Creamy Paprika Chicken with Tender Rice in a Velvety Sauce

Name: Creamy Paprika Chicken with Tender Rice in a Velvety Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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); 2 cups cooked white rice (for serving)

Isabella

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This Creamy Paprika Chicken with Tender Rice in a Velvety Sauce is the ultimate comfort food, with tender chicken cooked in a velvety, flavorful sauce made from a perfect blend of smoked and sweet paprika. It’s served over a bed of soft, fluffy rice, creating a satisfying, comforting meal that’s perfect for any occasion. Whether I’m preparing it for a busy weeknight dinner or a leisurely weekend meal, this dish never disappoints. The combination of spices, cream, and chicken creates an unforgettable flavor profile that I absolutely love.

Why You’ll Love This Recipe

There’s so much to love about this creamy paprika chicken. The rich and velvety sauce made with a balance of smoked and sweet paprika is the star of the dish, infusing the chicken with flavor and creating a comforting, indulgent experience. The chicken is juicy and perfectly cooked, and when paired with the tender, fluffy rice, it makes for a meal that’s both hearty and satisfying. The best part? It’s quick and easy to make, requiring only about 30 minutes from start to finish. I find that it’s a perfect dish for anyone who loves comforting, flavorful meals that don’t take too much time to prepare.

Ingredients

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

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon butter

1 small onion, finely chopped

1/2 teaspoon sweet paprika

1 teaspoon smoked paprika

1/2 cup chicken broth

1 cup heavy cream

Salt and black pepper, to taste

1 tablespoon chopped fresh parsley (for garnish)

2 cups cooked white rice (for serving)

Directions

Heat olive oil and butter in a large skillet over medium heat. Add the chicken pieces and cook until golden brown on all sides, about 5–6 minutes. Once cooked, remove the chicken from the pan and set it aside.

In the same skillet, add the chopped onion and sauté until soft, about 3 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant.

Stir in the smoked paprika and sweet paprika. Let the spices toast for about 30 seconds to deepen their flavor.

Pour in the chicken broth and bring it to a simmer. Let it reduce slightly for about 2–3 minutes.

Lower the heat, return the chicken to the pan, and pour in the heavy cream. Stir everything together and let it simmer gently for 8–10 minutes, or until the chicken is fully cooked through and the sauce has thickened.

Season with salt and black pepper to taste.

Serve hot over a bed of fluffy white rice and garnish with chopped parsley.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Variations

If you’re looking to customize this recipe, there are a few ways I like to switch it up:

Vegetarian version: Instead of chicken, I sometimes use tofu or chickpeas for a vegetarian alternative. Just sauté the tofu until golden and crispy, then proceed with the rest of the recipe.

Add vegetables: Feel free to add vegetables like spinach, bell peppers, or mushrooms for more texture and flavor. I love tossing in some spinach at the end of cooking for added color and nutrients.

Spicier twist: If I want to add a little heat to the dish, I’ll sprinkle in some cayenne pepper or add a chopped chili pepper when sautéing the onions.

Storage/reheating

This dish keeps well in the fridge for about 2–3 days. I usually store the chicken and rice separately to prevent the rice from absorbing too much sauce. To reheat, I warm the chicken and sauce in a skillet over medium heat until it’s hot, adding a splash of cream or chicken broth if the sauce has thickened too much. The rice can be reheated in the microwave with a little water to keep it from drying out.

Related Recipes:

30 Minute Easy Creamy Spicy Parsnip Soup

Which Is Hotter: Cajun Or Paprika?

FAQs

Can I use chicken breasts instead of thighs?

Yes, I often use chicken breasts for a leaner option. However, chicken thighs are more flavorful and tend to stay juicier when cooked in this creamy sauce.

Can I make this recipe ahead of time?

Definitely! I sometimes prepare the chicken and sauce ahead of time and refrigerate it. Then, I just reheat it and serve it over freshly made rice when I’m ready to eat.

Can I use a different type of rice?

While I prefer white rice for this dish, you can use brown rice or even quinoa if you’re looking for a different texture or want to make the meal a little more nutritious.

Is there a way to make the sauce thicker?

If I want a thicker sauce, I let it simmer for a bit longer, or I add a small cornstarch slurry (mixing 1 teaspoon of cornstarch with 2 teaspoons of cold water) to the sauce, stirring until it thickens to my liking.

Can I freeze this dish?

Yes, I can freeze the chicken and sauce together, but I recommend freezing the rice separately to keep its texture. To reheat, thaw in the fridge overnight, then warm everything up on the stove.

Conclusion

Creamy paprika chicken with tender rice in a velvety sauce is one of those meals that I keep coming back to. It’s rich, flavorful, and satisfying, with just the right amount of creaminess and spice. Whether you’re cooking for a busy weeknight or making something special for friends and family, this dish is sure to impress. It’s quick, comforting, and absolutely delicious—everything I love in a meal.