Creamy Paprika Chicken with Rice is a comforting dish that brings together tender chicken, a rich and creamy sauce, and fluffy rice. This recipe is perfect for family dinners or when you want to impress guests with a hearty meal. The blend of smoked paprika and thyme in the sauce infuses the chicken with flavor, making it an irresistible main course.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 500
- Protein: 30g
- Carbohydrates: 45g
- Fat: 24g
- Fiber: 2g
- Sugar: 2g
- Sodium: 600mg
Why Make This Creamy Paprika Chicken with Rice
Creamy Paprika Chicken with Rice is a fantastic choice for a weeknight dinner or gathering. The creamy sauce envelops the chicken in a dreamy hug of flavor, while the rice acts as a perfect base to soak up all that deliciousness. The use of smoked paprika not only adds a warm, smoky flavor but also gives the dish a beautiful color. Plus, it’s a one-pot meal, making cleanup easy and allowing you to spend more time enjoying your meal rather than fussing in the kitchen.
How to Make Creamy Paprika Chicken with Rice
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup long-grain rice
- 2 cups water
- Fresh parsley, chopped (for garnish)
Directions:
### Step 1: Preparation
Heat the olive oil in a large skillet over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and sauté for an additional minute, ensuring the garlic does not burn.
### Step 2: Mixing
Season the chicken breasts with salt, pepper, smoked paprika, and thyme on both sides. This will enhance the flavor and create a delicious crust when cooked.
### Step 3: Cooking
Increase the heat to medium-high and add the seasoned chicken breasts to the skillet. Cook for about 4-5 minutes on each side or until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
### Step 4: Finishing
In the same skillet, add the chicken broth and scrape up any brown bits from the bottom for added flavor. Stir in the heavy cream and bring the mixture to a gentle simmer. Lower the heat, return the chicken breasts to the skillet, and let them simmer in the creamy paprika sauce for 5-10 minutes. Meanwhile, rinse the long-grain rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water; bring to a boil, then lower the heat, cover, and let it simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed. Fluff the rice with a fork and serve alongside the creamy paprika chicken. Garnish with freshly chopped parsley.
How to Serve Creamy Paprika Chicken with Rice
Serve your Creamy Paprika Chicken with Rice hot, garnished with freshly chopped parsley for a burst of freshness. Pair it with a simple green salad or steamed vegetables to complete your meal. This dish also pairs wonderfully with crusty bread to soak up the extra sauce, enhancing the dining experience.
How to Store Creamy Paprika Chicken with Rice
To store leftovers, let the creamy chicken and rice cool to room temperature, then transfer them to an airtight container. They will keep well in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet or microwave until heated through, adding a splash of cream if the sauce has thickened.
Expert Tips for Perfect Creamy Paprika Chicken with Rice
- Make sure not to overcrowd the skillet when cooking the chicken; this ensures even browning.
- Adjust the thickness of the sauce by adding more or less cream according to your preference.
- Substitute chicken thighs for chicken breasts if you prefer dark meat for added juiciness.
- Experiment with the spices and add a pinch of cayenne for extra heat if desired.
- Fresh herbs like thyme or basil can elevate the dish even more when sprinkled on top before serving.
Delicious Variations
- Mushroom Addition: Add sliced mushrooms when you sauté the onion for an earthy flavor.
- Vegetable Variation: Incorporate bell peppers or spinach for added nutrition and flavor.
- Coconut Cream: Replace heavy cream with coconut cream for a dairy-free version with a hint of sweetness.
- Smoky Flavor Boost: Use chipotle powder instead of smoked paprika for a spicier twist.
Frequently Asked Questions
-
Can I make this dish ahead of time?
Yes, you can prep the chicken and sauce in advance and store them in the fridge. Cook the rice fresh when you’re ready to serve. -
What if I don’t have smoked paprika?
If you don’t have smoked paprika, regular paprika or a combination of sweet paprika with a pinch of cayenne pepper can work in a pinch. -
Can I use bone-in chicken instead?
Yes, bone-in chicken can be used. Just adjust the cooking time to ensure it’s cooked through. -
How can I thicken the sauce?
If you prefer a thicker sauce, you can stir in a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) during the simmering stage. -
Is this dish suitable for freezing?
While the chicken may freeze well, the cream sauce can separate upon thawing. If you plan to freeze, consider omitting the cream and adding it freshly when reheating.
Conclusion
Creamy Paprika Chicken with Rice is not just a meal; it’s an experience that warms the heart and delights the palate. With simple ingredients and straightforward steps, you can create this delicious dish in no time. So go ahead, gather your ingredients, and bring this comforting recipe to your table. Enjoy the creamy goodness and the contentment it brings to your family and friends – they will surely be asking for seconds!
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Creamy Paprika Chicken with Rice
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting dish featuring tender chicken in a rich, creamy sauce served over fluffy rice, perfect for family dinners or impressing guests.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup long-grain rice
- 2 cups water
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 3-4 minutes. Add minced garlic and sauté for an additional minute.
- Season chicken breasts with salt, pepper, smoked paprika, and thyme on both sides.
- Increase heat to medium-high, add seasoned chicken to the skillet, and cook for 4-5 minutes on each side until browned and cooked through. Remove chicken from skillet and set aside.
- Add chicken broth to the skillet, scraping up brown bits, then stir in heavy cream and bring to a gentle simmer. Return chicken to the skillet and simmer in sauce for 5-10 minutes.
- Rinse long-grain rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice and water, bring to boil, then lower heat and let simmer for 15-20 minutes until cooked. Fluff with a fork and serve alongside chicken.
- Garnish with freshly chopped parsley before serving.
Notes
Avoid overcrowding the skillet for even browning. Adjust cream amount to change sauce thickness. Serve hot with a green salad or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
