The first thing we’re going to do is get the chicken nice and golden. Heat your olive oil (or butter) in a large pot or Dutch oven over medium heat. Season the chicken breasts with salt, pepper, and a little paprika. This gives the chicken a beautiful color and a mild smokiness that adds so much to the flavor.

Once the oil is hot, place the chicken breasts in the pot and sear them for about 3-4 minutes on each side. You just want to get a nice golden crust on the outside; the chicken doesn’t need to be fully cooked at this point. We’re going to cook it through with the rice later.

When the chicken is seared, take it out of the pot and set it aside. Don’t worry about the little browned bits left in the pot—that’s where all the flavor lives, and it’s going to make the rice so delicious.

Now, we’ll add the chopped onion and minced garlic to the same pot. You want to cook them for about 2-3 minutes until the onions turn soft and translucent. It smells amazing at this point, doesn’t it? This step really builds the foundation of flavor for the rice.

If you feel like you want a little more depth in the flavor, you can throw in a chopped bell pepper, or even some carrots. They’ll cook down nicely with the rice and add a little extra color and nutrition to the dish.

Once your onions and garlic are softened, it’s time to add the rice. Stir it around so it’s coated in all the flavorful bits from the pot. Then, pour in the diced tomatoes, chicken broth, dried thyme, paprika, and a pinch of salt and pepper. Stir it all together so the rice is evenly distributed.

Now, here’s the important part: You want the rice to be fully covered with the liquid, so if it looks a little dry, just add a splash more chicken broth or water. The more liquid you have, the fluffier your rice will be!

Now, it’s time to put the chicken back in the pot. Place the seared chicken breasts right on top of the rice, nestling them in so they’re covered by the rice and liquid. Don’t worry about it being perfectly even—the chicken will cook through while the rice absorbs all that yummy flavor from the chicken and spices.

Cover the pot with a tight-fitting lid and reduce the heat to low. Let everything simmer for about 20-25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (75°C). If you're using brown rice, you might need to cook it a little longer—up to 30 minutes. Just make sure the rice is soft and all the liquid is absorbed.

Once the chicken is cooked through and the rice is tender, take the pot off the heat and let it sit for about 5 minutes. This gives everything a chance to rest and settle in. The chicken will be juicy, and the rice will be perfectly fluffy.

When you’re ready to serve, slice the chicken into strips or serve it whole. I love to garnish with a sprinkle of fresh parsley—it adds a pop of color and freshness, but that’s totally optional.