Name: Creamy Paprika Chicken with Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 1 tbsp olive oil or butter; 1 small onion, chopped; 2 cloves garlic, minced; 2 tsp paprika (sweet, smoked, or a mix); Salt and pepper, to taste; 3/4 cup heavy cream or half-and-half; 1/2 cup chicken broth; 2 tbsp fresh parsley, chopped (optional); 3 cups cooked white or brown rice

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Creamy paprika chicken with rice is a cozy, flavorful dish that brings together tender chicken, a rich and smoky cream sauce, and fluffy rice to soak it all up. I love how simple it is to make, yet the flavors taste like I spent hours cooking. It’s the perfect one-pan style meal that comforts and fills me up, especially on busy nights.

Why You’ll Love This Recipe

I love this recipe because it’s creamy without being too heavy, and the paprika adds just the right amount of warmth and depth. It’s one of those meals that feels hearty and satisfying, but it doesn’t take forever to prepare. Plus, everything pairs so well with the rice—it soaks up the sauce and turns it into something really special. Whether I’m feeding family or meal prepping for myself, this dish always works.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Olive oil or butter
Onion (chopped)
Garlic (minced)
Paprika (sweet or smoked, or a mix of both)
Salt and pepper
Heavy cream or half-and-half
Chicken broth
Fresh parsley (optional, for garnish)
Cooked white or brown rice

Directions

I start by seasoning the chicken with paprika, salt, and pepper on both sides.
In a large skillet, I heat olive oil or butter over medium-high heat and sear the chicken until golden on each side, about 4–5 minutes per side. Then I remove it from the pan and set it aside.
In the same pan, I sauté chopped onion until soft, then add garlic and cook for another minute.
I sprinkle in more paprika and stir it into the onions to toast the spices slightly.
I pour in chicken broth and heavy cream, stirring to create a smooth, creamy sauce.
I return the chicken to the pan, reduce the heat, and let it simmer gently for about 10–15 minutes, or until the chicken is fully cooked and the sauce has thickened.
I serve the chicken and sauce over warm rice and top with chopped parsley if I want a little color and freshness.

Servings and timing

This recipe makes about 4 servings. Prep time is around 10 minutes, cooking time is 25–30 minutes, so I usually have the whole meal ready in about 40 minutes.

Variations

Sometimes I add a pinch of cayenne for heat, or stir in a bit of Dijon mustard to deepen the flavor of the sauce. I’ve also made this with sour cream instead of heavy cream for a tangier, slightly lighter version. If I want more veggies, I toss in spinach, mushrooms, or bell peppers. And for a low-carb option, I serve it over cauliflower rice.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet or microwave with a splash of broth or cream to loosen the sauce. It still tastes great the next day and makes a comforting lunch.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use boneless thighs—they stay super juicy and work really well with the creamy sauce.

What kind of paprika should I use?

I usually use sweet paprika for a mellow, smoky flavor. Smoked paprika gives it a deeper, bolder taste, so I sometimes mix the two depending on what I’m in the mood for.

Can I make this dairy-free?

Yes, I’ve made it with coconut cream or a dairy-free cream alternative. The flavor changes slightly, but it’s still creamy and delicious.

Does this dish freeze well?

The rice and chicken freeze fine, but the cream sauce can separate a bit when thawed. I freeze it in portions and stir well when reheating to bring it back together.

Can I make this a one-pot meal with the rice?

Yes, I’ve made it by adding uncooked rice and extra broth to the pan after searing the chicken. I let everything simmer together until the rice is tender and the sauce thickens—it just takes a bit more attention.

Conclusion

Creamy paprika chicken with rice is one of those dishes I come back to again and again. It’s easy, flavorful, and gives me that perfect combination of richness and comfort without a lot of fuss. Whether I’m making a weeknight dinner or something to meal prep, this recipe always delivers.