Description
This Creamy Paprika Chicken with Tender Rice is a flavorsome and comforting dish featuring succulent chicken pieces cooked in a velvety paprika-infused sauce. Ready in just 30 minutes, this skillet-cooked meal combines smoky and sweet paprika with creamy richness, served perfectly over fluffy white rice for a satisfying dinner.
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)
For Serving
- 2 cups cooked white rice
Instructions
- Cook the chicken: Heat olive oil and butter in a large skillet over medium heat. Add the chicken pieces and cook them until they are golden brown on all sides, about 5–6 minutes. Remove the chicken from the skillet and set it aside.
- Sauté onions and garlic: In the same skillet, add the finely chopped onion and sauté for about 3 minutes until softened. Then add the minced garlic and cook for an additional 30 seconds, stirring constantly.
- Add paprika spices: Stir in the smoked paprika and sweet paprika, allowing the spices to toast for about 30 seconds to release their full flavor.
- Deglaze with broth: Pour in the chicken broth and bring the mixture to a simmer. Let it reduce slightly for 2–3 minutes to concentrate the flavors.
- Combine chicken and cream: Lower the heat, return the cooked chicken pieces to the pan, and pour in the heavy cream. Stir everything together and let it simmer gently for 8–10 minutes, until the chicken is fully cooked and the sauce thickens to a creamy consistency.
- Season and finish: Season the sauce with salt and black pepper to taste. Stir well to combine.
- Serve: Serve the creamy paprika chicken hot over a bed of fluffy cooked white rice. Garnish with the chopped fresh parsley for a fresh, vibrant touch.
Notes
- You can substitute chicken breasts with thighs for a richer flavor and juicier texture.
- For a lighter version, use half-and-half or milk instead of heavy cream, though the sauce will be less thick.
- Smoked paprika provides a deep smoky flavor; if unavailable, use all sweet paprika for milder taste.
- Ensure the chicken is cooked through by simmering the sauce until no longer pink in the center.
- Leftover chicken and sauce can be stored in the refrigerator for up to 3 days.
