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A close-up shot of a bowl of Creamy Paprika Chicken with Rice, garnished with fresh parsley and red peppers.
Reda

Creamy Paprika Chicken with Rice

Tender chicken breasts smothered in a rich, smoky paprika cream sauce, served over fluffy rice. A perfect and flavorful weeknight comfort meal that's ready in about 35 minutes!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Hungarian-inspired
Calories: 710
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts about 4 small breasts, pounded to even thickness
  • 1/4 cup all-purpose flour
  • 1 tbsp sweet paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
For the Creamy Paprika Sauce
  • 1 small yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 cup low-sodium chicken broth
  • 3/4 cup heavy cream room temperature
  • 2 tbsp fresh parsley chopped, plus more for garnish
For the Rice
  • 1 cup long-grain white rice rinsed
  • 2 cups water or chicken broth
  • 1/2 tsp salt

Equipment

  • Large skillet
  • Saucepan with lid
  • Cutting board
  • Measuring cups and spoons

Method
 

Cook the Rice
  1. In a medium saucepan, combine the rinsed rice, water (or broth), and salt. Bring to a boil over high heat, then immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes, or until all the water is absorbed. Do not lift the lid during this time. Remove from heat and let it stand, covered, for 10 minutes. Fluff with a fork before serving.
Prepare and Cook the Chicken
  1. While the rice cooks, prepare the chicken. Pat the chicken breasts dry with a paper towel. In a shallow dish or on a plate, combine the all-purpose flour, sweet paprika, garlic powder, salt, and pepper. Dredge each chicken breast thoroughly in the flour mixture, shaking off any excess.
  2. In a large skillet over medium-high heat, heat the olive oil and butter. Once the butter is melted and foaming, carefully place the coated chicken breasts in the skillet in a single layer. Cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove the chicken from the skillet and set aside on a plate.
Make the Creamy Paprika Sauce
  1. Reduce the heat to medium. In the same skillet, add the finely chopped onion and sauté for 3-4 minutes until softened and translucent, scraping up any browned bits from cooking the chicken.
  2. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and smoked paprika, and cook for 1 minute, stirring constantly to toast the spices and deepen the flavor.
  3. Pour in the chicken broth to deglaze the pan. Bring to a simmer and let it cook for 2-3 minutes, allowing the sauce to reduce and thicken slightly.
  4. Reduce the heat to low and slowly stir in the heavy cream until the sauce is smooth. Let it gently heat through, but do not let it come to a boil. Stir in the 2 tablespoons of chopped parsley and season with additional salt and pepper to taste.
Combine and Serve
  1. Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon some of the creamy sauce over the top of the chicken. Let them simmer gently in the sauce for 1-2 minutes to warm through and absorb the flavors.
  2. Serve the creamy paprika chicken immediately over a bed of the fluffed rice. Garnish with a sprinkle of extra fresh parsley.

Notes

For best results, use room temperature heavy cream to prevent it from curdling when added to the hot liquid. For a tangier sauce, stir in a tablespoon of sour cream along with the heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken upon cooling; you can thin it with a splash of broth or milk when reheating.