Bring the warmth of Spain to your dinner table with this hearty Skillet Chicken Paella. This one-pan wonder combines tender strips of chicken breast with long-grain rice, infused with the earthy aroma of saffron or turmeric, paprika, and fresh herbs. The dish is brightened by the sweetness of stewed tomatoes, crisp red peppers, and green peas, creating a balanced mix of textures and flavors. Perfect for a busy weeknight or a casual family gathering, this recipe delivers a restaurant-quality meal with minimal cleanup. It&# 226;ÂÂs a satisfying, protein-packed main that feels indulgent yet simple to prepare, making it a staple for home cooks who love bold, aromatic flavors.
Skillet Chicken Paella
Description
Bring the warmth of Spain to your dinner table with this hearty Skillet Chicken Paella. This one-pan wonder combines tender strips of chicken breast with long-grain rice, infused with the earthy aroma of saffron or turmeric, paprika, and fresh herbs. The dish is brightened by the sweetness of stewed tomatoes, crisp red peppers, and green peas, creating a balanced mix of textures and flavors. Perfect for a busy weeknight or a casual family gathering, this recipe delivers a restaurant-quality meal with minimal cleanup.Ingredients
Directions
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Remove skin from chicken breasts, rinse, pat dry with paper towels, and cut into bite-sized strips.
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Heat oil in a 10-inch skillet over medium-high heat.
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Cook chicken strips in hot oil in two batches for 2 to 3 minutes or until no longer pink.
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Remove cooked chicken from skillet and set aside.
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Add chopped onion and minced garlic to the skillet; cook until tender but not browned.
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Remove skillet from heat.
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Add chicken broth, uncooked rice, oregano, paprika, salt, pepper, and saffron (or turmeric) to the skillet.
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Return skillet to heat and bring mixture to a boil.
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Reduce heat to low, cover, and simmer for about 15 minutes.
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Coarsely chop stewed tomatoes and add them with their juice to the pan.
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Stir in the red pepper strips and frozen peas.
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Cover and simmer for about 5 more minutes, or until rice is tender and liquid is absorbed.
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Stir the cooked chicken back into the skillet.
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Cook and stir for about 1 minute more, or until heated through.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 178.2kcal
- % Daily Value *
- Total Fat 5.9g10%
- Saturated Fat 1.3g7%
- Cholesterol 80.4mg27%
- Sodium 70.0mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 29.3g59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For authentic flavor, use saffron threads if available. If using threads, crush them lightly before adding to the broth.
You can substitute long-grain rice with arborio rice for a creamier texture, though cooking time may vary slightly.
To make this dish gluten-free, ensure your chicken broth and stewed tomatoes are certified gluten-free.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore moisture.
For extra protein, consider adding shrimp or mussels in the last 5 minutes of cooking.
