This Creamy Garlic and Paprika Chicken is your new midweek dinner superstar! Juicy chicken thighs are seared to perfection and smothered in a rich, velvety sauce infused with garlic, paprika, and a touch of cream.
It’s the perfect blend of smoky, savoury, and downright indulgent. The best part? You’ll have this flavour-packed dish on the table in under 30 minutes, making it a lifesaver for busy nights when you still want something impressive.
Serve it with rice, pasta, or crusty bread to soak up every last drop of that luscious sauce. Dinner goals achieved!
Recipe Card
Creamy Garlic and Paprika Chicken
Ingredients
- 2 Chicken breasts halved
- ¾ cup Chicken stock
- ¾ cup Thickened cream
- 4 Garlic cloves chopped
- 1 teaspoon Parsley fresh
- 1 tablespoon Plain flour
- 2 tablespoon Smoked paprika
- 1 tablespoon Dried thyme
- 1 teaspoon Onion powder
- 1 teaspoon Dijon mustard
- 1 tablespoon Butter
- ½ teaspoon Black pepper
- ½ teaspoon Salt
Instructions
- Season chicken with flour, salt, pepper, paprika, onion powder, and thyme.
- Heat olive oil in a pan. Cook chicken for 5–6 minutes until golden. Set aside.
- Melt butter in the pan, add garlic, and cook for 30 seconds. Pour in chicken stock and reduce for 1–2 minutes.
- Lower the heat, stir in cream and Dijon mustard. Simmer for 2 minutes.
- Return chicken to the pan, coat in sauce, and cook for 2–3 minutes.
- Garnish with parsley and lemon juice. Serve with mashed potatoes, pasta, or greens.
Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.
Step-By-Step Instructions
Step 1
Season the halved chicken breasts with flour, salt, pepper, smoked paprika, onion powder, and thyme. Make sure each piece is well coated for maximum flavour.
Step 2
Heat olive oil in a large frying pan over medium-high heat. Add the chicken and cook for 5–6 minutes, flipping halfway. Transfer the chicken to a plate and set aside.
Step 3
In the same pan, melt the butter and add garlic. Stir for about 30 seconds. Add chicken stock, scraping any golden bits from the bottom. Simmer for 1–2 minutes until slightly reduced.
Step 4
Lower the heat to medium and add the thickened cream and Dijon mustard. Stir well and let the sauce simmer for another 2 minutes, allowing it to thicken slightly.
Step 5
Return the chicken to the pan, spooning the sauce over the top. Cook for 2–3 minutes until the chicken is warmed through and coated in the creamy sauce.
Step 6
Garnish with fresh parsley and a squeeze of lemon juice for an extra burst of flavour. Serve hot with mashed potatoes, pasta, or your favourite steamed greens.
RECIPE TIPS & NOTES
Here are some handy tips to make sure your Creamy Garlic and Paprika Chicken turns out perfectly every time:
- Don’t skip the dredging: Coating the chicken in flour and spices creates a golden crust and helps thicken the sauce later.
- Low and slow for the sauce: After adding the cream, keep the heat at medium or low to prevent the sauce from splitting. Stir gently to keep it smooth.
- Use smoked paprika: Smoked paprika gives the dish that rich depth of flavour. If you only have regular paprika, the dish will still be tasty but won’t have the same smokiness.
- Rest the chicken: Once cooked, let the chicken rest while you prepare the sauce. This keeps it juicy and tender.
- Serve with the right sides: Mashed potatoes, pasta, or steamed greens work perfectly to soak up that creamy sauce—trust me, you don’t want to waste a drop!
SUBSTITUTIONS & ADDITIONS
Want to tweak the recipe to suit your taste? Here are some easy swaps and add-ons:
- Chicken Breasts: Swap for boneless chicken thighs for a juicier option, or use pork cutlets if you want to mix things up.
- Cream: Use coconut cream for a dairy-free option. It will add a slight coconut flavour but still create a creamy sauce.
- Paprika: If you don’t have smoked paprika, regular paprika works, but you’ll lose that lovely smoky depth. Add a pinch of cayenne for a little kick.
- Add Veggies: Toss in spinach, mushrooms, or steamed broccoli at the end to add some greens and extra nutrients.
- Lemon Juice: For a tangy twist, add a squeeze of lemon to the sauce right before serving—it cuts through the richness perfectly.
INGREDIENT INFORMATION
Here’s a breakdown of the key ingredients for this Creamy Garlic and Paprika Chicken:
- Chicken Breasts: I used two large chicken breasts halved into cutlets. Halving the breasts ensures they cook evenly and faster. If you prefer thighs, they’ll work too, staying juicy and tender.
- Smoked Paprika: This gives the chicken a rich, smoky flavour and gorgeous colour. Don’t swap it for regular paprika; smoked is what makes this dish shine.
- Thickened Cream: The cream creates that luscious, velvety sauce. Use lactose-free cream if needed, but avoid milk as the sauce won’t thicken as well.
- Garlic: Fresh garlic is key for the deep, aromatic flavour. Chop it finely to avoid any big chunks in the sauce.
- Chicken Stock: Opt for a good-quality stock, or dissolve 1 teaspoon of stock powder in ¾ cup water for a cost-effective option.
- Dijon Mustard: This adds a subtle tang to balance the richness of the cream. Don’t worry—it won’t overpower the dish.
- Flour: A light dusting of flour helps the chicken form a lovely golden crust and slightly thickens the sauce.
STORAGE & HOW TO REHEAT
Here’s how to store and reheat this Creamy Garlic and Paprika Chicken without losing its flavour:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezing: I don’t recommend freezing this dish as the creamy sauce may split upon thawing, but the cooked chicken can be frozen without the sauce for up to 3 months.
- Reheating:
- Stovetop: Reheat on low heat, adding a splash of cream or chicken stock to loosen the sauce and prevent it from drying out. Stir gently until warmed through.
- Microwave: Place in a microwave-safe dish, add a splash of stock or cream, and heat in 30-second bursts, stirring in between.
RECIPE FAQS
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and harder to overcook, making them a great swap. Adjust the cooking time as thighs may take a few extra minutes.
Why is my sauce splitting?
This can happen if the heat is too high. Keep the sauce at a gentle simmer and stir often. If it still splits, whisk in a tablespoon of cream or cold butter to bring it back together.
What can I serve with this dish?
Mashed potatoes, pasta, or steamed greens are my go-to sides. Crusty bread is also perfect for soaking up every drop of that creamy sauce.
Can I make this recipe ahead of time?
You can cook the chicken and sauce ahead of time, store them separately, and reheat gently on the stovetop. Add a splash of cream or stock to loosen the sauce if needed.
How can I make this dish spicier?
Add a pinch of cayenne pepper or chilli flakes to the flour seasoning or sprinkle some over the finished dish for an extra kick.
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