Rustic Paprika Chicken in Cream Sauce with Basil-Scented Buttered Rice

Rustic Paprika Chicken in Cream Sauce with Basil-Scented Buttered Rice is one of those comforting, soul-satisfying meals that feels fancy but comes together easily. The chicken is seared with smoky paprika and garlic, then simmered in a rich, creamy sauce packed with fresh spinach and basil. Served over buttery rice infused with the aroma of basil, this dish brings cozy, rustic flavor to the table with very little effort.

Why You’ll Love This Recipe

I love how this dish strikes the perfect balance between bold and comforting. The smoky paprika gives the chicken a deep, earthy flavor that pairs beautifully with the richness of the cream and the brightness of the herbs. It’s elegant enough for date night but simple enough to pull off on a weeknight. And that basil-scented rice? It soaks up every drop of sauce, turning every bite into a warm, fragrant experience.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:
• 4 boneless, skinless chicken thighs or breasts
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 tablespoons butter

For the sauce:
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 cups fresh spinach
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste

For the basil-scented buttered rice (not included in the original recipe, but here’s a quick version I use):
• 1 cup rice (long grain or jasmine)
• 2 tablespoons butter
• 2 cups water or chicken broth
• 1/4 cup chopped fresh basil
• Salt to taste

Directions

Make the basil-scented buttered rice:

1. I bring 2 cups of water or broth to a boil in a saucepan.

2. I stir in the rice, butter, and a pinch of salt. Cover, reduce the heat, and simmer for 15–18 minutes until the liquid is absorbed and the rice is fluffy.

3. I stir in the chopped basil right before serving and fluff it with a fork.

Cook the chicken:

1. I pat the chicken dry and season both sides with smoked paprika, garlic powder, salt, and pepper.

2. I heat the olive oil and butter in a large skillet over medium-high heat.

3. I sear the chicken for about 4–5 minutes per side, until browned and cooked through (internal temp 165°F). Then I remove the chicken and set it aside.

Make the sauce:

1. In the same skillet, I reduce the heat to medium and add the minced garlic and 1 teaspoon paprika, sautéing for about 30 seconds.

2. I pour in the chicken broth, scraping up the browned bits from the pan, then stir in the cream.

3. I bring the sauce to a gentle simmer, then add the spinach and chopped basil. I let it cook until the spinach wilts and the sauce thickens slightly, about 3–5 minutes.

4. I return the chicken to the skillet and spoon the sauce over it, letting it warm through for a couple of minutes.

5. I taste and adjust the seasoning with salt and pepper.

Servings and timing

This recipe serves 4 and takes about 15 minutes to prep and 30 minutes to cook, so I can have it ready in about 45 minutes total. It’s perfect for a weeknight dinner that feels like a weekend indulgence.

Variations

Sometimes I swap the spinach for kale or arugula for a peppery twist. I’ve also made it with a touch of lemon juice or zest in the sauce for brightness. If I want to turn it into a pasta dish, I skip the rice and toss everything with fettuccine or penne instead. For a little kick, I add a pinch of red pepper flakes to the sauce.

storage/reheating

Leftovers keep well in the fridge for up to 3 days. I store the chicken and sauce together in an airtight container and the rice separately. I reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce thickens too much.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I often use either. Breasts are leaner and cook a little faster, but thighs stay extra juicy.

Can I make this dairy-free?

I’ve swapped the cream for full-fat coconut milk in a pinch—it changes the flavor a bit, but it still turns out delicious.

What can I use instead of fresh basil?

Fresh parsley or thyme works, but if I have dried basil, I reduce the amount to about 1 teaspoon.

Can I make the sauce thicker?

Yes, I simmer it a bit longer, or whisk in a teaspoon of cornstarch mixed with water if I want a quicker thickening option.

What should I serve with it besides rice?

It also pairs well with mashed potatoes, garlic bread, or a simple green salad for a lighter side.

Conclusion

Rustic Paprika Chicken in Cream Sauce with Basil-Scented Buttered Rice is a dish I come back to again and again. It’s hearty, flavorful, and layered with rich textures and herbaceous notes. Whether I’m cooking for a cozy night in or impressing guests, this recipe brings warmth, elegance, and serious comfort to the table—one creamy, fragrant bite at a time.