Paprika Chicken and Rice Bake is a one-pan dinner with seasoned chicken thighs baked over fragrant rice for an easy, comforting meal.

5–6 large boneless, skinless chicken thighs

1 teaspoon salt

1/2 teaspoon black pepper

3–4 teaspoons smoked paprika

1 tablespoon olive oil

1/2 cup diced red onion

2 tablespoons minced garlic

1 1/2 cups jasmine rice

2 cups low-sodium chicken broth

Fresh parsley, chopped

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1. Preheat oven to 400°F.

2. Season chicken with paprika, salt, and pepper.

3. Sear chicken in olive oil until browned, then remove.

4. Sauté onion and garlic in the same skillet.

5. Add rice and broth and bring to a boil.

6. Return chicken to skillet, cover, and bake for 35 minutes.

7. Rest 5 minutes, fluff rice, garnish, and serve.

Let the dish rest before serving to ensure fluffy rice. Adjust seasoning only after resting.