Paprika Chicken and Rice Bake
A comforting one-pan meal featuring tender chicken, rice, and a creamy paprika sauce that's perfect for family gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken thighs or breasts if preferred – thighs yield tender results
- 1 cup long-grain white rice use brown for a healthier twist
- 2 cups chicken broth homemade if you have it, for extra depth
- 1 medium onion, finely chopped adds a savory sweetness
- 3 cloves garlic, minced fresh for depth and flavor
- 2 tablespoons paprika smoked paprika for a hint of warmth
- 1 teaspoon dried thyme or your favorite herb
- 1 cup bell peppers, diced for color and crunch
- 1 cup cream or Greek yogurt for creaminess – swap yogurt for a tangy touch
- Salt and pepper to taste essential for balancing flavors
- Olive oil for sautéing, but feel free to use butter for richness
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3 minutes.
- Season the chicken thoroughly with salt, pepper, and paprika.
- Push the aromatics to one side of the skillet and add the chicken. Sear for 5 minutes on each side, until golden brown.
- Sprinkle the rice into the skillet, followed by the diced peppers. Gently stir to combine.
- Add the chicken broth and dried thyme, ensuring everything is submerged.
- Cover the skillet with a lid or foil, and transfer it to the preheated oven. Bake for 30 minutes.
- Carefully remove from the oven, stir in the cream or Greek yogurt, mixing thoroughly.
- Return to the oven uncovered for an additional 15 minutes.
Notes
For a different flavor profile, try rosemary or oregano instead of thyme. Add spinach or peas for extra nutrition. For more spice, include a pinch of cayenne or red pepper flakes.