Description
This Creamy Paprika Chicken with Tender Rice offers a rich and velvety sauce infused with smoky and sweet paprika, combining tender chicken pieces with a comforting bed of fluffy white rice. Ready in just 30 minutes, it’s a flavorful and satisfying dish perfect for a hearty family meal.
Ingredients
Scale
Chicken and Sauce
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- 1/2 cup chicken broth
- 1 cup heavy cream
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley (for garnish)
Serving
- 2 cups cooked white rice
Instructions
- Cook the chicken: Heat olive oil and butter in a large skillet over medium heat. Add chicken pieces and cook until golden brown on all sides, about 5–6 minutes. Remove chicken from the skillet and set aside.
- Sauté onions and garlic: In the same skillet, add the finely chopped onion and sauté for about 3 minutes until soft and translucent. Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Add paprika spices: Stir in smoked paprika and sweet paprika, allowing the spices to toast for about 30 seconds to release their rich flavors.
- Simmer with broth: Pour in the chicken broth, bring to a gentle simmer, and let it reduce slightly for 2–3 minutes, concentrating the flavors.
- Combine chicken and cream: Lower the heat, return the cooked chicken to the skillet, then pour in the heavy cream. Stir well to combine all ingredients and let simmer gently for 8–10 minutes until the chicken is fully cooked through and the sauce thickens to a creamy consistency.
- Season the dish: Taste the sauce and season with salt and black pepper as desired.
- Serve and garnish: Serve the creamy paprika chicken hot over a bed of fluffy cooked white rice. Garnish with freshly chopped parsley for brightness and color.
Notes
- Boneless, skinless chicken thighs work best for moist, tender results, but breasts can be used if preferred.
- To reduce fat, substitute heavy cream with half-and-half or a creamy plant-based alternative.
- For extra smoky flavor, consider adding a pinch of chipotle powder along with the paprika.
- Make sure not to overcrowd the pan when browning chicken to ensure even cooking and caramelization.
- The sauce can be thickened further by simmering a bit longer or adding a slurry of cornstarch and water.
- Leftovers store well in the fridge for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
