Craving something flavorful, satisfying, and just a little different from your usual dinner rotation? This Easy Chicken Paella Recipe is exactly what you need. It’s a delicious must-try that brings the soul of Spanish cooking into your kitchen—without the stress or complexity.
You don’t need a paella pan or a plane ticket to Valencia. With a few pantry staples and a single skillet, you’ll create a meal that’s:
- Packed with bold, comforting flavors
- Simple enough for weeknights
- Impressive enough for guests
- Naturally gluten-free and endlessly customizable
At the heart of this dish is perfectly seasoned chicken, nestled into saffron-tinted rice, simmered with tomatoes, garlic, and paprika. The result? A golden, savory masterpiece that’s bursting with warmth and texture.
Whether you’re new to paella or just looking for a no-fail version, this recipe delivers all the vibrant taste of the original—with none of the overwhelm.
So grab your skillet, gather your ingredients, and let’s make something unforgettable.
Why You’ll Love This Easy Chicken Paella
There’s something magical about a dish that feels both comforting and exotic, and this easy chicken paella checks every box. Whether you’re cooking for yourself, your family, or a dinner crowd, this recipe is bound to become a go-to favorite—and here’s why:
It’s Truly Beginner-Friendly
You don’t need fancy equipment or culinary training. Just one skillet, a few pantry staples, and a little guidance—and you’re set.
Bursting with Bold, Authentic Flavor
From the smoky paprika to the aromatic saffron and garlic, every bite is layered with flavor. The chicken soaks up all the rich seasonings as it simmers in the rice, creating a dish that’s hearty and deeply satisfying.
One Pan = Less Cleanup
Who doesn’t love fewer dishes? This is a one-pan chicken paella, meaning everything cooks together—flavors build, and cleanup is a breeze.
Weeknight-Worthy, Weekend-Wow
Ready in under an hour, it’s quick enough for a weeknight yet elegant enough for guests. Serve it straight from the skillet for a rustic, impressive presentation.
Flexible & Family-Friendly
Not a fan of spice? Skip the chili flakes. Want to sneak in veggies? Toss in some peas or bell peppers. This simple chicken paella recipe is easy to adjust based on your taste or what’s in your fridge.
Ingredients You’ll Need
Before we get cooking, let’s talk ingredients. One of the best things about this easy chicken paella recipe is that it relies on simple, everyday staples—no hard-to-find items or specialty store runs required. Here’s what you’ll need to bring this flavorful Spanish classic to life:
Protein & Aromatics
- 2 boneless, skinless chicken thighs (or breasts) – cut into bite-sized pieces
Thighs stay juicy and tender, even after simmering—perfect for paella. - 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 medium tomato, grated or finely chopped
Adds natural sweetness and a rich base to the rice.
Rice & Broth
- 1 cup short-grain rice (like arborio or bomba)
Short-grain varieties absorb flavor beautifully while keeping a creamy texture. - 2 ½ cups chicken broth, warmed
Infuses the rice with savory depth—go for low-sodium if you want to control the salt.
Seasonings & Spices
- 1 teaspoon smoked paprika
Gives the dish that signature Spanish warmth and color. - ¼ teaspoon saffron threads (optional, but worth it!)
Soak them in a tablespoon of warm water to release their golden hue and subtle aroma. - Salt and black pepper, to taste
- ½ teaspoon chili flakes (optional)
For a gentle kick—adjust to your heat preference.
Extras for Flavor & Finish
- 1 tablespoon olive oil
For sautéing and layering flavor from the start. - ½ cup frozen peas (thawed)
Add a pop of color and sweet contrast to the savory chicken. - Lemon wedges, for serving
A fresh squeeze at the end brightens up the whole dish.
Ingredient Tips:
- No saffron? Turmeric can mimic the color, though the flavor will differ.
- Don’t rinse the rice! Unlike risotto, paella benefits from the starch.
- Prefer boneless chicken breasts? They work too—just keep a close eye to avoid drying them out.
Step-by-Step Instructions
Making paella might sound fancy, but this version keeps things simple, approachable, and totally doable—even on a weeknight. Follow these steps to create a flavor-packed one-pan chicken paella that’s sure to impress.
1. Sauté the Chicken
- Heat 1 tablespoon of olive oil in a large, deep skillet or paella pan over medium heat.
- Add the chicken pieces, season with a pinch of salt and pepper, and sear until golden on the outside—about 4–5 minutes.
They don’t need to be fully cooked yet—just browned for now.
2. Build the Flavor Base
- Push the chicken to the side of the pan. In the same pan, add the onion and sauté for 2 minutes until softened.
- Stir in the garlic, grated tomato, and smoked paprika. Cook for another 2–3 minutes, letting everything caramelize slightly.
This is where that rich Spanish flavor begins to develop.
3. Toast the Rice
- Add the short-grain rice to the pan and stir to coat it in the flavorful oil and seasonings.
Toasting the rice for 1–2 minutes enhances its nutty flavor and helps it absorb more broth.
4. Add Broth and Saffron
- Pour in the warmed chicken broth and saffron water (if using). Stir gently to evenly distribute the ingredients.
- Bring everything to a gentle simmer.
From here on, don’t stir—this helps create the prized socarrat, the crispy bottom layer of rice.
5. Simmer and Cook
- Reduce heat to low, cover the pan loosely with a lid or foil, and let the paella simmer for 18–20 minutes, or until the rice is tender and the liquid has been absorbed.
6. Add Peas & Rest
- Scatter the peas over the top during the last 5 minutes of cooking.
They’ll steam and stay vibrant without turning mushy. - Once done, remove from heat and let the paella rest, covered, for 5–7 minutes to allow the flavors to settle.
7. Serve & Savor
- Fluff the rice slightly with a fork (don’t overmix), then serve with lemon wedges on the side for a burst of brightness.
Quick Cooking Tips:
- Use medium-low heat after adding broth to prevent burning the bottom.
- To check doneness, tilt the pan slightly—if there’s no liquid pooling, it’s ready.
- Want more of that crispy bottom? Turn up the heat for the last 1–2 minutes (just don’t walk away!).
Expert Tips for Perfect Paella
Making paella might feel a bit intimidating at first, but with just a few insider tricks, you’ll get that authentic flavor and texture every time. These tips will help you take your easy chicken paella from good to truly unforgettable.
1. Don’t Stir Once the Broth Is Added
It’s tempting—but resist the urge! Stirring after adding broth prevents the formation of socarrat, that golden, crispy rice layer at the bottom that’s prized in traditional paella. Instead:
- Gently shake the pan if you need to even out the rice.
- Let the simmering do the work.
2. Use the Right Rice
Short-grain varieties like bomba or arborio are your best friends here. They:
- Absorb flavor without turning mushy.
- Create that signature plump, tender bite.
Avoid long-grain rice, which won’t give you the classic paella texture.
3. Layer Flavor Early
Build your base with sautéed onion, garlic, and smoked paprika. Adding ingredients in stages (instead of dumping everything in at once) ensures depth in every bite.
4. Taste the Broth Before Adding Rice
Your broth is the flavor foundation. Before you pour it over the rice:
- Taste and adjust the salt, spices, or saffron.
- A well-seasoned broth means no bland bites later on.
5. Let It Rest Before Serving
Once it’s cooked, let your paella sit—covered—for about 5–7 minutes. This:
- Allows moisture to evenly distribute.
- Enhances flavor and texture.
Plus, it gives you a moment to set the table or pour a glass of wine!
Variations & Substitutions
One of the best things about this easy chicken paella recipe is how adaptable it is. Whether you’re working with what’s in your fridge or catering to dietary needs, these simple swaps and add-ins let you make the dish your own—without losing that comforting, Spanish-inspired flavor.
Protein Swaps
If you’re not in the mood for chicken or want to mix it up, try one of these:
- Chorizo – Adds a smoky, spicy kick. Slice and brown it with the onions.
- Shrimp – Toss in during the last 5 minutes of cooking to avoid overcooking.
- Tofu – For a vegetarian twist, use firm tofu cubes seasoned with paprika and seared until golden.
Vegetarian & Vegan Options
Skip the meat altogether and go plant-forward:
- Use vegetable broth instead of chicken broth.
- Add hearty veggies like bell peppers, zucchini, mushrooms, or artichoke hearts.
- A dash of smoked paprika and a squeeze of lemon still bring big flavor without the meat.
Flavor Boosters
Want to take things up a notch? Try these tasty additions:
- Roasted red peppers for a sweet, smoky layer.
- Olives or capers to add a briny contrast.
- A pinch of cayenne if you like a little heat.
Rice Alternatives
While traditional short-grain rice is ideal, here are some suitable backups:
- Arborio rice – A creamy option often used in risotto, great for a comforting texture.
- Brown rice – Works for a healthier version, but adjust the cook time and liquid.
- Quinoa – A light, protein-rich alternative—just note the texture will be different.
Spice Adjustments
Customize the spice level to suit your taste:
- Go mild by skipping the chili flakes.
- Add depth with extra garlic, a pinch of cumin, or a dash of paprika.
Quick Note:
The beauty of paella is in its versatility. Use what you have, trust your taste buds, and don’t be afraid to get creative—it’s hard to go wrong!
What to Serve with Chicken Paella
Your easy chicken paella is already a complete and satisfying dish, but the right side pairings can turn it into an unforgettable meal. Whether you’re hosting a dinner party or enjoying a cozy night in, these ideas will complement the bold flavors and balance the richness of the paella beautifully.
1. Crusty Bread or Garlic Toast
- Serve warm, crusty bread or toasted baguette slices brushed with garlic and olive oil.
- Perfect for soaking up every last bit of that saffron-infused rice.
2. Light, Fresh Salad
- A simple side salad adds a refreshing contrast:
- Mixed greens with lemon vinaigrette
- Arugula with shaved parmesan and olive oil
- Tomato and cucumber salad with a splash of red wine vinegar
3. Lemon Wedges or Citrus Garnish
- Brightens the dish and cuts through the savory richness.
- Offer lemon or even orange slices for a subtle Spanish twist.
4. Spanish-Inspired Tapas
- Create a tapas-style spread to make the meal feel like a celebration:
- Marinated olives
- Roasted almonds
- Manchego cheese with fig jam
- Patatas bravas (spicy potatoes)
Storage & Reheating Tips
Made a big batch or have leftovers from your chicken paella night? Good news—this dish stores well and reheats beautifully with just a little care. Here’s how to keep it tasting fresh and delicious.
Storing Leftovers
- Cool it quickly: Let the paella cool to room temperature (within 1 hour) before storing.
- Use airtight containers: Transfer the rice and chicken to a sealed container to preserve flavor and prevent drying out.
- Refrigerate: Store in the fridge for up to 3–4 days.
- Freeze for later: You can freeze chicken paella for up to 2 months. Portion it out for quick weeknight meals.
Pro tip: If you plan to freeze it, slightly undercook the rice during the initial cooking—this prevents it from getting mushy when reheated.
How to Reheat Chicken Paella
Option 1: Stovetop (Best for Flavor & Texture)
- Add a splash of chicken broth or water to a skillet.
- Stir in the paella and cover with a lid.
- Warm over medium-low heat for about 5–7 minutes, stirring occasionally.
Option 2: Microwave (Fast & Easy)
- Place a portion in a microwave-safe bowl.
- Add a tablespoon of water or broth to rehydrate.
- Cover with a damp paper towel and heat for 1–2 minutes, stirring halfway through.
Option 3: Oven (For Larger Portions)
- Preheat oven to 325°F (165°C).
- Spread paella in an oven-safe dish, sprinkle with broth, and cover with foil.
- Bake for 15–20 minutes, or until heated through.
How to Reheat Chicken Paella
Option 1: Stovetop (Best for Flavor & Texture)
- Add a splash of chicken broth or water to a skillet.
- Stir in the paella and cover with a lid.
- Warm over medium-low heat for about 5–7 minutes, stirring occasionally.
Option 2: Microwave (Fast & Easy)
- Place a portion in a microwave-safe bowl.
- Add a tablespoon of water or broth to rehydrate.
- Cover with a damp paper towel and heat for 1–2 minutes, stirring halfway through.
Option 3: Oven (For Larger Portions)
- Preheat oven to 325°F (165°C).
- Spread paella in an oven-safe dish, sprinkle with broth, and cover with foil.
- Bake for 15–20 minutes, or until heated through.
Conclusion: A Delicious Must-Try You’ll Make Again and Again
This easy chicken paella recipe is more than just dinner—it’s a celebration of bold flavors, cozy comfort, and kitchen confidence. Whether you’re new to paella or simply craving something hearty and flavorful, this one-pan wonder delivers every time.
With its rich spices, golden rice, and juicy chicken, it’s a dish that feels both impressive and approachable. So go ahead—make it once, and you’ll want to make it often.
If you try this recipe, I’d love to hear how it turned out! Drop a comment below or share a photo—because good food is always better when it’s shared.
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Easy Chicken Paella Recipe
Ingredients
- 2 boneless skinless chicken thighs (or breasts), cut into bite-sized pieces
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1 medium tomato grated or finely chopped
- 1 cup short-grain rice bomba or arborio
- 2 ½ cups chicken broth warmed
- 1 tsp smoked paprika
- ¼ tsp saffron threads optional, soaked in 1 tbsp warm water
- ½ tsp chili flakes optional
- Salt and black pepper to taste
- 1 tbsp olive oil
- ½ cup frozen peas thawed
- Lemon wedges for serving
Instructions
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until browned (4–5 mins). Push to the side of the pan.
- Sauté the Aromatics: Add onion to the pan and sauté until soft (2 mins). Stir in garlic, tomato, and paprika. Cook for 2–3 mins.
- Toast the Rice: Add rice, stir to coat, and cook for 1–2 mins until lightly toasted.
- Add Broth and Saffron: Pour in the broth and saffron water. Stir gently, bring to a simmer, then reduce heat. Do not stir after this point.
- Simmer: Cover loosely and cook on low heat for 18–20 mins until rice is tender and liquid is absorbed.
- Finish with Peas: Add peas during the last 5 minutes of cooking. Remove from heat and let rest, covered, for 5–7 mins.
- Serve: Fluff rice gently. Serve with lemon wedges for brightness.
Notes
- Chicken thighs (2 total / ~150g per serving): ~200 kcal
- Olive oil (1 tbsp total): ~30 kcal
- Short-grain rice (1 cup / ~50g per serving): ~180 kcal
- Chicken broth (2½ cups): ~15 kcal
- Vegetables (onion, tomato, garlic, peas): ~25–35 kcal
- Spices & lemon wedge: Negligible
FAQs
Can I make chicken paella without saffron?
Yes! While saffron adds a distinct aroma and golden color, you can substitute a pinch of turmeric for color. Just note the flavor will be slightly different—but still delicious.
Can I use long-grain rice instead?
Technically, yes, but it won’t give you the traditional paella texture. Short-grain rice (like bomba or arborio) is ideal because it absorbs flavor without getting mushy.
Is this dish spicy?
Not by default. The recipe includes optional chili flakes, so you can control the heat level. Omit them for a milder version, or add more for extra kick.
Can I make it ahead of time?
Yes! Cook everything up to the simmering stage, then pause. Reheat gently before serving to keep the rice from overcooking.
What’s the best pan to use for paella?
A wide, shallow skillet or paella pan works best for even cooking and developing the socarrat. But don’t worry—a large sauté pan or nonstick skillet will still do the trick.