Creamy Paprika Chicken and Rice Recipe

If you’re craving a dish that is comfort food with a splash of European charm, you’re going to absolutely fall in love with the Creamy Paprika Chicken and Rice Recipe. This one-pan wonder is a celebration of rich Hungarian paprika, tender chicken, and luscious creamy rice all baked together to create a meal that’s effortless yet packed with deep flavors. It’s perfect for busy weeknights or cozy weekends when you want hearty food with minimal fuss, and the crispy edges of the rice make every bite feel like a little treasure. Trust me, once you try this recipe, it will become a staple in your kitchen rotation.

Ingredients You’ll Need

Gathering simple, quality ingredients is the secret to making the Creamy Paprika Chicken and Rice Recipe truly shine. Each element plays a vital role — from the rich cream that adds velvety texture, to the Hungarian paprika lending its distinctive sweet and smoky warmth that makes this dish unforgettable.

• Chicken thighs (2 lb, boneless + skinless): Juicy and tender, perfect for even cooking and absorbing flavors.
• Calrose rice (2 cups): A medium-grain rice that cooks up creamy yet holds just enough bite for texture.
• Heavy whipping cream (1 3/4 cups): Adds luscious richness and smooth consistency throughout the dish.
• Chicken stock (2 cups): Deepens flavor while keeping the rice moist and flavorful.
• Hungarian paprika (2 1/2 tablespoons): The star spice that delivers sweet, smoky notes and its iconic red color.
• Tomato paste (4 oz): Concentrated tomato flavor to brighten and enhance the savory profile.
• Kosher salt (1 teaspoon): Essential for balancing all the tastes perfectly.
• Black pepper (1/2 teaspoon): A subtle kick that rounds out the spices with warmth.
• Butter (4 tablespoons, cut into 16 cubes): Scattered on top to melt into the rice, adding richness and creating golden crispy bites.

How to Make Creamy Paprika Chicken and Rice Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 425°F. Choose a metal baking pan around 10″x14″x2″ for best results, as this helps with even cooking and those irresistible crispy edges. Spray it lightly with nonstick cooking spray to ensure nothing sticks while baking.

Step 2: Layer Your Ingredients

Scatter the uncooked Calrose rice evenly on the bottom of your prepared pan. Pour the heavy whipping cream and chicken stock gently over the rice to evenly moisten it. Then, arrange the chicken thighs on top in a single layer, setting the stage for flavor absorption.

Step 3: Add Tomato Paste and Butter

Dollop the tomato paste evenly over the chicken and rice layer. Next, distribute the butter cubes all over the pan to infuse the dish with richness and help caramelize those edges during baking.

Step 4: Season Generously

Sprinkle the Hungarian paprika, kosher salt, and black pepper evenly across the pan, ensuring every bite has that smoky, savory punch the dish is known for.

Step 5: Bake to Perfection

Slide the pan into your preheated oven and bake uncovered for 35 to 40 minutes. The rice will cook through, and the chicken will turn beautifully tender while the cream and stock meld with the spices to create a silky sauce. Keep an eye out for those golden, crispy edges that elevate this dish to perfection.

How to Serve Creamy Paprika Chicken and Rice Recipe

Garnishes

To add a fresh pop of color and texture, I love sprinkling freshly chopped parsley or chives on top just before serving. A squeeze of lemon juice really brightens the creamy, smoky flavors, making the dish feel lively and well-rounded.

Side Dishes

This dish shines as a complete meal, but if you want to bulk it up, consider serving with a simple crisp green salad or roasted seasonal vegetables. Lightly steamed green beans or sautéed spinach provide lovely contrast without stealing the spotlight.

Creative Ways to Present

For a dinner party, you can serve the Creamy Paprika Chicken and Rice Recipe straight from the pan for casual comfort, or plate it elegantly with a drizzle of extra cream and a dusting of paprika on top. For a fun twist, spoon it into individual shallow bowls and garnish with edible flowers or microgreens.

Make Ahead and Storage

Storing Leftovers

After enjoying your Creamy Paprika Chicken and Rice Recipe, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to deepen overnight, making the next-day servings just as delicious.

Freezing

You can freeze leftovers in a freezer-safe container, but keep in mind the texture of rice might soften a little more upon thawing. Thaw overnight in the fridge before reheating to best preserve flavor and texture.

Reheating

For best results when reheating, warm the dish gently in a skillet over medium heat or in the oven at 350°F until heated through. Avoid microwave reheating if possible, as it can make the creamy sauce separate slightly. Add a splash of cream or chicken stock if the dish seems dry.

FAQs

Can I use other types of paprika for this recipe?

Absolutely! While Hungarian paprika is my go-to for its sweet and smoky notes, you can experiment with smoked or hot paprika if you want to add a different flavor dimension or some heat. Just adjust the quantity to your taste.

Is it necessary to use boneless, skinless chicken thighs?

Boneless, skinless thighs ensure even cooking and tenderness in this bake. You can try bone-in chicken, but it may require a longer baking time and could affect the rice’s cooking.

Can I substitute the cream and chicken stock with something else?

You can swap heavy cream for half-and-half or full-fat coconut milk for a different twist, though it will slightly change the final richness and flavor. Chicken stock is ideal for savory depth, but vegetable broth can work for a lighter option.

What rice can I use if I don’t have Calrose rice?

Medium-grain rice works best to absorb liquids while staying tender. If you can’t find Calrose, Arborio or other medium-grain rice varieties will do nicely. Avoid long-grain rice as it may dry out during baking.

How can I achieve those crispy rice edges?

The secret lies in using a metal pan and a hot oven temperature. The butter cubes melted in the dish also help create those golden, flavorful crispy parts around the edges that everyone raves about.

Final Thoughts

This Creamy Paprika Chicken and Rice Recipe is a heartfelt favorite that brings warmth and bold flavor to the dinner table with such ease. It’s a perfect weeknight meal that feels special without demanding hours of prep or fancy ingredients. I hope you give this recipe a try and fall in love with those crispy edges and rich, smoky creaminess just like I did. Trust me, it’s a dish you’ll want to share — or savor all by yourself!

Creamy Paprika Chicken and Rice Recipe

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Creamy Paprika Chicken and Rice is a flavorful one-pan baked dish inspired by South-Central European cuisine, featuring tender boneless skinless chicken thighs cooked with paprika-spiced tomato paste, creamy broth, and Calrose rice. This easy ‘dump and bake’ recipe creates a rich, comforting meal with crispy, flavorful edges and a harmonious blend of smoky sweetness from high-quality Hungarian paprika.

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 to 6 servings
• Category: Main Dish
• Method: Baking
• Cuisine: South-Central European

Ingredients

Chicken and Rice

• 2 lb chicken thighs, boneless and skinless
• 2 cups Calrose rice (or medium grain rice)

Liquid and Seasonings

• 1 3/4 cups heavy whipping cream
• 2 cups chicken stock
• 4 oz tomato paste
• 2 1/2 tablespoons Hungarian paprika (sweet paprika can be used)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Finishing

• 4 tablespoons butter, cut into 16 cubes

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Lightly spray a 10″ x 14″ x 2″ metal baking pan with nonstick cooking spray to prevent sticking and promote even cooking.
2. Assemble Ingredients in Pan: Evenly sprinkle the uncooked Calrose rice in the bottom of the prepared baking pan. Pour the heavy whipping cream and chicken stock over the rice to create the cooking liquid.
3. Add Chicken and Flavorings: Arrange the boneless, skinless chicken thighs evenly on top of the rice mixture. Dollop and spread the tomato paste over the chicken and rice, then evenly distribute the cubes of butter across the top.
4. Season the Dish: Sprinkle the Hungarian paprika, kosher salt, and black pepper evenly over everything to ensure a balanced flavor throughout the dish.
5. Bake Until Done: Place the baking pan in the preheated oven and bake uncovered for 35 to 40 minutes, or until the rice has absorbed the liquids, the chicken is cooked through, and the edges of the rice are beautifully crispy and browned. Internal temperature of the chicken should reach 165°F (74°C).

Notes

• Using a metal baking pan is crucial for achieving crispy edges and even cooking.
• Opt for high-quality Hungarian paprika for authentic flavor and freshness; this greatly influences the dish’s taste.
• Choose a high-quality tomato paste, preferably an Italian brand, as it adds rich depth to the sauce.
• The crispy browned edges of the rice are a prized flavor highlight — consider serving these bits to your most deserving guests!
• Calrose rice or any medium grain rice works best to absorb the creamy broth while staying tender.