Creamy Paprika Chicken with Herb Potatoes and Fluffy Rice
A flavorful and comforting dish featuring tender paprika-seasoned chicken served with herb roasted potatoes and fluffy rice.
Ingredients
Protein
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons paprika
- salt and pepper to taste salt and pepper
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chopped fresh parsley
Vegetables
- 1 pound baby potatoes, halved
- 2 tablespoons butter
- 1 teaspoon dried thyme
Carbohydrate
- 1 cup rice
- 2 cups water
Instructions
- Preheat oven to 400°F (200°C). Season chicken with paprika, salt, and pepper.
- Cook chicken in skillet with olive oil until golden, then set aside. Simmer sauce with cream, broth, garlic, and onion powder.
- Return chicken to sauce and cook for 10-15 minutes. Toss potatoes with butter, thyme, salt, and pepper, then bake for 25-30 minutes.
- Cook rice in boiling water for 15-20 minutes until fluffy. Serve chicken over rice with potatoes on the side, garnished with parsley.
Notes
For extra flavor, add a squeeze of lemon before serving.