Description
How to make creamy paprika chicken with tender chicken, a rich sauce, and fluffy rice that’s perfect for a satisfying weeknight dinner.
Ingredients
Scale
- Protein & Grains:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1.5 cups long-grain white rice
- Fats & Aromatics:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- Sauce Base & Thickener:
- 2 tablespoons sweet paprika
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1.5 cups chicken broth
- 0.75 cup heavy cream
- Seasonings & Garnish:
- 1 teaspoon kosher salt, or to taste
- 0.5 teaspoon black pepper, freshly ground
- 0.5 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Cook Rice: Start by cooking 1.5 cups long-grain white rice according to package directions. You want fluffy rice ready when your Creamy Paprika Chicken with Rice is done. A good tip: don’t lift the lid too early!
- Sear Chicken: Heat olive oil and butter in a large skillet. Sear chicken pieces until golden brown, about 5-7 minutes. Remove chicken, then add onion and garlic, cooking until softened, about 3-4 minutes.
- Build Sauce: Stir in flour, sweet paprika, dried thyme, and tomato paste with the aromatics for 1 minute. Gradually whisk in chicken broth until smooth, ensuring no lumps, to start your rich Creamy Paprika Chicken sauce.
- Simmer Chicken: Return the seared chicken to the skillet. Bring the sauce to a gentle simmer, then reduce heat to medium-low. Cook covered for 10-15 minutes, or until chicken is cooked through and tender.
- Finish Cream: Stir in heavy cream, kosher salt, and black pepper. Simmer gently for 2-3 minutes until the sauce slightly thickens and emulsifies beautifully. Avoid boiling the sauce once cream is added.
- Serve Dish: Garnish your delicious Creamy Paprika Chicken with Rice generously with fresh chopped parsley. Serve immediately over the fluffy cooked rice for a truly satisfying, golden-hued meal.
Notes
Avoid boiling the sauce after adding heavy cream to prevent curdling and maintain a smooth consistency.
Store leftover Creamy Paprika Chicken with Rice in an airtight container in the refrigerator for 3-4 days.
Always use sweet paprika; smoked paprika is too potent and will overpower the delicate, golden-hued flavor.
Serve immediately over fluffy rice, garnished with fresh parsley for a satisfying, golden-hued meal.
Prep the chicken and sauce up to two days ahead; cook the rice fresh just before serving for best texture.
**Allergy Information:** Dairy, Gluten