If you’ve been hunting for that perfect dinner recipe that’s cozy, flavorful, and oh-so-satisfying, then this One-pot Paprika Chicken and Rice Recipe is an absolute winner. I love how everything cooks in just one pan, which means less clean-up and more time enjoying a hearty meal. Plus, the combination of smoky paprika, tender chicken, and fluffy rice feels like a warm hug on a plate — trust me, it’s one of those dishes I keep coming back to on busy weeknights or lazy weekends alike.

What makes this One-pot Paprika Chicken and Rice Recipe special is how all the flavors meld together in one pot, soaking the rice with that rich, tomato-tinged paprika goodness while the chicken stays juicy and tender with crispy skin. Whether you’re craving a family dinner or want to impress friends with minimal fuss, this dish ticks all the boxes. And yes, it’s totally forgiving if you’re new to cooking — I’ll walk you through it so you can nail it every time!

Ingredients You’ll Need

These ingredients work in harmony to create that deep paprika flavor and tender, juicy chicken balanced with perfectly cooked rice. When shopping, I recommend fresh garlic and good-quality paprika — trust me, it makes a noticeable difference in the final dish.

Bone-in chicken thigh cutlets: I always choose skin-on for flavor and crispiness; boneless works but loses a bit of juiciness.
Olive oil: A good-quality olive oil enhances the sauté step without overpowering the spices.
Dried herbs (oregano, thyme, or Italian mix): Adds warmth and depth alongside the paprika.
Sweet paprika: The star of the show! It gives the dish its signature warm, smoky flavor.
Onion powder: Boosts the savory notes without that extra onion texture.
Smoked paprika: Just a little to amp up the smokiness without being overwhelming.
Freshly cracked black pepper: I prefer cracking it fresh to bring brightness and bite.
Sea salt flakes: For seasoning balance and crunch if you like a tiny bit on top.
Onion: Finely diced to melt into the rice and sauce for sweetness.
Garlic cloves: Four cloves really punch up the flavor here — don’t skimp!
Tomato paste: This concentrated puree enriches the sauce with tanginess and body.
White rice (jasmine or basmati): I love jasmine for its fragrance, but basmati is equally good — just rinse the rice well to avoid stickiness.
Chicken stock: Homemade or good-quality store-bought chicken stock works best; check gluten-free versions if needed.
Fresh coriander or flat-leaf parsley (optional): Chopped and sprinkled on top brings a fresh, herbaceous finish.
Lebanese cucumbers: For the refreshing cucumber salad that balances the dish perfectly.
Lemon juice, sea salt, black pepper: Simple but essential seasoning for the salad.
Sour cream: Creaminess in the salad that cools off the paprika’s warmth beautifully.

Variations

This recipe is super versatile — I like to tweak it depending on what I have on hand or the season. Feel free to get creative with the spices or sides to make it your own!

Variation: I sometimes swap chicken thighs for bone-in chicken drumsticks when I want more rustic, finger-licking goodness — same cooking time, just a slightly different texture.
Variation: For a dairy-free cucumber salad, I replace sour cream with a dollop of vegan yogurt or a splash of olive oil and lemon.
Variation: Add chopped bell peppers or peas into the rice for extra color and veggies — just toss them in with the onion and garlic step.
Variation: Use smoked turkey or even firm tofu for a vegetarian twist, adjusting cooking times accordingly.
Variation: Increase the heat by stirring in a pinch of cayenne or chopped chili if you like a little kick.

How to Make One-pot Paprika Chicken and Rice Recipe

Step 1: Season and Sear the Chicken

Start by patting your chicken thighs dry — this helps the skin crisp up beautifully. In a mixing bowl, toss the chicken with olive oil, dried herbs, sweet paprika, onion powder, smoked paprika, black pepper, and sea salt flakes. Heat a large, heavy-bottomed pot or deep skillet over medium-high heat, then place the chicken skin-side down. You’ll want to give it about 5-7 minutes without moving it to develop a golden, crispy crust. Flip and sear the other side for another 3-4 minutes. Pro tip: Don’t rush this step; it adds so much flavor and texture!

Step 2: Sauté the Aromatics

Remove the chicken and set it aside for a moment. In the same pot, reduce the heat to medium and add your finely diced onion. Let it soften and turn translucent, about 4-5 minutes, stirring often. Add the chopped garlic next and cook for just a minute until fragrant — you don’t want the garlic to burn! Stir in the tomato paste and cook it out for 1-2 minutes to deepen the flavor and remove any raw taste.

Step 3: Combine Rice and Stock

Now sprinkle in the rice, stirring well to coat every grain with the fragrant mixture. This step toasts the rice slightly, which helps keep it fluffy after cooking. Pour in the chicken stock, scrape up any browned bits stuck to the bottom (those add flavor!), then return the chicken thighs to the pot, placing them skin-side up on top of the rice.

Step 4: Simmer Gently Until Done

Bring everything to a gentle simmer, then cover the pot with a tight-fitting lid and reduce the heat to low. Let it cook undisturbed for about 25-30 minutes, or until the rice is tender and the chicken is cooked through. Resist the urge to peek too often — you want to trap the steam to cook the rice perfectly. If your chicken is large, test with a meat thermometer; it should read 75°C (165°F) internally.

How to Serve One-pot Paprika Chicken and Rice Recipe

One-pot Paprika Chicken and Rice Recipe - Recipe Image

Garnishes

I like to finish this dish with a generous sprinkle of chopped fresh coriander or flat-leaf parsley. It adds that pop of green freshness and a bit of brightness that balances the smoky paprika flavors. Sometimes, a squeeze of fresh lemon juice right before serving lifts it beautifully, especially if you skipped the cucumber salad.

Side Dishes

This recipe pairs wonderfully with the simple cucumber salad made with lemon juice, salt, pepper, and a dollop of sour cream. I also love serving it alongside roasted vegetables or a crisp green salad to round out the meal. For a heartier option, some crusty bread to mop up any extra sauce never goes amiss.

Creative Ways to Present

For special family dinners, I’ve plated the chicken on a large platter resting on the bed of paprika-infused rice and garnished with fresh herbs, lemon wedges, and a side bowl of cucumber salad. It feels festive without any extra fuss and invites everyone to serve themselves. If you’re hosting friends, individual bowls with the chicken on top of rice, drizzled with a little extra olive oil and sprinkled with chili flakes, make the dish feel a bit more elevated.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The rice tends to soak up more liquid over time, so I usually loosen it with a splash of broth or water when reheating. The chicken remains juicy, though the skin loses some crispness — which is totally fine when reheated.

Freezing

This One-pot Paprika Chicken and Rice Recipe freezes surprisingly well, making it perfect for meal prep. I freeze portions separately to keep the rice and chicken intact. Just thaw overnight in the fridge before reheating. The flavors really develop after freezing, so it often tastes even better the next day!

Reheating

To reheat, I warm leftovers gently on the stovetop with a splash of chicken broth, covered, over low heat to prevent drying out. Alternatively, the microwave works in a pinch — again, add a little moisture and cover to keep the rice from drying. Avoid overheating to maintain tender chicken and fluffy rice.

FAQs

Can I use boneless chicken thighs instead of bone-in for this recipe?

Absolutely! Boneless chicken thighs can be used and will cook a little faster. Just keep an eye on them to avoid overcooking, as they tend to dry out more easily than bone-in cuts. The flavor might be slightly less rich without the bone, but it’s still delicious and convenient.
Is it okay to substitute the rice with brown rice or another whole grain?

Brown rice and whole grains have longer cooking times and absorb liquid differently, so this recipe isn’t ideal for direct substitution. If you want to use brown rice, I recommend pre-cooking it separately and then combining it with the cooked chicken. This way, you’ll avoid undercooked grains or burnt bottoms.
How can I make this recipe gluten-free?

It’s naturally gluten-free as long as you use gluten-free chicken stock and check that your spices, especially the paprika and herbs, don’t have any fillers or additives containing gluten. Always read labels if you’re buying pre-mixed seasonings or stock.
What’s the best way to get crispy chicken skin in a one-pot dish?

Patting the skin dry is the secret! Searing the chicken skin-side down over medium-high heat until golden and crispy before adding the other ingredients locks in flavor and texture. Avoid crowding the pan during searing and don’t move the chicken too much to let the skin crisp evenly.
Can I make this recipe in advance for a crowd?

Definitely! This recipe scales well, so just multiply the ingredients accordingly. You can prep the seasoning and chop the veggies ahead of time. Cooking closer to serving time ensures the rice doesn’t get mushy. Alternatively, you can cook it fully, then reheat gently before serving with fresh herbs and salad.

Final Thoughts

This One-pot Paprika Chicken and Rice Recipe holds a special place in my weekly rotation because it delivers big flavor with minimal fuss every single time. It’s one of those comforting meals I love sharing with family and friends — easy enough for a weekday but impressive enough to serve at a casual dinner party. Give it a try, follow along with my tips, and I promise you’ll enjoy the warm, smoky flavors and cozy textures just as much as I do!