Skillet Chicken Paella
A flavorful skillet chicken paella featuring tender chicken, saffron-infused rice, vegetables, and spices, perfect for a hearty, colorful, and satisfying meal for any occasion.
Ingredients
- 1 1/4 lb. skinless, boneless chicken breasts ⓘ
- 1 Tbsp. olive oil or cooking oil ⓘ
- 1 medium onion ⓘ
- 2 cloves garlic ⓘ
- 2 1/4 cups chicken broth ⓘ
- 1 cup uncooked long grain rice ⓘ
- 1 tsp. dried oregano ⓘ
- 1/2 tsp. paprika ⓘ
- 1/4 tsp. salt ⓘ
- 1/4 tsp. pepper
- 1/8 tsp. ground saffron or ground turmeric ⓘ
- 1 (14 1/2 oz.) can stewed tomatoes ⓘ
- 1 medium red sweet pepper ⓘ
- 3/4 cup frozen peas ⓘ
Instructions
- Rinse chicken; pat dry with paper towels.
- In a 10-inch skillet, cook chicken strips, half at a time, in hot oil for 2 to 3 minutes or until no longer pink.
- Remove chicken from skillet. Add onion and garlic to the skillet; cook until tender but not brown. Remove skillet from heat.
- Add broth, uncooked rice, oregano, paprika, salt, pepper, and saffron or turmeric to the skillet.
- Bring to a boil. Reduce heat to simmer.
- Simmer, covered, about 15 minutes.
- Add undrained stewed tomatoes, sweet pepper strips, and frozen peas to the skillet.
- Cover and simmer about 5 minutes more or until rice is tender.
- Stir in cooked chicken.
- Cook and stir about 1 minute more or until heated through.
Tips & Substitutions
For added flavor, marinate the chicken in a mixture of olive oil, lemon juice, and herbs before cooking. If you don't have saffron, ground turmeric is a great substitute that will still give the dish a lovely color. Consider adding shrimp or chorizo for a more traditional paella twist. For a vegetarian option, try using chickpeas and replacing the chicken broth with vegetable broth.
Serving Suggestions
Serve the paella hot, garnished with fresh parsley or lemon wedges for a burst of freshness. It pairs beautifully with a simple green salad or crusty bread to soak up the flavorful broth. For a complete Mediterranean meal, consider serving it alongside a dish like Low-Fat Bean And Basil Soup.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or water to the skillet and warm over medium heat, stirring occasionally, until heated through. This helps restore moisture to the rice and prevents it from becoming dry.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Chicken Paella contains roughly 859 calories, with 17g protein, 135g carbohydrates, and 38g fat. It is an excellent source of iron (207% of the Daily Value), dietary fiber (160% of the Daily Value), and calcium (119% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1619mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice for white rice; however, you'll need to increase the cooking time and the amount of liquid used. Brown rice typically takes longer to cook, so adjust the simmering time to ensure it's tender.
Is it necessary to use saffron?
While saffron adds a unique flavor and color to the dish, it's not strictly necessary. If you don't have saffron, ground turmeric is a suitable alternative that will still give your paella a vibrant hue without compromising taste.
Can I add other vegetables to this paella?
Absolutely! Feel free to customize the vegetable mix in your paella. Zucchini, green beans, or artichoke hearts can all be delicious additions. Just be sure to add them in a way that they cook evenly with the rice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).