Discover the ultimate paprika chicken and rice bake recipe! Tender chicken thighs, smoky paprika, and fluffy jasmine rice create a comforting one-pan dinner. Perfect for busy nights, family meals, and cozy gatherings. Simple, flavorful, and oven-baked to perfection.
There’s something magical about a meal that comes together in one pan. Less mess, less stress, and a whole lot of flavor. That’s exactly why I’m so excited to share my paprika chicken and rice bake recipe with you.
This dish is warm, hearty, and full of the smoky goodness that only paprika can bring. Imagine tender chicken thighs nestled in fluffy rice, with just enough garlic and onion to make your kitchen smell heavenly.
It’s the kind of meal that makes everyone rush to the table before you’ve even called them. And trust me, it tastes every bit as good as it smells.
Whether you’re cooking for family, meal-prepping for the week, or just craving a simple dinner that feels special, this paprika chicken and rice bake checks all the boxes. If you enjoy creative twists, you might also love my sushi-inspired chicken rice bowl for a fresh, lighter option.
Table of contents
Main Ingredients for Paprika Chicken and Rice Bake
Every great recipe starts with the right foundation. For this paprika chicken and rice bake, the star players are simple, wholesome ingredients that come together beautifully.
- Chicken thighs (bone-in, skin removed)
These hold up wonderfully in the oven and stay juicy. Bone-in thighs are perfect for slow baking since they add richness to the rice as they cook. - Salt and black pepper
The basics. Seasoning is everything, and these two build the foundation for all the flavors that follow. - Smoked paprika
The hero of the dish. Smoked paprika gives the chicken that earthy, deep flavor. It’s what makes this paprika chicken and rice bake shine. - Olive oil
Just enough to sear the chicken and sauté the onions and garlic. - Red onion (diced)
Slightly sweeter than yellow onions, red onions add both flavor and color. - Garlic (minced)
Because garlic makes everything better. Enough said. - Jasmine rice
Light, fluffy, and perfect for soaking up all those smoky, savory juices. - Low-sodium chicken broth
This keeps the rice tender and flavorful without overpowering the paprika. - Fresh parsley
A pop of green for freshness and garnish.
Together, these ingredients create a dish that’s smoky, savory, and oh-so satisfying. And if you’re a fan of simple pantry-friendly meals, my chicken tzatziki dump and bake is another one-pan wonder worth trying.
Additional Ingredients You Can Try
Cooking is all about making a recipe your own. While the classic paprika chicken and rice bake is delicious as written, here are a few extras you might like:
- Bell peppers: Red, yellow, or green add sweetness and color.
- Peas: Toss them in before baking for a pop of green and a touch of sweetness.
- Carrots: Thinly sliced carrots add a bit of crunch and sweetness.
- Lemon juice: A quick squeeze before serving brightens everything up.
- Fresh herbs: Thyme or rosemary complement paprika beautifully.
- Basmati rice: A fragrant alternative to jasmine rice if that’s what you have on hand.
Don’t be afraid to experiment. Recipes should feel like guidelines, not rules written in stone.
Expert Tips for the Best Paprika Chicken and Rice Bake
If you’ve ever wondered why some one-pan recipes turn out perfectly while others fall flat, it usually comes down to technique. Here are some expert tips to make sure your paprika chicken and rice bake turns out incredible every single time.
- Sear the chicken first.
Browning the chicken thighs before baking is key. It locks in flavor and adds that beautiful golden crust that makes the dish so inviting. - Season generously.
Don’t hold back on the paprika. This is the signature flavor of the dish. Three teaspoons are great, but four will really make the smoky flavor pop. - Choose the right pan.
An oven-safe skillet or Dutch oven works best. You want something that can go from stovetop to oven without a hitch. - Don’t skip sautéing the onion and garlic.
Cooking them in the same pan you seared the chicken in builds layers of flavor into the rice. - Rinse the rice.
Rinsing jasmine rice removes excess starch so it cooks up light and fluffy instead of sticky. - Cover while baking.
Covering the dish with foil keeps the steam in, ensuring the rice cooks evenly. Remove the foil toward the end so the chicken can crisp up a little on top. - Check for doneness.
Chicken thighs should reach an internal temperature of 165°F (74°C). A meat thermometer takes out the guesswork. - Rest before serving.
Let the dish sit for 5 minutes after removing it from the oven. This allows the rice to finish absorbing the broth.
Cooking should feel joyful, not stressful. With these little tricks, your paprika chicken and rice bake will taste like it came straight from a cozy country kitchen. And if you like bold flavors with your rice dishes, don’t miss my kimchi chicken fried rice, it’s got a delicious kick that pairs perfectly with smoky paprika dishes like this one.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). This way, it’s ready to go once the chicken and rice are prepped.
- Season the chicken thighs with salt, black pepper, and smoked paprika. Make sure they’re well coated for maximum flavor.
- Heat olive oil in a large oven-safe pan. Sear the chicken for about 3–4 minutes per side until golden. Remove the chicken and set aside.
- Add diced onion and garlic to the same pan. Sauté for 2–3 minutes until fragrant and slightly softened.
- Stir in the jasmine rice and let it toast lightly with the onion and garlic. This helps the grains absorb flavor.
- Pour in the chicken broth and give everything a gentle stir to combine.
- Nestle the chicken thighs back into the pan, placing them on top of the rice mixture.
- Cover with foil and bake for 35 minutes. Then remove the foil and bake another 10–15 minutes until the chicken is cooked through and the rice is tender.
- Garnish with fresh parsley before serving.
Additional Guide: Fun Variations
Sometimes it’s fun to shake things up a little. Here are a few creative variations for your paprika chicken and rice bake:
- Spicy kick: Add a pinch of cayenne pepper or chili flakes for a little heat.
- Mediterranean twist: Mix in olives, sun-dried tomatoes, and a sprinkle of feta cheese after baking.
- Family-style feast: Double the recipe and bake in a large casserole dish to feed a crowd.
- Weeknight shortcut: Use boneless, skinless thighs for faster cooking. Just reduce the bake time by about 10 minutes.
Cooking is like travel, you can keep the same destination but take different routes to get there. Speaking of flavor journeys, for a Hawaiian-inspired twist, you can explore my chicken long rice recipe, it’s comforting in a whole different way.
FAQs About Paprika Chicken and Rice Bake
What kind of paprika should I use?
Smoked paprika works best for this recipe. Sweet paprika can be used if you prefer a milder flavor.
How do you make Paprika Chicken and Rice Bake more tasty?
To make Paprika Chicken and Rice Bake extra tasty, use smoked paprika for a deeper flavor, and sear the chicken well before baking to lock in juices. You can also add a splash of lemon juice or zest at the end to brighten the dish, stir in vegetables like peas or bell peppers for extra flavor, and garnish generously with fresh parsley or cilantro before serving.
Can I make this ahead of time?
Absolutely. Prepare the dish up to the baking step, cover, and refrigerate. When ready, bake as directed. If make-ahead comfort food is your style, my creamy smothered chicken and rice is another recipe that reheats beautifully.
Conclusion
There you have it, an easy, flavorful, and comforting recipe that’s perfect for family dinners or cozy nights in. This paprika chicken and rice bake is more than just food. It’s a reminder that simple ingredients, cooked with love, can create something truly special.
If you give this recipe a try, I’d love to hear how it turned out. Share your experience in the comments, or snap a photo and tag me online. Cooking is always more fun when it’s shared. And if grilling is more your vibe, my grilled chicken tenders make a fantastic quick protein that pairs well with rice or fresh salads.
Until next time, keep your kitchen warm, your plates full, and your heart happy.
Paprika Chicken and Rice Bake
Equipment
- Oven-Safe Skillet or Dutch Oven
- Foil
Ingredients
- 5-6 pieces bone-in chicken thighs skin removed
- 1 tsp salt
- 1/2 tsp black pepper
- 3-4 tsp smoked paprika
- 1 tbsp olive oil
- 1/2 cup red onion diced
- 2 tbsp garlic minced
- 1 1/2 cups jasmine rice uncooked
- 2 cups low-sodium chicken broth
- fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Season chicken thighs with salt, pepper, and smoked paprika. Coat evenly.
- Heat olive oil in a large oven-safe skillet. Sear chicken for 3–4 minutes per side until golden. Remove and set aside.
- Add diced onion and garlic to the skillet. Sauté 2–3 minutes until fragrant.
- Stir in jasmine rice and toast lightly with the onion and garlic.
- Pour in chicken broth and stir gently.
- Nestle seared chicken thighs on top of rice mixture.
- Cover with foil and bake for 35 minutes. Remove foil and bake another 10–15 minutes until chicken reaches 165°F (74°C) and rice is tender.
- Garnish with fresh parsley before serving.