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Velvety Paprika Chicken in Cream Sauce with Buttered Rice & Sun-Dried Tomato Burst

Velvety Paprika Chicken in Cream Sauce with Buttered Rice & Sun-Dried Tomato Burst

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Velvety Paprika Chicken in Cream Sauce with Buttered Rice & Sun-Dried Tomato Burst is a dish that embodies comfort and flavor. This recipe features tender chicken pieces enveloped in a rich, creamy sauce infused with the warm notes of paprika, perfectly complemented by fluffy buttered rice and vibrant bursts of sun-dried tomatoes. It’s designed not only to satisfy hunger but also to create lasting memories around the dinner table.

Ingredients

Scale
  • 500 g chicken breast, cubed
  • 200 g long grain or basmati rice
  • 1 medium onion, sliced
  • 2 garlic cloves, minced
  • 250 ml hot chicken broth
  • 200 ml heavy cream or crème fraîche
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp paprika
  • Sun-dried tomatoes (to taste)

Instructions

  1. In a large skillet over medium heat, combine olive oil and butter. Once melted, add sliced onions and minced garlic. Sauté for about 5 minutes until translucent.
  2. Increase heat slightly and add cubed chicken. Cook for 5-7 minutes until browned and cooked through (internal temp of 165°F/75°C). Remove chicken from the skillet and set aside.
  3. Pour hot chicken broth into the skillet while scraping the bottom to incorporate fond. Let simmer for about 5 minutes.
  4. Stir in heavy cream or crème fraîche and paprika; if desired, mix in flour for thickness. Allow simmering until slightly thickened (about 5 minutes).
  5. Return the chicken to the skillet, stirring to combine. Let cook on low heat for an additional 10 minutes.
  6. Meanwhile, cook rice according to package instructions; fluff with a fork and mix in chopped sun-dried tomatoes before serving.
  7. Serve the creamy chicken sauce over buttered rice for a comforting meal.

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