Paprika Chicken with Mediterranean Rice
This Paprika Chicken with Mediterranean Rice is filled with bold flavors and comforting textures. Juicy, spice-rubbed chicken pairs perfectly with fragrant, herb-infused rice for an easy, satisfying meal!
If there’s one thing we all need more of, it’s meals that look fancy but require zero extra effort.
This Paprika Chicken with Mediterranean Rice is about to be your new go-to.
It’s got crispy-skinned chicken, flavor-packed rice, and a topping of sautéed cherry tomatoes and briny Kalamata olives.
It’s cozy, satisfying, and just the right amount of fancy without the fuss.
The beauty of this recipe? It all comes together in one pan. That means less mess, more flavor, and maximum efficiency.
Plus, the smoky paprika, garlic, and oregano bring warmth, while the lemon and olives add a Mediterranean brightness that keeps every bite interesting.
This dish is weeknight-friendly but fancy enough to fool people into thinking you spent hours in the kitchen.
It’s simple, bold, and incredibly satisfying, all in one pan. Bonus? Your kitchen is going to smell amazing.
Let’s get into it.
Why You’ll Love This Dish
✔ Bold, Mediterranean-inspired flavors
✔ One-pan magic—minimal cleanup
✔ Perfect balance of smoky, tangy, and savory
✔ Great for meal prep (if there are leftovers, that is)
What You’ll Need
● 4 bone-in, skin-on chicken thighs
● 1 cup long-grain rice
● 2 tbsp olive oil
● 1 tsp smoked paprika
● 1 tsp garlic powder
● 1 tsp dried oregano
● Salt & pepper, to taste
● 1 ½ cups chicken broth
● 1 cup cherry tomatoes, halved or quatered
● ½ cup Kalamata olives, sliced
● ½ small onion, diced
● 2 cloves garlic, minced
● Juice of ½ a lemon
● Fresh parsley, for garnish
Instructions
1. Sear the Chicken
Heat 1 tbsp olive oil in a large skillet over medium heat. Season the chicken thighs with salt, pepper, paprika, garlic powder, and oregano.
Place them skin-side down in the pan and sear for 5-6 minutes until the skin is crispy. Flip and cook for another 3 minutes, then remove from the pan and set aside.
2. Build the Flavor Base
In the same pan, add the remaining 1 tbsp olive oil. Sauté the onions and garlic until soft and fragrant.
Stir in the rice, letting it toast for about 1 minute to absorb all the flavors.
3. Cook the Rice & Chicken
Pour in the chicken broth, scraping up any bits from the pan.
Nestle the seared chicken thighs on top, reduce heat to low, and cover.
Let simmer for 20 minutes, until the rice is tender and the chicken is cooked through.
4. Sauté the Tomatoes & Olives
While the rice and chicken cook, heat a small pan over medium heat. Add the halved cherry tomatoes and Kalamata olives with a pinch of salt.
Sauté for 3-4 minutes, just until the tomatoes soften slightly and release their juices.
5. Bring It All Together
Once the rice is done, remove the skillet from heat.
Squeeze lemon juice over everything for brightness. Spoon the sautéed tomatoes and olives over the chicken and rice.
6. Garnish & Serve
Sprinkle with fresh parsley and serve immediately.
Final Thoughts
This Paprika Chicken with Mediterranean Rice is proof that simple ingredients can create something spectacular.
The crispy chicken, smoky rice, and burst of juicy, briny goodness from the tomatoes and olives come together in perfect harmony.
It’s easy, it’s flavorful, and it’ll have you going back for seconds. If you’re in the mood for a no-fuss meal with serious personality, this is it.
Now, go grab a fork. Dinner’s ready.
FAQs
➤ Can I use boneless chicken thighs?
Absolutely! Just reduce the cooking time slightly since they cook faster.
➤ What can I use instead of Kalamata olives?
Try green olives, capers, or even sun-dried tomatoes for a different twist.
➤ Can I make this ahead of time?
Yep! Store leftovers in the fridge for up to 3 days. Reheat on the stove with a splash of broth to keep the rice from drying out.
➤ What if I don’t have smoked paprika?
Regular paprika works too, but smoked paprika gives it that extra depth of flavor.
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