Chicken Pan Paella

The great Mediterranean paellas are a favorite of mine.! Traditional Greek or Spanish paellas are made with seafood such as shrimp and crab legs, but try this delicious alternative with chicken.

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  • 1 1/4 pounds skinless, boneless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 1/4 cups reduced-sodium chicken broth
  • 1 cup long grain rice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground saffron or ground turmeric
  • 1- 14.5 oz. can reduced sodium stewed tomatoes
  • 1 medium sweet red pepper, cut into strips
  • 3/4 cup frozen peas


  1. Rinse chicken, pat dry with paper towels. Cut chicken into bite-size strips.
  2. Cook chicken strips in a 10-inch skillet, half at a time, in hot oil for 2-3 minutes or until cooked through.
  3. Remove chicken from skillet and set aside.
  4. Add onion and garlic to skillet and cook until tender.
  5. Add broth, rice, oregano, paprika, salt, pepper, and saffron or turmeric to skillet.
  6. Bring to a boil. Reduce and simmer, covered, for 15 minutes.
  7. Add undrained tomatoes, sweet pepper strips, and peas to skillet.
  8. Cover and simmer five minutes or until rice is tender. Stir in cooked chicken.
  9. Cook and stir about one minute more or till heated through.
  10. Serve on a nice big platter, as it makes six servings!


First Course
gluten free
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free



196 cal


41 g


1 g
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