Creamy Paprika Chicken
Tender golden chicken pieces simmered in a fragrant paprika broth and finished with a silky, velvety cream sauce. This comforting one-pan dish comes together in under an hour and is sure to become a weeknight favourite.
🛒 Ingredients
4 servings
- 800 g (1¾ lb) chicken breast or bone-in pieces, cut into chunks
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 tablespoons sweet or hot paprika, to taste
- 500 ml (2 cups) hot chicken stock
- 200 ml (¾ cup) heavy cream
- 1 tablespoon all-purpose flour
- Salt and white pepper to taste
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Directions
- 1
Season the chicken pieces generously with salt and white pepper.
- 2
Melt the butter in a wide pan over medium heat and brown the chicken on all sides until golden.
- 3
Add the diced onion and sauté for 2–3 minutes until softened and translucent.
- 4
Sprinkle the paprika evenly over the chicken pieces and stir to coat well.
- 5
Pour in the hot chicken stock gradually, turning the pieces occasionally.
- 6
Cover and simmer over low heat until the chicken is cooked through and tender, about 25–30 minutes.
- 7
Transfer the chicken to a serving dish and keep warm.
- 8
Whisk the heavy cream and flour into the remaining pan juices.
- 9
Cook over low heat, stirring constantly, until the sauce thickens to a smooth, velvety consistency.
- 10
Pour the creamy paprika sauce over the chicken and serve immediately with steamed rice or egg noodles.
💡 Chef's Tip
For a deeper, more complex flavour, combine sweet paprika with a pinch of smoked paprika. A splash of dry white wine added with the stock takes this dish to the next level.
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Same category — Poultry
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