Creamy Paprika Chicken with Rice & Buttered Veggies
Creamy Paprika Chicken with Rice & Buttered Veggies is a warm, comforting dish that brings together tender chicken and a luscious creamy paprika sauce served over fluffy basmati rice, accompanied by buttery peas and carrots. Ready in just 25 minutes, this recipe is perfect for busy weeknights or special occasions, making it both practical and impressive. The rich flavors of smoked paprika and garlic elevate this meal, while the simple preparation ensures you can whip it up effortlessly. This dish is versatile enough to adapt to your personal tastes, allowing for various grain or vegetable pairings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 1
- Category: Main
- Method: Sautéing/Steaming
- Cuisine: American
Ingredients
Scale
- 1 chicken breast, sliced
- 1 tsp olive oil or butter
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 tbsp cream (or Greek yogurt for lighter option)
- Salt & pepper, to taste
- Optional: chopped parsley
- 1 cup cooked basmati rice
- Salt, to taste
- Optional: 1 tsp butter
- 1 cup frozen peas and carrots
- 1 tsp butter
- Pinch of salt
Instructions
- Cook the Chicken: In a skillet, heat olive oil over medium heat and sauté sliced chicken until browned. Season with smoked paprika, garlic powder, salt, and pepper. Stir in cream (or Greek yogurt) and simmer for 12 minutes until the sauce thickens.
- Steam the Veggies: Prepare frozen peas and carrots in a steamer or microwave until tender. Toss with butter and a pinch of salt.
- Prepare the Rice: Cook basmati rice according to package instructions. Fluff gently with a fork and mix in optional butter if desired.
- Plate: Serve the creamy chicken over rice with buttered veggies on the side.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 590
- Sugar: 2g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg