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Skillet Creamy Paprika Chicken Recipe

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3.9 from 80 reviews

This Skillet Creamy Paprika Chicken recipe is a quick and flavorful dish featuring tender chicken breasts coated in a lightly spiced paprika and cayenne flour, cooked to golden perfection, and finished in a rich, creamy parmesan sauce with garlic, onions, and fresh thyme. Perfectly suited for a comforting weeknight meal, it pairs wonderfully with rice, mashed potatoes, or a low-carb side.

Ingredients

Chicken and Coating

  • 24 oz boneless, skinless chicken breasts (six small 4-oz breasts)
  • ¼ cup unbleached all-purpose flour (or King Arthur 1:1 gluten-free flour for GF option)

Cooking Fats and Aromatics

  • 4 tbsp extra virgin olive oil (or avocado oil)
  • 1 tbsp butter
  • 3 cloves garlic, minced
  • ½ cup sweet onion, chopped

Spices and Seasonings

  • 1 tbsp paprika (sweet or regular)
  • ¼ tsp cayenne pepper (optional, adds subtle kick)
  • ½ tsp salt
  • ¼ tsp black pepper

Sauce Ingredients

  • ½ cup chicken stock
  • ½ cup heavy cream
  • ¼ cup freshly grated parmesan cheese
  • 4-5 sprigs fresh thyme

Instructions

  1. Dredge the Chicken: Add the flour to a shallow bowl and thoroughly coat the chicken breasts, shaking off any excess. Place them on a plate and set aside.
  2. Heat Oil in Skillet: Warm the olive oil in a large non-stick skillet over medium heat to prepare for searing the chicken.
  3. Sear Chicken Breasts: Add the coated chicken breasts to the skillet and cook until lightly golden, about 3 minutes per side, developing a flavorful crust.
  4. Sauté Aromatics: Remove the chicken; add butter, minced garlic, and chopped onions to the skillet. Cook until onions are softened, about 2 minutes, then stir in paprika, cayenne, salt, and pepper until well combined.
  5. Prepare Creamy Sauce: Lower heat to medium-low. Pour in chicken stock and slowly whisk in heavy cream. Add parmesan and whisk until melted into a smooth sauce.
  6. Simmer Chicken in Sauce: Return chicken breasts and fresh thyme to the skillet. Cover and simmer gently for 8-10 minutes, turning chicken halfway through, until an internal temperature of 165°F is reached.
  7. Finish Sauce and Serve: Remove chicken from skillet. Whisk sauce to combine and optionally remove thyme sprigs. Return chicken to skillet and spoon sauce over top generously. Serve hot with your choice of sides.
  8. Serving Suggestions: Serve over rice, mashed potatoes, or a preferred low-carb alternative as a comforting and complete meal.

Notes

  • Use small chicken breasts for even cooking and portion control.
  • King Arthur 1:1 gluten-free flour works well for a gluten-free option.
  • To add heat, include the cayenne pepper; omit for milder flavor.
  • Chicken stock can be homemade or store-bought; low sodium preferred to control salt levels.
  • Ensure chicken is cooked to an internal temperature of 165°F for safety.
  • Leftover sauce can be stored and reheated gently for another meal.

Find it online: https://recipethrive.com/skillet-creamy-paprika-chicken-recipe/