Why You’ll Love This Recipe

Quick & Easy – Ready in under 30 minutes with simple ingredients.
Rich & Creamy Sauce – A smooth, flavorful sauce infused with paprika.
Balanced Flavors – Smoky paprika meets the richness of cream and the depth of garlic.
Minimal Ingredients – Pantry staples create a delicious, comforting meal.
Versatile – Pairs well with rice, pasta, or roasted vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

2 chicken breasts, cut into 2-3 pieces each
⅓ cup flour (regular or spelt)
1 tablespoon olive oil
½ teaspoon dried thyme
Pinch salt
Pinch black pepper

For the Sauce:

½ cup heavy cream (double cream for UK)
½ cup chicken stock
2 garlic cloves, finely sliced
1 tablespoon sweet paprika
Fresh parsley, for garnish

Directions

Prepare the Chicken: Season chicken pieces with salt, black pepper, and dried thyme. Dredge the chicken in flour until lightly coated.
Sear the Chicken: Heat olive oil in a skillet over medium heat. Cook the chicken for 4-5 minutes per side until golden brown. Transfer to a plate and set aside.
Make the Sauce: In the same skillet, add garlic and cook gently for about 30 seconds until fragrant. Pour in the chicken stock, scraping up any browned bits from the pan. Stir in the paprika until fully combined.
Add the Cream: Stir in the heavy cream and return the chicken to the pan. Simmer for 4-5 minutes until the sauce thickens slightly and the chicken reaches an internal temperature of 165°F.
Serve: Garnish with fresh parsley and serve hot with your favorite side.

Servings and Timing

Servings: 2-3
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

Spicy Version: Use smoked paprika or add a pinch of cayenne pepper.
Dairy-Free Alternative: Swap heavy cream for coconut milk or a dairy-free cream substitute.
Extra Flavor: Add a splash of white wine when deglazing the pan.
Cheesy Twist: Stir in grated Parmesan for a richer sauce.
Herb Boost: Use fresh thyme or rosemary for added depth.

Storage/Reheating

Refrigeration: Store in an airtight container for up to 3 days.
Reheating: Warm in a skillet over low heat, adding a splash of chicken stock or cream to maintain the sauce’s texture. Microwave in short intervals, stirring between each.
Freezing: Not recommended, as the cream sauce may separate when thawed.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes! Chicken thighs will be even juicier. Adjust cooking time as needed.

2. What should I serve with creamy paprika chicken?

Mashed potatoes, pasta, rice, or roasted vegetables pair beautifully with this dish.

3. Can I make this ahead of time?

Yes! Prepare the chicken and sauce separately, then reheat together when ready to serve.

4. What type of paprika should I use?

Sweet paprika works best, but smoked paprika can add a deeper, more intense flavor.

5. Can I make this without flour?

Yes, skip the flour for a lighter version or use cornstarch for a gluten-free option.

6. Is this dish spicy?

Not typically, but you can add spice with hot paprika or red pepper flakes.

7. Can I use milk instead of heavy cream?

Yes, but the sauce will be thinner. To thicken, mix 1 teaspoon cornstarch with 1 tablespoon water.

8. How do I know when the chicken is fully cooked?

Use a meat thermometer—chicken is safe to eat at 165°F.

9. Can I add mushrooms or other vegetables?

Absolutely! Mushrooms, spinach, or bell peppers make great additions.

10. What’s the best way to thicken the sauce?

Let it simmer longer, or mix a small amount of cornstarch with water and stir it in.

Conclusion

Creamy paprika chicken is a quick and flavorful dish that transforms simple ingredients into a rich and comforting meal. With its smoky, creamy sauce and tender chicken, this recipe is perfect for weeknights when you want something delicious without too much effort. Try it tonight and enjoy an easy, satisfying dinner!