Creamy Paprika Chicken with Tender Rice in a Velvety Sauce

Heat olive oil and butter in a large skillet over medium heat.

Add chicken pieces, season with salt and pepper, and sear until lightly golden. Remove from the pan and set aside.

In the same skillet, sauté onions until soft and translucent. Add garlic and cook for 30 seconds.

Stir in smoked paprika and sweet paprika, letting the spices bloom and release their aroma.

Pour in chicken broth and bring to a simmer.

Stir in the heavy cream and return the chicken to the skillet.

Let it simmer for 10–12 minutes until the chicken is cooked through and the sauce is creamy and thickened.

Taste and adjust seasoning as needed.

Serve the creamy paprika chicken over warm cooked rice and garnish with chopped parsley.

Serving and Storage Tips