If you’re looking for a comforting dish that’s both rich in flavor and easy to prepare, look no further than Creamy Chicken Paprika. This delightful recipe combines tender chicken with a luscious, creamy sauce infused with paprika and aromatic spices. Perfect for a cozy family dinner or a gathering with friends, this dish is sure to impress.

Why It’s My Go-To

Creamy Chicken Paprika has become a staple in my kitchen for a multitude of reasons. First and foremost, the flavor is absolutely divine. The combination of paprika, garlic, and onion creates a warm, savory profile that’s simply irresistible. Additionally, the creamy sauce elevates the dish, making it feel indulgent without requiring hours of preparation. It’s versatile too; you can serve it over pasta, rice, or even a bed of fresh vegetables. Plus, it’s a fantastic way to enjoy chicken in a new and exciting way!

Ingredient List

1 cup all-purpose flour
1 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
¼ teaspoon red pepper flakes, optional and to taste
¼ to ½ teaspoon cayenne pepper, optional and to taste
2 large boneless skinless chicken breasts, sliced in half lengthwise
2 tablespoons olive oil
3 tablespoons unsalted butter
1 large yellow onion, sliced into thin rings (sweet Vidalia onion may be substituted)
1 cup low-sodium chicken broth
½ cup heavy cream (you can add more, up to 1 cup total, if you prefer more sauce)
Fresh parsley, finely minced for garnishing; optional to taste

Appliances & Accessories

Large skillet or sauté pan – for cooking the chicken and sauce.
Measuring cups and spoons – to ensure accuracy in your ingredients.
Wooden spoon or spatula – for stirring and mixing.
Knife and cutting board – for slicing the chicken and onions.

Build Creamy Chicken Paprika Step by Step

Step 1: Prepare the Chicken

Begin by slicing your chicken breasts in half lengthwise to create thinner pieces. This will allow for quicker cooking and more flavor absorption. In a large bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, pepper, and optional spices. Dredge the chicken pieces in the flour mixture, coating them evenly.

Step 2: Sauté the Chicken

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken pieces in batches to avoid overcrowding. Cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 3: Cook the Onions

In the same skillet, add the remaining 2 tablespoons of butter and sliced onions. Sauté until the onions become soft and translucent, about 5-7 minutes. This step will release their natural sweetness, enhancing the overall flavor of the sauce.

Step 4: Build the Sauce

Pour in the low-sodium chicken broth, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a gentle simmer, then stir in the heavy cream. Allow the sauce to thicken slightly, which should take about 3-4 minutes.

Step 5: Combine and Serve

Return the chicken to the skillet, coating each piece in the creamy sauce. Let everything simmer together for another 2-3 minutes to meld the flavors. Taste and adjust seasonings if necessary. Garnish with fresh parsley before serving.

Texture-Safe Substitutions

For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
Use coconut cream instead of heavy cream for a dairy-free version.
Swap chicken breasts for chicken thighs if you prefer a juicier cut of meat.
For a lighter sauce, you can use half-and-half instead of heavy cream.

Troubles You Can Avoid

Ensure the chicken is well coated in the flour mixture to create a nice crust and help thicken the sauce.
Don’t rush the sautéing of the onions; caramelization adds depth to the flavor.
Watch the heat; if the skillet is too hot, the sauce may separate.
Allow the sauce to simmer long enough to thicken, but do not overcook the chicken.

Best Ways to Store

Creamy Chicken Paprika can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a pan over low heat, adding a splash of chicken broth or cream to loosen the sauce. For longer storage, it can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ask the Chef

Can I use a different type of chicken?

Absolutely! You can substitute boneless skinless chicken thighs for a juicier alternative, or even use bone-in pieces if you prefer. Just adjust the cooking time accordingly based on the size of the chicken pieces.

How can I make this dish spicier?

If you enjoy a little heat, add more cayenne pepper or red pepper flakes to the flour mixture. Adjust the spice level according to your preference until you reach your desired heat.

What can I serve with Creamy Chicken Paprika?

This dish pairs beautifully with pasta, rice, or even mashed potatoes. You could also serve it over a bed of sautéed greens or with crusty bread to soak up the delicious sauce.

Can I make this dish in advance?

Yes! You can prepare the chicken and sauce ahead of time and store them separately. Just reheat them together when you’re ready to serve for the best flavor and texture.

Ready to Cook?

With its creamy texture and rich flavors, Creamy Chicken Paprika is not just a meal; it’s an experience. Whether you’re cooking for family or hosting a dinner party, this dish promises satisfaction in every bite. So gather your ingredients, follow along with the steps, and enjoy a taste of comfort that warms the soul. Happy cooking!

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