One-Pan Chicken and Shrimp Rice

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A colorful Mediterranean-inspired paella-style dish featuring juicy chicken thighs and shrimp cooked with saffron rice and fresh vegetables. This Spanish recipe (mediterranean), ready in about 50 minutes, pairs boneless chicken thighs, medium shrimp, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into bite-sized pieces boneless chicken thighs
• 10, peeled and deveined medium shrimp
• 3 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 1 cup, halved cherry tomatoes
• 1 cup, trimmed and cut in half green beans
• 3, minced garlic cloves
• 1 1/4 cups medium-grain rice
• 3 1/2 cups, hot chicken stock
• 1/4 tsp, soaked in 1 tbsp warm water saffron threads
• 1 tsp sweet smoked paprika
• 2 tbsp fresh lemon juice
• 2 tbsp, chopped fresh parsley
• to taste salt
• to taste black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb bite-sized boneless chicken thighs seasoned with salt and pepper. Cook for 5-6 minutes until browned and cooked through, then remove and set aside.
2. Step 2: In the same skillet, add 1 finely chopped medium yellow onion and sauté for 3-4 minutes until translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Stir in 1 1/4 cups medium-grain rice to coat with oil and cook for 2 minutes. Add 1 tsp sweet smoked paprika and 1/4 tsp saffron threads soaked in 1 tbsp warm water, stirring gently.
4. Step 4: Pour in 3 1/2 cups hot chicken stock and bring to a simmer. Add 1 cup halved cherry tomatoes and 1 cup trimmed and halved green beans. Season with salt and pepper.
5. Step 5: Return the cooked chicken pieces to the skillet. Cover and simmer gently over low heat for 15 minutes without stirring.
6. Step 6: Nestle 10 peeled and deveined medium shrimp into the rice. Cover again and cook for 5-7 minutes until shrimp are pink and rice is tender.
7. Step 7: Remove from heat and drizzle 2 tbsp fresh lemon juice over the dish. Sprinkle with 2 tbsp chopped fresh parsley before serving.