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Creamy Paprika Chicken Recipe

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4.2 from 7 reviews

Creamy Paprika Chicken is a rich and flavorful dish featuring tender chicken breasts cooked to perfection and smothered in a luscious paprika-spiced cream sauce with sun-dried tomatoes and Dijon mustard. This easy skillet recipe delivers a savory and comforting meal perfect for weeknight dinners.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 1 ½ pounds boneless skinless chicken breasts
  • 2 tablespoons Best Chicken Seasoning
  • 1 tablespoon olive oil

Sauce Ingredients

  • 1 small red onion, finely diced
  • 1 teaspoon garlic, minced
  • ½ cup (about 8 whole) dry-packed sun-dried tomatoes, soaked in hot water, drained, finely chopped
  • 2 teaspoons paprika
  • ¾ cup (180 g) chicken broth
  • ¾ cup (180 g) heavy cream
  • 1 ½ teaspoons Dijon mustard
  • 1 tablespoon unsalted butter
  • Salt and pepper, to taste

Garnish

  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Prepare the Chicken: Pat the chicken breasts dry and, if necessary, cut them in half or pound the thicker parts to create an even thickness. Season both sides generously with the Best Chicken Seasoning to ensure a flavorful base.
  2. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4 to 5 minutes on each side, or until each side is golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken and set aside on a plate, keeping any browned bits and juices in the skillet.
  3. Sauté the Aromatics: In the same skillet, add the finely diced red onion and cook for 3 to 4 minutes until softened and translucent. Stir in minced garlic, chopped sun-dried tomatoes, and paprika, cooking for an additional 1 minute while stirring frequently to release their flavors.
  4. Add Liquids: Pour in the chicken broth and heavy cream into the skillet. Stir well to combine and create the creamy sauce base.
  5. Season the Sauce: Stir in Dijon mustard, then bring the sauce to a gentle simmer. Allow it to cook for 3 to 4 minutes, stirring occasionally, until the sauce has thickened slightly and become creamy.
  6. Finish the Sauce: Add the tablespoon of unsalted butter to the sauce and stir until melted and the sauce is smooth and glossy. Taste and adjust seasoning with salt and pepper as needed.
  7. Combine and Serve: Return the cooked chicken breasts along with any accumulated juices back to the skillet. Spoon the luscious paprika cream sauce over the chicken evenly. Garnish with freshly chopped parsley if desired and serve immediately for best flavor and texture.

Notes

  • For even cooking, ensure chicken breasts are pounded to uniform thickness or halved if very thick.
  • Soaking sun-dried tomatoes in hot water softens them and makes chopping easier.
  • Use a meat thermometer to verify chicken reaches a safe internal temp of 165°F (74°C).
  • This dish pairs wonderfully with rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/creamy-paprika-chicken-recipe/