Description
Creamy Paprika Chicken with Rice is a cozy, one-pan meal featuring tender chicken simmered in a smoky paprika cream sauce, served over fluffy rice. It’s rich, comforting, and perfect for any night of the week.
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
Instructions
- Season chicken with salt, pepper, sweet paprika, and smoked paprika.
- Heat olive oil or butter in a large skillet over medium heat. Sear chicken 4–5 minutes per side until golden. Remove and set aside.
- In the same skillet, sauté diced onion until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in remaining paprika, then pour in chicken broth, scraping up browned bits from the bottom.
- Return chicken to the skillet and simmer gently for 10–12 minutes until cooked through.
- Reduce heat and stir in heavy cream and sour cream. Simmer 2–3 minutes until sauce thickens slightly.
- Serve chicken and sauce over cooked rice. Garnish with fresh parsley and enjoy.
Notes
- Add mushrooms or bell peppers for extra flavor and texture.
- Use half-and-half or a light cream for a lighter version.
- Serve with brown rice, quinoa, or mashed potatoes if preferred.
- Reheat gently with a splash of broth or cream to loosen the sauce.
- Swap dairy ingredients for coconut milk or plant-based alternatives for a dairy-free option.
Nutrition
- Serving Size: 1 plate with rice
- Calories: 480
- Sugar: 3g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg
