Creamy Paprika Chicken

A plate of a simple but classic chicken dinner recipe, paprika chicken.

5 from 1 vote

This delicious Creamy Paprika Chicken is simple but so comforting and delicious. Choose your favourite sides and cook in the 30 minutes it takes for this one pan meal to be ready.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

4 Chicken breasts
1 tsp Garlic granules
2 tbsp Paprika
2 tbsp Olive oil
1 Red onion Diced
200 ml Hot chicken stock Made with 1/2 stock cube
150 ml Double cream Heavy cream
1 tbsp Dijon mustard
Sea salt and freshly ground black pepper Season to taste

Metric - Imperial

Instructions

Toss the chicken breasts in the garlic granules, half of the paprika and a little salt and pepper. Heat the oil in a large deep frying pan over a medium heat and cook the chicken breasts for 5 minutes on each side.
Remove the chicken to a plate and cook the red onion with the remaining paprika for a few minutes.
Add the chicken stock, double cream and Dijon mustard stir well. Season with salt and pepper.
Add the chicken back to the pan, put a lid on the pan and cook for 5 minutes then turn the chicken over and cook for 5 minutes more.
Check the chicken is cooked through then scatter over the chopped parsley and serve with a squeeze of lemon.

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Notes

If using thighs instead of chicken breasts: They may need a little more time to cook through, so adjust the cooking times accordingly.

Storing: You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or covered in the oven before serving. This won’t be at its best after freezing, but you can still do it if you’ll waste it otherwise.

Serving suggestions: Potato Wedges or mash (like this Colcannon mash) and some green veg. It would also work with some plain boiled rice or Couscous, and if you want to fancy it up a bit, go for Boulangere Potatoes or Parmentier Potatoes.

Nutrition