Description
Creamy Chicken Paprika is a quick, one-skillet recipe featuring tender, juicy chicken breasts coated in a seasoned flour mixture, cooked to a perfect golden crisp, and served in a silky smooth paprika-spiced cream sauce with caramelized onions. This flavorful dish is easy to prepare in about 30 minutes and is sure to be a comforting favorite.
Ingredients
Chicken and Coating
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon garlic powder, plus more if desired
- 1 teaspoon onion powder, plus more if desired
- 2 teaspoons paprika (smoked paprika may be substituted)
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- ½ teaspoon red pepper flakes, optional and to taste
- ⅛ to ¼ teaspoon cayenne pepper, optional and to taste
- 2 large boneless skinless chicken breasts, sliced in half lengthwise (about 3/4 to 1 pound each; or 4 breasts about 1/3 to 1/2 pound each; boneless skinless chicken thighs may be substituted)
- 2 tablespoons olive oil
Sauce and Garnish
- 3 tablespoons unsalted butter
- 1 large yellow onion, sliced into thin rings (sweet Vidalia onion may be substituted)
- 1 ½ cups low-sodium chicken broth
- ½ cup heavy cream (add up to 1 cup total, if more sauce is preferred)
- Fresh parsley, finely minced for garnishing; optional
Instructions
- Prepare the Flour Mixture: In a large bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and optional red pepper flakes and cayenne pepper. Mix lightly with a fork until well combined. Set aside 3 tablespoons of this mixture for later use in the roux.
- Coat the Chicken: Add the chicken pieces to the flour mixture and dredge to coat each piece evenly on all sides.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken and cook for 8-10 minutes, flipping once midway, until the internal temperature reaches 160°F. Remove the chicken and let it rest on a plate; the temperature will rise to 165°F, ensuring it is safe to eat.
- Caramelize the Onions: In the same skillet, add unsalted butter and let it melt for about 30 seconds. Add the sliced onions and reduce heat to medium-low or low. Cook, stirring frequently, for about 20 minutes until onions are deeply caramelized. If skipping onions, simply melt the butter and proceed to the next step.
- Make the Roux: Add the reserved 3 tablespoons of the flour mixture to the skillet with the butter and onions. Cook, whisking continuously, for 1 minute over medium to medium-high heat to eliminate any raw flour taste and start thickening the sauce.
- Add Broth and Thicken Sauce: Slowly pour in the chicken broth while whisking continuously. Continue whisking until the mixture thickens, about 1-2 minutes.
- Add Cream: Stir in the heavy cream and whisk for another 1-2 minutes until the sauce is smooth and thickened. Add additional cream if you prefer a saucier texture, up to ½ cup more.
- Season the Sauce: Taste the sauce and adjust seasoning as needed with salt, pepper, paprika, red pepper flakes, or cayenne to your preference. The sauce should have a slight heat but not be overly spicy.
- Combine and Serve: Return the cooked chicken to the skillet and toss it gently in the sauce to coat well. Cover with caramelized onions, garnish with fresh parsley if desired, and serve immediately.
Notes
- Caramelizing onions is optional but adds rich depth to the dish.
- Boneless, skinless chicken thighs can be used instead of breasts for a different texture.
- You can adjust the cream quantity based on how saucy you like the dish.
- If you prefer less heat, omit the red pepper flakes and cayenne pepper.
- Use smoked paprika for a more intense, smoky flavor.
- Ensure chicken reaches a safe internal temperature of 165°F before serving.
