🍗 Paprika Chicken and Rice Bake

Tender, juicy chicken thighs baked in a bed of aromatic jasmine rice, garlic, and smoked paprika—this one-pan wonder is cozy, flavorful, and perfect for any night of the week.

Servings & Timing

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6

Dietary Badges: One-Pan | High Protein | Gluten-Free | Family-Friendly | W-W Friendly Modifiable

Ingredients

→ Main Ingredients

Bone-in, skinless chicken thighs
Smoked paprika
Salt & black pepper
Olive oil
Red onion, diced
Garlic, minced
Jasmine rice
Low-sodium chicken broth
Fresh parsley for garnish

Instructions

Prep oven & chicken – Preheat oven to 400°F. Remove skin from thighs, pat dry, and season with paprika, salt, and pepper.
Sear chicken – In an oven-safe skillet over medium-high heat, add olive oil. Sear thighs 3–4 minutes per side until browned. Remove and set aside.
Sauté aromatics – Remove excess fat, leaving 1 tbsp. Add onions and garlic; cook until fragrant (1–2 minutes).
Add rice & broth – Pour in rice and chicken broth. Stir and bring to a boil. Nestle chicken back into the skillet.
Bake – Cover tightly and bake for 35 minutes.
Finish & serve – Fluff rice, season to taste, and garnish with chopped parsley.

Quick Tips

Smoked paprika brings depth—don’t skip it!
Use boneless thighs or breasts, but add them 20 minutes into baking.
No oven-safe skillet? Start on the stovetop, then transfer to a baking dish and cover tightly.

💡 Introduction

This Paprika Chicken and Rice Bake has become one of my go-to weeknight dinners because it delivers on flavor, texture, and simplicity—all in one skillet! Smoky paprika, savory broth, and fluffy jasmine rice form a beautiful base for golden, seared chicken thighs.

I originally made this as a quick Sunday dinner, but the moment it hit the table, everyone asked for seconds. Since then, it’s been a dinner staple for my clients and family alike—especially those following the W-W lifestyle with some easy tweaks.

Step-by-Step Cooking Guide

🍗 Sear the Chicken

Season your chicken generously with smoked paprika, salt, and pepper. Brown the chicken in a hot skillet to lock in flavor and give it that irresistible golden crust.

Tip: Don’t overcrowd the pan—work in batches if needed for proper sear.

🧄 Build the Flavor Base

After removing the chicken, sauté the onion and garlic in the reserved drippings. They soak up the chicken flavor and form the aromatic base of your rice.

🍚 Add Rice & Simmer

Stir in jasmine rice and pour in your broth. Let it come to a light boil. Nestle the chicken back into the mixture to soak up flavor while it bakes.

Tip: For extra richness, use a mix of broth and coconut milk or a splash of lemon juice for brightness.

🔥 Bake & Serve

Cover and transfer the skillet to the oven. After baking, fluff the rice and adjust seasoning if needed. Garnish with fresh parsley and serve!

Ingredient Details & Substitutions

Chicken Thighs: Bone-in gives more flavor and keeps meat juicy. Boneless or chicken breasts work too—just adjust bake time.
Smoked Paprika: Adds warmth and depth. Regular paprika or a pinch of cayenne can sub if needed.
Jasmine Rice: Fragrant and fluffy. Long grain white rice can be used, but adjust liquid slightly.
Red Onion: Adds a slight sweetness. Yellow or white onion work too.
Garlic: Use fresh or pre-minced—just don’t skip it!
Broth: Low-sodium chicken broth keeps it light. Bone broth adds a boost of protein.

Variations & Serving Suggestions

Flavor Variations

🍋 Add lemon zest or juice before serving for brightness.
🌶️ Stir in chili flakes or chipotle for heat.
🥕 Add diced carrots or bell peppers with the rice for extra veggies.

Dietary Tweaks

W-W Friendly:
- Use boneless skinless chicken breasts
- Cook with olive oil spray
- Reduce rice to 1 cup and add extra veggies like cauliflower rice
Low-Carb: Sub jasmine rice with cauliflower rice. Sear, then bake uncovered for 20–25 minutes.

Serving Ideas

Pair with steamed green beans, roasted broccoli, or a side salad.
Serve with a dollop of Greek yogurt and a squeeze of lemon.
Use leftovers for rice bowls or stuffed peppers the next day!

Storage, Reheating & Make-Ahead

Storage

Store in airtight containers up to 4 days in the fridge.

Reheating

Reheat in microwave or covered skillet with a splash of broth to keep rice moist.

Freezing

Freeze portions up to 2 months. Thaw overnight and reheat gently.

Make-Ahead

Assemble everything up to the baking step. Cover and refrigerate for up to 24 hours. Add 5–10 minutes extra bake time if cooking from cold.

Nutrition Info (Per Serving – 6 total)

Calories: 380 kcal
Protein: 34g
Carbs: 16g
Fat: 21g
Saturated Fat: 6g
Fiber: 1g
Sugar: 1g
Sodium: 606mg
W-W Points (est.): 7–8 (with boneless chicken and light oil spray)
Allergens: None (naturally gluten-free)

FAQs

Q: Can I use brown rice?
A: Yes, but increase broth to 2½ cups and bake for 50–60 minutes. Keep covered to prevent drying out.

Q: What size skillet should I use?
A: A 12-inch oven-safe skillet or Dutch oven works best for even cooking.

Q: Can I add vegetables to the rice?
A: Definitely—try peas, carrots, chopped kale, or spinach added before baking.

Q: How do I know if the chicken is done?
A: Internal temp should read 165°F. Juices should run clear when pierced.

🧡 Kristy’s Note

There’s something comforting about a skillet full of paprika-spiced chicken and perfectly fluffy rice. This recipe checks all the boxes: quick, delicious, family-friendly, and it won’t wreck your W-W points. Whether it’s your first time baking chicken and rice together or you’re looking for a fresh twist, this one’s a keeper!

More One-Pot Favorites

Lemon Garlic Chicken & Veggie Skillet
W-W Friendly Chicken Broccoli Rice Bake
One-Pan Spanish Cauliflower Rice with Turkey

💬 Bake It & Tag Me!

Tried this Paprika Chicken and Rice Bake? Let me know what you think below! Snap a pic and tag me @KristyCooksHealthy with #PaprikaPanMagic—I love seeing your skillet creations!