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This Creamy Paprika Chicken is an easy, one-pan dinner featuring tender, juicy chicken breasts in a rich, velvety paprika cream sauce. Made with Hungarian paprika, garlic, sun-dried tomatoes, and a touch of Dijon mustard, the sauce is packed with flavor without requiring a long list of ingredients. It is perfect for busy weeknights and tastes delicious served over mashed potatoes, rice, or pasta to soak up every bit of that savory sauce.
Why You’ll Love This Creamy Paprika Chicken
- Ready in about 35 minutes: quick enough for a weeknight, with most of the work happening in one skillet.
- Cooks fast and stays juicy: slicing the chicken into thinner cutlets means even cooking and less chance of dry, overdone chicken.
- Rich, well-rounded sauce: Hungarian and smoked paprika, sun-dried tomatoes, and a little Dijon give the cream sauce real depth beyond just “creamy.”
- Pairs with almost anything: mashed potatoes, rice, pasta, or crusty bread all work well for soaking up the sauce.
Ingredients You’ll Need
How to Make Easy Creamy Paprika Chicken
- Season the chicken: Slice the chicken breasts horizontally into thin cutlets, or pound them to an even thickness. Pat dry and season with garlic powder, onion powder, salt, and pepper.
- Sear the chicken: Heat olive oil and butter in a skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden. Remove and set aside.
- Sauté the aromatics: Cook the onion for 2–3 minutes. Add the garlic and sun-dried tomatoes, cooking for 30 seconds. Stir in both paprikas for 15 seconds over low heat.
- Make the sauce: Add the chicken broth, cream, and Dijon mustard. Simmer for 3–4 minutes until slightly thickened.
- Finish cooking: Return the chicken and its juices to the skillet. Simmer for 3–5 minutes, or until the chicken reaches 165°F.
Lower the Heat Before Adding the Paprika
Paprika scorches quickly over high heat, which turns it bitter and dulls the sauce’s color. Dropping the heat to low and stirring it for just 15 seconds is enough to wake up its flavor without burning it. Add the broth right after so the paprika has liquid to bloom into.
Creamy Paprika Chicken vs. Classic Chicken Paprikash
This recipe is inspired by the flavors of traditional chicken paprikash, but it’s a faster, weeknight-friendly take. Classic paprikash is typically built on bone-in chicken and finished with sour cream, while this version uses quick-cooking chicken cutlets, a heavy cream sauce, and a few shortcuts like sun-dried tomatoes for extra depth. The result is a similar warm, paprika-forward comfort in about a third of the time.
Recipe Variations
- Creamy Paprika Chicken Thighs-Use boneless, skinless chicken thighs instead of breasts for even juicier meat, adding a few extra minutes to the final simmer.
- Mushroom Paprika Chicken-Sauté 8 ounces of sliced mushrooms with the onion for an earthy, savory addition to the sauce.
- Lighter Paprika Chicken-Swap the heavy cream for half-and-half for a slightly lighter sauce, though it will be a bit less rich.
- Spicy Paprika Chicken-Add a pinch of cayenne or red pepper flakes to the paprika for a subtle kick of heat.
Ways to Serve Creamy Paprika Chicken
- Over Mashed Potatoes-Creamy potatoes are a perfect match for the silky paprika sauce.
- With Buttered Egg Noodles-A classic pairing that’s especially nice with paprika-based sauces.
- Over Rice-Fluffy white or basmati rice soaks up every drop of sauce.
- With Roasted Green Beans or Broccoli-A simple roasted vegetable on the side adds freshness and balances the richness.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently in a skillet over low heat with a splash of broth or cream to loosen the sauce, covering the pan so the chicken doesn’t dry out.
- Freezing: Freezing isn’t recommended, since cream-based sauces can separate and turn grainy after thawing.
Frequently Asked Questions
Yes, boneless, skinless chicken thighs work well and tend to stay a little juicier. There’s no need to slice them thinner, but they may need a few extra minutes of simmering in the sauce to reach 165°F.
Yes, they’re optional. The sauce will be slightly milder and less tangy without them, but still creamy and flavorful. You can add a teaspoon of tomato paste with the garlic for a similar depth.
More Creamy Chicken Recipes
Give this creamy paprika chicken a try, and if it turns out as rich and saucy as ours, come back and leave a star rating below, because it helps other home cooks find this recipe too!
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Easy Creamy Paprika Chicken
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- ⅓ cup sun-dried tomatoes, finely chopped
- 2 teaspoons Hungarian paprika
- ½ teaspoon smoked paprika
- ¾ cup low-sodium chicken broth
- ¾ cup heavy cream
- 1 teaspoon Dijon mustard
- Fresh parsley, for garnish
Instructions
- Season the chicken: Slice the chicken breasts horizontally into thin cutlets, or pound them to an even thickness. Pat dry and season with garlic powder, onion powder, salt, and pepper.
- Sear the chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side, until golden brown. Transfer to a plate; it will finish cooking in the sauce.
- Make the flavor base: Reduce the heat to medium. Add the onion to the same skillet and cook for 2–3 minutes until softened. Stir in the garlic and sun-dried tomatoes and cook for another 30 seconds. Reduce the heat to low, add both paprikas, and stir for 15 seconds.
- Make the creamy sauce: Pour in the chicken broth, scraping up any browned bits from the skillet. Stir in the heavy cream and Dijon mustard. Bring to a gentle simmer and cook for 3–4 minutes, until slightly thickened.
- Finish the chicken: Return the chicken and any juices to the skillet. Spoon the sauce over the chicken and simmer gently for 3–5 minutes, or until the chicken reaches an internal temperature of 165°F.
- Taste the sauce and adjust the seasoning if needed. Garnish with fresh parsley and serve with mashed potatoes, rice, or pasta.
Notes
- Sun-dried tomatoes: Use oil-packed tomatoes, drained and chopped, for convenience. If using dry-packed, soak them in hot water first.
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Sauce: Keep it at a gentle simmer so it stays smooth and creamy.
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Chicken: Cutlets cook quickly, so check the internal temperature rather than relying only on cooking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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