Creamy Paprika Chicken
This 30-minute creamy paprika chicken skillet will wow thanks to a tangy sauce and tender bites of pan-seared chicken breast. Serve with baby potatoes and your favorite veggie or salad for a truly quick yet enticing meal.
Ingredients
- 1/4 cup sour cream
- 2 boneless, skinless chicken breasts
- kosher salt and black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 Tablespoon extra-virgin olive oil
- 2 Tablespoons butter divided
- 1/2 medium yellow onion diced
- 2-3 cloves garlic minced
- 1 Tablespoon sweet paprika see note
- 2/3 cup low-sodium chicken broth
- parsley minced fresh or dried, optional garnish
Instructions
- Measure the sour cream into a small prep bowl and set it out at room temperature to start.1/4 cup sour cream
- Slice each chicken breast lengthwise through the middle, so you have four thinner cutlets. Season each on both sides with a light sprinkle of kosher salt, black pepper, and the garlic powder and Italian seasoning.2 boneless, skinless chicken breasts, kosher salt and black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning
- Warm olive oil and melt 1 Tablespoon of the butter in a large skillet over medium-high heat. Add chicken and cook for 2-3 minutes per side, until golden but not quite cooked through. Transfer chicken to a plate and set aside.1 Tablespoon extra-virgin olive oil, 2 Tablespoons butter
- Reduce heat to medium, then add the remaining 1 Tablespoon butter and the diced onions. Cook for about 4 minutes, until the onions are softened, then stir in the minced garlic and the paprika. Cook for 30-60 seconds, until fragrant.1/2 medium yellow onion, 2-3 cloves garlic, 1 Tablespoon sweet paprika
- Quickly pour in the chicken broth. When it simmers, scrape the bottom of the pan to loosen any browned bits.2/3 cup low-sodium chicken broth
- Add a small spoonful of the simmering sauce to the bowl with the sour cream. Whisk gently or stir well with a fork, then repeat with another spoonful of sauce.
- Now slowly whisk the sour cream into the skillet. Once the sauce is smooth and bubbling gently, sample and season with more salt and pepper to taste.
- Return chicken to the pan, tent with a lid or foil, and cook for another 4-5 minutes, until the chicken reaches 165°F and the sauce is thickened slightly. Resist the temptation to turn up the heat; if the sauce starts bubbling too fast, it will separate.
- Turn off heat as soon as chicken is done, sprinkle with parsley, and serve. Enjoy!parsley
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Notes
- Chicken Cutlets: Slice two regular chicken breasts lengthwise through the middle to make two thinner, quick-cooking cutlets, or purchase thin-sliced chicken to save this step.
- Sweet vs Smoked Paprika: Substitute smoked paprika if you're after a distinctly smoky flavor in the sauce, or mix the two if you like a little sweet and a little smoky flair.
- Use Fresh Paprika! Paprika loses potency faster than other dried spices. Be sure yours is not over the hill! As with any spice, buy the highest-quality you can and store it in a cool, dark spot, away from heat or sunlight that will make it oxidize more quickly and lose aroma and flavor. Replace even high-quality ground paprika every 3-6 months.
- Storage & Reheating: Leftover paprika chicken will keep in the fridge for at least 3 days, tightly-covered. Warm over low heat or in the microwave on 50% power, both so the chicken doesn’t dry out and so the sauce doesn’t separate.
Nutrition Estimate
Calories: 259 kcal, Carbohydrates: 4 g, Protein: 26 g, Fat: 15 g, Saturated Fat: 6 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 6 g, Trans Fat: 0.2 g, Cholesterol: 96 mg, Sodium: 340 mg, Potassium: 545 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 1165 IU, Vitamin C: 3 mg, Calcium: 38 mg, Iron: 1 mg