Description
This creamy paprika chicken recipe features tender, bite-sized pieces of chicken cooked in a velvety smoked and sweet paprika-infused sauce. Served over fluffy white rice and garnished with fresh parsley, this comforting dish comes together in just 30 minutes, perfect for a flavorful weeknight meal.
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)
For 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 for about 5–6 minutes until they are golden brown on all sides. Remove the chicken from the skillet and set it aside.
- Sauté Aromatics: In the same skillet, add the finely chopped onion and sauté for about 3 minutes until it becomes soft and translucent. Then add the minced garlic and cook for an additional 30 seconds to release its fragrance.
- Toast the Paprika: Stir in the smoked paprika and sweet paprika into the onion and garlic mixture, and let the spices toast for about 30 seconds to deepen their flavor.
- Deglaze and Simmer: Pour in the chicken broth, bringing it to a gentle simmer. Allow the liquid to reduce slightly for 2–3 minutes, which concentrates the flavors and creates a base for the sauce.
- Finish the Sauce and Cook Chicken: Lower the heat to a gentle simmer, return the browned chicken pieces to the skillet, and pour in the heavy cream. Stir everything together well and let it simmer for 8–10 minutes until the chicken is fully cooked through and the sauce thickens to a creamy consistency.
- Season: Taste the dish and season with salt and freshly ground black pepper as needed to enhance the flavors.
- Serve: Spoon the creamy paprika chicken over a bed of fluffy cooked white rice. Garnish with chopped fresh parsley for a fresh, vibrant finish.
Notes
- Use chicken thighs for more flavorful and tender results, but breasts also work well if preferred.
- The combination of smoked and sweet paprika creates a warm, smoky depth; adjust the paprika amount to your taste.
- For a lighter option, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- Make sure to not overcrowd the pan when browning chicken, to achieve a nice golden crust.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
