Name: Paprika Chicken and Rice Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 4 pieces chicken thighs (Bone-in, skin-on preferred for maximum flavor.); 1 cup rice (Long-grain white rice or jasmine rice.); 2 cups chicken broth (Use low sodium for better control over saltiness.); 1 piece onion, chopped (Yellow onion for classic sweetness.); 2 cloves garlic, minced (Use fresh minced garlic for the best flavor.); 1 tablespoon paprika (Smoked paprika recommended for extra depth.); 1 teaspoon salt (Adjust to taste.); 1/2 teaspoon pepper (Adjust to taste.); 1 cup bell peppers, diced (Any color works; red for sweetness.); 1 cup peas (Frozen peas, added directly.); 2 tablespoons olive oil (For browning chicken and sautéing veggies.)

Jump to Recipe Print Recipe

Cozy Dinners Made Easy: My Paprika Chicken and Rice Bake Story

If I close my eyes, I can still smell the aroma of paprika wafting through my childhood kitchen. My mom always had a knack for pulling together comforting meals on busy weeknights, and this paprika chicken and rice bake was one of her tried-and-true favorites. It’s the kind of dish that instantly wraps you in warmth, with tender chicken, savory veggies, and fluffy rice all soaking up that deep, smoky paprika flavor. Every time I make it now—especially on those chilly evenings when I crave a big, cozy hug in the form of dinner—I think of her bustling around the stove, humming to herself, and it makes the whole kitchen feel a little brighter.

There’s just something about a chicken and rice bake that brings everyone to the table with smiles (and plenty of second helpings). Whether you’re cooking for family, friends, or just yourself, this dish delivers on comfort, nostalgia, and, of course, amazing flavor.

Why You’ll Adore This Paprika Chicken and Rice Bake

Let me tell you: this dish is an absolute lifesaver on busy nights. Here’s why I think you’ll love making—and eating—it as much as I do:

One-pan wonder: Everything cooks together in a single oven-safe skillet, which means cleanup is a total breeze. (Trust me, your future self will thank you.)
Incredible flavor: That classic smoky, slightly sweet paprika pairs perfectly with juicy chicken thighs and fluffy, savory rice. The veggies add just the right amount of sweetness and pop.
So family-friendly: Whether you’ve got little ones or picky eaters around, there’s something here for everyone. Plus, you can tweak it to suit what your crew likes.
Meal-prep magic: Leftovers taste just as good (if not better!) the next day, making this paprika chicken and rice bake my go-to for make-ahead lunches.

Honestly, it’s the kind of meal that feels like a long, deep exhale after a busy day.

Ingredients You’ll Need for Paprika Chicken and Rice Bake

Gathering up your ingredients is half the fun, honestly. Here’s what you’ll need for this paprika chicken and rice casserole—plus a few little thoughts from me:

4 chicken thighs: I always go for bone-in, skin-on for maximum flavor and juiciness. If you like things a bit leaner, go ahead with boneless or skinless—it’ll still be tasty!
1 cup of rice: Long-grain white rice works best here, but I’ve also tried jasmine rice with delicious results.
2 cups chicken broth: Homemade or store-bought (low sodium if you want more control over the saltiness).
1 onion, chopped: A yellow onion brings that classic sweetness once softened.
2 cloves garlic, minced: Garlic is a must! Go fresh and mince it yourself if you can—it makes all the difference.
1 tablespoon paprika: This is the star—use smoked paprika for extra depth, or regular sweet paprika if you prefer.
1 teaspoon salt & 1/2 teaspoon pepper: Basic, but essential. Adjust to taste if you want.
1 cup bell peppers, diced: Any color works—red adds sweetness, while green brings a bit more bite.
1 cup peas: I usually toss in frozen peas right from the bag.
2 tablespoons olive oil: For browning your chicken and sautéing veggies (and for a silky finish).

Step-by-Step Guide: Making the Perfect Paprika Chicken and Rice Bake

Let’s walk through this paprika chicken and rice bake together—it’s honestly so simple, you’ll want to make it again and again.

Preheat your oven to 375°F (190°C).
- Trust me, you want it nice and hot for that perfect bake.
Heat your olive oil in a large, oven-safe skillet over medium heat.
Season the chicken thighs with salt, pepper, and paprika.
- Give them a good rub so the flavors sink in. I like to use my hands—messy, but worth it.
Brown the chicken for about 5 minutes per side.
- You’re looking for that gorgeous golden crust (don’t worry about cooking it through yet).
Remove the chicken and set aside.
In the same skillet, sauté your onion and garlic until soft and fragrant.
- Don’t rush this part! Your whole kitchen will start smelling irresistible.
Add the rice and stir it around for a couple of minutes.
- This helps the grains toast ever-so-slightly and stay separate after baking.
Pour in the chicken broth, then add your diced bell peppers and peas.
Nestle the browned chicken thighs on top of the rice mixture.
- Any juices from the plate go in too—that’s flavor city.
Cover the skillet (with a lid or foil) and pop it in the oven for 35-40 minutes.
- Check that the chicken is cooked through and the rice is tender.
Let it rest for a few minutes after removing from the oven.
- This makes everything juicier and easier to serve. Then, dig in!

My Secret Tips and Tricks for Paprika Chicken and Rice Bake Success

After making this so many times, I’ve picked up a few handy hacks:

Sear for extra flavor: Make sure you really brown the chicken. That golden crust amps up the entire pan.
Use quality paprika: If you can, splurge on a good smoked paprika. It totally transforms the flavor of your paprika chicken bake.
Don’t forget to toast the rice! Stirring it in the pan before the broth ensures perfect, individual grains.
Resist the urge to peek: Keeping the lid (or foil) on while baking traps all the moisture, so your rice comes out fluffy every time.
Add a squeeze of lemon before serving: A little citrus over your chicken and rice casserole brightens everything up.

Creative Variations and Ingredient Swaps

Want to put your own spin on this paprika chicken and rice bake? Here’s how you can make it suit your cravings:

Vegetarian version: Swap the chicken for hearty chickpeas or roasted cauliflower. Use veggie broth instead of chicken broth.
Try different veggies: Toss in chopped zucchini, carrots, or even spinach for more color and nutrients.
Spice it up: Add a pinch of cayenne or chili flakes with your paprika for a kick.
Switch the grain: Quinoa or brown rice work well, though you’ll need to adjust baking times (brown rice takes longer—add a splash more broth).
Make it dairy-free: This dish is naturally dairy-free, but you could finish with a dollop of dairy-free yogurt for a fun twist.

How to Serve and Store Your Paprika Chicken and Rice Bake

Serving this chicken and rice bake is as easy as scooping everything onto big plates and letting folks help themselves. I love to sprinkle on a little fresh parsley, maybe with a wedge of lemon on the side. You can even add a quick side salad or some crusty bread if you’re feeling fancy.

Leftovers? Pop them in an airtight container—they’ll keep in the fridge for about three days. Reheat gently in the microwave or on the stove with a splash of broth or water to keep everything moist. (Honestly, this is one of those casseroles that tastes even better the next day.)

FAQs: Your Top Questions About Paprika Chicken and Rice Bake Answered

1. Can I use boneless chicken breasts instead of thighs?
Absolutely! If you prefer, boneless (or skinless) chicken breasts work just fine, though be sure not to overcook them—they dry out faster than thighs.

2. What’s the best kind of paprika to use?
For the richest flavor, I love smoked paprika (it really makes this paprika chicken stand out), but if you prefer a milder flavor, sweet paprika works well too.

3. Can I make this chicken and rice bake ahead?
Yes! Assemble everything up to the point of baking, cover, and keep in the fridge for up to 12 hours. Just add a few extra minutes to the bake time if the pan goes in cold.

4. My rice ended up a little crunchy. What happened?
If the rice in your chicken paprika bake is undercooked, it probably needed a bit more liquid or a longer bake. All ovens are a little different, so next time, add an extra splash of broth and give it a few more minutes.

5. Is this chicken and rice casserole freezer-friendly?
Yes, with a couple of notes—rice texture isn’t always quite the same after freezing, but it’s totally safe. Cool completely, portion into airtight containers, and freeze for up to 2 months. Thaw overnight and reheat with a splash of broth.

There you have it: my beloved paprika chicken and rice bake—a weeknight hero, crowd-pleaser, and all-around comfort food favorite. If you try this recipe, I hope it brings the same warmth and joy to your table as it does to mine. Let me know how you make it your own!

Print Pin