Creamy Paprika Chicken

Creamy Paprika Chicken brings golden, tender chicken and a velvety paprika sauce together in one easy skillet. Sweet paprika creates a warm, savory flavor, while a little smoked paprika adds depth without overpowering the dish. Garlic, shallot, Dijon, and a touch of honey round everything out beautifully.

The chicken gets a light flour coating before searing, which creates a delicate crust and helps the sauce cling to every bite. Meanwhile, tomato paste gives the cream sauce its gorgeous color and an extra layer of richness. A squeeze of lemon at the end keeps the flavors bright rather than heavy.

Serve this creamy chicken over mashed potatoes, rice, or buttery noodles. Green beans or roasted broccoli make an easy side. It feels special enough for company, yet the whole recipe is simple enough for an ordinary weeknight.

Recipe Yield: 4 servings

INGREDIENTS

2 large boneless, skinless chicken breasts, about 1½ lb total
1¼ tsp kosher salt, divided
½ tsp black pepper
1 tbsp sweet paprika, divided
½ tsp garlic powder
2 tbsp all-purpose flour
2 tbsp olive oil
1 tbsp unsalted butter
1 large shallot, finely chopped
3 garlic cloves, minced
1 tbsp tomato paste
½ tsp smoked paprika
¼ tsp crushed red pepper flakes, optional
¾ cup low-sodium chicken broth
1 cup heavy cream
2 tsp Dijon mustard
1 tsp honey
2 tsp fresh lemon juice
2 tbsp chopped fresh parsley

INSTRUCTIONS

1. Prepare the chicken:
Slice each chicken breast horizontally to make 4 cutlets. If needed, gently pound them to an even ½-inch thickness. Pat dry and season with 1 tsp salt, black pepper, 1 tsp sweet paprika, and garlic powder. Lightly coat both sides with flour, shaking off the excess.

2. Sear the chicken:
Heat the olive oil in a large 12-inch skillet over medium-high heat. Add the chicken in one layer, working in batches if needed. Cook for 3–4 minutes on the first side and 2–3 minutes on the second, until deeply golden and nearly cooked through. Transfer to a clean plate.

3. Build the paprika base:
Reduce the heat to medium and melt the butter in the skillet. Add the shallot and cook for 2–3 minutes, until softened. Stir in the garlic and tomato paste, then cook for 1 minute. Reduce the heat to low and stir in the remaining 2 tsp sweet paprika, smoked paprika, and red pepper flakes for 20 seconds.

4. Make the cream sauce:
Pour in the chicken broth while scraping up the browned bits. Increase the heat to medium and simmer for 2 minutes. Stir in the heavy cream, Dijon, honey, and remaining ¼ tsp salt. Gently simmer for 3–4 minutes, stirring occasionally, until the sauce lightly coats a spoon. Do not let it boil rapidly.

5. Finish the chicken:
Return the chicken and any collected juices to the skillet. Simmer gently for 2–3 minutes, spooning sauce over the chicken, until the centers reach 165°F. If the sauce becomes too thick, stir in a small splash of chicken broth.

6. Brighten and serve:
Remove the skillet from the heat and stir the lemon juice into the sauce. Taste and adjust the salt as needed. Sprinkle with parsley and serve over mashed potatoes, rice, or noodles.

Helpful Tips to Perfect This Recipe

• Keep the chicken evenly thick. Gently pound each chicken breast to about ¾-inch thickness. This helps the centers cook through before the outside becomes dry.
• Bloom the paprika briefly. Cook the paprika with the tomato paste for only about 30 seconds. Gentle heat deepens its flavor, while high heat can make paprika bitter.
• Keep the cream sauce at a gentle simmer. Once the heavy cream is added, avoid a rapid boil. Low, steady heat creates a smoother sauce and prevents it from reducing too quickly.
• Adjust the sauce before serving. If it becomes too thick, add a splash of chicken broth. If it looks thin, simmer it uncovered for another minute or two.