Cooking Tips
Creamy Paprika Chicken with Garlic Herb Rice
Juicy chicken bites in velvety paprika cream sauce with sweet red peppers, served with fluffy garlic herb rice.
By Steak House Diaries Editorial Desk | Published | Updated | 3 min read
Paprika is the quiet star of this dish: smoked and sweet paprika together give the cream sauce a warm color and a deep, savory flavor that plain cream never reaches. The chicken bites soak it up, the red peppers add sweetness, and the garlic herb rice underneath catches every drop. It is creamy comfort food that still feels bright, thanks to the lemon at the end.
Ingredients
For the creamy paprika chicken: 600 g boneless, skinless chicken breasts, cut into bite-sized pieces; 2 tbsp olive oil; 2 tbsp unsalted butter; 1 medium onion, finely chopped; 4 garlic cloves, minced; 1 large red bell pepper, finely diced; 1 tsp smoked paprika; 1 tsp sweet paprika; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp black pepper; 1 tsp salt, or to taste; ½ tsp dried oregano; ½ tsp red chili flakes (optional).
For the creamy paprika sauce: 1 cup heavy cream; ½ cup chicken broth; 2 tbsp tomato paste; 2 tbsp unsalted butter; 2 garlic cloves, minced; ½ tsp smoked paprika; ½ tsp Italian seasoning; ¼ tsp black pepper; 1 tsp Dijon mustard (optional); 1 tbsp lemon juice; salt, to taste.
For the garlic herb rice: 2 cups long-grain basmati rice; 3 cups water or chicken broth; 2 tbsp unsalted butter; 3 garlic cloves, minced; ½ tsp salt, or to taste; ¼ tsp black pepper; 2 tbsp fresh parsley, finely chopped; 1 tbsp lemon juice (optional).
For garnishing: 2 tbsp fresh parsley, finely chopped; 2 tbsp red bell pepper, finely diced; freshly cracked black pepper; extra creamy paprika sauce for drizzling.
Method
Rinse the rice, then cook with the water or broth until tender and fluffy, about 15 minutes. Keep covered and let it steam for 5 minutes, then fluff with a fork.
Melt the butter in a pan, soften the garlic for 30 seconds, and stir it through the cooked rice with the salt, pepper, parsley and lemon juice if using. Keep warm.
Season the chicken bites with the smoked and sweet paprika, garlic powder, onion powder, pepper, salt, oregano and chili flakes if using.
Heat the olive oil and butter in a large pan over medium-high heat. Sear the chicken bites for 3–4 minutes per side until golden and cooked to 165°F (74°C). Remove and set aside.
In the same pan, cook the onion and red pepper for 4–5 minutes until soft. Add the garlic and cook for 30 seconds.
Stir in the tomato paste, then pour in the cream and chicken broth. Add the butter, smoked paprika, Italian seasoning, pepper, Dijon mustard if using, and lemon juice, and simmer gently for 3–4 minutes until slightly thickened.
Return the chicken to the sauce and toss for 1–2 minutes. Serve over the garlic herb rice, garnished with parsley, diced red pepper and black pepper.
Cooking Tips
Bloom the paprika in the hot pan with the chicken and vegetables — heat wakes up its flavor in a way cold cream never will.
Keep the cream at a gentle simmer; a hard boil can split the sauce.
Rinsing the basmati before cooking keeps the rice fluffy instead of sticky.
Frequently asked questions
Is this dish spicy?
No — it is warm and savory rather than hot. The chili flakes are optional; leave them out and the dish stays mild.
Can I make the sauce ahead?
Yes — make it up to a day ahead and reheat gently over low heat, adding a splash of cream or broth if it thickens too much.