Description
A rich and comforting Creamy Paprika Chicken served with tender white rice, simmered in a velvety sauce infused with smoky and sweet paprika for a flavorful, home-style meal perfect for weeknight dinners.
Ingredients
Scale
Chicken and Sauce
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- 1/2 cup chicken broth
- 1 cup heavy cream
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley (for garnish)
Serving
- 2 cups cooked white rice
Instructions
- Brown the Chicken: Heat olive oil and butter in a large skillet over medium heat. Add the bite-sized chicken pieces and cook them until they are golden brown on all sides, approximately 5 to 6 minutes. Once browned, remove the chicken from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the finely chopped onion and sauté for about 3 minutes until the onion becomes soft and translucent. Then add the minced garlic and cook for an additional 30 seconds to release its fragrance.
- Add Paprika Spices: Stir in the smoked paprika and sweet paprika, allowing the spices to toast lightly in the pan for about 30 seconds. This step unlocks their deep smoky and sweet flavors.
- Deglaze with Broth: Pour in the chicken broth and bring the mixture to a simmer. Let it reduce slightly for 2 to 3 minutes to intensify the flavors and create a flavorful base for the sauce.
- Simmer with Cream and Chicken: Reduce the heat, return the browned chicken to the skillet, and pour in the heavy cream. Stir everything together thoroughly and let it simmer gently for 8 to 10 minutes, or until the chicken is cooked through and the sauce thickens to a creamy consistency.
- Season and Garnish: Season the sauce with salt and black pepper to your taste. Stir well to combine all the flavors.
- Serve: Serve the creamy paprika chicken hot over a bed of fluffy cooked white rice. Garnish with freshly chopped parsley for a pop of color and freshness.
Notes
- Use chicken thighs for a juicier, more tender result, or chicken breasts for a leaner version.
- Adjust the amount of smoked and sweet paprika to your preferred level of smokiness and sweetness.
- For a dairy-free alternative, substitute heavy cream with coconut cream or cashew cream.
- If you prefer, you can use brown rice or cauliflower rice for a healthier twist.
- Save leftovers by storing in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop or microwave.
