Creamy Paprika Chicken with Bell Peppers and Garlic Rice
Tender chicken simmered in a creamy paprika sauce with sautéed bell peppers, garlic, and herbs — served over fragrant garlic rice. It’s a balanced, comforting, and Mediterranean-friendly meal that feels indulgent but is actually light and nutritious.
⏱ Time
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
For the chicken
2 chicken breasts (or 3 thighs), sliced into strips
1 tbsp olive oil
1 tsp smoked paprika (or regular paprika)
¼ tsp garlic powder
¼ tsp black pepper
Salt to taste
For the creamy sauce
1 tbsp olive oil
2 garlic cloves, minced
1 small onion, finely chopped
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
½ cup low-fat cream (or Greek yogurt for lighter version)
¼ cup chicken broth or water
1 tsp paprika
½ tsp dried oregano or thyme
Salt and pepper to taste
2 tbsp grated Parmesan or crumbled feta (optional for richness)
Fresh parsley, chopped, for garnish
For the garlic rice
1 tbsp olive oil
2 garlic cloves, finely chopped
¾ cup long-grain rice (basmati or jasmine)
1 ½ cups low-sodium chicken or vegetable broth
Salt to taste
Instructions
1. Cook the garlic rice
Heat 1 tbsp olive oil in a medium saucepan.
Add chopped garlic and sauté for 30 seconds until fragrant.
Add rice and stir for 1 minute to coat.
Pour in broth and a pinch of salt. Bring to a boil, then lower heat, cover, and simmer for 12–15 minutes until rice is fluffy.
Remove from heat and keep covered for 5 minutes.
2. Cook the chicken
In a bowl, toss chicken strips with olive oil, paprika, garlic powder, salt, and pepper.
Heat a skillet over medium-high heat.
Cook chicken for 4–5 minutes per side, until golden and cooked through. Remove and set aside.
3. Make the creamy paprika sauce
In the same pan, add a drizzle of olive oil.
Sauté onion for 2 minutes, then add garlic and bell peppers.
Cook until softened, about 4–5 minutes.
Stir in paprika, oregano, salt, and pepper.
Add cream (or Greek yogurt) and chicken broth. Stir to combine and simmer 3–5 minutes until slightly thickened.
Return chicken to the pan, coat with the sauce, and cook another 3 minutes.
Stir in Parmesan or feta if using, and garnish with chopped parsley.
4. Assemble the dish
Spoon garlic rice onto plates.
Top with creamy paprika chicken and peppers.
Drizzle extra sauce over the top and sprinkle with parsley.
Serving Ideas
Serve with a side of roasted broccoli, green beans, or a simple cucumber salad.
Add a squeeze of lemon juice on top for brightness.
For a Mediterranean twist, drizzle a bit of olive oil and sprinkle with crumbled feta before serving.
Notes & Tips
Healthier version: Use Greek yogurt instead of cream (add it at the end off-heat to prevent curdling).
Make it spicy: Add a pinch of chili flakes or cayenne.
Add extra veggies: Mushrooms, spinach, or zucchini fit perfectly in this dish.
Meal prep friendly: Keeps well for 3–4 days in the fridge and reheats beautifully.
❓ frequently asked questions FAQ
Q: Can I use chicken thighs instead of breasts?
Yes — they’re juicier and work great in this creamy sauce.
Q: Can I make this dairy-free?
Use coconut cream instead of dairy cream, and skip the cheese.
Q: Can I serve it with pasta or quinoa instead of rice?
Absolutely — it pairs wonderfully with both!
Nutrition information
Calories: 480 kcal
Protein: 34g
Carbohydrates: 40g
Fiber: 4g
Fat: 18g
Sodium: 420mg