Paprika Chicken and Rice Bake
This smoky and savory paprika chicken and rice bake is an easy one-pan dinner. Juicy chicken thighs, fluffy jasmine rice, and fresh parsley come together for a comforting family meal.
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.
Notes
For extra flavor, add vegetables like peas or bell peppers before baking. A squeeze of lemon at the end also brightens the dish.
