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This velvety paprika chicken transforms basic items into a stunning meal you'd think came from a fancy restaurant. It's great for busy weeknights or when guests come over. The smooth sauce, packed with sweet paprika and herbs, wraps around juicy chicken pieces so good you'll want more.
I whipped this up when I needed something comforting during a tough week. The wonderful smell filled my kitchen, and I felt better with the very first taste. Now it's what I cook whenever I want something tasty without spending forever cooking.
What You'll Need
- Large onion: Chopped small to build the tasty base for everything else
- Chicken broth: Gives the sauce a deep, meaty taste
- Dried thyme: Brings a subtle earthy flavor that works great with paprika
- Salt: Brings out all the flavors - kitchen salt works fine but kosher is better
- Milk: Makes everything smoother while cutting through the richness
- Sweet paprika: The key ingredient that gives color and unique flavor
- Tomato paste: Adds richness and makes the sauce more interesting
- Flour: Makes the sauce thick enough to stick to your chicken perfectly
- Pepper: Adds a bit of warmth without taking over the paprika flavor
- Oil for frying: Something bland like veggie or canola oil works best
- Chicken breast: Perfect for this dish but you can use thighs for extra flavor
- Heavy cream: Creates that rich, smooth texture that makes this dish so special
- Red bell peppers: Give a hint of sweetness and pretty color
- Garlic clove: Fresh minced garlic adds flavor depth you can't get from powder
- Fresh or dried oregano: Adds a nice Mediterranean touch against the creamy sauce
Easy Cooking Steps
- Get everything ready:
- Slice chicken into 1-inch chunks so they cook evenly. Chop onion finely for the flavor base. Cut bell pepper into small bits that cook quickly. Mince garlic finely to let out all its flavor.
- Get the chicken golden:
- Warm oil in a big pan until hot but not smoking. Put chicken in one layer - don't crowd them. Let them get golden before flipping. Sprinkle paprika right on the chicken to wake up its flavor in the hot oil. Take chicken out and set aside while you make the sauce.
- Make the flavor foundation:
- Add a bit more oil if needed then toss in onions to the same pan with all those tasty chicken bits. Cook until soft and clear, about 3 minutes. Toss in garlic and cook for 30 seconds until you can smell it. Mix in tomato paste and cook another minute to sweeten it up. Add bell pepper and cook until it starts to soften.
- Start the sauce:
- Sprinkle flour over your veggies and stir for a minute to get rid of the raw flour taste. This thickens your sauce. Put chicken back in and mix to coat with everything. Slowly pour in milk, cream, and broth while stirring so you don't get lumps.
- Finish cooking:
- Let everything bubble gently - not a full boil or your cream might split. Cook until it thickens a bit and chicken is done, about 8-10 minutes. Add oregano, more paprika, and thyme. Taste and add salt and pepper as needed. The sauce should coat a spoon but still pour easily.
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What I love most about this dish is how the paprika changes while cooking. It starts as a bright powder but turns into this amazing sweet-smoky flavor throughout everything. My husband usually puts hot sauce on everything, but he eats this just as it is every time - that tells you how perfectly balanced it is.
Keeping Leftovers
This creamy chicken stays good in the fridge for up to 3 days in a sealed container. The flavors actually get better as they mix together, so leftovers sometimes taste even better than when you first made it. When you heat it up, use low heat on the stove or in the microwave so the sauce doesn't break apart. Add a splash of cream or broth if needed to make it creamy again.
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Tasty Side Dishes
While pasta or rice work great with this dish, you can try other sides too. Buttered egg noodles catch every bit of the yummy sauce. For something lighter, try it over cauliflower rice or steamed veggies. A simple green salad with lemon dressing cuts through the rich, creamy sauce perfectly. And don't forget some crusty bread to soak up every last drop of sauce.
Make It Your Own
This dish is super flexible based on what you have. Chicken thighs can replace breasts for more flavor. To add veggies, mix in fresh spinach at the very end or cook mushrooms with the bell peppers. If you like spicy food, add a bit of cayenne or use half sweet and half hot paprika. For more complex flavor, splash in some white wine after cooking the veggies and let it cook down before moving to the next step.
Frequently Asked Questions
- → How should I prep the chicken?
Slice the chicken evenly, then sear it in hot oil until golden for an amazing flavor boost.
- → Is there an alternative to heavy cream?
Coconut cream works well, or combine butter with milk as a stand-in. The taste might change a bit, though.
- → What sides go well with this?
This dish pairs beautifully with rice, pasta, or even creamy mashed potatoes.
- → Can I throw in more veggies?
For sure! Toss in spinach, peas, or carrots for extra taste and nutrition.
- → How can I keep the chicken juicy?
Take it out after browning, then add it back into the sauce later to avoid overcooking.