Creamy Tender Paprika Chicken with Rice in a Velvety Sauce

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Absolutely! Here’s a long, cozy, and indulgent recipe for Creamy Tender Paprika Chicken with Rice in a Velvety Sauce—a complete, satisfying meal full of bold flavor and comfort. Perfect for weeknights or a special dinner.

Creamy Tender Paprika Chicken with Rice in a Velvety Sauce

Serves: 4

Prep Time: 15 minutes

Cook Time: 30–35 minutes

Total Time: ~50 minutes

Difficulty: Easy to Moderate

Cuisine: European-inspired comfort food

Why You’ll Love It:

This dish features juicy chicken coated in a smoky, savory paprika-spiced crust, nestled into fluffy rice and drenched in a rich, creamy paprika sauce made from a mix of stock, aromatics, and cream. The flavors are deep, warming, and irresistible.

Ingredients:

For the Chicken:

  • 4 boneless, skinless chicken thighs (or breasts, pounded evenly)
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp sweet paprika (or more smoked if preferred)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil (for searing)

For the Sauce:

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika (plus extra to taste)
  • 1/2 cup chicken broth
  • 3/4 cup heavy cream (or half-and-half for lighter option)
  • 1 tsp Dijon mustard (optional but adds depth)
  • Salt & pepper to taste
  • Fresh parsley for garnish

For the Rice:

  • 1 cup long-grain rice (jasmine or basmati preferred)
  • 2 cups water or chicken broth
  • 1/2 tsp salt
  • 1 tbsp butter or olive oil (optional, for richness)

Instructions:

Step 1: Season the Chicken (5 minutes)

In a small bowl, mix the paprika, garlic powder, onion powder, salt, and pepper.

Pat your chicken dry with paper towels. Rub the spice mix all over both sides of the chicken.

Let it sit for at least 10 minutes at room temp while you prep your ingredients. You can marinate it longer in the fridge for extra flavor.

Step 2: Cook the Rice (Simultaneously, 20 minutes)

While you cook the chicken and sauce, start your rice:

  1. Rinse rice under cold water until the water runs clear.
  2. In a saucepan, add rice, water (or broth), salt, and butter.
  3. Bring to a boil, reduce to low, cover, and simmer for 15–18 minutes until water is absorbed.
  4. Turn off heat, fluff with a fork, and let it steam with the lid on.

Step 3: Sear the Chicken (10 minutes)

  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  2. Add the chicken and sear for 4–5 minutes per side, until golden brown and nearly cooked through (internal temp should reach ~160°F; it’ll finish cooking in the sauce).
  3. Remove chicken and set aside on a plate.

Step 4: Make the Sauce (15–20 minutes)

In the same pan, reduce heat to medium.

Add 1 tbsp butter + 1 tbsp olive oil.

  1. Sauté chopped onions for 4–5 minutes until soft and golden.
  2. Add minced garlic and cook 30 seconds until fragrant.
  3. Stir in the tomato paste and paprika; cook 1 minute to deepen the flavor.
  4. Pour in chicken broth, scraping the bottom of the pan to deglaze.
  5. Reduce heat to low and stir in heavy cream and Dijon mustard.
  6. Let the sauce simmer gently for 5–7 minutes until it thickens slightly.

Step 5: Return Chicken to Pan (5–10 minutes)

  1. Nestle the seared chicken back into the sauce.
  2. Spoon some sauce over the top.
  3. Cover the skillet and simmer on low for 5–8 minutes, or until chicken is fully cooked (internal temp ~165°F) and tender.
  4. Taste the sauce and adjust salt, pepper, or paprika to your liking.

Final Step: Assemble & Serve

  1. Scoop a generous serving of fluffy rice onto each plate.
  2. Top with the creamy paprika chicken and spoon extra sauce over everything.
  3. Garnish with freshly chopped parsley and a little more paprika if desired.

Optional Additions & Substitutes:

  • Add sautéed mushrooms, spinach, or peas to the sauce for more veggies.
  • For a smoky-sweet twist, add a splash of white wine before the broth.
  • Use sour cream instead of cream for a tangier Hungarian-style sauce.

Storage & Reheating:

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze chicken and sauce (not rice) for up to 2 months. Thaw and reheat gently.
  • Reheat: Warm in a skillet with a splash of cream or broth to loosen the sauce.

Serving Ideas:

  • Pair with a simple green salad or steamed broccoli.
  • A dollop of Greek yogurt on top for extra creaminess.
  • Try it over mashed potatoes or egg noodles instead of rice!

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