A comforting and flavorful weeknight dinner with paprika-spiced chicken, sautéed peppers, and a creamy sauce served over fluffy rice.

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)

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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.

For a juicier and more flavorful dish, substitute boneless, skinless chicken thighs.

For a vegetarian version, replace chicken with tofu or chickpeas.

Add cayenne pepper or a chopped jalapeño for a spicy kick.

Brown rice or quinoa can be used as a substitute for white rice for a heartier base.