This Skillet Chicken Paella brings the comforting flavors of Spain to your table with minimal effort. The dish combines tender strips of chicken breast with long-grain rice, simmered in a savory broth infused with aromatic saffron, paprika, and oregano. Bright touches of sweet red pepper, peas, and stewed tomatoes add color and freshness, while the rice absorbs all the rich, herbal notes. It’s a hearty yet light meal that feels special without requiring hours in the kitchen. Perfect for weeknight dinners or casual gatherings, this recipe delivers a satisfying balance of protein and grains. The simplicity of using a single skillet makes cleanup easy, allowing you to focus on enjoying the meal with friends and family.
Skillet Chicken Paella
Description
This Skillet Chicken Paella brings the comforting flavors of Spain to your table with minimal effort. The dish combines tender strips of chicken breast with long-grain rice, simmered in a savory broth infused with aromatic saffron, paprika, and oregano. Bright touches of sweet red pepper, peas, and stewed tomatoes add color and freshness, while the rice absorbs all the rich, herbal notes. It's a hearty yet light meal that feels special without requiring hours in the kitchen. Perfect for weeknight dinners or casual gatherings, this recipe delivers a satisfying balance of protein and grains. The simplicity of using a single skillet makes cleanup easy, allowing you to focus on enjoying the meal with friends and family.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 two batches for 2 to 3 minutes, or until no longer pink. Remove chicken from skillet and set aside.
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Add chopped onion and minced garlic to the skillet. Cook until tender but not brown.
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Remove skillet from heat. Stir in chicken broth, uncooked rice, oregano, paprika, salt, pepper, and saffron or turmeric.
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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. Add tomatoes and their juice to the pan.
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Stir in sweet red pepper strips and frozen peas.
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Cover and simmer for about 5 minutes more, or until rice is tender and liquid is absorbed.
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Stir in cooked chicken and heat through for about 1 minute.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 345kcal
- % Daily Value *
- Total Fat 5.9g10%
- Saturated Fat 1.3g7%
- Cholesterol 80.4mg27%
- Sodium 70.0mg3%
- Total Carbohydrate 48.5g17%
- Dietary Fiber 3.2g13%
- Sugars 4.1g
- 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
Saffron provides the classic paella color and flavor. If unavailable, turmeric is a good budget-friendly substitute for color, though it lacks the distinct saffron taste.
For added protein, you can include shrimp or chorizo along with the chicken.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth to restore moisture.
Use long-grain white rice for best results. Avoid using instant rice as it will become mushy during simmering.
