This cozy Chicken Paella is an easy, one-pan dinner, perfect for weeknights or casual get-togethers!
All of my favorite recipes have the same attributes: quick prep, easy cleanup, and lots of creative freedom. So if you’ve ever tried paella, you know it fits perfectly into my recipe book. Chicken paella is easy to make in one big dish and takes less than an hour from start to finish. Best of all, there are no rules when it comes to making your own personal paella dish!
Originally, cooking paella meant throwing a hodgepodge of ingredients into a pan and cooking them together over an open fire. It was made by farmers during the workday and consisted of whatever they had around: veggies, rabbit, herbs, and even snails. Don’t worry—modern takes on paella are much more craveable, and chefs usually incorporate seafood or chicken into their mixtures.
I typically have extra chicken to spare in my freezer, so that’s what we’ll be working with. But you do you! Take creative liberties with your paella dish. This chicken paella is a more simplified version of other dishes, which often include an array of veggies, proteins, and spices. If you’re just being introduced to paella, or prefer simple recipes, this is a great one for you! This chicken paella is anything but bland. It’s full of smoky, savory flavors and fills your kitchen with the most mouthwatering aromas.
Is This Chicken Paella Healthy?
Chicken paella isn’t just a tasty, easy dinner—it’s a healthy one, too! The dish is loaded with lean protein, fresh herbs and veggies, and healthier options like low-sodium broth. Overall, chicken paella offers a well-balanced array of proteins, vitamins, minerals, and carbohydrates.
It’s already a lean dish, so no substitutes are needed. However, if you’re looking for a meat-free option, add some more veggies (cauliflower works well), and swap the chicken broth for vegetable broth.
The Right Pan For Paella
One of my favorite things about this recipe is that it all comes together in a single pan. Because who actually enjoys juggling burners? Not to mention washing a sink full of saucy, crusty, greasy dishes after already spending so much time cooking. That’s why dishes like stir-fry, casserole, and chicken paella are always my favorites to cook.
While an authentic paella pan would be awesome, you don’t need it for this recipe. That said, you’re going to need a large pan. The key to a great paella is letting the rice cook in a fairly thin, even layer. You want the rice to soak in all that flavor. A pan that’s too small or too deep will cause the rice to cook unevenly. The goal is to spread your rice out, so your skillet should be around 12 to 14 inches wide and two to two and a half inches deep.
How Do I Store Leftovers?
Store your leftover chicken paella in a sealed container. It will stay fresh in the refrigerator for up to 4 days. You can also freeze it in a freezer-safe bag for up to 4 months.
Serving Suggestions
Chicken paella is packed with flavors inspired by Spanish cuisine, and it’s quite filling. If I do decide to pair my chicken paella with sides or appetizers, it’s usually something very light to allow for the paella to shine. A simple green like this Cucumber Avocado Salad, or some Air-Fryer Tortilla Chips and salsa will do just fine.
What you should do is save some room for dessert. A decadent treat like tres leches, Pan Dulce, or a Delicious Sopapilla Cheesecake is exactly what you need after a hearty bowl of chicken paella!
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
- Salt and pepper to taste
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 1/2 cups Arborio rice or short-grained rice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon saffron threads crushed
- 1 can diced tomatoes (14 1/2 ounces) drained
- 3 cups low-sodium chicken broth
- 1 cup frozen green peas
- Fresh parsley chopped (for garnish)
- Lemon wedges for serving
Instructions
- Heat olive oil in a large skillet or paella pan over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until browned on all sides. Remove chicken and set aside.
- In the same pan, add onion and bell pepper and cook until softened. Stir in garlic and cook until fragrant.
- Stir in rice, smoked paprika, and saffron, cooking until rice is well-coated with the oil and spices.
- Pour in diced tomatoes and chicken broth, then return the chicken to the pan. Bring to a simmer, cover, and cook for 25 minutes or until rice is tender.
- Stir in frozen peas and cook for an additional 5 minutes. Adjust seasoning with salt and pepper.
- Remove from heat, garnish with fresh parsley, and serve with lemon wedges on the side.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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