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Homemade Creamy Chicken Paprika photo

Creamy Chicken Paprika

This Creamy Chicken Paprika is a flavor-packed dish that's super easy to prepare and perfect for any occasion!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 large boneless skinless chicken breasts sliced in half lengthwise
For the Coating:
  • 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
For the Sauce:
  • 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

Equipment

  • Large skillet or sauté pan
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife and cutting board

Method
 

Preparation Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.