Spicy Creamy Paprika Chicken

This Spicy Creamy Paprika Chicken with White Rice is real comfort food with just enough heat to wake up your tastebuds and a sauce so lush you will want to drizzle it on everything. The first time I cooked this was on a busy weeknight. It saved dinner and got rave reviews from everyone at the table

I first made this as a quick fix for dinner and now it has turned into one of my go-to recipes for both busy nights and special gatherings

What You Will Need in Your Kitchen

• Chicken breast: It cooks quickly and stays tender Pick fresh chicken with a pink hue and no strong odor
• Olive oil: Essential for golden searing Use extra virgin for a more robust flavor
• Garlic and onion: These build the aromatic foundation Go for firm cloves and onions free from sprouting
• Red bell pepper: Adds natural sweetness and stunning color Pick ones that feel heavy and have shiny skin
• Smoked paprika: Key for the deep smoky flavor Choose Spanish smoked paprika for real depth
• Red chili flakes: Optional for those who like an extra kick A fresh jar means brighter heat
• Salt and black pepper: Adjustable to taste Use freshly ground pepper for the best zing
• Heavy cream: Creates that silky texture Choose high-quality cream for richness
• Tomato paste: Adds umami and body Opt for double concentrated for more intense flavor
• Chicken broth: Deepens the sauce Look for low sodium to better control salt in the dish
• Paprika: Sweet or hot based on your heat preference Good paprika should have a vibrant red color and a strong aroma
• Fresh parsley: For a clean, bright finish Flat leaf is my preference for flavor and appearance
• Basmati or Jasmine rice: The ideal partner with fluffy grains Go for rice with a fresh scent and unbroken grains

How to Make It Like a Pro

Prep the Chicken and Veggies:

Cube the chicken breasts into even pieces so they cook evenly Chop onion and peppers and mince the garlic set everything within reach before you turn on the stove

Sear the Chicken:

Heat olive oil in a heavy skillet over medium-high Add chicken cubes in a single layer Do not overcrowd Let them sear undisturbed until golden on the first side then flip to brown all over The goal is deep color for flavor

Build Flavor with Aromatics:

Lower the heat to medium Add the garlic onion and red bell pepper Stir often and cook gently for about six to eight minutes until veggies are softened and onions are almost melting This is where the kitchen smells amazing

Spice it Up:

Sprinkle in smoked paprika red chili flakes if using salt and black pepper Stir and toast for a minute or so The spices bloom and the fragrance becomes even richer

Create the Creamy Sauce:

Add tomato paste and stir well to coat everything Pour in the chicken broth and heavy cream Scrape up any bits from the pan Bring to a gentle simmer Keep it bubbling softly for seven to ten minutes until the sauce is thick enough to coat the back of a spoon

Finish and Serve:

Taste for seasoning Stir in chopped parsley just before serving Spoon the creamy paprika chicken over a mound of hot fluffy rice and sprinkle with extra parsley for freshness

Save

Smoked paprika quickly became my secret ingredient In my kitchen it never lasts long because I sprinkle it on eggs roasted vegetables even popcorn The magic in this dish though is always the moment heavy cream hits the pan and turns everything velvet smooth That gets the whole family gathered around the stove

Keep It Fresh and Delicious

Even if you are making this ahead keep the rice and chicken in separate containers and combine them just before serving A quick steam or microwave brings back all the creamy warmth and makes leftovers taste freshly made

Genius Ingredient Swaps

No heavy cream Simply use half and half or even full fat coconut milk for a lighter but still creamy effect If you have green onions or chives they are wonderful in place of the parsley for a slightly sharper finish

Plating Like a Chef

Try spooning your rice in a neat mound and arranging the paprika chicken with a little extra sauce over top A final dusting of smoked paprika or some extra chopped parsley right before serving makes the dish pop and looks inviting on the table

The Story Behind the Bite

This recipe was born out of a craving for something spicy but not too fiery and a need to bring together what was on hand I love how the sweetness from the bell peppers and the smokiness from the paprika play together Creamy paprika chicken quickly became my answer to those nights when only pure comfort food will do

Recipe FAQs

→ What type of chicken works best for this dish?

Chicken breast is preferred for its quick cooking and tender texture, but chicken thighs can add extra juiciness if desired.

→ Can the sauce be made less spicy?

Yes, simply omit the red chili flakes or use sweet paprika for a milder, creamier flavor profile.

→ Is there a dairy-free alternative for the cream?

You can substitute heavy cream with coconut cream or a plant-based alternative for a similar richness.

→ Which rice pairs best with the dish?

Basmati or jasmine rice both work well, offering light and fluffy texture that soaks up the sauce beautifully.

→ How do I achieve a thick, creamy sauce?

Simmer the sauce gently after adding cream and tomato paste, allowing it to reduce and coat the chicken thoroughly.