If there’s one dish guaranteed to warm a chilly evening or impress weary weeknight diners, it’s Creamy Paprika Chicken with Tender Rice in a Velvety Sauce. Imagine the enticing aroma of paprika and garlic wafting through your kitchen, juicy chicken nestled in pillowy rice, and a silken sauce tying everything together in each spoonful. This is comfort food with a touch of Eastern European magic—simple ingredients coming together in a single pan to create something truly special. Whether you’re making it for your family or hosting a cozy gathering, you’ll fall in love with this one-pan wonder from the very first bite.

Creamy Paprika Chicken with Tender Rice in a Velvety Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Creamy Paprika Chicken with Tender Rice in a Velvety Sauce is how its everyday staples transform into something extraordinary. Each ingredient has a purpose, from developing a rich base to infusing every grain of rice with flavor and creaminess.

Chicken thighs or breasts: Choose boneless, skinless cuts for effortless cooking and juicy results; thighs bring rich flavor, while breasts keep things lean.
Olive oil: Just a touch is all you need to help get that irresistible golden sear on the chicken.
Unsalted butter: This adds luxurious flavor and mellows the spices for a rounded sauce.
Onion: Finely chopped, it melts into the sauce and lends natural sweetness.
Garlic: Three cloves, minced, give the dish its irresistible, homey aroma.
Sweet paprika: This is your main flavor note, so use fresh, high-quality paprika for vibrant color and taste.
Smoked paprika: Just a little deepens and rounds out the flavor beautifully with smoky, earthy warmth.
Long grain white rice: Keeps its texture and absorbs all that sauce, becoming wonderfully tender.
Chicken broth: Lends savory backbone, ensuring the rice is anything but bland.
Heavy cream: For richness and the silkiest, dreamiest sauce you’ve ever tasted.
Sour cream: Adds just enough tang to keep everything lively; Greek yogurt is a good stand-in if you wish.
Salt and black pepper: Critical for seasoning at every stage, bringing all the flavors into balance.
Chopped fresh parsley: A fresh, vibrant garnish that cuts through the richness and adds a pop of color.

How to Make Creamy Paprika Chicken with Tender Rice in a Velvety Sauce

Step 1: Season and Sear the Chicken

Let’s set the foundation for flavor! Start by seasoning your chicken thighs or breasts generously with salt, black pepper, and a sprinkle of sweet or smoked paprika. In a large, deep skillet or sauté pan, heat the olive oil over medium-high heat. Sear the chicken for 3 to 4 minutes on each side, until it’s golden and just starting to develop a delicious crust. Don’t worry about cooking it all the way through yet; you’ll return it to the pan later. Once golden, transfer the chicken to a plate and set it aside so you can build your flavors right in the same pan.

Step 2: Sauté Aromatics and Spices

In the same pan (with those flavorful browned bits still clinging to the surface), lower the heat to medium and add the butter. Once it’s melted and foaming, toss in the finely chopped onion. Let it sauté gently for about 3 to 4 minutes, until soft and golden. Now stir in the minced garlic, sweet paprika, and smoked paprika, letting them sizzle for a minute until everything smells impossibly good. This step unlocks all those deep, sweet, and smoky flavors that make Creamy Paprika Chicken with Tender Rice in a Velvety Sauce truly sing.

Step 3: Toast Rice and Add Broth

Add your dry rice right into the pan, stirring to fully coat each grain in that aromatic buttery mixture. This quick toast gives the rice a head start on flavor. Pour in the chicken broth, scraping up any caramelized bits from the bottom—these are pure gold for depth. Everything should look and smell amazing, even before the rice cooks through!

Step 4: Simmer with Chicken

Time to bring it all together! Nestle the seared chicken pieces back into the skillet. Make sure they’re snuggled into the rice and broth, so they soak up those tasty juices. Cover the pan with a lid, reduce the heat to low, and let everything simmer gently for 18 to 20 minutes. The result? Pillow-soft rice and the chicken cooked to perfection, steeped in layer upon layer of flavor for the ultimate Creamy Paprika Chicken with Tender Rice in a Velvety Sauce experience.

Step 5: Finish with Cream and Sour Cream

When the rice is tender and chicken is cooked through, gently remove the chicken and set it aside—don’t worry, you’ll bring it back in a second. Lower the heat, then stir the heavy cream and sour cream right into the rice and sauce, mixing until smooth, silky, and completely luscious. Adjust seasoning to your liking with a pinch more salt or pepper if needed. Slide the chicken back in, spoon some sauce over the top, and let everything warm together for a couple more minutes. You’re ready to serve up pure comfort in a bowl!

How to Serve Creamy Paprika Chicken with Tender Rice in a Velvety Sauce

Garnishes

The final flourish transforms your skillet into a restaurant-worthy plate! Scatter chopped fresh parsley over the top for a burst of color and freshness that brightens every scoop of Creamy Paprika Chicken with Tender Rice in a Velvety Sauce. For an extra zing, add a dollop of sour cream or a squeeze of lemon juice at the table to cut through the richness—your guests will love it.

Side Dishes

This dish is so complete on its own, but a simple green salad or steamed vegetables (think crisp green beans or broccoli) make a perfect counterpoint to the creamy, savory flavors. If you’re craving something extra, a slice of rustic bread for mopping up every drop of velvety sauce is always a hit.

Creative Ways to Present

If you want to take Creamy Paprika Chicken with Tender Rice in a Velvety Sauce to the next level for a gathering, serve individual portions in shallow bowls with a sprinkle of smoked paprika and extra parsley on top. Or, create a family-style platter and let everyone spoon out their own serving—don’t forget to drizzle some of the luscious sauce over each piece for that irresistible finish.

Make Ahead and Storage

Storing Leftovers

Leftovers of Creamy Paprika Chicken with Tender Rice in a Velvety Sauce are a total treat the next day. Simply cool the dish completely, then transfer to an airtight container. It should keep well in the fridge for up to three days. The sauce will thicken a little, but a splash of broth or water will revive its texture when reheating.

Freezing

If you want to stash away a portion for later, this recipe freezes quite well! Spoon cooled portions into freezer-safe containers, making sure the chicken and rice are submerged in a bit of sauce to prevent dryness. Freeze for up to two months; just let it thaw overnight in the fridge before reheating for best results.

Reheating

Gently warm leftovers in a covered skillet over low heat, adding a splash of broth or water to loosen the sauce as needed. You can also microwave individual portions on medium power, stirring halfway through for even heating. The creamy sauce will return to its luscious self with just a bit of coaxing!

FAQs

Can I use brown rice instead of white?

Absolutely! Just note that brown rice will take longer to cook and may need a bit more liquid. Add an extra 1/2 cup broth and be prepared to simmer for up to 40 minutes for perfectly tender grains. Check for doneness and add more broth if needed.

What if I don’t have smoked paprika?

No problem—use all sweet paprika if that’s what you have, or add a pinch of cayenne for a little heat. Smoked paprika adds depth, but the dish is still fantastic and flavorful with just sweet paprika.

How do I make this dairy-free?

You can swap the heavy cream and sour cream for creamy coconut milk or an unsweetened non-dairy yogurt. The result won’t be quite as tangy, but you’ll still enjoy a rich, velvety sauce.

Can I add vegetables to the dish?

Definitely. Stir in a handful of baby spinach or sliced mushrooms after sautéing the onions, letting them cook down before adding the rice and broth. This gives Creamy Paprika Chicken with Tender Rice in a Velvety Sauce an extra layer of flavor and nutrition.

Is it possible to double the recipe for a crowd?

Yes, and it’s a great idea for gatherings! Just make sure your pan is large enough to accommodate everything. If not, split between two pans. The cooking time may increase slightly, but keep an eye on the rice and chicken for doneness.

Final Thoughts

I hope you’ll give Creamy Paprika Chicken with Tender Rice in a Velvety Sauce a spot on your menu very soon—it’s the kind of meal that always disappears fast and earns rave reviews. When you need something comforting, flavorful, and just a touch special, this one-pan wonder truly delivers. Let me know how you like it, and don’t forget the extra spoon for that velvety sauce!

Creamy Paprika Chicken with Tender Rice in a Velvety Sauce Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the comforting flavors of this Creamy Paprika Chicken with Tender Rice in a Velvety Sauce. This one-pan dish features tender chicken in a rich, creamy paprika sauce served over fluffy white rice.

Ingredients

Scale

For the Chicken:

4 boneless skinless chicken thighs or breasts
1 tablespoon olive oil
Salt and black pepper to taste
1 teaspoon sweet paprika
½ teaspoon smoked paprika

For the Rice:

1 cup long grain white rice
2¼ cups chicken broth

For the Sauce:

2 tablespoons unsalted butter
1 small onion, finely chopped
3 cloves garlic, minced
½ cup heavy cream
¼ cup sour cream
2 tablespoons chopped fresh parsley (for garnish)

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Instructions

Season the Chicken: Season the chicken with salt, pepper, and a sprinkle of paprika.
Sear the Chicken: In a large skillet, sear the chicken until golden brown, then set aside.
Prepare the Rice: In the same skillet, cook onion, garlic, and paprikas. Add rice and chicken broth, then simmer with chicken until cooked through.
Make the Sauce: Remove chicken, stir in cream and sour cream, adjust seasoning, and return chicken to warm through.
Garnish and Serve: Garnish with parsley and serve hot.