Loaded Creamy Paprika Chicken with Herbed Rice Creamy Paprika Chicken Thighs Over Buttery Herb Rice Ingredients: For the Herbed Rice: 1 cup long-grain white rice (or jasmine rice) 2 cups chicken broth or water 1 tablespoon butter 2 tablespoons chopped fresh parsley 1 tablespoon chopped chives or green onions Salt to taste For the Creamy Paprika Chicken: 1.5 lbs boneless, skinless chicken thighs or breasts 1 tablespoon olive oil 1 tablespoon butter 1 teaspoon smoked paprika 1 teaspoon garlic powder 1/2 teaspoon onion powder Salt and pepper to taste 1/2 cup chicken broth 1 cup heavy cream 1/4 cup grated Parmesan cheese 1 tablespoon Dijon mustard (optional for tang) Fresh chopped parsley, for garnish Directions: Cook the Rice: In a saucepan, combine rice, broth or water, and butter. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Stir in herbs and season with salt. Keep warm. Prepare the Chicken: Pat chicken dry and season both sides with paprika, garlic powder, onion powder, salt, and pepper. In a large skillet, heat olive oil and butter over medium heat. Sear chicken 4–5 minutes per side, until golden and cooked through. Remove and set aside. In the same skillet, pour in chicken broth to deglaze, scraping up browned bits. Add cream, Parmesan, and Dijon (if using). Stir and simmer until sauce thickens slightly (4–5 minutes). Return chicken to the pan and simmer in the sauce for 2–3 minutes. Serve hot over herbed rice. Garnish with more parsley and extra sauce on top. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 580 kcal | Servings: 4 servings #paprikachicken #creamychickenrecipes #herbedrice #loadedchickenmeal #comfortfoodrecipes #easyweeknightdinners #onepanchicken #butteryherbrice #garlicpaprikachicken #chickenthighsrecipe #creamygarlicsauce #easyfamilymeals #chickenandricebowl #savorydinners #homemademeals #cheesychickensauce #quickchickendinner #chickenwithsauce #skilletchicken #flavorfulcomfort This Loaded Creamy Paprika Chicken with Herbed Rice is rich, cozy, and totally irresistible. A full comfort meal in under 40 minutes!

Creamy Paprika Steak Shells Tender Steak Pasta Shells in a Smoky Creamy Paprika Sauce Ingredients: 12 oz medium pasta shells 1 tablespoon olive oil 1 pound sirloin or flank steak, thinly sliced 1 teaspoon smoked paprika 1/2 teaspoon garlic powder Salt and black pepper to taste 2 tablespoons butter 3 cloves garlic, minced 1/2 teaspoon red pepper flakes (optional) 1 cup heavy cream 1/2 cup beef broth 3/4 cup grated Parmesan cheese 1 tablespoon tomato paste Fresh parsley, chopped, for garnish Directions: Cook pasta shells according to package directions until al dente. Drain and set aside. Heat olive oil in a large skillet over medium-high heat. Season sliced steak with paprika, garlic powder, salt, and pepper. Sear the steak in batches until browned and just cooked through, about 2–3 minutes per side. Remove from skillet and set aside. In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant. Stir in tomato paste and cook for 1 minute. Pour in heavy cream and beef broth, bringing the sauce to a simmer. Stir in Parmesan cheese until melted and sauce is creamy. Add the steak and cooked pasta shells back to the skillet. Toss everything together to coat evenly. Simmer for 2–3 minutes to allow flavors to blend. Garnish with chopped parsley and serve warm. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 590 kcal | Servings: 4 servings #steakpasta #creamyrecipes #paprikapasta #comfortfood #meatandpasta #weeknightdinner #steakdinnerideas #pastawithcream #quickmeals #savorysauce #onepanmeal #heartyrecipes #beefpasta #shellspasta #cheesycreamsauce #steaklover #pastadish #comfortbowl #easyfamilymeals #richflavors Steak lovers—this one's for you! Creamy Paprika Steak Shells is the bold and creamy comfort food dream you've been waiting for.

Grilled Chicken Wraps Juicy Grilled Chicken Wraps with Fresh Veggies and Creamy Garlic Sauce Ingredients: 2 boneless, skinless chicken breasts 1 tablespoon olive oil 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon cumin Salt and black pepper, to taste 4 large flour tortillas or flatbreads 1 cup romaine lettuce, shredded 1/2 cup cherry tomatoes, halved 1/4 red onion, thinly sliced 1/2 cucumber, thinly sliced 1/2 cup shredded cheese (cheddar or mozzarella) 1/3 cup creamy garlic or ranch dressing Optional: hot sauce, for drizzle Directions: Preheat grill or grill pan to medium-high heat. Rub chicken breasts with olive oil, paprika, garlic powder, cumin, salt, and pepper. Grill chicken for 5–6 minutes per side, or until fully cooked and charred at the edges. Let rest for 5 minutes, then slice thinly. Warm tortillas slightly for pliability. Assemble wraps by layering lettuce, tomatoes, onion, cucumber, sliced chicken, shredded cheese, and garlic dressing. Drizzle with hot sauce if desired, then wrap tightly. Slice in half and serve immediately. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 410 kcal | Servings: 4 wraps #grilledchickenwrap #healthywraprecipes #easywrapmeal #chickenwrapideas #grillseason #quicklunchideas #wrapsandwiches #mealprepwraps #homemadewraps #grilledchickendinner #easyfamilymeals #wrapitup #flatbreadwraps #chickenmealprep #healthydinners #summergrillrecipes #freshwraps #chickenrecipes #grabandgofood #picnicfriendly These Grilled Chicken Wraps are loaded with flavor and crunch — the perfect grab-and-go lunch or summer dinner!

Chicken and Collard Greens Pasta Creamy Chicken Pasta with Sautéed Collard Greens and Garlic Ingredients: 12 oz (340g) penne or rigatoni pasta 1 lb (450g) boneless, skinless chicken breast, sliced 1 tablespoon olive oil 3 cloves garlic, minced 4 cups chopped collard greens, stems removed 1/2 teaspoon red chili flakes (optional) 1 tablespoon butter 1 cup heavy cream 3/4 cup grated Parmesan cheese Salt and black pepper, to taste Juice of 1/2 lemon Fresh parsley, for garnish Directions: Cook pasta in salted boiling water according to package directions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add sliced chicken, season with salt and pepper, and cook until golden and cooked through, about 6–8 minutes. Remove and set aside. In the same skillet, add butter and sauté garlic for 30 seconds. Add chili flakes and chopped collard greens. Cook for 4–5 minutes until wilted and tender. Pour in heavy cream and bring to a low simmer. Stir in Parmesan cheese and lemon juice. Return the cooked chicken and pasta to the skillet. Toss everything together until coated and heated through. Adjust seasoning to taste. Serve hot, garnished with chopped parsley and extra cheese if desired. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 525 kcal | Servings: 4 servings #chickenpasta #collardgreens #southerninspired #pastanight #comfortfood #healthycomfort #easyweeknightdinner #garlicchicken #leafygreens #creamyparmesan #collardgreenrecipes #fusionflavors #heartymeals #30minutemeals #freshgreens #easyfamilymeals #cheesypasta #onepanpasta #creamyandgreen #flavorpacked Wholesome and hearty This Chicken and Collard Greens Pasta is comfort food with a Southern soul twist—creamy, cheesy, and totally satisfying!

Grilled Chicken and Quinoa Stuffed Peppers Fire-Grilled Chicken and Herbed Quinoa in Roasted Pepper Cups Ingredients: 4 large bell peppers (any color) 1 cup quinoa, rinsed 2 cups water or low-sodium chicken broth 2 grilled chicken breasts, diced 1 tablespoon olive oil 1 small red onion, finely chopped 2 garlic cloves, minced 1 cup cherry tomatoes, halved 1 cup baby spinach, chopped ½ teaspoon dried oregano ½ teaspoon paprika Salt and pepper to taste ¼ cup crumbled feta cheese (optional) 2 tablespoons fresh parsley, chopped Lemon wedges, for serving Directions: Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Lightly brush the insides with olive oil and set aside. In a saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, and simmer for 15–20 minutes until liquid is absorbed. Fluff with a fork. In a skillet, heat olive oil and sauté red onion for 2–3 minutes. Add garlic, spinach, cherry tomatoes, oregano, paprika, salt, and pepper. Cook for another 2 minutes. Stir in cooked quinoa and diced grilled chicken. Remove from heat and mix in parsley and feta (if using). Fill bell peppers with the quinoa-chicken mixture and place them upright in a baking dish. Cover with foil and bake for 25 minutes. Uncover and bake another 5–10 minutes until slightly golden. Serve warm with lemon wedges on the side. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes Kcal: 410 kcal | Servings: 4 servings #stuffedpeppers #grilledchickenrecipes #quinoastuffedpeppers #healthymeals #chickenquinoabake #highproteinmeal #glutenfreeoptions #bakedpeppers #mealprepideas #bellpepperrecipes #mediterraneandiet #easyfamilymeals #quinoarecipes #ovenbakedgoodness #cleaneatingrecipes #lowcarbdinner #spinachandchicken #fetaandquinoa #chickendinnerinspo #comfortandhealth Colorful, filling, and full of flavor These Grilled Chicken & Quinoa Stuffed Peppers make healthy eating feel indulgent. Your new weeknight hero!