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Homemade Smoky Paprika Chicken and Rice Bake photo

Smoky Paprika Chicken and Rice Bake

This Smoky Paprika Chicken and Rice Bake is a flavorful one-pan meal that’s comforting, easy, and perfect for weeknight dinners or meal prep!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts lean, juicy, and easy to cook evenly
  • 1 cup long-grain rice rinsed under cold water
  • 2 cups chicken broth adds richness and depth
  • 1 tablespoon smoked paprika the star spice that brings smoky warmth
  • 1 teaspoon garlic powder for a subtle savory punch
  • 1 teaspoon onion powder adds a hint of sweetness and complexity
  • 0.5 teaspoon salt balances the flavors perfectly
  • 0.5 teaspoon black pepper a touch of heat and sharpness
  • 1 cup diced bell peppers vibrant and sweet, adds color and crunch
  • 1 cup frozen peas bursts of sweetness and a pop of green
  • 1 tablespoon olive oil for sautéing and adding a smooth finish
  • 2 tablespoons fresh parsley chopped, fresh herbaceous notes to brighten the dish

Equipment

  • Oven-safe baking dish (9x13 inches recommended)
  • Large skillet or sauté pan
  • Measuring cups and spoons
  • Cutting board and sharp knife
  • Mixing bowl
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Rinse the long-grain rice under cold water until the water runs clear to remove excess starch.
  2. In a mixing bowl, combine smoked paprika, garlic powder, onion powder, salt, and black pepper. Add chicken breasts and drizzle with olive oil. Toss until chicken is evenly coated.
  3. Heat a large skillet over medium-high heat. Add chicken breasts and sear 2-3 minutes on each side until golden crust forms. Remove and set aside.
  4. In the same skillet, add diced bell peppers and sauté for 3-4 minutes until slightly softened.
  5. In an oven-safe baking dish, spread rinsed rice evenly. Sprinkle sautéed bell peppers and frozen peas over rice. Pour chicken broth evenly over the mixture without stirring. Nestle browned chicken breasts on top.
  6. Cover dish tightly with aluminum foil and bake for 35 minutes. Remove foil and bake uncovered for an additional 10-15 minutes to brown chicken and finish cooking rice.
  7. Remove dish from oven and let rest for 5 minutes. Sprinkle chopped fresh parsley over the top. Serve warm and enjoy.

Notes

  • Rinse rice thoroughly to keep it fluffy after baking.
  • Use a meat thermometer to avoid overbaking chicken; 165°F (74°C) is perfect.
  • Substitute chicken thighs for juicier meat and adjust cooking time accordingly.
  • Try swapping vegetables seasonally for fresh variations.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.