Craving a meal that’s bursting with flavor yet simple to make? Look no further than this paprika chicken recipe! With its rich, smoky taste and quick cooking time, it’s the perfect dish for busy weeknights or a spontaneous dinner party. Let’s dive into what makes this recipe a standout and how you can make it a staple in your kitchen.
Why Paprika Chicken?
Paprika chicken is a delightful dish that combines the deep, smoky flavor of paprika with tender, juicy chicken. This recipe is incredibly versatile, making it suitable for various dietary preferences and easily paired with your favorite sides. Plus, it uses common pantry ingredients, so you won’t need to make a special trip to the store.
How To make Paprika Chicken?
- Season the chicken. Slice the chicken breasts into smaller pieces, around 2-3 depending upon their size. Then sprinkle with salt, black pepper and dried thyme.
Step 1 - Dredge in flour. Add the flour to a bowl and then dredge each chicken piece so they are lightly coated in the flour.
Step 2 - Fry the chicken. Drizzle olive oil into your skillet and use tongs to place the chicken. Fry for 4-5 minutes, turning so each side is cooked and browned. Set the chicken aside on a plate.
Step 3 - Heat the stock. If the skillet is on the dry side, drizzle in a little more oil. Add the sliced garlic and cook on a low heat for a few minutes. Pour in the chicken stock and increase the heat a touch so it is very lightly bubbling. Cook for a few minutes. Use a spoon or spatula to lift any brown bits from the bottom of the skillet.
Step 4 - Add the spice. Tip in the paprika and stir well so that it dissolves into the chicken stock.
Step 5 - Add the chicken and cream. Pour in the heavy cream and stir to combine with the spiced chicken stock. Use tongs to return the chicken to the skillet. Cook for 4-5 minutes on a low to medium heat with slight bubbling to reduce the sauce a touch.
Step 6
Check the internal temperature of the chicken at the deepest points for a reading of 165℉.
Variations:
Opt for regular paprika instead of sweet paprika. If using regular paprika, consider reducing the amount slightly, as it is spicier than sweet paprika.
Note that only sweet paprika is appropriate for a low histamine diet.
Recipe Tips:
- Slice the chicken into smaller pieces. It will give you a much more flavorful dish rather than larger chicken breasts.
- Keep the heat fairly low when cooking the garlic as it can easily burn if the skillet gets too hot.
- Adjust the amount of paprika to taste preference.
- Check that you have a temperature reading of 165℉ at the deepest points of the chicken pieces.
Paprika Chicken
Print RecipeIngredients
- 2 chicken breasts
- 1 tabs paprika
- 1 tabs olive oil
- 2 garlic cloves, finely sliced
- ½ cup heavy cream
- ½ cup chicken stock
- ⅓ cup flour 'regular' or spelt flour
- ½ teaspoon dried thyme
- Pinch of salt
- Pinch of black pepper
- Parsley to garnish
Instructions
1. Prepare the Chicken:
- Cut the chicken breasts into 3-4 pieces each, based on their size. Season with salt, black pepper, and dried thyme.
2. Dredge the Chicken:
- Place the flour in a bowl and coat the chicken fillets thoroughly, ensuring an even layer. You might not need all the flour.
3. Cook the Chicken:
- Pour olive oil into your skillet and use tongs to add the chicken pieces. Cook for about 5 minutes, turning occasionally until they are nearly cooked through.
- Take the chicken out of the skillet and set aside on a plate.
4. Sauté the Garlic:
- If the skillet appears dry, add a bit more oil. Lower the heat and sauté the sliced garlic for a few minutes, ensuring it doesn’t burn.
5. Make the Sauce:
- Pour in the chicken stock and raise the heat to medium until it begins to simmer. Use tongs or a spatula to scrape up any browned bits from the bottom of the skillet.
- Sprinkle the paprika into the skillet, and stir well so that it dissolves into the stock.
6. Finish The Dish:
- Pour in the cream and stir well. Use tongs to return the chicken to the skillet. Cook for 4-5 minutes to thicken the sauce, ensure the internal temperature of the chicken reaches 165°F at the thickest part.
7. Serve:
- Garnish with fresh parsley if desired.
- Serve hot with your choice of sides, such as rice, steamed vegetables, or a fresh salad.
Paprika Chicken
