Description
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 pieces boneless, skinless chicken breasts (approximately 1.5 lbs)
- 1 teaspoon salt (to taste)
- 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 frozen peas (optional, for color and sweetness)
- 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 long-grain white rice
- 2 cups water or chicken broth
- 1 tablespoon butter
- 1/2 teaspoon salt (to taste)
Instructions
- 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.
- 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.
- Remove the chicken breasts from the skillet and place them on a plate. Cover them loosely with aluminum foil to keep warm.
- In the same skillet, add the chopped onion and sauté for about 3-4 minutes until soft and translucent.
- Add the minced garlic and sauté for another minute until fragrant.
- Pour the chicken broth into the skillet and bring it to a boil. Let it simmer for about 2-3 minutes.
- 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.
- If using frozen peas, add them to the sauce now and cook for 2-3 minutes until thawed and heated through.
- Return the chicken breasts to the skillet to coat them with the sauce, allowing them to warm in the sauce for 1-2 minutes.
- 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.
- Serve the creamy paprika chicken over a bed of rice and enjoy your delicious dish!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 600
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 150 mg