Creamy Paprika Chicken with Garlic Rice & Sauteed Veggies
This comforting dish features tender chicken cooked in a creamy paprika-garlic sauce, served over aromatic garlic rice with a side of sauteed Mediterranean vegetables. It’s rich but light, cozy yet fresh — the perfect all-in-one dinner bowl.
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Ingredients
For the Chicken
2 boneless, skinless chicken breasts (or 3 thighs)
1 tbsp olive oil
1 tsp smoked paprika
½ tsp sweet paprika
½ tsp garlic powder
½ tsp dried oregano
Salt and black pepper, to taste
For the Creamy Paprika Sauce
1 tbsp olive oil
2 garlic cloves, minced
¾ cup chicken broth
½ cup milk or half-and-half
2 tbsp Greek yogurt or light cream cheese
1 tsp paprika
2 tbsp Parmesan cheese, grated
1 tbsp lemon juice
Salt and pepper, to taste
For the Garlic Rice
1 cup basmati or jasmine rice
1 tbsp olive oil or butter
2 garlic cloves, minced
2 cups water or low-sodium chicken broth
Salt, to taste
For the Sauteed Veggies
1 tbsp olive oil
1 cup zucchini, chopped
½ red bell pepper, sliced
½ carrot, thinly sliced
¼ red onion, sliced
Salt, pepper, and oregano, to taste
Instructions
1. Make the Garlic Rice
In a saucepan, heat olive oil or butter over medium heat.
Add minced garlic and saute until fragrant (about 30 seconds).
Add rice, stir for 30 seconds, then pour in water or broth.
Add salt, bring to a boil, then cover and simmer for 12–15 minutes until fluffy.
Fluff with a fork and set aside.
2. Cook the Chicken
In a small bowl, mix paprika, garlic powder, oregano, salt, and pepper.
Rub mixture evenly on the chicken.
Heat olive oil in a skillet over medium-high heat.
Sear chicken for 5–6 minutes per side, until golden and cooked through.
Remove from pan and set aside.
3. Make the Creamy Paprika Sauce
In the same pan, melt butter and add minced garlic. Sauté for 30 seconds.
Add chicken broth, milk, paprika, and Parmesan (if using).
Simmer for 2–3 minutes, then stir in Greek yogurt or cream cheese until creamy.
Add lemon juice, adjust seasoning, and simmer until thickened.
Return chicken to the pan, spoon sauce over, and cook for 2 minutes more.
4. Saute the Veggies
In another skillet, heat olive oil over medium heat.
Add zucchini, bell pepper, carrot, and onion.
Season with salt, pepper, and oregano.
Saute for 5–7 minutes until tender-crisp.
5. Assemble the Bowl
Spoon a layer of garlic rice into each bowl.
Add sauteed veggies on one side.
Place creamy paprika chicken on top and drizzle with extra sauce.
Garnish with fresh parsley or a squeeze of lemon.
Notes & Tips
For a Mediterranean touch, top with crumbled feta or olives before serving.
You can swap rice with couscous, quinoa, or orzo.
Want it extra creamy? Add a splash of half-and-half or coconut milk to the sauce.
To make it non-dairy, skip Parmesan and use olive oil + coconut milk instead.
Nutritional Information
Calories: ~580 kcal
Protein: 42 g
Fat: 22 g
Carbs: 50 g
Fiber: 4 g
Sodium: moderate