Description
There’s nothing quite like a warm, creamy chicken dish to bring comfort after a long day. This creamy paprika chicken with rice is packed with flavor, comes together quickly, and is perfect for both weeknight dinners and casual entertaining. Inspired by Central European flavors, it’s rich, smoky, and utterly satisfying—without requiring hours in the kitchen.
Ingredients
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2 large chicken breasts, diced
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1 red bell pepper, chopped
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1 medium onion, finely chopped
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3 cloves garlic, minced
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2 teaspoons paprika (smoked or sweet)
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1 cup cream or crème fraîche
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¾ cup chicken broth
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2 tablespoons olive oil
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Salt and black pepper, to taste
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Fresh parsley, chopped (for garnish)
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Cooked rice, for serving
Instructions
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Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent, about 2–3 minutes.
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Add the diced chicken breast to the pan. Season lightly with salt and pepper, then cook until golden brown and nearly cooked through, about 5–7 minutes.
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Stir in the chopped red bell pepper and paprika. Let cook for another 2 minutes, allowing the paprika to bloom and coat the chicken.
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Pour in the chicken broth, scraping any browned bits from the bottom of the pan. Bring to a simmer, cover, and cook for 5–7 minutes until the chicken is fully cooked and the peppers have softened.
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Lower the heat and stir in the cream or crème fraîche. Simmer gently for 5–6 minutes, until the sauce thickens. Adjust seasoning with additional salt and pepper if needed.
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Serve hot over cooked rice and garnish with freshly chopped parsley.
Notes
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For extra heat, add a pinch of chili flakes or cayenne pepper when adding the paprika.
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Chicken thighs can be used instead of breasts for a juicier option.
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To make this dairy-free, substitute cream with full-fat coconut milk or a dairy-free cooking cream.
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Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of broth to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes