Chicken with Paprika Sauce
Elevate your weeknight dinner routine with this irresistible Chicken with Paprika Sauce, an easy yet elegant recipe packed with rich, smoky flavors. Succulent, pan-seared chicken breasts are perfectly seasoned with a blend of sweet or smoked paprika, creating a golden crust that locks in moisture. The star of the dish is a creamy, velvety paprika sauce made by sautéing onions and garlic in a buttery base, then deglazing with chicken broth and finishing with heavy cream for a luxurious texture. This one-pan recipe is ready in just 35 minutes, making it an ideal choice for busy weekdays or casual entertaining. Serve it over fluffy mashed potatoes, al dente pasta, or a bed of rice to soak up every drop of the flavorful sauce. Garnished with fresh parsley, this comforting dish is both visually stunning and irresistibly delicious.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 teaspoons paprika (sweet or smoked, as preferred)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season both sides of the chicken breasts with salt, pepper, and 1 teaspoon of paprika.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and sear for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and butter. Reduce the heat to medium.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the remaining 1 teaspoon of paprika into the skillet and stir to combine with the onions and garlic.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze and release any browned bits. Bring the mixture to a gentle simmer.
Slowly stir in the heavy cream and mix until the sauce is smooth and slightly thickened.
Return the chicken breasts to the skillet, spooning the sauce over the top.
Cover the skillet with a lid and simmer on low heat for 10-12 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove from heat and let the dish rest for 5 minutes. Garnish with freshly chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
2093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3487 mg | 152% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.8 g | ||
| Protein | 221.9 g | 444% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 170 mg | 13% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2366 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
