Creamy Paprika Chicken with Tender Rice in a Velvety Sauce (Air Fryer)
Introduction:
This comforting dish brings together juicy chicken, perfectly tender rice, and a velvety paprika cream sauce. Cooking it in the air fryer gives the chicken a golden, flavorful finish while keeping the rice fluffy and the sauce rich. Ideal for a weeknight dinner when you want something cozy and satisfying without standing over the stove.
Prep: 15 minutes
Cook: 25–30 minutes
Total: ~40–45 minutes
Ingredients:
For the Chicken:
2 boneless skinless chicken breasts (or thighs)
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil
For the Rice:
1 cup basmati or jasmine rice (rinsed)
1 ¾ cups chicken broth (or water + 1 tsp bouillon)
1 tbsp butter
Pinch of salt
For the Creamy Paprika Sauce:
1 tbsp butter
2 cloves garlic, minced
½ small onion, finely chopped
1 tsp smoked paprika
½ tsp dried thyme (optional)
1 tbsp all-purpose flour
1 cup milk (warm)
¼ cup heavy cream
Salt & pepper to taste
Optional: ¼ cup grated parmesan cheese
Instructions:
Season & Cook the Chicken in Air Fryer:
In a bowl, mix olive oil, paprika, garlic powder, onion powder, salt, and pepper. Coat the chicken.
Preheat air fryer to 375°F (190°C) for 3 minutes.
Place chicken in the air fryer basket.
Cook at 375°F (190°C) for 18–20 minutes, flipping halfway through, until internal temperature reaches 165°F (74°C).
Remove and rest for 5 minutes before slicing.
Cook the Rice (while chicken cooks):
In an air fryer-safe baking dish or foil container, combine rice, broth, butter, and a pinch of salt.
Cover tightly with foil.
Place in the air fryer alongside chicken if space allows—or cook separately afterward.
Air fry at 350°F (175°C) for 20–22 minutes, then rest covered for 5 minutes. Fluff with a fork.
Make the Velvety Paprika Sauce (on stovetop or air fryer):
In a small saucepan (or air fryer-safe pan using bake mode), melt butter.
Sauté garlic and onion for 2–3 minutes until soft.
Stir in paprika and thyme. Sprinkle flour and cook for 1 minute to form a roux.
Gradually whisk in warm milk and cream. Stir continuously until thickened (5–7 minutes).
Season with salt, pepper, and parmesan if using.
To Serve:
Spoon the rice onto plates.
Top with sliced paprika chicken.
Generously ladle the creamy sauce over the top.
Garnish with fresh parsley or paprika sprinkle (optional).
Tips:
Don’t overcrowd the air fryer; cook chicken in batches if needed.
Warm milk before adding to sauce to avoid curdling.
Add sautéed mushrooms, spinach, or peas for a veggie boost.
Want a one-pot version? Mix pre-cooked rice and sliced chicken with the sauce and reheat in air fryer-safe dish at 350°F for 5–6 minutes.
Nutrition (Per Serving, Approx.):
Calories: 520
Protein: 35g
Carbs: 38g
Fat: 26g
Fiber: 1g