Description
A comforting one-pan dish featuring tender chicken in a rich, smoky paprika cream sauce served over fluffy rice.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add onion and garlic. Cook until softened, about 3-4 minutes. Stir in sweet and smoked paprika, cooking for 1 minute until fragrant.
- Add rice to the skillet, stirring to coat with the paprika mixture. Pour in chicken broth and bring to a simmer. Reduce heat to low, cover, and cook for 15 minutes until rice is tender.
- Return chicken to the skillet. Stir in heavy cream and simmer uncovered for 5-7 minutes until sauce thickens and chicken is cooked through. Adjust seasoning with salt and pepper.
- Garnish with fresh parsley and serve hot.
Notes
You can customize the seasonings to taste.