Creamy Paprika Chicken with Tender Rice in a Velvety Sauce

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Lunch

When it comes to hearty, flavorful dinners that feel like a warm hug in a bowl, few dishes rival the comfort of Creamy Paprika Chicken with Tender Rice. This dish combines bite-sized pieces of juicy, pan-seared chicken with a rich and smoky paprika cream sauce, all served over fluffy long-grain rice. It’s simple enough for a weeknight dinner but elegant enough to serve guests. The aroma of garlic, onions, and spices wafting through your kitchen as the sauce simmers is enough to make anyone’s mouth water.

Incorporating both smoked and sweet paprika adds layers of flavor—smokiness, warmth, and a gentle sweetness—making the dish well-rounded and savory. The rice acts as the perfect base, soaking up every drop of that velvety sauce and turning it into a complete and satisfying meal. Whether you’re feeding a family or cooking for yourself, this recipe promises flavor, ease, and comfort in every spoonful.

Why You’ll Love This Recipe

There are plenty of reasons to fall in love with this creamy paprika chicken dish:

  • Quick and Easy: The whole meal comes together in around 40 minutes, with minimal prep time and simple techniques.

  • One-Skillet Cooking: You’ll only need one skillet for the chicken and sauce, which means less cleanup and more convenience.

  • Rich and Creamy Sauce: The combination of broth and heavy cream results in a silky, luxurious sauce that perfectly coats the chicken.

  • Versatile Ingredients: You can use chicken thighs or breasts, and the recipe allows for variations with vegetables or cheese.

  • Family-Friendly: It’s flavorful without being too spicy, making it ideal for kids and adults alike.

  • Great for Meal Prep: The dish reheats beautifully, making it excellent for leftovers or next-day lunches.

Ingredients

Here’s everything you need to make this dish:

For the Chicken:

  • 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 (or regular paprika)

  • Salt and pepper, to taste

  • 1/2 cup chicken broth

  • 1 cup heavy cream

  • 1 teaspoon cornstarch (optional, for thickening)

  • Fresh parsley or chives, chopped (for garnish)

For the Rice:

  • 1 cup long-grain white rice

  • 2 cups chicken broth or water

  • 1/2 teaspoon salt

  • 1 tablespoon butter (optional)

Step-by-Step Preparation

Let’s walk through the process step-by-step to make sure you achieve the best results.

Step 1: Cook the Rice

The rice is the base that soaks up all the creamy sauce. Cooking it correctly is key.

  1. In a medium saucepan, bring 2 cups of chicken broth (or water) to a boil.

  2. Add the rice, salt, and butter (if using).

  3. Stir briefly, reduce heat to low, cover, and let simmer for about 15–18 minutes, or until the liquid is absorbed and rice is tender.

  4. Once done, remove from heat and keep covered for an additional 5 minutes.

  5. Fluff with a fork just before serving.

Tip: For even richer rice, use chicken broth instead of water and add a pinch of garlic powder or a bay leaf while it cooks.

Step 2: Sear the Chicken

Searing the chicken adds flavor and texture that builds the foundation for the sauce.

  1. Season the chicken pieces with salt, pepper, smoked paprika, and sweet paprika. Toss well to coat evenly.

  2. Heat the olive oil and butter in a large skillet over medium-high heat.

  3. Once hot, add the chicken in a single layer. Avoid overcrowding the pan.

  4. Cook for 4–5 minutes, turning occasionally, until the chicken is golden on all sides.

  5. Remove from the pan and set aside on a plate.

Step 3: Prepare the Sauce

This is where the magic happens—the sauce is the heart of this dish.

  1. In the same skillet (don’t clean it—those browned bits add flavor), reduce heat to medium and add the chopped onions.

  2. Sauté for 3–4 minutes until softened and translucent.

  3. Stir in the minced garlic and cook for an additional 30 seconds.

  4. Deglaze the pan by pouring in 1/2 cup chicken broth, scraping up any browned bits stuck to the bottom of the skillet.

  5. Add the heavy cream and stir to combine.

  6. For a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water in a small bowl, then stir it into the sauce.

  7. Simmer gently for 3–4 minutes, stirring occasionally, until the sauce begins to thicken slightly.

Tip: Don’t boil the sauce, as this could cause the cream to curdle. Keep it on a gentle simmer.

Step 4: Combine the Chicken and Sauce

Bring it all together for the final touch.

  1. Return the seared chicken to the skillet, along with any juices it released.

  2. Stir to coat the chicken in the sauce.

  3. Reduce heat to low and simmer for 5–7 minutes, allowing the chicken to finish cooking and the sauce to fully develop its flavor.

  4. Taste and adjust seasoning with more salt and pepper if needed.

To Serve

  1. Spoon a generous portion of the tender rice onto each plate or bowl.

  2. Top with a ladle of creamy paprika chicken and plenty of sauce.

  3. Garnish with freshly chopped parsley or chives for brightness and color.

Optional Add-Ins and Variations

  • Sautéed Mushrooms: Add sliced mushrooms to the skillet with the onions for an earthy, umami boost.

  • Vegetables: Stir in a handful of baby spinach or green peas in the last few minutes of simmering.

  • Cheese: Sprinkle grated Parmesan over the dish before serving for added richness.

  • Heat: Add a pinch of cayenne pepper or red chili flakes if you like a spicy kick.

Tips for Success

  • Choose the Right Cut: Chicken thighs tend to stay juicier and more tender than breasts when simmered in sauces.

  • Don’t Overcook the Chicken: Sear just until golden, then let it finish cooking in the sauce.

  • Make It Ahead: This dish reheats very well. Prepare a day in advance and store in the fridge.

  • Marinate for Flavor: If time allows, marinate the chicken in garlic, paprika, and olive oil for 30 minutes before cooking.

Make It Your Own

This creamy paprika chicken is incredibly adaptable. Here are some ideas for personalization:

  • Low-Carb: Serve the chicken over cauliflower rice or sautéed zucchini noodles.

  • Dairy-Free: Substitute heavy cream with full-fat coconut milk and use olive oil instead of butter.

  • Gluten-Free: This recipe is naturally gluten-free, just ensure all packaged ingredients (like broth) are certified GF.

  • Herb Twist: Add thyme, rosemary, or tarragon for herbal complexity.

What to Serve on the Side

Although this dish is a meal on its own, here are some complementary sides:

  • Crisp Green Salad: A simple salad with vinaigrette cuts through the richness.

  • Roasted Vegetables: Try carrots, Brussels sprouts, or broccoli roasted with olive oil and sea salt.

  • Crusty Bread: A slice of rustic bread is perfect for soaking up the sauce.

  • Steamed Green Beans: Light and fresh, they make an ideal pairing.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Nutritional Information (Per Serving – Approximate)

  • Calories: 520

  • Protein: 28g

  • Carbohydrates: 35g

  • Fat: 30g

  • Sodium: 520mg

  • Sugar: 2g

Note: These values may vary based on exact ingredient choices.

Frequently Asked Questions

Can I use pre-cooked chicken?
Yes. If you’re short on time, you can use rotisserie chicken. Just skip the searing step and add the shredded chicken to the sauce to warm through.

How long does it keep?
Stored in an airtight container in the refrigerator, this dish lasts for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream.

Can I freeze this dish?
Yes, it freezes well. Cool completely before transferring to a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Can I make it without cream?
Yes, you can substitute with half-and-half, evaporated milk, or a non-dairy alternative like coconut cream. Keep in mind this may alter the flavor and consistency slightly.

Is this dish spicy?
Not inherently. It’s rich and savory, but not spicy. You can easily add heat with chili flakes or cayenne if desired.

Conclusion

Creamy Paprika Chicken with Tender Rice in a Velvety Sauce is the ultimate comfort meal. It’s rich without being heavy, flavorful without being overwhelming, and simple without being boring. The blend of smoky and sweet paprika, tender chicken, and a silky cream sauce makes every bite indulgent and satisfying. Paired with buttery rice, it’s a dish that brings people together around the table and invites second helpings.

Whether you’re cooking for family, meal prepping for the week, or looking for a cozy dinner to unwind after a long day, this dish delivers every time. Once you try it, you’ll understand why it belongs in your regular recipe rotation.

Serve it warm, garnish generously, and enjoy the kind of meal that feels like home.

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