Creamy Paprika Chicken is an easy skillet dinner with tender chicken and a rich, creamy sauce. My Best Chicken Seasoning makes every chicken dish taste amazing (seriously, it does!), and it adds so much flavor to this one, too! The sun-dried tomatoes, paprika, garlic, and Dijon mustard make the sauce extra tasty.
I love a good creamy chicken dinner, especially when it all comes together in one skillet. If you are in the mood for another creamy favorite, try my Creamy Chicken Pasta, too!
Ingredients & Substitutions
- Chicken: Use boneless, skinless chicken breasts. You can use boneless, skinless chicken thighs instead, but adjust the cooking time as needed.
- Chicken seasoning: My Best Chicken Seasoning adds lots of flavor to the chicken. You can use your favorite chicken seasoning if needed.
- Red onion and garlic: These add savory flavor to the sauce. Yellow or white onion can be used instead of red onion.
- Sun-dried tomatoes: Use dry-packed sun-dried tomatoes, soaked in hot water until softened, then drained and chopped. Oil-packed sun-dried tomatoes can also be used; drain them well before chopping.
- Paprika: Adds color and mild, sweet pepper flavor. Use regular paprika rather than smoked paprika for the intended flavor.
- Chicken broth: Adds savory flavor to the sauce. Vegetable broth can be used if needed.
- Heavy cream: Creates the rich, creamy sauce. Half-and-half can be substituted, although the sauce will be a little lighter.
- Dijon mustard: Adds a little tang and helps balance the creamy sauce. Whole grain mustard can be used for a slightly different texture.
- Butter: Use unsalted butter to finish the sauce and give it a glossy texture. If using salted butter, you may want to reduce the added salt.
- Salt and pepper: Add to taste after the sauce is finished, since the chicken seasoning and broth may already contain salt.
- Fresh parsley: Optional, but adds a fresh pop of color and flavor when serving.
FAQs
How do I know when the chicken is done?
The chicken is done when the thickest part reaches 165°F on an instant-read thermometer. If you have thinner pieces, start checking them a little earlier so they do not overcook.
How can I make sure the sauce is creamy?
Let the chicken broth, heavy cream, and Dijon simmer gently for a few minutes before adding the butter. Avoid boiling the sauce too hard, which can affect the texture.
Can I add cheese to the sauce?
Absolutely! A little freshly grated Parmesan would be delicious stirred into the sauce at the end. Add it after the butter has melted and stir until smooth.
What vegetables can I add to Creamy Paprika Chicken?
Spinach, mushrooms, or bell peppers are all good options. Add vegetables according to how long they need to cook so they are tender without becoming mushy.
Can I make the sauce without the chicken?
Yes! The creamy paprika sauce is flavorful enough to serve over pasta, rice, or vegetables. (It is so good!) You may want to add a little extra chicken broth or cream if you are making a larger amount of sauce.
What can I serve with Creamy Paprika Chicken?
This chicken is delicious with mashed potatoes, rice, pasta, or crusty bread (like a French Baguette) to soak up the creamy sauce. A simple green vegetable or side salad would also make an easy side.
How To Store Creamy Paprika Chicken
Refrigerate: Let the chicken cool, then store it with the sauce in an airtight container in the refrigerator for up to 3 to 4 days.
To Reheat: Reheat gently in a skillet over low to medium-low heat, stirring the sauce occasionally. If the sauce has thickened too much, add a splash of chicken broth or cream to loosen it. You can also reheat individual portions in the microwave.
Creamy Paprika Chicken
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 2 tablespoons best chicken seasoning
- 1 tablespoon olive oil
- 1 small red onion, finely diced
- 1 teaspoon garlic, minced
- ½ cup (about 8 whole) dry-packed sun-dried tomatoes, soaked in hot water, drained, finely chopped
- 2 teaspoons paprika
- ¾ cup (180 g) chicken broth
- ¾ cup (180 g) heavy cream
- 1 ½ teaspoons Dijon mustard
- 1 tablespoon unsalted butter
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Pat the chicken breasts dry. If needed, cut them in half or pound the thicker parts to create an even thickness. Season both sides with the Best Chicken Seasoning.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 4 to 5 minutes per side, or until golden brown and the internal temperature reaches 165°F. Transfer the chicken to a plate, leaving any browned bits and juices in the skillet.
- Add the onion to the skillet and cook for 3 to 4 minutes, or until softened. Add the garlic, sun-dried tomatoes, and paprika. Cook for 1 minute, stirring frequently.
- Pour in the chicken broth and heavy cream.
- Stir in the Dijon mustard and bring the sauce to a gentle simmer. Cook for 3 to 4 minutes, or until slightly thickened.
- Add the butter and stir until melted and the sauce is smooth and glossy. Taste and season with salt and pepper, if needed.
- Return the chicken to the skillet, along with any juices from the plate. Spoon the sauce over the chicken and garnish with parsley, if desired. Serve immediately.
Did you make this recipe?
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