Creamy Paprika Chicken with Baby Potatoes and Jasmine Rice
Tender, golden-seared chicken coated in a luscious paprika-infused cream sauce, served alongside buttery baby potatoes and fragrant jasmine rice. This comforting yet elegant meal is rich in flavor — smoky, creamy, and satisfying without being heavy.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 2–3
Ingredients
For the Chicken
2 chicken breasts
1½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
Salt and pepper, to taste
1 tbsp olive oil
For the Creamy Paprika Sauce
1 tbsp olive oil
2 cloves garlic, minced
½ small onion, finely chopped
½ cup chicken broth
½ cup light cream or half-and-half
2 tbsp Greek yogurt
1 tsp paprika
1 tsp lemon juice
Salt and black pepper, to taste
Optional: 1 tbsp grated Parmesan for extra richness
For the Baby Potatoes
10–12 baby potatoes, halved
1 tbsp olive oil
Salt, pepper, and a pinch of paprika
Optional: sprinkle of dried oregano
For the Jasmine Rice
1 cup jasmine rice
2 cups water
Pinch of salt
Instructions
1. Prepare the Potatoes
Preheat oven to 200°C (400°F).
Toss halved baby potatoes with olive oil, salt, pepper, and paprika.
Roast for 25–30 minutes, until crispy outside and tender inside.
2. Cook the Rice
Rinse jasmine rice until water runs clear.
Combine rice, water, and salt in a saucepan.
Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes.
Fluff and keep warm.
3. Cook the Chicken
Pat chicken dry and season with paprika, garlic powder, onion powder, thyme, salt, and pepper.
Heat olive oil and butter in a skillet over medium heat.
Sear chicken 5–6 minutes per side until golden brown and cooked through (165°F / 74°C internal temperature).
Remove and set aside.
4. Make the Creamy Paprika Sauce
In the same skillet, melt butter and saute onion for 2–3 minutes until soft.
Add garlic and cook 30 seconds.
Stir in chicken broth and scrape up any brown bits from the pan.
Lower heat, then add cream, Greek yogurt, and paprika.
Simmer 3–5 minutes until sauce thickens slightly.
Stir in lemon juice, taste, and adjust seasoning.
Return chicken to pan, spoon sauce over top, and simmer 2 minutes to coat well.
5. Assemble the Plate
Serve the creamy paprika chicken on a bed of fluffy jasmine rice.
Add a side of crispy roasted baby potatoes.
Drizzle extra sauce over everything.
Garnish with fresh parsley, lemon zest, or a light sprinkle of paprika.
Notes & Tips
For a lighter dish, swap cream for evaporated milk or more Greek yogurt.
You can use smoked paprika for a deeper flavor or sweet paprika for mild, earthy notes.
Add sauteed spinach, mushrooms, or zucchini for a veggie boost.
Store leftovers in an airtight container for up to 3 days — it reheats beautifully.
Nutritional Information
Calories: 640
Protein: 42 g
Carbs: 52 g
Fat: 26 g
Fiber: 4 g