Mediterranean Chicken Paella

Transport your taste buds to the sunny Mediterranean coast with this vibrant and flavor-packed Mediterranean Chicken Paella. Featuring succulent, seasoned chicken thighs nestled into a bed of tender saffron-infused rice, this dish is a dazzling one-pan wonder. Bright vegetables like red bell peppers, green peas, and optional artichoke hearts add color and nutrition, while hints of smoked paprika and tangy kalamata olives provide a depth of flavor that’s simply irresistible. Perfect for weeknight dinners or casual entertaining, this easy chicken paella recipe comes together in under an hour and will instantly become a household favorite. Garnished with fresh parsley and served with zesty lemon wedges, it’s a feast for both the eyes and the palate!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 4 pieces chicken thighs (boneless, skinless)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 medium onion (finely chopped)
• 1 large red bell pepper (diced)
• 3 cloves garlic (minced)
• 1.5 cups short-grain rice (e.g., Arborio or Valencia)
• 3.5 cups chicken broth
• 1 cup canned diced tomatoes (drained)
• 0.25 teaspoon saffron threads
• 0.5 cup frozen peas
• 1 cup artichoke hearts (optional, drained and quartered)
• 0.5 cup kalamata olives (optional, pitted and halved)
• 2 tablespoons fresh parsley (chopped, for garnish)
• 4 pieces lemon wedges (for serving)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, deep skillet or paella pan over medium-high heat.

Step 2

Season the chicken thighs with salt, black pepper, and smoked paprika. Sear the chicken in the hot pan for 3-4 minutes per side until golden brown but not fully cooked. Remove from the pan and set aside.

Step 3

Add the remaining 1 tablespoon of olive oil to the pan. Sauté the chopped onion and red bell pepper until softened, about 5 minutes.

Step 4

Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

Step 5

Add the rice to the pan and toast it for 2 minutes, stirring constantly to coat the grains in the oil and flavors.

Step 6

Pour in the chicken broth and stir in the diced tomatoes and saffron threads. Bring the mixture to a gentle boil.

Step 7

Reduce the heat to low and nestle the partially cooked chicken thighs into the rice mixture. Cover the pan with a lid and let it simmer for 20 minutes, or until the rice is tender and the chicken is cooked through.

Step 8

After 15 minutes of cooking, scatter the frozen peas, artichoke hearts, and kalamata olives (if using) over the rice. Do not stir; simply cover the pan again to allow them to steam for the final 5 minutes of cooking.

Step 9

Once cooked, remove the pan from heat and let it rest for 5 minutes. Garnish with chopped parsley.

Step 10

Serve warm with lemon wedges on the side for a tangy burst of flavor.

Nutrition Facts

Serving size	2646.3 grams (2646.3g)

Amount per serving	% Daily Value*
Calories	2340

Total Fat 116.90g	150%
Saturated Fat 22.90g	115%
Polyunsaturated Fat 4.00g
Cholesterol 436mg	145%
Sodium 7595mg	330%
Total Carbohydrate 180.50g	66%
Dietary Fiber 34.60g	124%
Total Sugars 31.90g
Protein 143.60g	287%

Vitamin D 0IU	0%
Calcium 465mg	36%
Iron 17mg	92%
Potassium 3675mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.8%

Protein: 24.5%

Carbs: 30.7%