If you’re anything like me and love meals that deliver big flavor without a million steps, then this Easy Chicken Paella Recipe is going to be your new best friend in the kitchen. I mean, who doesn’t want a dish that’s vibrant, comforting, and comes together fairly quickly on a busy weeknight? This recipe blends tender chicken, colorful veggies, and that golden, aromatic rice we’ve all been craving. Trust me, you’ll want to keep this one in your regular rotation.
Why You’ll Love This Recipe
- Simple Ingredients: This recipe uses everyday pantry staples and easy-to-find produce, making it super approachable.
- One-Pan Wonder: Minimal cleanup is always a win, and this dish cooks all in one skillet for easy prep and serving.
- Bursting with Flavor: Thanks to paprika, saffron, and fresh lemon juice, every bite sings with traditional Spanish flair.
- Family Favorite: My family goes crazy for this one – I bet yours will too!
Ingredients You’ll Need
This Easy Chicken Paella Recipe combines protein, fresh veggies, and fragrant spices that all work together beautifully. When shopping, I recommend picking fresh peppers and sugar snap peas for that delightful crunch and sweetness.
- Boneless skinless chicken breasts: Cubed for quick cooking and tenderness; chicken soaks up the flavors well.
- Olive oil: A good quality oil helps with browning and layering flavor.
- Onion: Adds sweetness and depth once sautéed.
- Garlic: Essential for that warm, aromatic base.
- Bell peppers: Red or yellow peppers bring color and a slightly sweet crunch.
- Sugar snap peas: They add freshness and a lovely texture contrast.
- Black pepper & salt: Basic seasoning to elevate everything.
- Paprika: This gives the dish its smoky, earthy undertones—don’t skip it!
- Bay leaves: Infuse the broth with subtle herbal notes.
- Dried thyme: Adds a delicate woodsy layer.
- Saffron threads: The magic spice for authentic paella color and aroma—use sparingly but don’t skip!
- Lemon juice: Brightens and balances the richness.
- Short grain brown rice: Holds texture well and soaks up the broth miracles!
- Chicken broth: The liquid foundation for cooking the rice, packed with flavor.
- Frozen peas: Tossed in at the end for a pop of color and sweetness.
Variations
I love how versatile this Easy Chicken Paella Recipe can be—feel free to tweak it to suit your mood or pantry! Changing up the veggies or adding some heat can really personalize the dish.
- Add Chorizo: For a deeper smoky flavor, I’ve thrown in sliced chorizo a couple times with fantastic results.
- Seafood Twist: Substitute or combine chicken with shrimp or mussels for a classic Spanish vibe.
- Vegetarian Version: Skip the chicken and amp up the veggies and saffron for a hearty plant-based paella.
- Spice it up: A pinch of cayenne or smoked chili powder adds warmth without overpowering.
How to Make Easy Chicken Paella Recipe
Step 1: Brown the Chicken to Start
Start by cutting the chicken breasts into about 1-inch cubes. Heat half the olive oil in a large pan over medium heat and add the chicken. Cook it for roughly 15 minutes until the pieces are nicely browned on all sides. The browning adds such a lovely depth of flavor, plus it seals in the juices. When the chicken is ready, set it aside so we can focus on the veggies next.
Step 2: Sauté the Aromatics and Veggies
Pour in the remaining olive oil, then add your diced onions and minced garlic. Let them soften and turn translucent—this usually takes about 5 to 7 minutes. The smell during this step will absolutely hook you in. Then add the sliced bell peppers and sugar snap peas. Sauté them uncovered for 4 to 6 minutes, aiming for a slight tenderness. You want to keep that fresh crunch so they don’t get mushy later.
Step 3: Toast the Rice with the Veggies
Mix in the short-grain brown rice directly into the pan and stir with the vegetables. Let it cook over high heat for about 5 minutes. This toasting step is a game-changer — it brings out a subtle nutty flavor that you won’t want to miss.
Step 4: Add Broth, Spices & Chicken, Then Simmer
Pour in the chicken broth, lemon juice, and sprinkle in your spices: paprika, thyme, saffron, bay leaves, salt, and pepper. Give everything a good stir, then tuck the browned chicken pieces back in. Bring the whole pan to a boil, cover it, then reduce the heat to low and let it gently simmer for 30 to 40 minutes. Be sure to stir it every 5-10 minutes so nothing sticks, and the rice cooks evenly.
Step 5: Finish with Frozen Peas and Serve
Once the rice feels tender and the liquid is absorbed, toss in the frozen peas and stir gently. The residual heat will warm them through without turning them mushy. That’s it! Your paella is ready to serve. I love this part—the colors just look so bright and appetizing.
Pro Tips for Making Easy Chicken Paella Recipe
- Use Short Grain Brown Rice: I tried this with long grain once and the texture was off; short grain holds moisture better and has that sticky quality perfect for paella.
- Don’t Skip Toasting the Rice: Toasting gives the rice a richer flavor and helps prevent it from turning mushy later.
- Saffron Is Worth It: Even a tiny pinch makes a huge difference; it’s the key to authentic aroma and color.
- Low and Slow Simmer: Keeping the heat low while simmering ensures even cooking and prevents burning on the bottom.
How to Serve Easy Chicken Paella Recipe
Garnishes
I always finish this paella with a few wedges of fresh lemon on the side—squeezing a bit right before eating brightens every bite. Sometimes I sprinkle chopped fresh parsley for a pop of green and freshness, too. It’s such an easy detail that makes a lovely presentation touch.
Side Dishes
We like to keep sides simple so the paella takes center stage. A crisp green salad with a light vinaigrette or some crusty Spanish bread for mopping up the sauce pairs perfectly. Sometimes, I throw out some roasted asparagus or a cold tomato salad to keep things fresh and balanced.
Creative Ways to Present
For a special occasion, I’ve served this in shallow wide paella pans to really channel that authentic Spanish vibe—guests love gathering around it family-style. You can also layer the chicken and veggies artistically on top before serving for that wow factor.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I usually let the paella cool completely before refrigerating to keep moisture levels right. It’s great for a quick lunch or easy dinner the next day.
Freezing
I’ve frozen this dish a few times, and it holds up well, though the texture of the veggies softens a bit. For freezing, portion it out in freezer-safe containers and thaw overnight in the fridge before reheating.
Reheating
For reheating, I gently warm the paella in a skillet over medium heat with a splash of water or broth to prevent it drying out. It revives the flavors nicely and keeps the rice from becoming too dense.
FAQs
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Can I use different types of rice for this Easy Chicken Paella Recipe?
While traditional paella often uses short grain rice like Bomba, this recipe calls for short grain brown rice because of its nutty flavor and firmer texture. Using long grain rice is possible, but it tends to be less sticky and can result in a looser texture. If you want to experiment, just adjust cooking times and liquid amounts accordingly.
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Is saffron necessary in this recipe?
Saffron adds that classic golden color and unique aroma that defines paella. It’s a small amount but packs a big flavor punch. If you don’t have saffron, you can substitute with a pinch of turmeric for color, but it won’t replicate the flavor entirely.
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Can I make this recipe vegetarian?
Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth. Load up on more veggies like artichokes, mushrooms, and tomatoes. You might also add chickpeas or beans for protein. The same cooking method applies.
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Do I need a special paella pan to make this dish?
Nope! While a traditional paella pan helps create the iconic socarrat—the crispy rice layer—this easy recipe works perfectly well in a large sauté pan or skillet with a lid that you already have at home.
Final Thoughts
This Easy Chicken Paella Recipe holds a special place in my heart—it’s a dish I’ve turned to time and again for its reliable flavor and comfort. It doesn’t require hours of fussing, yet it delivers such a festive and vibrant meal that feels like a celebration every time. I can’t wait for you to try it and make it your own; once you do, it’s certain to become a family favorite just like it is in mine.
Print
Easy Chicken Paella Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
Description
This Easy Chicken Paella recipe is a flavorful and colorful Spanish-inspired one-pan meal that combines tender browned chicken, aromatic spices, vibrant vegetables, and hearty short grain brown rice simmered in savory chicken broth with a hint of lemon and saffron. Perfect for a comforting weeknight dinner that comes together with simple ingredients and minimal fuss.
Ingredients
Chicken
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil, divided
Vegetables and Aromatics
- 1/2 cup onion, diced
- 1 tablespoon garlic, minced
- 2 cups bell peppers, thinly sliced (approx 2 peppers)
- 2 cups sugar snap peas
- 1 cup frozen peas
Spices and Flavorings
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon paprika
- 3 bay leaves
- 1/2 teaspoon dried thyme
- 1/4 teaspoon saffron threads
- 1/4 cup lemon juice
Grains and Liquids
- 1 cup short grain brown rice
- 3 cups chicken broth
Instructions
- Prepare the Chicken: Cube the chicken breasts into 1-inch pieces. Heat 1/2 tablespoon olive oil in a large pan over medium heat. Brown the chicken cubes, cooking for about 15 minutes until nicely browned and cooked through. Remove the cooked chicken from the pan and set aside.
- Sauté Aromatics: Add the remaining 1/2 tablespoon of olive oil to the same pan. Sauté the diced onions and minced garlic until translucent and fragrant, about 5 to 7 minutes.
- Cook Vegetables: Stir in the sliced bell peppers and sugar snap peas. Sauté uncovered for 4 to 6 minutes until the vegetables are slightly tender but still crisp, as they will continue cooking later in the broth.
- Add Rice: Mix the short grain brown rice into the sautéed vegetables. Cook on high heat for 5 minutes to toast the rice slightly.
- Combine and Simmer: Pour in the chicken broth, lemon juice, and all the spices including black pepper, salt, paprika, bay leaves, dried thyme, and saffron threads. Add the cooked chicken back into the pan. Stir everything together and bring the mixture to a boil. Once boiling, cover the pan and reduce heat to a low simmer.
- Cook Rice: Let the paella simmer gently for 30 to 40 minutes, or until the rice is tender and has absorbed the liquid. Stir every 5 to 10 minutes to prevent sticking and ensure even cooking.
- Finish and Serve: Once the rice is fully cooked, stir in the frozen peas and let them warm through for a couple of minutes. Remove bay leaves before serving. Enjoy your flavorful, colorful chicken paella warm.
Notes
- Use short grain brown rice for the best texture similar to traditional paella.
- Do not overcook the vegetables during the sauté step; they will finish cooking in the broth.
- Stir regularly during simmering to avoid rice sticking and burning on the bottom of the pan.
- Saffron threads add a unique flavor and color; if unavailable, turmeric can be substituted, though the flavor will differ.
- Leftovers can be refrigerated for up to 3 days and reheat well in a covered skillet or microwave.
- For a spicier version, add a pinch of cayenne pepper or smoked paprika.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 425
- Sugar: 6g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg
