Creamy paprika chicken bowl served with roasted potatoes and rice

Creamy Paprika Chicken Bowl with Roasted Potatoes & Rice

by
Jump to Recipe Print Recipe

why make this recipe

This bowl is simple, filling, and full of flavor. You get tender chicken in a creamy paprika sauce, soft roasted potatoes, and light rice. It cooks fast and fits weeknight meals or a cozy dinner. You can add a small side like balsamic roasted mushrooms if you want more veg.

Thank you for reading this post, don't forget to subscribe!

introduction

This recipe uses basic ingredients you might already have. It pairs creamy sauce with paprika and garlic. The roasted potatoes add texture and the rice soaks up the sauce. It is easy to make and tastes like comfort food.

how to make Creamy Paprika Chicken Bowl with Roasted Potatoes & Rice

  1. Cook the rice first so it stays warm while you cook other parts.
  2. Roast the potatoes in the oven until golden and tender.
  3. Sear the diced chicken in a pan until browned. Add garlic and paprika and cook a bit.
  4. Pour in the cream, season, and simmer until the sauce thickens.
  5. Assemble bowls with rice, roasted potatoes, and the creamy chicken.
    If you like a similar creamy finish, check a related method for inspiration: creamy smothered chicken and rice.

Ingredients :

  • 2 chicken breasts, diced
  • Salt & pepper to taste
  • 1 tsp sweet paprika
  • 1 garlic clove, minced
  • 1 tbsp butter
  • 150 ml heavy cream
  • 1 tbsp chopped parsley
  • 1 tbsp olive oil
  • 300g baby potatoes, halved
  • 1 tbsp olive oil
  • 1 tsp dried oregano or parsley
  • 1 cup basmati rice
  • Water + salt
  • Fresh parsley & cracked black pepper (for garnish)

Directions :

  • Cook rice according to package instructions. Fluff and keep warm.
  • Preheat oven to 200°C (400°F). Toss potatoes with olive oil, herbs, salt, and pepper. Roast for 30 minutes until golden.
  • Sear chicken in a pan with butter and olive oil. Add garlic and paprika, cook for 6–8 minutes.
  • Pour in cream, season with salt and pepper. Simmer until sauce thickens.
  • Assemble bowl with rice, roasted potatoes, and creamy chicken. Garnish with parsley and black pepper.

how to serve Creamy Paprika Chicken Bowl with Roasted Potatoes & Rice

Serve the rice first, then add roasted potatoes on one side and creamy chicken on the other. Spoon extra sauce over the rice. Sprinkle fresh parsley and a grind of black pepper. Serve hot.

how to store Creamy Paprika Chicken Bowl with Roasted Potatoes & Rice

Cool leftovers to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until hot. The sauce may thicken; add a splash of water or cream when reheating.

tips to make Creamy Paprika Chicken Bowl with Roasted Potatoes & Rice

  • Cut potatoes evenly so they roast the same.
  • Don’t overcrowd the pan when searing chicken. This helps a good brown color.
  • Taste and adjust salt after adding cream.
  • Use full-fat cream for the best texture.
  • For more cheesy comfort, try a variation like cheesy chicken and rice as a side idea.

variation (if any)

  • Add steamed green beans or a simple salad for more color.
  • Use smoked paprika for a deeper, smoky flavor.
  • Swap baby potatoes for sweet potatoes for a sweet, earthy taste.
  • Use half-and-half or coconut cream for a lighter or dairy-free twist.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay juicy and need similar cook time when diced.

Q: Can I make this ahead of time?
A: You can roast potatoes and cook rice ahead. Reheat chicken gently and finish the sauce just before serving.

Q: Is there a dairy-free option?
A: Use coconut cream or a dairy-free heavy cream substitute. The flavor will change but it still works.

Q: Can I use different rice?
A: Yes. Use any rice you like but adjust water and cook time as the package says.

Conclusion

For a quick, creamy dinner idea and more tips, see this detailed version at Creamy Paprika Chicken – Through The Fibro Fog.

Creamy Paprika Chicken Bowl with Roasted Potatoes & Rice

A simple and filling bowl featuring tender chicken in creamy paprika sauce, served with roasted potatoes and rice, perfect for a cozy weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces chicken breasts, diced You can use thighs for a juicier option.
  • 1 tsp sweet paprika Use smoked paprika for a deeper flavor.
  • 1 clove garlic, minced Add more for stronger garlic flavor.
  • 1 tbsp butter For searing the chicken.
  • 150 ml heavy cream Full-fat cream is best for texture.
  • 1 tbsp chopped parsley For garnish.
For the Potatoes
  • 300 g baby potatoes, halved Cut evenly for uniform roasting.
  • 2 tbsp olive oil For tossing potatoes.
  • 1 tsp dried oregano or parsley Herbs to season potatoes.
For the Rice
  • 1 cup basmati rice Use any rice type but adjust water and time.
Garnish
  • Fresh parsley & cracked black pepper For serving.

Method
 

Preparation
  1. Cook rice according to package instructions. Fluff and keep warm.
  2. Preheat oven to 200°C (400°F). Toss potatoes with olive oil, herbs, salt, and pepper.
Cooking
  1. Roast potatoes for 30 minutes until golden and tender.
  2. Sear chicken in a pan with butter and olive oil for 6-8 minutes.
  3. Add garlic and paprika to the chicken, cooking briefly.
  4. Pour in cream, season with salt and pepper. Simmer until sauce thickens.
Assembly
  1. Assemble bowls with rice, roasted potatoes, and creamy chicken.
  2. Garnish with parsley and black pepper.

Notes

Cool leftovers to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water or cream if the sauce thickens.