Creamy Garlic and Paprika Chicken
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.
servings2
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.
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Nutrition
Calories: 698kcal | Carbohydrates: 17g | Protein: 55g | Fat: 46g | Sodium: 1077mg