Description
Creamy Paprika Chicken features tender, juicy chicken breasts cooked to golden perfection and smothered in a rich and velvety sauce infused with sun-dried tomatoes, garlic, Dijon mustard, and smoky paprika. This one-skillet meal is easy to prepare and packed with bold, comforting flavors, making it an ideal dinner for busy weeknights or cozy weekends.
Ingredients
Chicken
- 1 ½ pounds boneless skinless chicken breasts
- 2 tablespoons best chicken seasoning
- 1 tablespoon olive oil
Sauce
- 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
Garnish
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Prepare the Chicken: Pat the chicken breasts dry to remove any excess moisture. If the breasts are uneven in thickness, cut them in half or gently pound the thicker parts to create an even thickness for uniform cooking. Season both sides generously with the best chicken seasoning.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook without moving for 4 to 5 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Once cooked, transfer the chicken to a plate and leave the browned bits and any juices in the skillet.
- Sauté Aromatics and Sun-Dried Tomatoes: Add the finely diced red onion to the skillet and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic, chopped sun-dried tomatoes, and paprika. Cook together for 1 minute, stirring frequently to release their flavors.
- Add Liquids and Dijon: Pour in the chicken broth followed by the heavy cream. Stir to combine and then stir in the Dijon mustard. Bring the sauce mixture to a gentle simmer over medium heat.
- Thicken the Sauce: Let the sauce simmer for 3 to 4 minutes, stirring occasionally, until it slightly thickens to a creamy consistency.
- Finish the Sauce: Add the unsalted butter and stir continuously until it melts completely and the sauce becomes smooth and glossy. Taste the sauce and season with salt and pepper as needed for balance.
- Combine and Serve: Return the cooked chicken breasts to the skillet, including any juices that collected on the plate. Spoon the creamy paprika sauce over the chicken. Garnish with freshly chopped parsley if desired and serve immediately while warm and comforting.
Notes
- For even cooking, pound chicken breasts to an even thickness before cooking.
- Soak sun-dried tomatoes in hot water to soften and remove excess saltiness.
- This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
- Use fresh paprika for the best smoky flavor; smoked paprika works well too for added depth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
