Creamy Paprika Chicken with Tender Rice in a Velvety Sauce

Ingredients:

For the Chicken & Sauce:

1 ½ lbs boneless, skinless chicken thighs or breasts

1 tablespoon olive oil

1 tablespoon butter

1 medium onion, finely chopped

3 cloves garlic, minced

1 ½ teaspoons smoked paprika

1 teaspoon sweet paprika

Salt and black pepper, to taste

1 ½ cups chicken broth

1 cup heavy cream

2 teaspoons cornstarch (optional, for thickening)

Fresh parsley, chopped (for garnish)

For the Rice:

1 cup long-grain white rice

2 cups water or chicken broth

1 tablespoon butter

Pinch of salt

Directions:

Start by preparing the rice: In a saucepan, bring 2 cups of water or broth to a boil. Add rice, butter, and salt. Reduce heat to low, cover, and simmer for 18–20 minutes until tender. Fluff and set aside.

Season chicken with salt, pepper, and both paprikas.

In a large skillet, heat olive oil and butter over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.

In the same skillet, add chopped onion and cook until soft, about 3–4 minutes. Stir in garlic and cook for 1 minute.

Deglaze the pan with chicken broth, scraping up any brown bits. Let simmer for 3–5 minutes.

Reduce heat and pour in heavy cream. If a thicker sauce is desired, mix cornstarch with 2 tablespoons of water and stir it into the sauce.

Return the chicken to the pan and spoon sauce over it. Simmer gently for 5–7 minutes until sauce is velvety and chicken is coated.

Serve warm over a bed of tender rice. Garnish with chopped parsley.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 540 kcal | Servings: 4 servings