Creamy Paprika Chicken
Creamy Paprika Chicken is tender chicken smothered in a rich, creamy sauce with sun-dried tomatoes, garlic, Dijon, and paprika. It all comes together in one skillet for an easy dinner packed with flavor!
Servings: 4 people
Calories: 665kcal
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.
Nutrition
Serving: 1portion | Calories: 665kcal