Name: Ultimate Creamy Paprika Chicken & Pepper Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts (about 12 oz), cut into bite-size pieces; 1 tablespoon smoked paprika; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small onion, thinly sliced; 1 clove garlic, minced; 1/2 cup chicken broth; 1/2 cup heavy cream; 1/4 cup Greek yogurt; 1/2 teaspoon Dijon mustard; 2 cups cooked white or brown rice; Fresh parsley, chopped (for garnish)

This Ultimate Creamy Paprika Chicken & Pepper Rice Bowl is the perfect weeknight dinner—comforting, flavorful, and so satisfying. With tender paprika-spiced chicken, sautéed peppers, and a rich, creamy sauce all served over fluffy rice, it’s a meal that will keep you coming back for more.

Ingredients

2 boneless, skinless chicken breasts (about 12 oz), cut into bite-size pieces

1 tablespoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon salt

1 tablespoon olive oil

1 red bell pepper, sliced

1/4 teaspoon black pepper

1 yellow bell pepper, sliced

1 small onion, thinly sliced

1/2 cup chicken broth

1 clove garlic, minced

1/2 cup heavy cream

1/4 cup Greek yogurt

1/2 teaspoon Dijon mustard

2 cups cooked white or brown rice

Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium bowl, combine the chicken pieces with smoked paprika, garlic powder, salt, and black pepper. Toss to coat evenly.

Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–6 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set it aside.

Reduce the heat to medium. Add the sliced onion and bell peppers to the skillet and sauté for 4–5 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.

Stir in the heavy cream, Greek yogurt, and Dijon mustard. Simmer gently for 2–3 minutes until the sauce thickens slightly.

Return the cooked chicken to the skillet, stirring to coat it in the creamy sauce. Cook for another 1–2 minutes to heat through.

To serve, divide the cooked rice into bowls and top with the creamy paprika chicken and peppers. Garnish with chopped parsley.

Servings and Timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Calories: Approx. 520 kcal per serving

Variations

Chicken Thighs: I love using boneless, skinless chicken thighs for a juicier, more flavorful option.

Vegetarian: For a vegetarian version, I can swap the chicken for tofu or chickpeas for protein and flavor.

Spicy Kick: If I like things spicy, adding a pinch of cayenne pepper or a chopped jalapeño to the sauce brings a nice heat.

Brown Rice or Quinoa: Instead of white rice, I can switch things up with brown rice or quinoa for a heartier, more nutritious base.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I just microwave it for 1–2 minutes or warm it in a skillet over medium heat with a splash of chicken broth to keep it from drying out.

FAQs

Can I use other meats instead of chicken?

Yes, I can easily swap the chicken for turkey, shrimp, or even tofu if I prefer a different protein.

Can I make this ahead of time?

The chicken and sauce can be made ahead and stored in the refrigerator. I just recommend making the rice fresh when serving to keep it fluffy.

Can I use a different type of rice?

I can definitely use any rice I prefer—brown rice, jasmine, or basmati would all work well with the creamy sauce.

Is this recipe spicy?

This recipe isn’t inherently spicy, but if I love spice, I can add cayenne pepper or red pepper flakes to the sauce to give it a kick.

Can I freeze this dish?

I can freeze the chicken and sauce mixture separately from the rice for up to 3 months. To reheat, I just thaw everything and warm it on the stovetop.

Conclusion

This Ultimate Creamy Paprika Chicken & Pepper Rice Bowl has quickly become one of my favorite go-to meals. It’s packed with flavor, comfort, and is incredibly easy to make. Whether I’m cooking for myself or a family, it’s always a hit. The smoky paprika, creamy sauce, and tender chicken pair perfectly with the rice, making it a dish that’s both satisfying and delicious. I can’t wait to make it again!

Recipe: