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Skillet Creamy Paprika Chicken served with herbs and vegetables

Skillet Creamy Paprika Chicken

A creamy, savory chicken dish enhanced by the vibrant flavors of paprika, perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 510
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 24 oz boneless, skinless chicken breasts Perfect for tenderness; small chicken breasts work great for even cooking.
  • ¼ cup unbleached all-purpose flour To create a light crust; you can use gluten-free flour for a gluten-free version.
  • 4 tbsp extra virgin olive oil For searing; avocado oil is another great option.
  • 1 tbsp butter Adds richness to the sauce; feel free to use a plant-based alternative if needed.
  • 3 cloves garlic (minced) Provides aromatic depth; you can substitute with shallots if you like.
  • ½ cup sweet onion (chopped) To bring out sweet flavors; yellow onions are an excellent substitute if you can’t find sweet onions.
  • 1 tbsp paprika (sweet/regular) This is your flavor star; smoked paprika gives an extra depth of flavor to the dish.
  • ¼ tsp cayenne pepper Optional, but it adds a nice kick; adjust based on your heat preference.
  • ½ tsp salt To enhance flavors; always taste and adjust.
  • ¼ tsp pepper For seasoning; freshly ground pepper elevates the dish.
  • ½ cup chicken stock To build the sauce; homemade stock adds great depth, but store-bought is convenient.
  • ½ cup heavy cream For creaminess; you can use coconut cream for a dairy-free option.
  • ¼ cup freshly grated Parmesan A delicious finishing touch; vegan cheese can work as a substitute for a plant-based version.
  • 4-5 sprigs fresh thyme Adds a fragrant herbaceous note; you can replace it with dried thyme if fresh isn’t available.

Method
 

Preparation
  1. Start by dredging the chicken breasts in flour; ensure each piece is well-coated, shaking off any excess.
  2. Heat olive oil in a large non-stick skillet over medium heat; it is crucial for that golden sear.
  3. Add the chicken and cook until lightly golden on each side, around 3 minutes per side.
  4. Remove the seared chicken from the skillet. Add butter, garlic, and onions; allow them to cook until the onions soften, then stir in your spices.
  5. Lower your heat to medium-low, and add chicken stock. Slowly whisk in heavy cream and Parmesan until melted and well combined.
  6. Return the chicken to the skillet, adding fresh thyme on top. Cover the skillet and simmer for 8-10 minutes, turning halfway, until the chicken reaches an internal temperature of 165°F.
  7. Once cooked, remove the chicken; whisk the sauce again to ensure it's fully blended.
  8. Spoon the creamy sauce generously over the chicken and serve on a bed of rice, mashed potatoes, or your favorite low-carb option.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For best flavor, reheat gently on the stove with a splash of chicken stock or cream to rehydrate the sauce. You can freeze this dish for up to two months; ensure it’s cooled before transferring to a freezer-friendly container.