Name: Creamy Paprika Chicken With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European-Inspired
Ingredients: 1.5 lbs boneless skinless chicken thighs or breasts; 2 tbsp olive oil or butter; 1 medium onion, diced; 3 cloves garlic, minced; 1 tsp sweet paprika; 1 tsp smoked paprika; Salt and black pepper to taste; 1 cup chicken broth; 1/2 cup heavy cream; 1/4 cup sour cream or Greek yogurt; 2 cups cooked long-grain white rice; 2 tbsp fresh parsley, chopped

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I love making this creamy paprika chicken with rice when I want a comforting, cozy meal that feels rich without being complicated. The chicken turns out tender and flavorful, coated in a smoky, creamy paprika sauce that pairs perfectly with fluffy rice. I often cook this on evenings when I crave something warm and satisfying that feels like classic comfort food.

Why You’ll Love This Recipe

I like this recipe because it’s simple, hearty, and full of flavor. The paprika adds warmth and depth, while the creamy sauce keeps everything soft and comforting. I also enjoy how well it comes together in one pan, making it perfect for busy days when I still want a homemade meal. Creamy Paprika Chicken With Rice

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Boneless skinless chicken thighs or chicken breasts
Olive oil or butter
Onion
Garlic
Paprika
Smoked paprika
Salt
Black pepper
Chicken broth
Heavy cream
Sour cream or Greek yogurt
Long-grain white rice
Fresh parsley

Directions

I start by seasoning the chicken with salt, pepper, and paprika. I heat olive oil or butter in a large skillet over medium heat and sear the chicken until golden on both sides. I remove the chicken from the pan and set it aside.

In the same pan, I sauté the onion until soft, then add the garlic and cook until fragrant. I stir in the paprika and smoked paprika, letting the spices bloom briefly. I pour in the chicken broth and scrape up any browned bits from the bottom of the pan.

I return the chicken to the skillet and let it simmer gently until fully cooked. I lower the heat and stir in the cream and sour cream, allowing the sauce to thicken slightly. I taste and adjust seasoning as needed.

While the chicken cooks, I prepare the rice according to package instructions. I serve the creamy paprika chicken spooned generously over the rice and finish with fresh parsley.

Servings And Timing

I usually get 4 servings from this recipe.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: about 45 minutes

Variations

I sometimes add mushrooms or bell peppers to the sauce for extra flavor and texture. When I want a lighter version, I use half-and-half instead of heavy cream. I also enjoy using brown rice or mashed potatoes instead of white rice.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce if needed. Creamy Paprika Chicken With Rice

FAQs

Can I Use Chicken Breast Instead Of Thighs?

I use chicken breasts often, but I’m careful not to overcook them so they stay tender.

Is Paprika Chicken Spicy?

I find it mild and warming, not spicy, especially if I stick to sweet or smoked paprika.

Can I Make This Dish Ahead Of Time?

I often make it a day ahead, and the flavors deepen nicely overnight.

What Type Of Paprika Works Best?

I like using a mix of sweet paprika and smoked paprika for the best flavor.

Can I Make This Dairy-Free?

I replace the cream with coconut milk or a dairy-free cream alternative when needed.

Conclusion

I love this creamy paprika chicken with rice because it’s comforting, flavorful, and easy to make any night of the week. The rich sauce and tender chicken make it a meal I come back to whenever I want something cozy, filling, and reliably delicious.