Dinner

Paprika Chicken and Rice Bake Recipe

ByThomas Greene December 10, 2025December 10, 2025

Introduction

This Paprika Chicken and Rice Bake is a simple, comforting dish perfect for a busy weeknight. Tender chicken thighs seasoned with smoky paprika are cooked atop fragrant jasmine rice, all baked together for a flavorful one-pan meal.

A large white round pot filled with cooked rice as the first layer, which is light brown with some visible soft onion pieces mixed in; on top are five golden-brown crispy chicken thighs, browned well with a slightly charred look on some edges, garnished with small green parsley bits. A wooden spoon is scooping a portion of the rice near the center. The pot sits on a wooden table with a white marbled texture visible at the edges, next to a whole garlic bulb and some green parsley leaves. In the background, there is a white salt container. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5-6 large bone-in chicken thighs (skin removed)
1 teaspoon salt
1/2 teaspoon black pepper
3-4 teaspoons smoked paprika
1 tablespoon olive oil
1/2 cup red onion (diced)
2 tablespoons garlic (minced)
1 1/2 cups jasmine rice
2 cups low sodium chicken broth
Fresh parsley for garnish

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: Remove the skin from the chicken thighs and pat them dry. Season evenly with smoked paprika, salt, and black pepper.
Step 3: Heat an oven-safe skillet over medium-high heat and add olive oil. Place the chicken thighs in the hot oil and cook for 3-4 minutes on one side. Flip and cook another 3-4 minutes, then remove the chicken to a plate.
Step 4: Pour off all but about 1 tablespoon of the chicken fat from the skillet. Add the diced red onion and minced garlic, cooking for 1-2 minutes until fragrant.
Step 5: Stir in the jasmine rice and pour in the chicken broth. Bring the mixture to a boil, then nestle the chicken thighs back into the skillet on top of the rice.
Step 6: Cover the skillet and transfer it to the preheated oven. Bake for 35 minutes until the rice is tender and the chicken is cooked through.
Step 7: Remove from the oven and fluff the rice gently with a fork. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley before serving.

Tips & Variations

For extra smokiness, add a pinch of cayenne pepper along with the paprika.
Use boneless chicken thighs for quicker cooking and easier serving.
Swap jasmine rice for basmati or long-grain rice if preferred, adjusting liquid as needed.
Adding a cup of diced bell peppers or mushrooms with the onions can boost flavor and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to keep the rice moist.

How to Serve

A white plate holds a serving of three layers: a base layer of brownish-red cooked rice with visible grains and some green herbs mixed in, placed on the left side and center, topped by a crispy, golden-brown cooked chicken thigh with bits of green herbs sprinkled over it sitting on the rice near the center bottom, and a pile of bright green peas on the right side. A silver fork and knife rest on the right edge of the plate, with the fork touching the rice. The dish is set on a wooden surface with some green parsley nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, though they may cook faster and can dry out easily. Keep an eye on the baking time and consider covering the chicken with foil if it starts to brown too quickly.

Is it necessary to use an oven-safe skillet?

Using an oven-safe skillet is best since it allows you to cook on the stovetop and then transfer directly to the oven. If you don’t have one, you can transfer the rice and onion mixture to a baking dish, place the seared chicken on top, and bake as directed.