Creamy Chicken Paprika
Dive into the comforting flavors of **Creamy Chicken Paprika**, a rich and indulgent dish that's as satisfying as it is simple to prepare. Featuring perfectly seared boneless chicken breasts infused with the smoky allure of paprika, this recipe is elevated by a luxuriously velvety sauce made with sautéed onions, garlic, chicken broth, and heavy cream. With just 45 minutes from start to finish, this one-skillet wonder is perfect for busy weeknights yet elegant enough for entertaining. Serve this creamy delight over fluffy rice, buttery mashed potatoes, or tender egg noodles, and don’t forget to garnish with fresh parsley for a pop of color and flavor. Packed with bold spices and a silky texture, this dish will quickly become a family favorite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons paprika (preferably smoked)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken breasts with 1 tablespoon of paprika, salt, and black pepper, ensuring they are evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear on each side for about 4-5 minutes, or until golden brown. Remove the chicken from the pan and set it aside.
Reduce the heat to medium and add the butter to the same pan. Once melted, add the chopped onion and cook, stirring occasionally, for 4-5 minutes until softened and translucent.
Stir in the minced garlic and remaining 1 tablespoon of paprika, cooking for about 1 minute until fragrant.
Sprinkle the flour over the onion mixture, stirring well to combine. Cook the flour for 1 minute to remove its raw taste.
Gradually pour in the chicken broth, stirring constantly to avoid lumps. Once combined, let it simmer for 2-3 minutes until the sauce begins to thicken.
Stir in the heavy cream and return the chicken breasts to the skillet. Reduce the heat to low, cover, and let the chicken simmer gently in the sauce for 15 minutes or until the chicken is fully cooked and tender.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Garnish with chopped fresh parsley if desired, and serve the creamy chicken paprika hot over your choice of rice, mashed potatoes, or noodles.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 778 mg | 34% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.9 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 673 mg | 14% | |
*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.
