Easy Chicken Paella is a simplified take on Spain’s most iconic rice dish, delivering bold flavors, golden saffron-tinted rice, and juicy chicken—all without complicated techniques or specialty equipment. Designed for home cooks, this approachable version captures the soul of traditional paella while remaining practical for weeknight dinners and casual entertaining.

With its vibrant colors, aromatic spices, and hearty texture, chicken paella is a dish that feels celebratory yet comforting. Best of all, it comes together in a single pan, making cleanup effortless and the cooking process enjoyable.

What Is Paella?

Paella is a traditional Spanish rice dish originating from Valencia. It is typically cooked in a wide, shallow pan and flavored with:

Olive oil
Garlic and onions
Smoked paprika

Saffron
Short-grain rice

While authentic paella often includes seafood or rabbit, chicken paella is one of the most popular and accessible versions worldwide.

Why This Easy Chicken Paella Works

This recipe is intentionally streamlined without sacrificing flavor:

No special paella pan required
Readily available ingredients

Clear, beginner-friendly steps
Balanced seasoning and texture
One-pan cooking method

It delivers deeply seasoned rice with tender chicken and vegetables—without the stress.

Key Ingredients Explained

Chicken

Bone-in, skin-on chicken thighs or drumsticks provide maximum flavor and moisture. Boneless thighs also work for convenience.

Rice

Short-grain rice such as Arborio or Valencia rice absorbs liquid while maintaining structure—essential for paella.

Smoked Paprika

Adds signature depth and warmth. Sweet smoked paprika is preferred over hot.

Saffron

A small pinch infuses the dish with color and subtle floral notes. While optional, it enhances authenticity.

Vegetables

Bell peppers, tomatoes, onions, and peas add sweetness, acidity, and color.

Chicken Broth

Forms the foundation of flavor and ensures evenly cooked rice.

Why Paella Is the Ultimate One-Pan Meal

Paella excels because it:

Builds flavor layer by layer

Requires minimal stirring
Creates crispy rice at the bottom (socarrat)
Feeds a crowd effortlessly

It’s both rustic and impressive—ideal for family meals or gatherings.

Ingredients List

Main Ingredients

1½ lbs chicken thighs or drumsticks
2 tablespoons olive oil

1 small onion, diced
4 cloves garlic, minced
1 red bell pepper, sliced

1 teaspoon smoked paprika
½ teaspoon turmeric or saffron threads
1½ cups short-grain rice

3½ cups chicken broth
1 cup crushed tomatoes
½ cup frozen peas

Seasoning

Salt and black pepper, to taste
Fresh parsley and lemon wedges, for garnish

Step-by-Step Instructions

Step 1: Brown the Chicken

Heat olive oil in a wide skillet over medium-high heat. Season chicken generously and brown on both sides. Remove and set aside.

Step 2: Build the Flavor Base

In the same pan, sauté onions until soft. Add garlic and bell peppers; cook until fragrant.

Step 3: Add Spices

Stir in smoked paprika and saffron or turmeric. Toast briefly to release aroma.

Step 4: Add Rice and Tomatoes

Stir rice into the pan, coating it with oil and spices. Add crushed tomatoes and mix evenly.

Step 5: Add Broth and Chicken

Pour in chicken broth. Nestle chicken back into the rice. Do not stir from this point onward.

Step 6: Simmer

Bring to a gentle simmer. Cook uncovered for 20–25 minutes until rice is tender and liquid absorbed.

Step 7: Add Peas and Rest

Scatter peas over the top. Cover and rest for 5 minutes before serving.

How to Get the Perfect Paella Texture

Use a wide pan for even evaporation
Avoid stirring once liquid is added
Cook uncovered for proper reduction

Allow resting time for structure

The bottom layer should be lightly crisp—not burned.

Common Mistakes to Avoid

Over-stirring: Breaks rice texture
Using long-grain rice: Results in mushy or dry paella
Too much liquid: Prevents browning
Cooking too fast: Causes uneven doneness

Serving Suggestions

Serve chicken paella with:

Lemon wedges
Fresh parsley

Simple green salad
Crusty bread

It pairs beautifully with sparkling water or light white wine.

Storage and Reheating

Refrigeration

Store leftovers in an airtight container for up to 3 days.

Reheating

Reheat gently on the stovetop with a splash of broth.

Freezing

Not recommended due to texture changes in rice.

Recipe Variations

Spicy Chicken Paella

Add chili flakes or diced chorizo.

Vegetable-Loaded Paella

Add zucchini, green beans, or artichokes.

Seafood & Chicken Combo

Add shrimp during the last 5 minutes of cooking.

Oven-Finished Paella

Transfer pan to a 375°F oven for final 10 minutes.

Nutritional Highlights

High in protein
Balanced carbohydrates

Rich in antioxidants from spices
Naturally dairy-free

Paella is a satisfying, well-rounded meal.

Frequently Asked Questions

Q1: Can I use boneless chicken?
Yes, but bone-in provides more flavor.

Q2: Is saffron necessary?
Optional, but recommended for authenticity.

Q3: Can I make paella ahead of time?
Best served fresh, but reheats well.

Q4: What pan works best?
A wide skillet or shallow sauté pan is ideal.

Why This Easy Chicken Paella Recipe Stands Out

Authentic flavor profile
Simple ingredient list

One-pan convenience
Beginner-friendly instructions
Visually stunning presentation

It brings the essence of Spanish cooking into the everyday kitchen.

Conclusion

Easy Chicken Paella proves that a legendary dish doesn’t need to be complicated. With bold spices, tender chicken, and perfectly cooked rice, this recipe delivers warmth, color, and comfort in every bite. Whether you’re new to paella or looking for a reliable go-to version, this dish offers classic flavor with modern ease.

Easy Chicken Paella: A Flavorful One-Pan Spanish Classic Made Simple

Author: WAFA LI

Print Recipe

Ingredients

• 1 tbsp olive oil
• 12 oz boneless chicken thighs or breast, cut into 1″ pieces
• 1 small onion, finely diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika (essential for depth!)
• ½ tsp ground turmeric (for golden color—saffron optional)
• Pinch of saffron threads (soaked in 2 tbsp warm water—optional but traditional)
• 1½ cups short-grain rice (e.g., Arborio or Calrose—not long-grain!)
• 3 cups low-sodium chicken broth (warmed)
• ½ cup frozen peas
• 1 lemon, cut into wedges
• 2 tbsp fresh parsley, chopped
• Sea salt & black pepper to taste
• Optional: ¼ tsp cayenne for heat; pimientos or artichoke hearts

PRO TIP:
✅ Don’t stir after adding broth! A socarrat (crispy bottom layer) is the prized hallmark of great paella.

Instructions

Heat olive oil in a large skillet or Dutch oven over medium-high. Brown chicken 5–6 min; remove and set aside.
In same pan, sauté onion and bell pepper 5 min until soft. Add garlic, paprika, and turmeric; cook 1 min.

Stir in rice; toast 2 min until translucent at edges.
Return chicken to pan. Add warm broth, saffron (with soaking water), salt, and pepper. Do not stir again.
Bring to a gentle simmer. Reduce heat to low; cover and cook 15 min.

Scatter peas over top. Cover; cook 5–7 min more until rice is tender and liquid absorbed.
Remove from heat. Let rest, covered, 5 min.
Fluff gently with a fork. Garnish with parsley and lemon wedges.