Creamy Paprika Chicken with Herbs
Description:
Tender chicken breasts simmered in a creamy, smoky paprika sauce with garlic, herbs, and a hint of lemon. Perfectly pairs with mashed potatoes, rice, or crusty bread.
Ingredients:
For the chicken:
2 large boneless chicken breasts (or 4 small)
1 tsp smoked paprika
½ tsp sweet paprik
Salt and pepper to tast
2 tbsp olive oil
For the creamy sauce:
3 cloves garlic, minced
1 small onion, finely chopped
1 tsp fresh thyme (or ½ tsp dried)
1 tsp fresh rosemary, finely chopped (or ½ tsp dried)
1 tsp fresh parsley (plus more for garnish)
1 cup chicken broth
¾ cup heavy cream
1 tsp Dijon mustard (optional)
½ tsp lemon juice or zest (optional for brightness)
Salt and pepper, to taste
1 tbsp butter (for richness)
Instructions:
Prepare the chicken:
Pat chicken dry and season with salt, pepper, smoked paprika, and sweet paprika.
Heat olive oil in a large skillet over medium heat.
Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
Make the sauce:
In the same skillet, reduce heat to medium-low.
Add butter, garlic, and onions. Sauté for 2–3 minutes until softened.
Stir in thyme, rosemary, and parsley. Cook 30 seconds.
Deglaze & simmer:
Pour in chicken broth, scraping up any brown bits from the pan.
Stir in heavy cream and Dijon mustard (if using).
Simmer for 2–3 minutes, then add lemon juice/zest if using.
Finish cooking:
Return chicken to the skillet
Cover and simmer on low for 10–12 minutes, or until chicken is cooked through (internal temp: 74°C or 165°F).
Taste and adjust seasoning.
Garnish & serve:
Sprinkle with fresh parsley.
Serve hot with mashed potatoes, steamed rice, or pasta.
Time Breakdown:
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Nutritional Info** (Per serving, serves 4):
Calories: ~380 kcal
Protein: 28g
Carbohydrates: 6g
Fat: 26g
Fiber: 1g
Sugar: 2g
(Estimates vary based on ingredients and portions)
Q&A:
Q: Can I use chicken thighs instead of breasts?
A: Yes! Boneless thighs work well and may be even juicier.
Q: How can I make it dairy-free?
A: Use coconut cream or a plant-based alternative instead of heavy cream.
Q: What sides go best with this dish?
A: Creamy mashed potatoes, buttered noodles, or rice. A green salad
also complements it well.