One-Pot Chicken and Rice with Smoked Paprika Seasoning
A simple weeknight dinner featuring tender boneless chicken thighs seasoned with smoky paprika, garlic, and onion, cooked alongside fluffy white rice in savory chicken broth. Everything cooks together in one skillet, making cleanup easy while the rice absorbs all the flavorful drippings from the seared chicken. Perfect for busy families who want a satisfying, complete meal without multiple pans.
Ingredients
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 pounds boneless chicken thighschicken breasts1:1
Cook 2-3 minutes less to prevent drying
- 1 tablespoon olive oil
- 1 cup white rice
- 2 cups chicken broth
- cilantro, chopped(optional)
Instructions
- 1
Combine smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl and mix well
- 2
Place chicken thighs on a plate and evenly sprinkle the seasoning mixture over them
- 3
Heat a large, deep skillet over medium heat and add olive oil
- 4
Add seasoned chicken thighs to the pan and sear until browned on each side, about 4 minutes per side
- 5
Remove chicken from the pan
- 6
Add white rice and chicken broth to the skillet, scraping any bits off the bottom
- 7
Bring mixture to a boil
- 8
Return chicken to the skillet, reduce heat to low, cover, and cook for 15 minutes
- 9
Top with chopped cilantro and serve
Tips
Don't skip searing the chicken - it creates flavorful browned bits that enhance the rice when deglazed with broth.
Let the dish rest for 5 minutes after cooking to allow the rice to finish absorbing any remaining liquid.
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container.
Season chicken up to 4 hours in advance and refrigerate until ready to cook.
Serve hot directly from the skillet with fresh cilantro garnish.
Common Mistakes
Don't lift the lid during the 15-minute cooking time to avoid releasing steam needed for proper rice cooking.
Substitutions
FAQ
Can I use bone-in chicken thighs instead?
Yes, but increase cooking time to 20-25 minutes to ensure the chicken is fully cooked through.
What if my rice seems too dry after cooking?
Add 2-3 tablespoons of warm broth or water, cover, and let steam for 5 more minutes.
How long will leftovers keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. Reheat with a splash of broth to restore moisture.