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Creamy Paprika Chicken Skillet With Rice

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This Creamy Paprika Chicken Skillet With Rice is a delightful comfort food that combines tender chicken with a rich, creamy sauce and fluffy rice. Perfect for a quick weeknight dinner, it’s sure to warm your soul with every bite.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1 cup frozen peas (optional, for color and sweetness)
  • 1 cup long-grain white rice
  • 2 cups water or chicken broth
  • 1 tablespoon butter
  • Salt, to taste (approximately 1/2 teaspoon)

Instructions

  1. Begin by seasoning the chicken breasts with salt, pepper, paprika, garlic powder, and onion powder. Let them sit for about 10 minutes to absorb the spices.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the seasoned chicken breasts to the skillet. Sear them for about 6-7 minutes on each side until they are golden brown and cooked through. They are done when they are no longer pink inside and have an internal temperature of 75°C.
  3. Remove the chicken breasts from the skillet and place them on a plate. Cover them loosely with aluminum foil to keep warm.
  4. In the same skillet where you cooked the chicken, add the chopped onion and sauté for about 3-4 minutes until soft and translucent. Be careful not to let them burn, as this could affect the flavor of the sauce.
  5. Add the minced garlic and sauté for another minute until fragrant, stirring constantly to prevent burning.
  6. Pour the chicken broth into the skillet and bring it to a boil. Let it simmer for about 2-3 minutes to develop the flavors.
  7. Reduce the heat and add the cream, Dijon mustard, thyme, oregano, and red pepper flakes. Stir well and let the sauce simmer for another 5 minutes until slightly thickened.
  8. If using frozen peas, add them to the sauce now and cook for 2-3 minutes until thawed and heated through.
  9. Return the chicken breasts to the skillet to coat them with the sauce, allowing them to warm in the sauce for 1-2 minutes.
  10. While the chicken simmers in the sauce, bring 2 cups of water or chicken broth to a boil in a separate pot. Add the rice and 1 tablespoon of butter, season with a bit of salt, and stir. Cover the pot and let the rice simmer on low heat for about 15 minutes until the water is absorbed.
  11. Serve the creamy paprika chicken over a bed of rice and enjoy your delicious dish!

Nutrition

Keywords: To achieve the best results, ensure the chicken is evenly seasoned. Use a large skillet to ensure even heat distribution and avoid sticking. Do not overcook the sauce as it may thicken too much. Feel free to adjust the spice levels to your preference.

Find it online: https://chefcarrot.com/cremiges-paprika-huhnchen-pfannengericht-mit-reis-rezept/