Creamy Paprika Chicken with Zucchini & Rice

Intro

Creamy Paprika Chicken with Zucchini & Rice is a cozy, satisfying dish inspired by classic paprika-forward comfort cooking. Tender chicken is seared until golden, then simmered in a creamy, lightly smoky paprika sauce with garlic and onions. Fresh zucchini adds color, nutrition, and a mild sweetness that balances the richness of the sauce. Served over fluffy rice, this dish is perfect when you want something hearty, creamy, and deeply flavorful without spending hours in the kitchen.

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: ~45 minutes

Serves: 4

Ingredients

For the Chicken & Sauce

1½ lb (700 g) boneless, skinless chicken breast or thighs

1 tsp salt

½ tsp black pepper

2 tsp paprika (sweet or smoked)

½ tsp garlic powder

2 tbsp olive oil or butter

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup zucchini, sliced or half-moons

1 cup chicken broth

¾ cup heavy cream (or cooking cream)

1 tbsp tomato paste (optional, for deeper color)

For the Rice

1½ cups long-grain rice

3 cups water or chicken broth

½ tsp salt

1 tbsp butter (optional)

Equipment Needed

Large skillet or sauté pan

Saucepan with lid (for rice)

Cutting board & knife

Wooden spoon or spatula

Step-by-Step Instructions

Cook the Rice (15–18 minutes)

Rinse rice until water runs clear.

In a saucepan, bring water or broth and salt to a boil. Add rice, reduce heat to low, cover, and simmer until tender and fluffy. Turn off heat and keep covered.

Season the Chicken (3 minutes)

Cut chicken into large bite-size pieces. Season with salt, pepper, paprika, and garlic powder, coating evenly.

Sear the Chicken (6–8 minutes)

Heat olive oil or butter in a large skillet over medium-high heat.

Add chicken and sear until golden on all sides (doesn’t need to be fully cooked yet). Remove and set aside.

Build the Sauce (8 minutes)

In the same pan, add onion and sauté until soft and translucent.

Add garlic and cook for 30 seconds. Stir in tomato paste (if using), then pour in chicken broth, scraping up any browned bits.

Cream & Zucchini (5 minutes)

Lower heat to medium. Add cream and zucchini slices. Simmer gently for 4–5 minutes until zucchini is tender but not mushy.

Finish the Chicken (5 minutes)

Return chicken to the pan. Simmer until chicken is fully cooked and sauce thickens slightly. Taste and adjust seasoning.

Pro Tips

Use smoked paprika for deeper, restaurant-style flavor

Don’t overcook zucchini—add it late to keep it tender

For a lighter version, use half-and-half or evaporated milk

Add chili flakes for a gentle kick

Serving Suggestions

Serve chicken and sauce generously over steamed rice

Garnish with fresh parsley or dill

Pair with a simple cucumber salad or steamed green beans

Storage & Reheating

Refrigerate: Up to 3 days in an airtight container

Reheat: Gently on stovetop with a splash of broth or milk

Freezing: Sauce-based dish freezes well for up to 1 month