Paprika Chicken & Pepper Rice Skillet

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.