creamy paprika chicken with vegetables and rice

Creamy Paprika Chicken with Vegetables and Rice

Creamy paprika chicken with vegetables and rice is a hearty, comforting meal packed with flavor and color. Tender chicken is simmered in a rich, paprika-infused cream sauce alongside vibrant vegetables, then served over fluffy rice for a satisfying, well-balanced dish.

This recipe is inspired by Central European flavors, where paprika adds warmth and depth without overwhelming heat. It’s perfect for busy weeknights, cozy family dinners, or make-ahead meals.

Ingredients

For the Chicken & Vegetables

1½ lb (700 g) chicken breast or thighs, cut into bite-size pieces
2 tablespoons olive oil or butter
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons sweet paprika (Hungarian-style preferred)
½ teaspoon smoked paprika (optional)
1 cup chicken broth
¾ cup heavy cream or cooking cream
1 red bell pepper, sliced
1 zucchini, sliced
1 cup mushrooms, sliced
Salt and black pepper, to taste

For the Rice

1½ cups long-grain white rice
3 cups water or chicken broth
½ teaspoon salt

Optional Garnish

Fresh parsley or dill, chopped
Sour cream or yogurt (optional)

Instructions

1. Cook the Rice

Rinse rice under cold water until clear.
In a saucepan, bring water (or broth) and salt to a boil. Add rice, reduce heat, cover, and simmer for 15–18 minutes until tender. Fluff and set aside.

2. Brown the Chicken

Heat olive oil or butter in a large skillet over medium-high heat.
Season chicken with salt and pepper. Add to the skillet and cook for 4–5 minutes, until lightly browned. Remove and set aside.

3. Build the Sauce

In the same skillet, add onion and cook until soft, about 3 minutes. Add garlic and cook for 30 seconds.

Lower heat slightly and stir in sweet paprika and smoked paprika. Cook briefly (10–15 seconds) to release flavor—do not burn.

4. Simmer

Pour in chicken broth, scraping up browned bits from the pan. Return chicken to the skillet and simmer for 8–10 minutes, until chicken is cooked through.

5. Add Vegetables & Cream

Stir in bell pepper, zucchini, and mushrooms. Cook for 5–7 minutes, until vegetables are tender but still colorful.

Reduce heat to low and stir in cream. Simmer gently for 3–5 minutes, until the sauce thickens slightly. Adjust seasoning to taste.

6. Serve

Serve creamy paprika chicken over warm rice. Garnish with fresh herbs and a spoonful of sour cream or yogurt if desired.

Tips for the Best Paprika Chicken

Use good paprika: Quality sweet paprika makes all the difference.
Avoid high heat after adding paprika to prevent bitterness.
Chicken thighs stay extra juicy, but breasts work well too.
Lighten it up: Use half-and-half or evaporated milk instead of cream.

Variations

Spicy Version: Add hot paprika or chili flakes.
Dairy-Free: Use coconut cream or cashew cream.
Low-Carb: Serve over cauliflower rice.
One-Pan Meal: Stir cooked rice directly into the sauce before serving.

Why You’ll Love This Recipe

Creamy paprika chicken with vegetables and rice is cozy, flavorful, and easy to make with everyday ingredients. The creamy sauce, tender chicken, and colorful vegetables create a comforting meal that feels both nourishing and indulgent—perfect for sharing around the table.