Skillet Chicken Paella

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.

Cooking Method: Boiling, Stewing

Cuisine: Spanish

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 385

Dietary: Diabetic

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

Chicken breast, boneless
Olive or cooking oil
onion, chopped
garlic, minced
fat-free chicken broth
uncooked long grain rice
dried oregano, crushed
paprika
salt
pepper
ground saffron or turmeric
stewed tomatoes
sweet red pepper, cut into strips
frozen peas

Directions

1
Remove skin from chicken breasts, rinse, pat dry with paper towels, and cut into bite-sized strips.
2
Heat oil in a 10-inch skillet over medium-high heat.
3
Cook chicken strips in hot oil in two batches for 2 to 3 minutes or until no longer pink.
4
Remove cooked chicken from skillet and set aside.
5
Add chopped onion and minced garlic to the skillet; cook until tender but not browned.
6
Remove skillet from heat.
7
Add chicken broth, uncooked rice, oregano, paprika, salt, pepper, and saffron (or turmeric) to the skillet.
8
Return skillet to heat and bring mixture to a boil.
9
Reduce heat to low, cover, and simmer for about 15 minutes.
10
Coarsely chop stewed tomatoes and add them with their juice to the pan.
11
Stir in the red pepper strips and frozen peas.
12
Cover and simmer for about 5 more minutes, or until rice is tender and liquid is absorbed.
13
Stir the cooked chicken back into the skillet.
14
Cook and stir for about 1 minute more, or until heated through.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 385kcal

% Daily Value *
Total Fat 5.9g10%
Saturated Fat 1.3g7%
Cholesterol 80.4mg27%
Sodium 70.0mg3%
Total Carbohydrate 52.0g18%
Dietary Fiber 4.0g16%
Sugars 6.0g
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.

Read it online: https://www.chefs-mate.com/recipe/skillet-chicken-paella/