This chicken paella recipe is a bold, saffron-scented one-pan dinner that brings real restaurant-level flavor to a home skillet in just 35 minutes. It layers juicy chicken breast, smoky Spanish chorizo, and tender jumbo shrimp over golden bomba rice, all cooked together without a single extra pot to wash. The first time I made this on a Sunday afternoon, I was honestly surprised at how hands-off it was once the broth went in. The hardest part is leaving it alone.
That restraint is the whole secret. This chicken paella recipe rewards patience with a gorgeous golden crust on the bottom of the rice, deep smoky color from the chorizo fat, and every grain soaked through with saffron-laced broth. It is the kind of meal that makes people ask what restaurant it came from. Get ready for something delicious!
Table of Contents
Ingredients for Chicken Paella
The two ingredients that matter most in this recipe are the saffron and the rice. I always use bomba rice because it absorbs liquid slowly and holds its shape, which is exactly what paella needs. Do not swap in long-grain white rice or it will cook too fast and turn mushy before the flavors develop. Here is everything you need for this chicken paella recipe:
- 2 tablespoons olive oil – I recommend a Spanish or Italian extra virgin olive oil for the best base flavor
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 clove garlic (minced)
- 1 Spanish onion (diced)
- 1 pound boneless skinless chicken breasts (cubed into 1-inch pieces)
- 12 ounces Spanish chorizo (sliced) – In my experience, Spanish chorizo is a cured, fully cooked sausage; do not substitute Mexican chorizo as it is raw and crumbles differently
- 1/2 teaspoon saffron threads – Pro tip: bloom in 1 tablespoon of warm water for 5 minutes before adding; this draws out the color and flavor far better than adding it dry
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup bomba rice – My preference is bomba every time; Arborio is the best substitute if you cannot find it
- 2 1/2 cups low-sodium chicken broth
- 6 ounces tomato paste (1 small can)
- 1/2 pound jumbo shrimp (peeled and deveined)
- 2 tablespoons fresh parsley (chopped, for garnish)
If you enjoy bold one-pan chicken dinners, my One Pan Mediterranean Chicken and Rice and Hawaiian Chicken Sheet Pan are two more worth saving to your rotation.
Step-by-Step Instructions
I recommend using the widest, heaviest skillet you own for this chicken paella recipe. A wider surface means the rice spreads thin and cooks evenly, and you will get more of that prized crispy bottom layer called socarrat. Read through all the steps before you start; once the broth goes in, this moves on its own.
Step 1: Heat the olive oil in a large wide skillet over medium heat. Once the oil is shimmering, add the bell peppers, garlic, and onion. Cook for about 3 minutes, stirring occasionally, until the vegetables soften and the edges start to turn lightly golden.
Step 2: Add the cubed chicken breast and sliced Spanish chorizo to the pan. Cook for 5 to 7 minutes, stirring occasionally, until the outside of the chicken is lightly browned and the chorizo has released its red-orange oil into the pan. The pan should smell smoky and savory at this point.
Step 3: Sprinkle the bloomed saffron (with its soaking liquid), cayenne, paprika, salt, and black pepper evenly over the pan. Stir briefly for about 30 seconds to coat everything in the spices. Add the bomba rice directly to the pan and stir once more to coat the grains in the oil and spices.
Step 4: In a separate bowl, whisk the chicken broth and tomato paste together until fully combined with no lumps, then pour evenly over the skillet. Turn the heat to high just until the liquid reaches a boil, then immediately reduce to a steady gentle simmer. Do not stir from this point forward. Stirring breaks the starch structure and prevents the socarrat from forming. Simmer uncovered for 15 to 17 minutes until the rice is tender, the liquid is mostly absorbed, and the chicken reaches an internal temperature of 165 degrees F.
Step 5: Nestle the shrimp into the rice in a single layer, pressing them down gently so they make contact with the hot surface. Cover the pan tightly with a lid or foil. Cook for 3 minutes, then turn off the heat completely and leave the pan covered for another 10 minutes. The shrimp will finish cooking in the residual heat and should turn fully pink and opaque with a slight curl. If they still look translucent after 10 minutes, cover and rest for 2 to 3 more minutes.
Step 6: Remove the lid, scatter the fresh parsley over the top, and taste for seasoning. Serve directly from the pan so everyone can see the beautiful golden rice underneath.
What Goes Well with Chicken Paella
This dish is bold and filling enough to stand on its own, but a few simple sides turn it into a spread worth lingering over. Here are the best pairings for this chicken paella recipe:
Simple Green Salad: A lightly dressed arugula or romaine salad with lemon vinaigrette cuts right through the richness of the chorizo and keeps the meal from feeling heavy.
Easy Garlic Bread with Sliced Bread: A thick slice of garlicky bread is essential for scooping up any extra saffron-tomato broth left in the pan. Do not waste a drop.
Garlic Roasted Vegetables: A sheet pan of roasted zucchini, bell peppers, or asparagus pairs naturally with the Spanish flavors here and adds color and nutrition to the table.
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Easy Grilled Shrimp: If you are feeding a larger group, a side of grilled shrimp skewers works beautifully alongside the paella and keeps the seafood theme going.
Cold Pasta Salad: A cool, tangy pasta salad on the side balances the warmth and richness of the paella, especially during warmer months when you want something refreshing at the table.
Grilled Lemon Wedges: A simple squeeze of charred lemon over the finished paella right before eating brightens every bite and balances the saltiness of the chorizo perfectly.
Leftover and Storage Tips
Store leftover chicken paella in an airtight container in the refrigerator for up to 3 days. Keep in mind that the rice will continue to absorb any remaining moisture as it cools, so the texture will be denser and softer when reheated.
To bring it back to life, I recommend adding 2 to 3 tablespoons of chicken broth to the pan and warming it over medium-low heat, covered, for 5 to 7 minutes. This rehydrates the rice and keeps the chicken from drying out. Avoid reheating on high heat in the microwave, as it makes the shrimp rubbery and the rice uneven.
Pro tip: the crispy socarrat layer at the bottom of the pan is the best part and does not survive storage well. Make sure to scrape it up and serve it immediately while it is still crunchy. Whoever gets it in their bowl will thank you.
FAQs
Can I make chicken paella without saffron?
Saffron gives paella its signature golden color and floral depth. If it is not available or outside your budget, substitute a pinch of turmeric for color. The flavor profile will be slightly different but the dish will still taste great.
Can I use chicken thighs instead of chicken breast?
Yes, boneless skinless chicken thighs work well here and tend to stay juicier. Cut them into similar-sized pieces and follow the same timing. They may take a minute or two longer to brown in Step 2.
Why should I not stir the rice after adding the broth?
Stirring activates the starch in the rice and creates a creamy, risotto-like texture rather than the individual tender grains paella is known for. It also prevents the socarrat, that golden crispy crust at the bottom, from forming. Leave it alone and trust the process.
Conclusion
This chicken paella recipe delivers a genuinely impressive dinner with minimal effort and just one pan to clean. The saffron, chorizo, and shrimp do all the heavy lifting while you simply let the heat do its work. Try it this weekend and see how quickly the pan empties. Once you taste that golden rice, this one earns a permanent spot in your dinner rotation.
Chicken Paella
Ingredients
Equipment
Method
- Heat the olive oil in a large wide skillet over medium heat. Once the oil is shimmering, add the bell peppers, garlic, and onion. Cook for about 3 minutes, stirring occasionally, until the vegetables soften and the edges start to turn lightly golden.
- Add the cubed chicken breast and sliced Spanish chorizo to the pan. Cook for 5 to 7 minutes, stirring occasionally, until the outside of the chicken is lightly browned and the chorizo has released its red-orange oil into the pan.
- Sprinkle the bloomed saffron with its soaking liquid, cayenne, paprika, salt, and black pepper evenly over the pan. Stir briefly for about 30 seconds to coat everything. Add the bomba rice and stir once more to coat the grains in the oil and spices.
- In a separate bowl, whisk the chicken broth and tomato paste together until fully combined with no lumps, then pour evenly over the skillet. Turn the heat to high just until the liquid reaches a boil, then immediately reduce to a steady gentle simmer. Do not stir from this point forward. Simmer uncovered for 15 to 17 minutes until the rice is tender, the liquid is mostly absorbed, and the chicken reaches an internal temperature of 165 degrees F.
- Nestle the shrimp into the rice in a single layer, pressing them down gently. Cover the pan tightly with a lid or foil. Cook for 3 minutes, then turn off the heat completely and leave covered for another 10 minutes. The shrimp should turn fully pink and opaque with a slight curl. If still translucent, cover and rest 2 to 3 more minutes.
- Remove the lid, scatter the fresh parsley over the top, and taste for seasoning. Serve directly from the pan.
