One-Pot Paprika Chicken and Rice with Cucumber Salad Recipe

There’s something incredibly comforting about a meal that all comes together in one pot, especially when it’s packed full of flavor like this One-Pot Paprika Chicken and Rice with Cucumber Salad Recipe. It’s a one-and-done dish that feels like a warm hug on a plate—perfect for weeknight dinners when you want to skip the fuss but not the taste. The smoky paprika-infused chicken combined with that fluffy, flavorful rice is an absolute winner every time I make it.

What really makes this One-Pot Paprika Chicken and Rice with Cucumber Salad Recipe stand out for me is that crisp, tangy cucumber salad that perfectly balances the richness of the chicken and rice. I usually whip this up when I’m craving something cozy yet light, and it’s a crowd-pleaser whether you’re feeding family or having friends over. Plus, cleanup is a breeze, so you get to enjoy more time at the table, less time at the sink.

Ingredients You’ll Need

The ingredients in this One-Pot Paprika Chicken and Rice with Cucumber Salad Recipe come together beautifully, with simple pantry staples and fresh produce that complement each other perfectly. When shopping, look for bone-in chicken thighs that still have the skin—they add so much richness and flavor to the dish.

• Bone-in chicken thigh cutlets, skin on: The skin locks in moisture, and the bone adds more depth to the flavor while cooking.
• Olive oil: Use good quality for sautéing; it brings out the flavors without overpowering them.
• Dried herbs (oregano, thyme or Italian herb mix): These add an earthy dimension—feel free to mix and match based on what you have.
• Sweet paprika: This is the star spice—gives a subtle smoky sweetness that defines the dish.
• Onion powder: Enhances savory flavor without the moisture fresh onions add.
• Smoked paprika: Just a little kick of smoky depth—don’t skip it!
• Freshly cracked black pepper & sea salt flakes: Balance the flavors perfectly.
• Onion: Finely diced for sweetness and body in the rice.
• Garlic cloves: Freshly chopped for that unmistakable aroma and zing.
• Tomato paste: Concentrated flavor boost that deepens the color and richness.
• White rice (jasmine or basmati): Choose whatever you prefer—both absorb the flavors well.
• Chicken stock: Homemade or store-bought—make sure it’s gluten-free if needed to keep it accessible.
• Fresh coriander (cilantro) or flat-leaf parsley: Optional, but I love the fresh burst it adds at the end.
• Lebanese cucumbers: Thinly sliced for the cucumber salad, they add a refreshing crunch.
• Lemon juice: Brightens up the salad and balances the richness.
• Sour cream: Adds creaminess to the cucumber salad, making it a dreamy partner for the chicken and rice.

Variations

One thing I love about this One-Pot Paprika Chicken and Rice with Cucumber Salad Recipe is how easy it is to tweak it to your tastes or pantry. Whether you want to go a little lighter or add a twist, these variations make it your own kind of comfort food.

• Using boneless chicken thighs: I’ve swapped bone-in for boneless before when I was short on time, and it still works well—just watch the cooking time so it doesn’t dry out.
• Make it vegetarian: Swap out the chicken for hearty mushrooms or chickpeas, and use veggie broth instead of chicken stock. It’s still delish with the paprika-infused rice!
• Spicy kick: Add a pinch of cayenne or some diced chili if you like a little heat; I sometimes throw in a chopped jalapeño for a welcome zing.
• Herb swap: Fresh rosemary or dill can be lovely—try them if you want a different herbal note.
• Rice alternatives: If you want to keep it low-carb, try cauliflower rice for the base and reduce the cooking time accordingly.

How to Make One-Pot Paprika Chicken and Rice with Cucumber Salad Recipe

Step 1: Season the chicken for max flavor

Start by mixing the dried herbs, sweet paprika, smoked paprika, onion powder, salt, and cracked black pepper in a bowl. Rub this spice mix all over the chicken thighs—don’t be shy here. I usually let the chicken sit for 10-15 minutes while I prep the rest; this step helps the flavors really soak in.

Step 2: Sear the chicken to lock in juices

Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Place the chicken thighs skin side down, and let them brown until the skin is crispy and beautifully golden—about 5-7 minutes. This step adds so much texture and flavor. Flip and cook the other side for 3 minutes, then remove the chicken and set it aside.

Step 3: Build the flavorful base

In the same pot, add the finely diced onion and garlic. Cook over medium heat until the onion is soft and translucent—about 4 minutes. Then stir in the tomato paste and let it cook for another minute to mellow out its acidity. This base is where all that smoky richness begins to build!

Step 4: Add rice and stock, then nestle the chicken back in

Pour in the rice and stir it around to coat all the grains in the flavorful base. Then add the chicken stock and give everything a gentle stir. Carefully place the chicken thighs back into the pot, skin side up, nestling them into the rice. Bring everything to a simmer, then cover and reduce the heat to low. Let it cook for about 25-30 minutes until the rice is tender and the chicken is fully cooked through.

Step 5: Prepare the refreshing cucumber salad

While the chicken and rice cook, thinly slice the Lebanese cucumbers and toss them with lemon juice, salt, pepper, and sour cream. This simple salad adds the perfect cool, creamy crunch that cuts through the richness of the main dish.

How to Serve One-Pot Paprika Chicken and Rice with Cucumber Salad Recipe

Garnishes

I love to sprinkle freshly chopped coriander or flat-leaf parsley on top before serving—it adds a pop of green and a fresh flavor contrast. Sometimes, I’ll toss a wedge of lemon on the side, so everyone can add a little extra zing if they like. A few red pepper flakes can also perk up the plate beautifully.

Side Dishes

This One-Pot Paprika Chicken and Rice with Cucumber Salad Recipe is such a full meal on its own, but if you want to add something extra, I highly recommend a side of roasted vegetables like carrots or green beans. Crusty bread also pairs great if you want to sop up any leftover juices and rice.

Creative Ways to Present

For special occasions, I’ve served the chicken and rice in a beautiful rustic clay pot right from stove to table—it looks stunning and keeps everything warm longer. You can also plate it family-style, scooping generous portions of rice and placing the chicken on top, then finishing with a generous drizzle of lemony cucumber salad around the edges.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to three days. The flavors actually deepen overnight, making the dish even tastier the next day. Just keep the cucumber salad separate to avoid sogginess.

Freezing

I’ve frozen this dish a few times without losing much flavor or texture. Freeze the chicken and rice in portion-sized containers, and thaw overnight in the fridge before reheating. The cucumber salad, however, is best made fresh and added after reheating.

Reheating

Reheating is easy—just warm the chicken and rice gently on the stove or in the microwave, covered, to keep moisture in. Add a splash of chicken stock or water if it seems dry. Then serve immediately with a fresh batch of the cucumber salad for that crisp contrast.

FAQs

Final Thoughts

This One-Pot Paprika Chicken and Rice with Cucumber Salad Recipe has become one of my go-to meals because it’s just so straightforward yet packed with layers of flavor. I genuinely love how the lazy one-pot method delivers such comfort food vibes without needing much time or effort. I hope you’ll give it a try—it might just become your new weeknight favorite, too. Trust me, once you taste that delicate balance of smoky chicken, tender rice, and fresh cucumber salad, you’ll keep coming back for more.

One-Pot Paprika Chicken and Rice with Cucumber Salad Recipe

★★★★★ 4.8 from 202 reviews

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 5–6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Halal

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Description

This one-pot Paprika Chicken and Rice recipe is a flavorful and comforting meal featuring tender bone-in chicken thigh cutlets cooked with aromatic spices and herbs, combined with fluffy white rice simmered in rich chicken stock. Served alongside a refreshing Lebanese cucumber salad dressed with lemon juice and sour cream, this dish is perfect for a satisfying and easy weeknight dinner.

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Ingredients

Scale 1x2x3x

Chicken and Rice

• 1.2 kg (2 lb 10 oz) bone-in chicken thigh cutlets, skin on (5–6 pieces)
• 2 tbsp olive oil
• 1 tbsp dried herbs (oregano, thyme, or Italian herb mix)
• 1 tbsp sweet paprika
• 1 tsp onion powder
• ½ tsp smoked paprika
• ½ tsp freshly cracked black pepper
• ½ tsp sea salt flakes
• 1 onion, finely diced
• 4 garlic cloves, finely chopped
• 2 tbsp tomato paste (concentrated puree)
• 1½ cups (300 g) white rice (jasmine or basmati)
• 3 cups (750 ml) chicken stock
• Fresh coriander (cilantro) or flat-leaf (Italian) parsley, roughly chopped, to serve (optional)

Cucumber Salad

• 3 Lebanese (short/Persian) cucumbers, finely sliced
• Juice of ½ lemon
• ½ tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 3 tbsp sour cream

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Instructions

1. Season the Chicken: In a small bowl, mix the dried herbs, sweet paprika, onion powder, smoked paprika, black pepper, and sea salt flakes. Rub this spice mixture all over the bone-in chicken thigh cutlets, ensuring even coverage.
2. Brown the Chicken: Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or deep skillet over medium-high heat. Add the chicken thigh cutlets skin side down and cook until the skin is golden brown and crispy, about 5-7 minutes. Flip and brown the other side for 3-4 minutes. Remove the chicken from the pot and set aside.
3. Sauté Aromatics: In the same pot, add the finely diced onion and cook over medium heat until soft and translucent, about 5 minutes. Add the chopped garlic and cook for another 1-2 minutes until fragrant.
4. Add Tomato Paste and Rice: Stir in 2 tablespoons of tomato paste and cook for 2 minutes to deepen the flavor. Then add the uncooked white rice and stir well to coat the grains with the tomato paste and oil.
5. Add Chicken Stock and Cook: Pour in 3 cups (750 ml) of chicken stock, scraping any browned bits on the bottom of the pot. Stir to combine.
6. Simmer with Chicken: Return the browned chicken thigh cutlets to the pot, placing them skin side up on top of the rice. Bring the liquid to a gentle simmer. Cover the pot with a tight-fitting lid, reduce heat to low, and cook for 20-25 minutes or until the rice is tender and the chicken is cooked through.
7. Rest and Garnish: Remove the pot from heat and let it rest, still covered, for 5-10 minutes. This allows the rice to absorb any remaining moisture. Garnish with freshly chopped coriander or parsley before serving.
8. Prepare the Cucumber Salad: While the chicken and rice cook, combine the finely sliced cucumbers in a bowl. Add the juice of half a lemon, sea salt flakes, freshly cracked black pepper, and 3 tablespoons of sour cream. Mix gently to combine. Chill until ready to serve.
9. Serve: Plate the paprika chicken and rice with a generous spoonful of the lemony cucumber salad on the side for a fresh and creamy contrast.

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Notes

• Note 1: Bone-in chicken thigh cutlets retain more moisture and flavor compared to boneless; however, you can substitute with boneless skin-on thighs if preferred, adjusting cook time slightly.
• Note 2: To make this recipe gluten-free, ensure the chicken stock you use is certified gluten-free as some store-bought brands may contain gluten.
• Use jasmine or basmati rice for best texture; avoid quick-cooking rice varieties as they may become mushy.
• For an extra smoky flavor, feel free to increase the smoked paprika slightly.
• You can substitute sour cream in the cucumber salad with Greek yogurt for a lighter option.

Keywords: paprika chicken, one-pot chicken and rice, easy chicken dinner, Mediterranean chicken recipe, stovetop chicken recipe, Lebanese cucumber salad, weeknight dinner