ender chicken, sweet bell peppers, and fluffy rice cook together in a smoky tomato broth for an easy dinner with simple ingredients and minimal cleanup.
An Easy Chicken and Rice Dinner
Budget-friendly dinners don’t have to taste the same every night. This Paprika Chicken & Pepper Rice Skillet uses everyday ingredients like chicken breasts, white rice, canned tomatoes, and a few pantry seasonings to bring a different flavor to the dinner table.
Smoked paprika gives the dish a warm, smoky flavor without making it spicy. The peppers and onions add sweetness, and the rice cooks right in the broth with the chicken, soaking up the seasoning as everything simmers.
There’s no separate pot of rice to manage, and you don’t need a side dish to make it a complete meal. Just grab a large skillet with a tight-fitting lid!
Why You’ll Love This Recipe
- One-pan dinner: The chicken, vegetables, and rice cook in the same skillet.
- Everyday ingredients: No specialty sauces or hard-to-find ingredients.
- Budget-friendly: Rice and vegetables help stretch the chicken into four servings.
- Smoky, mild flavor: Smoked paprika adds flavor without the heat of hot peppers.
- Easy cleanup: A practical dinner for busy weeknights.
Ingredients You’ll Need
Chicken breasts: Cut the chicken into evenly sized, 1-inch pieces so it cooks consistently.
Long-grain white rice: Use regular uncooked white rice. Instant rice and brown rice need different cooking times and liquid amounts.
Bell peppers: Any color works. Red, yellow, and orange peppers have a sweeter flavor, while green peppers taste a little more savory.
Onion and garlic: These build the flavor of the skillet before the rice and broth go in.
Canned diced tomatoes: Add the entire can, including the juice. That liquid is part of what cooks the rice.
Chicken broth: Gives the rice more flavor than water alone. Use low-sodium broth if you prefer more control over the salt.
Smoked paprika: This is the main seasoning and gives the dish its smoky flavor.
Italian seasoning, salt, and pepper: Simple pantry seasonings round out the dish.
How to Make Paprika Chicken & Pepper Rice Skillet
First, toss the diced chicken with the seasonings. Brown it briefly in the skillet, then transfer it to a plate. It will finish cooking with the rice.
Next, soften the peppers and onion in the same skillet. Stir in the garlic, followed by the rice, undrained tomatoes, and chicken broth. Scrape up any browned bits from the bottom of the pan for extra flavor.
Return the chicken and its juices to the skillet. Bring everything to a gentle boil, cover, and reduce the heat to low. Let it simmer until the rice is tender and the chicken is cooked through.
After cooking, let the skillet rest off the heat for five minutes before fluffing and serving.
Tips for the Best Results
- Use a tight-fitting lid: Keeping the steam inside helps the rice cook evenly.
- Keep the heat low: A gentle simmer helps prevent the bottom from scorching before the rice is tender.
- Leave the lid on: Avoid lifting it repeatedly while the rice cooks.
- Check before serving: The rice should be tender, and the chicken should reach 165°F in the center.
- Add liquid if needed: If the skillet looks dry but the rice is still firm, add ¼ cup broth or water, cover, and continue cooking.
- Don’t skip the rest: Five minutes off the heat gives the rice time to finish absorbing moisture.
Budget-Friendly Tips and Swaps
Stretch a pack of peppers: If you’re sharing a three-pack between two dinners, use 1½ peppers in this recipe and save the other 1½ for another meal.
Use chicken thighs: Boneless, skinless chicken thighs can replace the breasts. Trim and cut them into similar-sized pieces.
Use regular paprika if needed: The dish will still have paprika flavor, but it won’t have the same smoky taste.
Use what you already have: Water and prepared chicken bouillon can replace the broth. Follow the bouillon package directions and adjust the added salt.
Paprika Chicken & Pepper Rice Skillet
Description
This Paprika Chicken & Pepper Rice Skillet combines seasoned chicken breasts, bell peppers, onions, and rice in a smoky tomato broth. Everything cooks in one pan for a filling, budget-friendly dinner made with everyday ingredients.
Ingredients
Instructions
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Toss the chicken with smoked paprika, Italian seasoning, salt, and black pepper.
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Heat cooking oil in a large, deep skillet with a tight-fitting lid over medium-high heat. Add chicken and cook for 3–4 minutes, turning occasionally, until lightly browned. Transfer to a plate; the chicken will finish cooking later.
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Reduce heat to medium. Add bell peppers and onion to the skillet and cook for 4–5 minutes, stirring occasionally. Stir in garlic and cook for 30 seconds.
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Add rice, undrained diced tomatoes, and chicken broth. Stir, scraping up any browned bits from the bottom of the skillet.
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Return the chicken and any accumulated juices to the skillet. Bring to a gentle boil, cover, and reduce heat to low.
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Simmer gently for 18–22 minutes, until rice is tender, liquid is absorbed, and chicken reaches 165°F. If the rice is still firm and the pan looks dry, add ¼ cup broth or water, cover, and cook for another 3–5 minutes.
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Remove from heat and let stand, covered, for 5 minutes. Fluff gently, taste for seasoning, and serve.
Note
- Use regular long-grain white rice. Brown rice and instant rice are not direct substitutes.
- Keep the juice from the canned tomatoes. It provides liquid needed to cook the rice.
- You can reduce the bell peppers to 1½ to stretch a three-pack across two dinners.
- Cooking time can vary depending on your skillet, stove, and how tightly the lid seals.
If you make this Paprika Chicken & Pepper Rice Skillet, leave a comment and rating below! I’d love to hear how it turned out.
