Paprika Chicken & Rice Bake – A Comforting One-Pot Dinner That Delivers Big Flavor

There’s something incredibly satisfying about a hearty, one-pot meal that comes out of the oven bubbling, aromatic, and ready to feed a crowd. Enter the Paprika Chicken & Rice Bake — a flavorful, oven-baked comfort dish that combines golden, crispy-skinned chicken thighs with tender, seasoned rice infused with onions, garlic, and rich chicken broth. It’s the kind of no-fuss meal that makes weeknight dinners effortless and weekend hosting impressive.

This recipe is perfect for home cooks of all levels, busy families, and anyone who wants a delicious, well-balanced dish without spending hours in the kitchen. It’s simple, nutritious, and bursting with rustic, home-cooked goodness.

Why You’ll Love This Recipe

Whether you’re cooking for your family, preparing a meal prep-friendly dish for the week, or looking to impress dinner guests with minimal effort, this Paprika Chicken & Rice Bake checks all the boxes. It’s:

• One-pot wonder: Everything cooks in a single, oven-safe pot—less cleanup, more flavor.

• Budget-friendly: Uses accessible, affordable ingredients you probably already have.

• Deeply flavorful: Paprika, garlic, and onion add warm, smoky depth.

• Perfectly textured: Crispy-skinned chicken meets fluffy, broth-infused rice.

• Customizable: You can easily adjust the spices, swap vegetables, or use different rice.

Ingredients at a Glance

This recipe serves 5 and uses pantry staples and fresh chicken to create a satisfying, layered meal.

For the Chicken & Rice:

• 5 chicken thighs (bone-in, skin-on preferred)

• 1 teaspoon salt, plus more to taste

• 1 teaspoon black pepper, plus more to taste

• 1 teaspoon paprika (smoked or sweet)

• 1 teaspoon dried parsley

• 1 tablespoon olive oil

• 1 tablespoon minced garlic

• ½ cup red onion, diced (about 75g)

• 1 cup long grain rice (200g)

• 1½ cups chicken broth (360mL)

Kitchen Equipment You’ll Need

To make this dish, ensure you have the following:

• Oven-proof pot or Dutch oven (with lid)

• Mixing bowl

• Measuring spoons and cups

• Sharp knife and cutting board

• Tongs or spatula

• Stove and oven

If you don’t own a Dutch oven, a large, heavy-bottomed skillet that is oven-safe will work with aluminum foil as a lid.

Step-by-Step Instructions

1. Preheat and Prep

Set your oven to 400˚F (200˚C) to preheat while you prepare the ingredients.

2. Season the Chicken

In a large bowl, season chicken thighs with 1 teaspoon each of salt, pepper, paprika, and dried parsley. Ensure each piece is evenly coated.

3. Sear the Chicken

Heat 1 tablespoon of olive oil over high heat in your oven-proof pot. Place the chicken skin-side down and sear for 5–6 minutes or until golden and crispy. Flip and sear the other side for another 5–6 minutes. Remove the chicken and set aside.

Pro Tip: Don’t overcrowd the pot. Sear in batches if needed to ensure even browning.

4. Sauté Aromatics

In the same pot, reduce heat to medium and add the minced garlic and diced red onion. Sauté until onions are translucent, about 2–3 minutes.

5. Add Rice and Broth

Pour in the rice and chicken broth. Season with an extra pinch of salt and pepper if desired. Stir well to deglaze the pot and combine the flavors.

6. Assemble and Bake

Return the chicken thighs to the pot, skin-side up, placing them on top of the rice. Bring everything to a light boil on the stove.

Cover with a lid and transfer to the preheated oven. Bake for 35–40 minutes, or until the rice is tender and the chicken is cooked through (internal temp of 165°F / 74°C).

7. Optional: Crisp Up the Skin

If you want an extra crispy finish, remove the lid and broil for 2–3 minutes after baking. Watch carefully to avoid burning.

Expert Tips & Tricks

• Rice Matters: Long-grain rice works best. Avoid using instant or short-grain rice, which may become mushy.

• Season in Layers: Taste your broth before baking to adjust seasoning for a more balanced dish.

• Bone-In Thighs = Flavor: Boneless thighs can be used, but bone-in adds more depth to the rice.

• Want Veggies? Add a cup of frozen peas, bell peppers, or chopped carrots before baking.

• Add Heat: Sprinkle in some chili flakes or smoked hot paprika for a spicy twist.

Recipe Variations

Make this dish your own with these swaps:

• Spanish-Inspired: Add saffron, olives, and bell peppers for a paella-style twist.

• Middle Eastern: Mix in cumin, coriander, and a pinch of turmeric for a fragrant version.

• Creamy Touch: Add a splash of cream or coconut milk for a richer, creamier bake.

Storing and Reheating Leftovers

This dish stores and reheats beautifully, making it great for meal prep.

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Cool completely, then freeze in portions for up to 3 months.

• Reheat: Microwave individual portions with a splash of broth or water to prevent drying. Alternatively, reheat in the oven at 350˚F (175˚C) until warmed through.

Suggested Food and Drink Pairings

Elevate your dinner with these pairing ideas:

• Side Salad: A crisp cucumber and tomato salad with lemon vinaigrette.

• Roasted Veggies: Try asparagus, broccoli, or green beans.

• Wine: A chilled Chardonnay or a light Grenache pairs beautifully.

• Drink: Sparkling water with lemon or a glass of iced tea for a casual pairing.

Frequently Asked Questions (FAQ)

Can I use boneless chicken thighs or breasts?

Yes, though bone-in thighs provide the most flavor. Adjust cooking time slightly if using boneless cuts, as they may cook faster.

Can I use brown rice?

You can, but brown rice requires a longer cooking time (about 50–60 minutes). Add an additional ½ cup of broth and increase baking time accordingly.

Do I need to wash the rice before cooking?

Yes, rinsing rice removes excess starch and prevents it from becoming overly sticky.

Can I double the recipe?

Absolutely! Just ensure your pot is large enough and adjust baking time slightly if the rice layer is deeper.

What’s the best way to crisp up the chicken skin?

Use the broiler setting for 2–3 minutes after baking, or pan-sear the chicken separately and add back right before serving.

Final Thoughts

This Paprika Chicken & Rice Bake is a weeknight hero—easy enough for a Tuesday night, but flavorful enough for guests. With just a few ingredients and one pot, you’ll have a rich, satisfying dinner on the table with minimal mess and maximum flavor. It’s a cozy, homestyle dish that’s sure to become a staple in your kitchen.

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