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Creamy Chicken Paprika Recipe

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4.4 from 7 reviews

Creamy Chicken Paprika is a comforting and flavorful dish featuring tender boneless chicken breasts cooked in a luscious paprika-spiced cream sauce. The recipe balances smoky and mild heat from paprika and optional spices, enhanced by caramelized onions and a rich, velvety sauce made from a roux, chicken broth, and heavy cream. Perfect for an easy weeknight dinner, this dish yields juicy chicken with a perfectly thickened sauce that can be served garnished with fresh parsley.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Ingredients

Chicken and Coating Mix

  • ¼ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon garlic powder (plus more if desired)
  • 1 teaspoon onion powder (plus more if desired)
  • 2 teaspoons paprika (smoked paprika may be substituted)
  • 1 teaspoon kosher salt (or to taste)
  • 1 teaspoon freshly ground black pepper (or to taste)
  • ½ teaspoon red pepper flakes (optional and to taste)
  • 1/8 to ¼ teaspoon cayenne pepper (optional and to taste)
  • 2 large boneless skinless chicken breasts

For Cooking and Sauce

  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 1 large yellow onion (sliced into thin rings; sweet Vidalia onion may be substituted)
  • 1½ cups low-sodium chicken broth
  • ½ cup heavy cream (can add up to 1 cup total, if more sauce is desired)
  • Fresh parsley (finely minced for garnishing; optional to taste; or your favorite fresh herbs)

Instructions

  1. Prepare the Flour Mixture: In a large bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, pepper, and optional red pepper flakes and cayenne pepper. Stir lightly with a fork to evenly combine. Set aside 3 tablespoons of this mixture for later use.
  2. Coat the Chicken: Add the chicken breasts to the bowl with the flour mixture and dredge thoroughly to coat all sides evenly with the seasoning blend.
  3. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook for about 8-10 minutes, flipping once halfway through, until an internal thermometer reads 160°F. Remove from skillet and let rest on a plate; the temperature will rise to 165°F making it safe to eat.
  4. Caramelize the Onions: Without wiping the skillet, add the butter and allow it to melt for about 30 seconds. Add the sliced onions and reduce heat to medium-low or low. Sauté the onions, stirring frequently, for about 20 minutes or until deeply caramelized. If you choose to skip onions, melt the butter and proceed to the next step.
  5. Make the Roux: Add the reserved 3 tablespoons of the flour mixture to the skillet with onions and butter. Cook over medium to medium-high heat, whisking continuously for 1 minute to eliminate raw flour taste and form a thickening base.
  6. Add Chicken Broth: Gradually pour in the chicken broth while whisking constantly. Continue whisking over medium to medium-high heat until the mixture thickens, about 1 to 2 minutes.
  7. Incorporate Heavy Cream: Stir in the heavy cream and whisk until the sauce is fully combined and thickened, approximately 1 to 2 minutes. Add more cream if a thinner or more voluminous sauce is preferred, up to an additional ½ cup.
  8. Adjust Seasonings: Carefully taste the sauce and adjust the seasoning by adding more salt, pepper, red pepper flakes, cayenne, or paprika as desired. Enhance with up to an additional ½ to 1 teaspoon of salt to balance flavors without making it too spicy.
  9. Combine and Serve: Return the cooked chicken to the skillet and toss it in the sauce, flipping a few times to coat thoroughly. Cover the chicken with caramelized onions, garnish with fresh parsley or your favorite herbs, and serve warm.

Notes

  • Use a meat thermometer to ensure chicken is perfectly cooked and safe to eat (target 165°F internal temperature).
  • Caramelizing onions requires patience but adds deep, sweet flavor; if short on time, you may omit or caramelize less.
  • Adjust the heat level carefully with red pepper flakes and cayenne for balanced spiciness.
  • For a thicker sauce, do not skip the roux step and allow proper cooking time for flour.
  • You can substitute smoked paprika for a smokier flavor profile.
  • If a dairy-free version is needed, substitute heavy cream with a plant-based cream alternative, though this will alter texture slightly.
  • Serve with mashed potatoes, rice, or crusty bread to enjoy the luscious sauce.

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