One-Pan Paprika Chicken and Jasmine Rice

One-Pan Paprika Chicken and Jasmine Rice

This one-pan chicken and rice recipe is built for busy days when you want real flavor without extra cleanup. Chicken drumsticks are first seared for color and depth, then finished gently over rice so the pan captures every bit of seasoning.

The result is juicy chicken, fragrant jasmine rice, and a complete meal from one skillet. It is straightforward enough for weeknights but still satisfying enough to serve when family or friends drop by.

Flavor Profile

The seasoning blend is simple but effective: paprika for warmth, garlic powder and onion powder for savory depth, and oregano for a subtle herb note. As the chicken simmers over rice, those flavors carry into the broth and season the grains from the inside.

Because the rice cooks with pan drippings and aromatics, it tastes richer than plain steamed rice, while still staying light enough to pair with extra vegetables or a fresh side salad.

Why This Recipe Works

This method uses three key steps that improve texture and flavor:

• Dry-surface searing creates better browning on the drumsticks.
• Toasting rinsed rice briefly adds aroma and helps grains cook evenly.
• Covered low simmering allows chicken and rice to finish at the same pace.

The 10-minute rest after cooking is just as important. It lets the rice settle and reabsorb moisture, so you get fluffier grains and cleaner serving texture.

Ingredient Highlights

Chicken drumsticks are naturally flavorful and hold moisture well during stovetop cooking. They are forgiving, which makes this a good recipe for newer cooks.

Jasmine rice brings a light floral aroma and soft texture that matches the seasoning blend. Rinsing it well before cooking helps prevent gumminess, especially in covered-pan methods.

Onion, garlic, and warm chicken broth form the base. Scraping the bottom of the skillet after adding broth lifts caramelized bits from searing and gives the rice a deeper savory taste.

How It Comes Together

Start by seasoning and searing the drumsticks until golden on both sides. You are not cooking them through at this stage, only building color and flavor.

Next, cook onion briefly, add garlic, then toast the rinsed jasmine rice for one minute. Pour in warm broth, scrape the pan, and bring everything to a gentle boil.

Return the chicken to the skillet, cover, and lower the heat. Avoid opening the lid while it simmers. After the cooking window, turn the heat off and let the covered pan rest. Fluff the rice, then plate with the drumsticks on top.

Chef's Tips

• If the skillet runs hot, reduce heat slightly once covered to avoid scorching the bottom rice layer.
• Keep broth warm before adding it so the rice returns to a simmer quickly.
• Use a heavy skillet with a tight-fitting lid for more even heat retention.
• Check doneness at the thickest part of the drumstick; juices should run clear.

Easy Swaps

You can swap drumsticks for bone-in thighs with very similar timing. If you only have boneless chicken, reduce simmer time and watch closely to avoid overcooking.

For seasoning, smoked paprika works if you want a deeper roast note. If you need a milder profile, use half the paprika and increase garlic powder slightly.

Low-Cholesterol Notes

This dish can fit a cholesterol-aware pattern with a few practical choices. Remove visible skin from some portions when serving, and pair with high-fiber sides such as beans, lentils, or non-starchy vegetables.

Avoid adding extra butter at the finish. The searing oil and chicken fat already provide enough richness for good flavor.

Make-Ahead & Meal Prep

You can cook this ahead and portion it into meal containers once cooled. It keeps well in the refrigerator for up to 3 days.

To reheat, add a spoonful of water or broth before microwaving or warming in a covered skillet. This helps restore moisture to the rice.

Budget Tips

Drumsticks are usually one of the most affordable chicken cuts, making this recipe useful for family-size cooking. Buying rice and broth in larger packs can also lower per-meal cost.

Use leftover onion and garlic in soups, stir-fries, or omelets later in the week to reduce waste.

Serving & Goal Fit

For one serving, use about 1 to 2 drumsticks with roughly 170 g cooked rice, and add a generous side of vegetables (about 150 to 250 g) such as broccoli, green beans, spinach, mushrooms, or frozen mixed veg.

Training day adjustment: add +50 g cooked rice or one piece of fruit on the side.

Rest day adjustment: reduce rice by about 50 g cooked and increase non-starchy vegetables.

Protein swaps if needed: use shrimp (120 to 150 g per serving) or firm tofu/tempeh (150 to 200 g per serving) with the same seasoning profile and rice base.