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Chicken Chorizo Paella Sheet Pan Dinner

All the delicious flavors of paella, minus the effort. 

Course Main Course
Cuisine Mediterranean
Keyword chicken, chorizo, paella, sheet pan dinner
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • 3 chicken breasts (boneless skinless)
  • 2+ tbsp. olive oil
  • 2 pkg. Paella spice mix
  • 2 cups chorizo sliced
  • 1 450g pkg. mushrooms halved
  • 2 red/yellow/orange bell peppers cut in strips
  • 2 cups grape tomatoes whole
  • 2 cups frozen peas
  • 1 lemon cut in 8
  • 1 tsp onion powder
  • 1 tsp. garlic powder
  • 2 cups chicken broth
  • 2 cups Minute rice
  • 1/2 bunch fresh parsley


  1. Slice chicken breasts into 4-5 pieces each and place in a resealable bag. 

  2. Add olive oil and one package Paella spice mix to the bag. Seal the bag, and move around until chicken is coated. 

  3. Halve mushrooms, slice chorizo, peppers and lemons.  Add to a large bowl with whole tomatoes.  Chop parsley and set aside. 

  4. Drizzle with olive oil, then add the second package of paella spice mix, along with the garlic and onion powders. 

  5. Spread out on two rimmed baking sheets.  Divide chicken among both baking sheets, 

  6. Bake at 425 for 25 minutes.  

  7. In the meantime, bring two cups chicken broth to a boil and cook Minute Rice according to package directions. 

  8. At 25 minutes, add frozen peas to the sheet pans and return to the oven for another 5 minutes. 

  9. Squeeze lemons from the tray over the chicken. Serve over rice. Sprinkle with a generous amount of fresh parsley. 

Recipe Notes

Paella spice mix is a combination of saffron, paprika and cayenne, but is surprisingly mild.