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Dinner made easy with this deliciously simple one-skillet paprika chicken and rice. Throw everything into a pot and cook for a full meal with minimal ingredients and fuss.

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I’ve been sharing so many one-pot recipes lately – and for good reason! They’re so easy to make and require minimal dishes. As someone who loves a quality, healthy meal but is also chasing a toddler around, one-pot meals have saved me more times than I can count. This paprika chicken is no exception.

Why Make This Recipe:

Everything can be cooked in one dish making for easy cooking and clean-up. It also makes for a balanced meal of protein, carbohydrates and veggies. To sum it up this recipe is:

  • Protein-packed – chicken thighs make a delicious protein base for this recipe.
  • One-pot – everything is made in one pot! Minimal dishes is always a win.
  • Flavor-filled– This paprika chicken calls for smoked paprika because I love the smokiness it adds to this recipe. If you’re wanting a more traditional hungarian paprika or sweet paprika (yes they are different) you can easily use either as a substitute.
  • Great for leftovers – perfect for eating healthy all week!

Ingredients in Paprika Chicken

  • Chicken thighs – I like bone-in, skin-on for this recipe but you could use boneless skinless chicken thighs or even chicken breasts or chicken legs.
  • Smoked paprika – I love the flavor smoked paprika adds but you can use sweet paprika if you prefer
  • Salt + pepper – feel free to reduce if watching sodium levels.
  • Olive oil – some for browning chicken and some for cooking veggies
  • Garlic cloves – minced
  • Yellow onion – you could also use a white or red onion
  • Bell pepper – for a little veggie boost
  • Basmati rice – or any other long-grain rice like jasmine rice
  • Tomato – one globe or roma tomato
  • Chicken broth – you can replace with any other type of broth or stock
  • Lemon – for a little acidity
  • Fresh parsley – it tastes delicious when sprinkled in top as garnish.

How to Make Paprika Chicken

STEP 1: COAT CHICKEN

In a large bowl toss chicken thighs with paprika, salt + pepper until well coated.

chicken thighs coated in a paprika rub.

STEP 2: COOK CHICKEN

Heat a large pot, pan or dutch oven over medium-high heat and add 1 tbsp of olive oil. Add chicken to pot and brown on both sides (roughly 3 minutes per side). No need to cook all the way through. Remove chicken from pot and set aside.

browned paprika chicken thighs in a large pot.

STEP 3: COOK VEGGIES + ADD RICE

Add remaining 1 tbsp of olive oil to pot and stir in garlic, onion and red bell pepper. Cook for 3-4 minutes. Stir in rice and tomato and cook for 1 minute to combine flavors.

Rice and veggies in a large pot for one skillet paprika chicken and rice.

STEP 4: SIMMER DISH

Add in chicken stock and remaining 1/2 tsp salt, stir well and bring mixture to a simmer. Once simmering reduce heat to low and add the browned chicken on top and nestle them into the rice a bit. Cover the skillet immediately and cook for 20-25 minutes. Top with fresh lemon juice and chopped parsley.

Storage Instructions

Leftovers will keep in the fridge for up to 5 days. Reheat in microwave or on stove-top.

More One-Pot Meals:

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One-Pot Paprika Chicken and Rice

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Dinner made easy with this deliciously simple one-skillet paprika chicken and rice. Throw everything into a pot and cook for a full meal with minimal ingredients and fuss.

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Cook
  • Cuisine: Hungarian
  • Diet: Gluten Free

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 2 tsp smoked paprika
  • 1 tsp sea salt, divided
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 small yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 cup white basmati rice
  • 1 large tomato (globe or roma), chopped
  • 2 cups chicken stock
  • 1/2 lemon, juiced
  • chopped fresh parsley, for serving

Instructions

  1. In a large bowl toss chicken thighs with paprika, 1/2 tsp salt + pepper until well coated.
  2. Heat a large pot or dutch oven over medium-high heat and add 1 tbsp of olive oil.
  3. Add chicken to pot and brown on both sides (roughly 3 minutes per side). No need to cook all the way through.
  4. Remove chicken from pot and set aside.
  5. Add remaining 1 tbsp of olive oil to pot and stir in garlic, onion and red bell pepper. Cook for 3-4 minutes.
  6. Stir in rice and tomato and cook for 1 minute to combine flavors.
  7. Add in chicken stock and remaining 1/2 tsp salt, stir well and bring mixture to a simmer.
  8. Once simmering reduce heat to low and add the browned chicken on top and nestle them into the rice a bit.
  9. Cover the pot or skillet immediately and cook for 20-25 minutes or until rice has absorbed all liquid and chicken is cooked through.
  10. Top with fresh lemon juice and chopped parsley.
  11. Will keep in fridge for up to 5 days.

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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