One-Pan Creamy Chicken with Paprika Sauce & Steamed Rice
Description
This One-Pan Creamy Chicken with Paprika Sauce is a comforting, flavorful meal that feels indulgent yet is simple enough for a weeknight. Juicy chicken is pan-seared until golden, then simmered in a velvety paprika-infused cream sauce with garlic and onions. Everything comes together in one pan for maximum flavor and minimal cleanup. Served with fluffy steamed rice, it’s a satisfying dish loved by both kids and adults.
Time Overview
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Chicken & Paprika Sauce
500 g boneless chicken breast or thighs (cut into large pieces)
2 tbsp olive oil
1 medium onion (finely sliced)
3 cloves garlic (minced)
2 tsp paprika (sweet or smoked)
½ tsp chili flakes (optional)
½ tsp black pepper
Salt to taste
1 cup cooking cream or fresh cream
½ cup chicken stock or water
1 tsp flour or cornstarch (optional, for thicker sauce)
Fresh parsley or coriander (for garnish)
For the Steamed Rice
1½ cups basmati rice
3 cups water
½ tsp salt
Instructions
Cook the Rice
Wash rice until water runs clear.
Bring water and salt to a boil.
Add rice, cover, and simmer on low heat for 12–15 minutes.
Turn off heat and let rest covered for 5 minutes. Fluff and set aside.
Sear the Chicken
Heat olive oil or butter in a large pan over medium heat.
Season chicken with salt and pepper.
Sear chicken for 4–5 minutes per side until golden.
Remove chicken from pan and set aside.
Make the Paprika Cream Sauce
In the same pan, add onion and sauté until soft (3–4 minutes).
Add garlic and cook for 30 seconds.
Stir in paprika, chili flakes, and flour (if using).
Pour in chicken stock and simmer for 2 minutes.
Finish the Dish
Lower heat and stir in cream.
Return chicken to pan and coat with sauce.
Simmer gently for 8–10 minutes until chicken is cooked and sauce thickens.
Taste and adjust seasoning.
Serving Suggestion
Serve creamy paprika chicken over steamed rice. Garnish with fresh parsley or coriander. Pair with a light cucumber salad or sautéed green beans for balance.
Questions & Answers
Q: Can I use chicken thighs instead of breast?
Yes! Thighs are juicier and work beautifully in creamy sauces.
Q: Is this dish spicy?
No, it’s mildly flavored. Chili flakes are optional and adjustable.
Q: Can I make this dairy-free?
Yes, use coconut cream or cashew cream instead of dairy cream.
Q: How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days.
Q: Can I add vegetables?
Absolutely! Mushrooms, bell peppers, or spinach are great additions.