Easy Chicken Paella Recipe

If you’re craving a vibrant, comforting, and utterly satisfying dish, you’ve got to try this Easy Chicken Paella Recipe. It’s one of those meals that looks so fancy but comes together without much fuss—perfect for weeknights or when you want to impress friends without standing over the stove all evening. The combination of fragrant spices, tender chicken, and fresh veggies makes it a crowd-pleaser every single time.

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Ingredients You’ll Need

Each ingredient here plays a part in building layers of flavor—from tender chicken to the aromatic saffron that gives paella its signature character. When choosing your chicken, fresh is best, and picking good-quality broth will really boost your dish.

• Chicken breasts: Cubed for quick, even cooking; boneless and skinless keep it lean and easy to eat.
• Olive oil: Helps brown your chicken beautifully and sauté veggies with a lovely richness.
• Onion: Adds a sweet base flavor once softened—diced finely to blend in effortlessly.
• Garlic: Minced to release that punchy aroma that makes everything pop.
• Bell peppers: Thinly sliced for a slight crunch and fresh sweetness; I love mixing red and yellow for color.
• Sugar snap peas: Provide a bright, juicy bite; don’t overcook, or you lose their crispness.
• Black pepper & salt: Basic seasonings that bring out the natural flavors.
• Paprika: Smoky and sweet, key to authentic Spanish flavor—don’t skimp here.
• Bay leaves: Infuse the broth with herbal notes—just remember to remove before serving.
• Dried thyme: Adds an earthy background note that rounds out the spice mix.
• Saffron threads: The star of paella, giving that golden color and subtle floral taste.
• Lemon juice: Brightens the whole dish, balancing richness with a hint of acidity.
• Short grain brown rice: Holds texture well and absorbs all those lovely juices.
• Chicken broth: The cooking liquid that carries flavor throughout the rice.
• Frozen peas: Added at the end for a sweet, fresh pop and a lovely green touch.

Variations

I love how versatile this Easy Chicken Paella Recipe is. Over the years, I’ve tweaked it to suit my mood or whatever’s in the kitchen, and you should definitely feel free to do the same!

• Swap Chicken for Seafood: I’ve used shrimp and mussels instead of chicken with great success, turning it into a coastal delight.
• Vegetarian-Friendly: Skip the chicken and sprinkle in additional veggies like artichokes or roasted tomatoes; it’s still hearty and flavorful.
• Adjust the Spice: If you want a bit of heat, adding a pinch of smoked paprika or cayenne peppers works wonders.
• Use White Rice: In a pinch, plain white rice cooks faster and still soaks up the lovely broth, though the texture is different.

How to Make Easy Chicken Paella Recipe

Step 1: Brown the Chicken to Perfection

Start by cutting your chicken breasts into roughly 1-inch cubes. Heat half the olive oil in a large pan over medium-high heat and add the chicken pieces. Let them cook without too much stirring so they get a nice golden crust—this usually takes about 15 minutes. You’ll find that browning locks in the juices and flavors, making a big difference in the final dish. Once browned, transfer the chicken to a plate and set aside.

Step 2: Sauté Onion and Garlic for a Flavorful Base

In the same pan, add the remaining olive oil and toss in your diced onions and minced garlic. Cook gently for about 5–7 minutes until they turn translucent and fragrant. This step builds a luscious base—don’t rush it or turn up the heat too much, or you’ll risk burning the garlic and getting a bitter flavor.

Step 3: Bring in the Veggies and Toast the Rice

Add the thinly sliced bell peppers and sugar snap peas to the pan, cooking uncovered for about 4–6 minutes. You want the veggies to soften just a bit but stay vibrant and crisp since they’ll cook more later in the broth. Next, stir in your short grain brown rice with everything and crank the heat to high. Toast the rice for 5 minutes—stirring frequently—until the edges look translucent. This step gives the rice a wonderful nutty flavor and helps it hold its texture.

Step 4: Add Broth, Spices, and Chicken, Then Simmer

Pour in the chicken broth, lemon juice, paprika, bay leaves, thyme, saffron threads, salt, and black pepper. Stir everything together along with the cooked chicken pieces. Bring the pot to a boil, then cover it and reduce the heat to low. Let it simmer gently for 30 to 40 minutes, stirring every 5 to 10 minutes to prevent sticking. The rice will absorb the flavorful liquid and tenderize perfectly.

Step 5: Finish with Frozen Peas and Serve

Once the rice is cooked through and tender (but still snappy), stir in the frozen peas right at the end—they just need a quick heat through to keep their bright color and fresh snap. Then, taste and adjust salt or lemon if you want a zingier finish. Your Easy Chicken Paella is ready to be enjoyed!

How to Serve Easy Chicken Paella Recipe

Garnishes

I always finish my paella with a good squeeze of fresh lemon juice and a sprinkling of chopped fresh parsley. It adds brightness and a touch of color that just makes the dish sing. You can also offer some lemon wedges on the side for guests to add extra zing if they like.

Side Dishes

This paella can easily stand alone, but if you’re looking to round out your meal, a simple green salad with a light vinaigrette is lovely. Crusty bread or garlic toasts are perfect for mopping up the delicious juices, and a chilled Spanish white wine or sangria pairs beautifully.

Creative Ways to Present

For special occasions, I’ve served this paella in a traditional paella pan right at the table—it amps up the drama and invites everyone to dig in family-style. Garnishing with colorful roasted red peppers and even a few mussels or prawns jazzes it up for a festive feast.

Make Ahead and Storage

Storing Leftovers

I usually pop any leftovers into an airtight container and keep them in the fridge for up to 3 days. Paella flavors actually deepen overnight, so sometimes I find the leftovers tastier the next day! Just make sure it’s properly cooled before refrigerating.

Freezing

Freezing paella can be tricky because of the rice texture, but I’ve had decent results freezing it in portioned containers. Thaw overnight in the fridge, and you’ll want to add a splash of broth or water when reheating to help refresh the rice.

Reheating

The best way to reheat is gently on the stovetop over low heat, covered, with a little bit of broth or water tossed in to prevent drying out. Avoid the microwave if possible to keep the rice from turning mushy.

FAQs

Final Thoughts

I absolutely love how this Easy Chicken Paella Recipe turns out—it’s comforting but never boring, and it’s been a favorite at my dinner table for years. I remember the first time I made it, thinking it would be intimidating, but it quickly became one of my go-to recipes for entertaining and family meals alike. I hope you enjoy making and sharing this vibrant, tasty dish as much as I do. Give it a try—you won’t regret adding this one to your recipe collection!

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