken with olive oil, dried herbs, sweet paprika, onion powder, smoked paprika, black pepper and salt. Use your hands to ensure even coverage.
- In an oven-safe, heavy-based frying pan, sear the chicken on medium heat for 3–5 minutes until golden and crispy (see note 3). Set aside.
- 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, stirring to combine. Pour in the chicken stock.
- 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.
- 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.
- To make the cucumber salad, combine all ingredients and serve with the chicken and rice.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Lee says:
So good, we even had enough for hubbies lunch the next day.
Paprika is now my favourite spice!!!!
Nicole says:
That is so great to hear, Lee! ❤️ If you’ve made a few of my recipes you can see how much I love paprika too! 😂 Thanks for the rating. Nic x
Amelia S says:
I love making this recipe and have done a few things to make it my own. I use shallots instead of onions. I also season the rice with some additional salt, pepper, and a few dashes of worcestershire sauce. I also marinate the chicken in all of the spices a few hours before cooking in all of the spices and olive oil. Really love it!!
Nicole says:
I love hearing these tweaks, Amelia, and they really sound fantastic. Thanks so much for sharing. Nic x
Jazmin says:
mine was bland, especially the 1st time, learned the lesson and added salt when adding the rice, 1/2 tsp salt for 1.2k chicken and rice obs not enough!, will add more seasoning when marinating the chicken next time, still love the idea of one pot cooking
Cathy Lucke says:
A great dish! So flavoursome and easy to make. Husband loved it. Making it again for adult son and friends. Greens on the side and job done!
Natasha Reid says:
Absolutely delicious!
Highly recommend this easy, delicious recipe. Loved it!
Sandra Janiak says:
Love all your recipes I made like 4 so far
Sandra Janiak says:
Love all your recipes
Leah says:
This is so delicious. I’ve made it a number of times, it’s always a winner.
Shelley says:
Will make again. We loved it. Took me a bit longer to make but worth it!
kristine_g182 says:
Delicious, warming and the kids came back for seconds.
yurenevamarina85 says:
melissarohde says:
This is a favourite in our household! It’s so easy and so so tasty!! Making it again tonight! 🙌🏼🙌🏼