How to Make One Pot Paprika Chicken with Rice

Have you ever wished you could make a hearty, flavorful meal in just one pot—without spending hours in the kitchen or making a mess? What if I told you that you can enjoy juicy, paprika-spiced chicken with creamy rice in under an hour, all cooked together in one pan?

This One Pot Paprika Chicken with Rice is your ticket to a cozy, satisfying dinner that’s big on flavor but easy on effort. Whether you’re feeding your family or cooking for yourself, this dish delivers comfort in every bite—rich, smoky, and perfectly seasoned.

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This recipe is all about simplicity meeting flavor. The magic happens when tender chicken simmers with paprika, garlic, onions, and creamy rice, soaking up all those delicious juices.

• Time Required: About 45 minutes
• Servings: 4
• Difficulty: Easy (Perfect for beginners!)

What makes it special is how everything cooks in one pot—meaning minimal cleanup and maximum flavor. The rice soaks up all the savory juices from the chicken and spices, creating a meal that’s both filling and flavorful.

Essential Ingredients

Here’s what you’ll need to bring this flavorful dish to life:

For the Chicken

• 4 boneless, skinless chicken thighs (or breasts if you prefer)
• 2 tablespoons olive oil or butter
• 2 teaspoons smoked paprika (regular paprika works too)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste

For the Rice

• 1 ½ cups long-grain rice (like basmati or jasmine)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 ½ cups diced tomatoes (fresh or canned)
• 3 cups chicken broth (low sodium preferred)
• ½ cup heavy cream or coconut milk (optional for creaminess)
• 1 teaspoon paprika (to layer that smoky flavor)
• 1 red bell pepper, chopped
• 2 tablespoons tomato paste
• ½ teaspoon crushed red pepper flakes (optional for a little heat)
• Fresh parsley or cilantro, chopped (for garnish)

Ingredient Substitutions and Variations

• Rice: You can substitute with brown rice (just add 10–15 minutes to the cooking time).
• Protein: Swap chicken for turkey, shrimp, or even tofu for a vegetarian twist.
• Creaminess: Skip the cream if you want a lighter version; the dish will still be flavorful.
• Veggies: Add peas, spinach, or mushrooms for extra texture and color.

Step-by-Step Instructions

Step 1: Season and Sear the Chicken

1. In a large skillet or deep pan, heat olive oil over medium-high heat.
2. Pat the chicken dry with paper towels—this helps it sear properly.
3. Season the chicken generously with paprika, garlic powder, onion powder, salt, and pepper.
4. Sear the chicken for 3–4 minutes per side until golden brown. (Don’t worry if it’s not fully cooked; it will finish cooking later.)
5. Remove the chicken and set it aside.

Tip: Searing locks in the flavor, giving the chicken that smoky, paprika-rich crust.

Step 2: Build the Flavor Base

1. In the same pan, add a little more oil if needed.
2. Sauté onions until soft and translucent, about 3 minutes.
3. Add garlic and tomato paste; cook for another minute to release the aroma.
4. Stir in chopped bell pepper and diced tomatoes.
5. Sprinkle a teaspoon of paprika and crushed red pepper flakes for a hint of spice.

Pro Tip: Don’t rush this step! Letting the aromatics cook slowly builds a rich, deep flavor that carries through the entire dish.

Step 3: Add Rice and Broth

1. Stir the rice into the pan to coat it in all those beautiful spices.
2. Pour in the chicken broth and stir gently.
3. Bring everything to a simmer over medium heat.

Step 4: Add Chicken Back to the Pot

1. Nestle the seared chicken back into the pot, ensuring it’s partly submerged in the broth mixture.
2. Cover the pan with a lid and lower the heat to medium-low.
3. Let it cook for about 20–25 minutes, or until the rice is tender and the liquid has absorbed.

Check occasionally to make sure the rice doesn’t stick to the bottom—add a splash of water or broth if needed.

Step 5: Finish with Cream and Garnish

1. Once the rice is fully cooked, stir in the heavy cream or coconut milk.
2. Let everything simmer together for another 2–3 minutes.
3. Taste and adjust seasoning—add salt, pepper, or paprika to your liking.
4. Garnish with chopped parsley or cilantro for a fresh, colorful finish.

Assembly and Presentation

To serve, scoop a generous portion of rice onto each plate, then place a piece (or two) of that beautifully coated chicken on top. Spoon over some of the creamy paprika sauce for extra flavor.

For a restaurant-style look, you can mold the rice using a small bowl—press it in gently, then flip it onto the plate and surround it with the chicken and sauce. Garnish with fresh herbs and a squeeze of lemon for brightness.

Storage and Make-Ahead Tips

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze portions for up to 2 months; thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over low heat with a splash of broth or water to keep the rice moist.

Make-Ahead Tip: You can season and sear the chicken a day ahead, then cook everything together when you’re ready to serve.

Recipe Variations

Want to mix things up? Try these creative twists:

• Smoky Spanish Version: Add chorizo and a pinch of saffron for deeper color and flavor.
• Creamy Tuscan Style: Stir in sun-dried tomatoes and spinach during the final simmer.
• Spicy Cajun Twist: Replace paprika with Cajun seasoning and add a handful of shrimp.
• Vegetarian Option: Use chickpeas or mushrooms instead of chicken for a plant-based version.

Health Benefits

This one-pot dish isn’t just comforting—it’s also nourishing:

• Lean Protein: Chicken thighs are rich in protein while staying tender and flavorful.
• Paprika: A natural antioxidant that supports heart health.
• Homemade Goodness: No heavy sauces or additives, just wholesome ingredients cooked simply.

Conclusion

And there you have it—One Pot Paprika Chicken with Rice, a cozy, no-fuss dinner that fills your home with irresistible aromas and your plate with flavor. It’s the perfect recipe for busy weeknights, lazy weekends, or anytime you crave something satisfying but easy.

So go ahead—grab that pot, sprinkle some paprika, and watch your kitchen turn into a comfort food haven. Remember, cooking doesn’t have to be complicated to be delicious!

FAQs

Q1: Can I use chicken breast instead of thighs?
Yes! Just keep an eye on the cooking time—breasts cook faster, so check for doneness around 15–18 minutes.

Q2: What’s the best rice for this recipe?
Long-grain varieties like jasmine or basmati work best—they stay fluffy and absorb flavors beautifully.

Q3: Can I make it dairy-free?
Absolutely. Replace the cream with coconut milk or skip it entirely for a lighter version.

Q4: Why does my rice sometimes stick to the pot?
That can happen if the heat is too high or there’s not enough liquid. Keep it at a gentle simmer and stir occasionally.

Q5: Can I double the recipe for meal prep?
Yes! Just make sure your pot is large enough, and you may need to add a little extra broth.