Easy Creamy Paprika Chicken

Creamy Paprika Chicken with golden-seared chicken breasts simmered in a rich, silky paprika cream sauce with garlic and sun-dried tomatoes in a skillet.

Easy Creamy Paprika Chicken

Juicy, golden-seared chicken breasts simmered in a rich, silky paprika cream sauce with garlic, sun-dried tomatoes, and a touch of Dijon mustard. Ready in about 30 minutes, all in one skillet.

Prep Time10

Cook Time25

Total Time35

Course: Chicken breast recipes

Cuisine: American

Keyword: creamy paprika chicken, paprika chicken

Servings:

Author: Tatiana

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.
Sauce: Keep it at a gentle simmer so it stays smooth and creamy.
Chicken: Cutlets cook quickly, so check the internal temperature rather than relying only on cooking time.

Nutrition