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Our Creamy Paprika Chicken recipe is a hearty yet effortless dinner that you can whip up in just half an hour. While it might sound like a weekend-only endeavor, it’s surprisingly weeknight-friendly.
This dish pairs beautifully with your choice of pasta, mashed potatoes, or rice and delivers deep flavors without complicated steps. It’s a nod to the kind of meals our grandparents made but adapted to fit into our busy lives. We’re using quality whole ingredients and a couple of shortcuts to make your cooking experience as stress-free as possible.
Here is Why This Paprika Chicken Recipe Works
Quick and Easy, Yet Elegant: This paprika chicken effortlessly marries simplicity with sophistication. You get the flavors of a meal that tastes like it took hours to create, but in reality, it’s on the table in under 30 minutes.
One skillet meal: Everything is cooked in one pan, so cleanup is a breeze!
Customizable: Whether you’re a garlic lover or want to opt for a non-alcoholic version, this recipe is easily adaptable.
Depth of Flavor: Smoked paprika has a complex flavor profile that’s a blend of sweetness, smokiness, and mild heat. It has a great flavor if it is fresh.
Ingredients for Creamy Paprika Chicken
Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.
- Meat: Chicken breasts
- Seasonings and spices: Smoked paprika, salt, and pepper, Italian seasoning.
- Pantry: Flour, chicken broth, oil.
- Other: White wine
- Fridge: Butter, cream, Parmesan cheese
- Produce: Lemon, garlic, parsley
Make sure your paprika is fresh. If it sits in the pantry too long, it will lose its flavor.
Recipe Tips
Use the right pan: A cast iron skillet or stainless steel pan gives the best browning and flavor.
Simmer gently: Let the sauce simmer uncovered until it thickens to your liking. Keep the heat low; boiling can cause the cream to separate.
Fresh herbs option: The recipe calls for dried Italian seasoning, but you can use fresh rosemary, thyme, or oregano if you have them on hand.
Check for doneness: For perfect results, use a meat thermometer. Chicken is fully cooked at 165°F.
No thermometer? Cut into the thickest part of the chicken to make sure it’s no longer pink and the juices run clear.
Use fresh paprika: Fresh paprika has a vibrant, smoky-sweet flavor that adds real depth. If it’s been sitting in your pantry for years, it’s time for a new jar.
Use heavy cream: Heavy cream is the most stable choice for this sauce. Lighter dairy or non-dairy substitutes can curdle easily when combined with lemon juice and heat.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken slightly as it chills.
Reheating: Reheat gently over low heat, adding a splash of chicken broth or cream to loosen the sauce. Avoid high heat, it can cause the sauce to separate.
If you’re in the mood for something smoky and a little messy, in the best way, check out my BBQ Traeger Chicken Wings next.
What to Serve with Chicken in Paprika Cream Sauce
To make this a complete dinner, serve it with buttered noodles or wild blend rice. There is plenty of creamy sauce for the rice to soak up. Add a side salad like our arugula apple salad and some grilled vegetables. Roasted asparagus with curry or sauteed zucchini would be delicious alongside this chicken. If you want a comfort food type of dinner, serve it with ricotta mashed potatoes and cheesy broccoli casserole.
Creamy Garlic Paprika Chicken
This skillet Paprika Chicken recipe brings together the comforting flavors of a creamy smoked paprika sauce and tender chicken in one unforgettable dish. This recipe is proof that you can have a delicious home-cooked meal without the hassle of spending hours in the kitchen.
Looking for more cozy chicken recipes? My Chicken Thighs in Tomato Sauce and Moroccan Chicken Stew are both rich, flavorful options worth adding to your rotation.
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Creamy Garlic Paprika Chicken
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Ingredients
- 2 tablespoons smoked paprika, divided
- 2 tablespoons all-purpose flour, divided
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 boneless skinless chicken breasts, (6 ounces each)
- 4 tablespoons vegetable oil
- 2 teaspoons butter
- 5 garlic cloves, minced
- ½ cup dry white wine
- ¼ cup fresh lemon juice
- 1 ½ cups chicken broth
- ½ cup heavy cream, see notes
- ½ cup grated parmesan cheese
- 1 teaspoon Italian seasoning
Instructions
- In a small dish, combine 1 tablespoon of the paprika, 1 tablespoon of the flour, salt and pepper. Sprinkle the mixture on both sides of the chicken breasts.
- In a large skillet set over medium-high, heat the oil, add the chicken and cook for 5 minutes on each side. Transfer to a plate. Note: the chicken will not be fully-cooked but will finish cooking in the sauce.
- Reduce the heat to medium. Add the butter and when it has melted stir in the garlic, cooking just until fragrant, about 15-30 seconds. Pour in the white wine, stirring to loosen bits stuck to the pan and cook for 30 seconds to burn off the alcohol.
- Add the lemon juice, chicken broth, and heavy cream. Bring the sauce to a gentle simmer. Don’t let it boil or the cream can separate.
- In a small dish add the remaining 1 tablespoon of flour, Parmesan cheese, Italian seasoning and the remaining 1 tablespoon of paprika. Toss to combine then whisk into the cream sauce cooking for 1 minute until smooth and creamy.
- Reduce the heat to low and submerge the chicken breasts into the hot sauce. Simmer for 3-5 minutes, until the chicken breasts have an internal temperature of 165°F. If you have large, thick chicken breasts, you will need to increase the cooking time by a couple of minutes.
- Transfer the skillet from the heat, garnish with chopped parsley if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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