One Skillet Chicken Paella

Have you ever wanted to try making paella at home? Searched for recipes, but thought too many ingredients or too time-consuming?  Then this One Skillet Chicken Paella if for you!

Is this dish a super authentic paella? No. But it is a perfect weeknight meal! It only requires one large skillet with a lid and a few, simple ingredients. You can have it on the table in about a half hour, and since it includes chicken, rice and a few veggies you don’t even need to serve anything else!

We ate this a lot while I was growing up, especially during the school year when our evenings were hectic. When you find something that’s quick, easy and everyone enjoys you have to keep it in rotation!

Making One Skillet Chicken Paella

Start by cutting the chicken into small strips. You’ll also need to chop an onion, a bell pepper and mince two cloves of garlic. Then heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook them for 2-3 minutes, until browned outside and cooked through. Remove the chicken from the skillet and set aside.

Next add the onion and garlic to the skillet and cook for a few minutes, until softened. Add 2 1/4 cups of chicken broth to the skillet, along with 1 cup of long grain rice, some oregano, paprika, salt and pepper.

Bring the broth to a boil, then lower the heat and cover. Allow to simmer for 15 minutes, covered.

After the 15 minutes has passed, add a can of diced tomatoes and their juice to the skillet.  Also add the chopped pepper and a 3/4 cup of frozen peas.  Cover again and cookk about 5 minutes more, or until rice is tender.

Add the cooked chicken back into the pan, stir and allow to heat through a minute or two. Enjoy!

5.0 from 3 reviews

One Skillet Chicken Paella

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

This One Skillet Chicken Paella is a perfect weeknight meal! It's quick, easy and full of flavor.

Author: Stacy

Serves: 4

Ingredients

• 1 lb boneless, skinless chicken breast
• 1 T olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2¼ c. chicken broth
• 1 cup long grain rice, uncooked
• 1 tsp. dried oregano
• ½ tsp. paprika
• ¼ tsp. salt
• ¼ tsp. pepper
• 1-14.5 oz. can diced tomatoes, with juices
• 1 bell pepper, chopped
• ¾ c. frozen peas

Instructions

1. Cut the chicken into small strips.
2. Heat a tablespoon of olive oil in a large skillet over medium-high heat.
3. Add the chicken strips and cook them for 2-3 minutes, until browned outside and cooked through.
4. Remove the chicken from the skillet and set aside.
5. Add onion and garlic to the skillet and cook for a few minutes, until softened.
6. Add chicken broth to the skillet, along with rice, oregano, paprika, salt and pepper.
7. Bring to a boil, then lower the heat and cover.
8. Allow to simmer for 15 minutes, covered.
9. Next add diced tomatoes and their juice to the skillet.
10. Add the chopped pepper and frozen peas. Cover again and cook about 5 minutes more, or until rice is tender.
11. Add the cooked chicken back into the pan, stir and allow to heat through a minute or two.

Enjoy!

3.5.3208