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–+ servings
A pan of creamy paprika sauce and four chicken breasts. A spoon with sauce.
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4.88 from 8 votes

Creamy Garlic Paprika Chicken

When you need dinner that tastes fancy but doesn’t take all night, this creamy garlic paprika chicken does the job. Juicy chicken breasts are pan-seared with smoked paprika, then simmered in a rich, tangy cream sauce that all comes together in one pan.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: American
Keyword: garlic chicken with smokey paprika
Servings: 4 servings
Author: Pat Nyswonger

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. 
    four chicken breasts coated with a mixture o paprika, salt, pepper and flour.
  • 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.
    A pan with 4 seared paprika-seared chicken breasts.Tongs removing one chicken breast.
  • 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.
    A pan with the oil from searing paprika chicken, grated garlic and a tablespoon.
  • 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.
    Pouring cream into a pan.
  • 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.
    A small dish with grated cheese, paprika powder, Italian spices and flour.
  • 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.  
    Tongs holding a serving of chicken breast and dding the seared chicken breasts back into the hot simmering paprika cream sauce.
  • Transfer the skillet from the heat, garnish with chopped parsley if desired.

Notes

Don’t boil the sauce: Once you add the cream, keep the heat at a gentle simmer. Boiling can cause the sauce to separate.
Use thin chicken breasts: If yours are thick, slice them in half horizontally so they cook evenly and stay tender.
Wine substitute: If you prefer not to use wine, swap it for extra chicken broth plus a squeeze of lemon for brightness.
Make-ahead tip: You can cook the chicken ahead of time and reheat it gently in the sauce before serving.
Serving ideas: This sauce is great over mashed potatoes, rice, or pasta—anything that can soak it up.
Heavy cream is the most stable choice for this sauce. If you use milk, half-and-half, or a non-dairy alternative, the sauce can curdle or separate more easily, especially with the lemon juice and heat.

Nutrition

Serving: 1serving | Calories: 552kcal | Carbohydrates: 11g | Protein: 43g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 991mg | Fiber: 2g | Sugar: 2g
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