Paprika Chicken Rice Skillet with Spinach

Tender paprika-seasoned chicken breast simmered with tomatoes, rice, spinach, and onion in one skillet.

  • Dinner
  • Mediterranean-inspired
  • High Protein
  • Budget Friendly
  • Meal Prep
Paprika Chicken Rice Skillet with SpinachGenerative AI
Calories
690
Protein
48g
Carbs
67g
Fat
22g

Per serving

Ingredients

For 4 servings · 40 min total

4
  • chicken breastpatted dry24 oz
  • rice1 cup
  • diced tomatoes2 cup
  • fresh spinachroughly chopped6 oz
  • yellow onionfinely diced1/2
  • garlicminced2 clove
  • canola oil4 tsp
  • paprika2 tsp
  • low-sodium chicken broth2 cup
  • kosher salt1 tsp
  • black pepper1/2 tsp
  • lemoncut into wedges1/2

Instructions

  1. Finely dice the onion, mince the garlic, and roughly chop the spinach.
  2. Do not rinse the chicken. Pat it dry, then season both sides with the paprika, kosher salt, and black pepper. Heat the canola oil in a deep skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, until golden brown and it releases from the pan, then transfer it to a clean plate. Wash the board, knife, and your hands with soap and water before touching anything else.
  3. Reduce the heat to medium. Add the onion and cook for 3-4 minutes, stirring, until translucent and softened. Add the garlic and cook for 30-60 seconds, until fragrant.
  4. Stir in the rice and cook for 1-2 minutes, until lightly toasted. Add the diced tomatoes and chicken broth, scrape up any browned bits, and bring to a simmer.
  5. Nestle the chicken into the rice mixture. Cover and cook for 18-22 minutes, until the rice is tender and the liquid is absorbed, stirring in the spinach during the final 2-3 minutes. The chicken is done when the thickest part reads 165°F (74°C) on an instant-read thermometer.
  6. Taste the rice and adjust with kosher salt, black pepper, and lemon juice from the wedges. Serve hot.

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