Creamy Paprika Chicken with Bell Peppers & Fluffy Rice
If you’re craving an easy one-pan chicken dinner that’s packed with flavor, this creamy paprika chicken recipe is the answer! Tender chunks of chicken are simmered in a rich, paprika-infused sauce with sweet bell peppers, then served over perfectly fluffy rice for the ultimate weeknight comfort meal.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Calories per Serving: ~550 kcal
Ingredients:
For the Creamy Paprika Chicken
4 boneless, skinless chicken breasts, cut into bite-sized chunks
2 tbsp olive oil
1 medium onion, finely chopped
1 large red bell pepper, sliced
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp dried oregano
Salt & black pepper, to taste
2 tbsp tomato paste
1 cup chicken broth (or stock)
1 cup heavy cream
Fresh parsley, chopped (for garnish)
For the Fluffy Rice
1 ½ cups long-grain rice (jasmine or basmati recommended)
3 cups water or chicken broth
½ tsp salt
Instructions:
1. Cook the Rice: In a medium pot, bring water or chicken broth to a boil. Add rice and salt, cover, reduce heat, and simmer until tender and fluffy. Keep warm.
2. Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until fragrant and softened.
3. Brown the Chicken: Add chicken pieces and cook until lightly golden on all sides.
4. Add Vegetables & Spices: Stir in sliced red bell pepper, smoked paprika, sweet paprika, oregano, salt, and pepper. Cook for 2–3 minutes until the peppers start to soften.
5. Make the Creamy Sauce: Mix in tomato paste, pour in chicken broth, and stir well. Let it simmer for 5 minutes. Reduce heat, add heavy cream, and cook until the sauce thickens and chicken is cooked through.
6. Serve & Enjoy: Garnish with fresh parsley and serve the creamy paprika chicken over fluffy rice.
Notes & Variations:
For extra heat, add chili flakes or cayenne pepper.
Swap rice for buttered egg noodles, mashed potatoes, or quinoa.
Add green bell peppers or mushrooms for more veggies.
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