Paprika Chicken Cream Sauce: Prepare to be transported to a world of culinary delight! Imagine tender, juicy chicken simmered in a velvety, vibrant sauce, bursting with the smoky sweetness of paprika and the richness of cream. This isn’t just dinner; it’s an experience.
While variations exist across Eastern and Central Europe, the heart of this dish lies in Hungarian cuisine, where paprika reigns supreme. Paprika, derived from dried and ground red peppers, has been a staple in Hungarian cooking since the 16th century, adding both color and a distinctive flavor profile. It’s more than just a spice; it’s a symbol of Hungarian culinary heritage.
But what makes Paprika Chicken Cream Sauce so universally loved? It’s the perfect marriage of comfort and sophistication. The creamy sauce coats every morsel of chicken, creating a symphony of textures and tastes. The paprika adds a warm, slightly spicy note that’s both comforting and exciting. It’s also incredibly versatile! Serve it over egg noodles, rice, or even mashed potatoes for a complete and satisfying meal. Plus, it’s surprisingly easy to make, making it perfect for a weeknight dinner or a special occasion. So, are you ready to create a dish that will impress your family and friends? Let’s get cooking!
Ingredients:
- For the Chicken:
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- For the Cream Sauce:
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika (for the sauce)
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish (optional)
- Optional Sides:
- Cooked pasta (such as fettuccine, penne, or spaghetti)
- Mashed potatoes
- Rice
- Steamed vegetables (such as broccoli, asparagus, or green beans)
Preparing the Chicken:
- Prepare the Chicken Breasts: If your chicken breasts are very thick, I like to pound them to an even thickness (about 1/2 inch) using a meat mallet. This helps them cook more evenly and quickly. Place the chicken breasts between two sheets of plastic wrap and gently pound until they are the desired thickness.
- Season the Chicken: In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Mix well. Sprinkle this spice mixture evenly over both sides of the chicken breasts, pressing gently to help the spices adhere. Make sure every part of the chicken is covered with the spice mixture. This is where the flavor really comes from!
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering (but not smoking!), carefully place the seasoned chicken breasts in the skillet. Be careful not to overcrowd the pan; you may need to cook the chicken in batches.
- Cook the Chicken: Sear the chicken for about 4-5 minutes per side, or until it is nicely browned and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to ensure accuracy. If the chicken starts to brown too quickly, reduce the heat slightly. You want a nice sear, but you don’t want to burn the spices.
- Rest the Chicken: Once the chicken is cooked through, remove it from the skillet and set it aside on a plate. Cover it loosely with foil to keep it warm while you prepare the sauce. This resting period allows the juices to redistribute, resulting in more tender and flavorful chicken.
Making the Paprika Cream Sauce:
- Sauté the Aromatics: In the same skillet you used to cook the chicken (don’t wipe it out – those browned bits are full of flavor!), melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 3-5 minutes. Stir frequently to prevent burning.
- Add the Garlic: Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Deglaze the Pan: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. These browned bits, called fond, are packed with flavor and will add depth to the sauce.
- Simmer the Sauce: Bring the chicken broth to a simmer and let it reduce slightly, about 2-3 minutes. This will concentrate the flavors.
- Add the Cream and Cheese: Reduce the heat to low and stir in the heavy cream, Parmesan cheese, Dijon mustard, lemon juice, dried thyme, and smoked paprika. Stir until the cheese is melted and the sauce is smooth and creamy.
- Season to Taste: Season the sauce with salt and pepper to taste. Remember that Parmesan cheese is already salty, so start with a small amount of salt and add more as needed.
Bringing it All Together:
- Slice the Chicken (Optional): You can either serve the chicken breasts whole or slice them into strips. Slicing the chicken makes it easier to eat and allows the sauce to coat the chicken more evenly.
- Add the Chicken to the Sauce: Add the cooked chicken (whole or sliced) back to the skillet with the cream sauce. Gently toss to coat the chicken in the sauce.
- Heat Through: Let the chicken simmer in the sauce for a few minutes, until heated through. This will allow the flavors to meld together.
- Serve: Serve the Paprika Chicken with Cream Sauce immediately over your choice of pasta, mashed potatoes, rice, or steamed vegetables. Garnish with chopped fresh parsley, if desired.
Tips and Variations:
- Spice Level: Adjust the amount of cayenne pepper to your liking. If you prefer a milder dish, omit the cayenne pepper altogether.
- Vegetables: Feel free to add vegetables to the sauce, such as sliced mushrooms, bell peppers, or spinach. Sauté the vegetables along with the onion and garlic.
- Wine: For a richer flavor, add 1/4 cup of dry white wine (such as Sauvignon Blanc or Pinot Grigio) to the skillet after sautéing the onion and garlic. Let the wine reduce slightly before adding the chicken broth.
- Cream Cheese: For an even creamier sauce, stir in 2 ounces of softened cream cheese along with the heavy cream.
- Chicken Thighs: You can also use boneless, skinless chicken thighs instead of chicken breasts. Chicken thighs are more flavorful and tend to stay more moist during cooking.
- Make Ahead: The cream sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat the sauce gently before adding the cooked chicken.
- Dairy-Free Option: For a dairy-free version, substitute the butter with olive oil, the heavy cream with coconut cream or cashew cream, and the Parmesan cheese with nutritional yeast.
Serving Suggestions:
- Pasta: Serve over your favorite pasta, such as fettuccine, penne, or spaghetti. Toss the pasta with the sauce and chicken for a complete meal.
- Mashed Potatoes: Creamy mashed potatoes are a perfect accompaniment to the rich and flavorful sauce.
- Rice: Serve over white rice, brown rice, or quinoa for a lighter option.
- Vegetables: Serve with steamed or roasted vegetables, such as broccoli, asparagus, green beans, or Brussels sprouts.
- Bread: Serve with crusty bread for dipping into the delicious sauce.
Enjoy!
I hope you enjoy this recipe for Paprika Chicken with Cream Sauce as much as I do! It’s a flavorful and comforting dish that’s perfect for a weeknight dinner or a special occasion. Don’t be afraid to experiment with the ingredients and adjust the recipe to your liking. Happy cooking!
Conclusion:
This Paprika Chicken Cream Sauce recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! The rich, creamy sauce, infused with the smoky sweetness of paprika, perfectly complements the tender chicken, creating a dish that’s both comforting and sophisticated. Trust me, once you try it, you’ll be adding it to your regular rotation.
But why is this recipe a must-try? It’s simple: it’s incredibly easy to make, even on a busy weeknight. The ingredient list is short and sweet, and the cooking process is straightforward. Plus, the results are restaurant-quality, impressing your family and friends without requiring hours in the kitchen. The depth of flavor achieved with just a few key ingredients is truly remarkable. The paprika, in particular, is the star, lending a unique warmth and complexity that elevates the entire dish.
Beyond its ease and deliciousness, this recipe is also incredibly versatile. Looking for serving suggestions? Serve it over a bed of fluffy rice or creamy mashed potatoes to soak up all that delicious sauce. For a lighter option, try serving it with zucchini noodles or steamed vegetables. Crusty bread is also a fantastic accompaniment, perfect for mopping up every last drop of the creamy goodness.
And the variations are endless! Want to add a little heat? A pinch of cayenne pepper or a dash of hot sauce will do the trick. Craving some extra veggies? Sauté some mushrooms, bell peppers, or spinach and stir them into the sauce. You could even add a splash of white wine to the sauce for an extra layer of flavor. Feel free to experiment and make it your own! I’ve personally tried adding a dollop of sour cream at the end for an extra tangy kick, and it was a game-changer.
Serving Suggestions:
- Over rice
- With mashed potatoes
- With zucchini noodles
- With steamed vegetables
- With crusty bread
Variations:
- Add a pinch of cayenne pepper for heat
- Sauté mushrooms, bell peppers, or spinach
- Add a splash of white wine
- Stir in a dollop of sour cream
I truly believe that this Paprika Chicken Cream Sauce recipe is a winner. It’s a crowd-pleaser, a time-saver, and a flavor sensation all rolled into one. So, what are you waiting for? Head to the kitchen, gather your ingredients, and get cooking! I promise you won’t be disappointed.
And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Share your photos and comments below. I’m always eager to see how you make this recipe your own. Let’s create a community of paprika chicken lovers! Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll love. Happy cooking!
Paprika Chicken Cream Sauce: The Ultimate Comfort Food Recipe
Tender chicken breasts seared to perfection and smothered in a rich and creamy paprika-infused sauce. A quick and easy weeknight dinner that feels gourmet!
Ingredients
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika (for the sauce)
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish (optional)
- Cooked pasta (such as fettuccine, penne, or spaghetti)
- Mashed potatoes
- Rice
- Steamed vegetables (such as broccoli, asparagus, or green beans)
Instructions
- Prepare the Chicken Breasts: If your chicken breasts are very thick, pound them to an even thickness (about 1/2 inch) using a meat mallet. Place the chicken breasts between two sheets of plastic wrap and gently pound until they are the desired thickness.
- Season the Chicken: In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Mix well. Sprinkle this spice mixture evenly over both sides of the chicken breasts, pressing gently to help the spices adhere.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully place the seasoned chicken breasts in the skillet. Be careful not to overcrowd the pan; you may need to cook the chicken in batches.
- Cook the Chicken: Sear the chicken for about 4-5 minutes per side, or until it is nicely browned and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to ensure accuracy. If the chicken starts to brown too quickly, reduce the heat slightly.
- Rest the Chicken: Once the chicken is cooked through, remove it from the skillet and set it aside on a plate. Cover it loosely with foil to keep it warm while you prepare the sauce.
- Sauté the Aromatics: In the same skillet you used to cook the chicken (don’t wipe it out!), melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 3-5 minutes. Stir frequently to prevent burning.
- Add the Garlic: Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Deglaze the Pan: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
- Simmer the Sauce: Bring the chicken broth to a simmer and let it reduce slightly, about 2-3 minutes.
- Add the Cream and Cheese: Reduce the heat to low and stir in the heavy cream, Parmesan cheese, Dijon mustard, lemon juice, dried thyme, and smoked paprika. Stir until the cheese is melted and the sauce is smooth and creamy.
- Season to Taste: Season the sauce with salt and pepper to taste. Remember that Parmesan cheese is already salty, so start with a small amount of salt and add more as needed.
- Slice the Chicken (Optional): You can either serve the chicken breasts whole or slice them into strips.
- Add the Chicken to the Sauce: Add the cooked chicken (whole or sliced) back to the skillet with the cream sauce. Gently toss to coat the chicken in the sauce.
- Heat Through: Let the chicken simmer in the sauce for a few minutes, until heated through.
- Serve: Serve the Paprika Chicken with Cream Sauce immediately over your choice of pasta, mashed potatoes, rice, or steamed vegetables. Garnish with chopped fresh parsley, if desired.
Notes
- Spice Level: Adjust the amount of cayenne pepper to your liking. If you prefer a milder dish, omit the cayenne pepper altogether.
- Vegetables: Feel free to add vegetables to the sauce, such as sliced mushrooms, bell peppers, or spinach. Sauté the vegetables along with the onion and garlic.
- Wine: For a richer flavor, add 1/4 cup of dry white wine (such as Sauvignon Blanc or Pinot Grigio) to the skillet after sautéing the onion and garlic. Let the wine reduce slightly before adding the chicken broth.
- Cream Cheese: For an even creamier sauce, stir in 2 ounces of softened cream cheese along with the heavy cream.
- Chicken Thighs: You can also use boneless, skinless chicken thighs instead of chicken breasts. Chicken thighs are more flavorful and tend to stay more moist during cooking.
- Make Ahead: The cream sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat the sauce gently before adding the cooked chicken.
- Dairy-Free Option: For a dairy-free version, substitute the butter with olive oil, the heavy cream with coconut cream or cashew cream, and the Parmesan cheese with nutritional yeast.
- Serving Suggestions: Serve over pasta, mashed potatoes, rice, steamed vegetables, or with crusty bread.
