Description
A comforting one-pan meal featuring tender chicken in a rich paprika cream sauce, served with roasted baby potatoes and fluffy jasmine rice.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken thighs
- 1 lb baby potatoes, halved
- 1 cup jasmine rice
- 1 cup heavy cream
- 2 tbsp sweet paprika
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- 2 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss baby potatoes with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes until tender.
- Cook jasmine rice according to package instructions and set aside.
- Heat remaining olive oil in a large skillet over medium-high heat. Season chicken with paprika, salt, and pepper, then sear until golden brown on both sides, about 5-6 minutes per side. Remove and set aside.
- In the same skillet, sauté onion and garlic until softened, about 3-4 minutes. Pour in chicken broth to deglaze, scraping up any browned bits.
- Reduce heat to low, stir in heavy cream, and return chicken to the skillet. Simmer for 10 minutes until sauce thickens and chicken is cooked through.
- Serve creamy paprika chicken over jasmine rice with roasted baby potatoes on the side, garnished with fresh parsley.
Notes
You can customize the seasonings to taste.