Creamy Paprika Chicken Skillet
Inspired by Hungarian Chicken Paprikash, this Creamy Paprika Chicken Skillet features juicy boneless chicken breasts simmered in a rich, velvety paprika-spiced cream sauce. Ready in less than 30 minutes, it’s perfect for an easy, incredibly satisfying, low-carb dinner. Gluten-free option included.
If you’re craving a creamy, flavorful dinner like my Easy Tarragon Chicken Skillet, you’re going to LOVE this Creamy Paprika Chicken Skillet recipe. It’s essentially a more approachable, quick-cooking take on classic Hungarian Chicken Paprikash (Paprikás Csirke), and it’s downright delicious.
While traditional chicken paprikash is often made with bone-in chicken pieces and finished with sour cream, I used boneless, skinless chicken breasts, freshly grated parmesan, and heavy cream. The result? Tender chicken cutlets smothered in a rich, silky sauce with that signature paprikash flavor.
The whole thing comes together in just 30 minutes, making it perfect for busy weeknight dinners that the entire family will love, especially when paired with rice, mashed potatoes, or even spiralized veggies. Plus, it’s very easy to make gluten-free. Just dredge the chicken in gluten-free flour, and you can’t even tell the difference!
Recipe features
- Quick and easy. It’s ready in just 30 minutes, using only one skillet, making it perfect for weeknight dinners guaranteed to please both kids and adults.
- Deeply satisfying. Savor juicy chicken breasts simmered in a savory, not overly spicy, paprika-spiced cream sauce.
- Gluten-free friendly. Simply swap in gluten-free flour when dredging the chicken without compromising the sauce or texture.
Ingredients you’ll need
- Chicken. I like using six small 4-ounce Springer Mountain Farms boneless, skinless chicken breasts, but four larger breasts or even thighs work too –just pound them lightly to an even thickness.
- Flour. Dredging the chicken in unbleached all-purpose flour creates a light, golden crust for the sauce to stick to. If you’re cooking gluten-free, King Arthur 1:1 gluten-free flour works just as well here.
- Olive oil + butter. A quick sear in hot, high-quality olive oil locks in moisture. Adding butter after searing the chicken creates a rich base for sautéing the aromatics and blooming the spices.
- Aromatics. Sweet onion and fresh garlic bring a fragrant foundation to the sauce. If you’re in a pinch, jarred minced garlic will suffice –just be careful not to burn it, as it can turn bitter.
- Paprika. Our starring spice! I use sweet (regular) paprika. For a classic, authentic paprikash vibe, Hungarian sweet paprika is the way to go.
- Spices. I add a pinch of cayenne pepper to the sauce for a subtle spicy kick, but that’s totally up to you. Regardless, salt and freshly ground black pepper help balance everything out.
- Stock. I use ½ teaspoon Better Than Bouillon seasoned roasted chicken base dissolved in ½ cup hot water here. It adds a rich, savory depth that regular stock can’t quite match. That said, a good-quality chicken stock (NOT broth) works, too, offering a more concentrated flavor.
- Cream. Here’s where things start getting creamy and cozy! Full-fat heavy cream is best, as it thickens nicely and makes the sauce luscious and silky. Half-and-half can work if you need a lighter option (though the sauce will be a bit thinner).
- Parmesan. Freshly grated Parmesan is key to creating an amazing velvety sauce (it melts more smoothly than the pre-shredded stuff). If you’re feeling fancy, feel free to use Grana Padano or Pecorino Romano here –just adjust your seasoning accordingly since these cheeses are on the saltier side.
- Thyme. Simmering the sauce with sprigs of fresh thyme infuses an earthy, aromatic layer. You can substitute about a ½ teaspoon dried thyme in a pinch, but add it to the skillet with the paprika earlier in the cooking process so it has time to bloom and soften.
Variations
- Bone-in chicken – For a nod to the classic Hungarian dish, swap the boneless breasts for bone-in, skin-on chicken thighs or drumsticks. Sear them skin-side down until golden, then simmer, covered, for 25-30 minutes, or until they reach an internal temperature of 165°F.
- Touch of tang – After removing the skillet from the heat, stir in a tablespoon or two of sour cream for a slightly tangy, ultra-creamy finish reminiscent of authentic chicken paprikash.
- Add veggies – Stir sautéed mushrooms, bell peppers, or fresh spinach into the creamy sauce before adding the chicken back in for extra texture and nutrients. Or blend in a spoonful of puréed roasted red peppers for a delicious smoky-sweet undertone.
How to make creamy paprika chicken
Step 1: Dredge the chicken. Add the flour to a shallow bowl and dredge the chicken breasts, coating each piece thoroughly and shaking off the excess. Set aside on a plate.
Step 2: Sear the chicken. Heat olive oil in a large non-stick skillet over medium heat. Once the oil is shimmering, add the chicken breasts and cook for about 3 minutes on each side, until lightly golden. Remove the chicken from the skillet and set aside.
Step 3: Sauté the aromatics. Add the butter, garlic, and onions to the same skillet and sauté until the onions soften and turn translucent. Sprinkle in the paprika and the remaining spices, and stir to coat the aromatics.
Step 4: Build the sauce. Lower the heat to medium-low. Pour in the chicken stock and slowly whisk in the heavy cream. Then, add the Parmesan cheese and whisk until it is fully melted.
Step 5: Simmer. Nestle the chicken breasts back into the skillet along with the fresh thyme. Cover and simmer for 8-10 minutes, flipping the chicken halfway through, until the chicken is cooked through and the sauce is slightly thickened.
Step 6: Finish and serve. When the chicken is done, remove the breasts from the skillet and whisk the sauce well to combine (you can remove the thyme sprigs, if preferred). Add the breasts back to the skillet and spoon the creamy sauce generously over the chicken (I like to slice mine first) and serve with your favorite side (see ‘Serving Suggestions’ below for delicious ideas). Enjoy!
Recipe tips and FAQs
- Pound the chicken. If any pieces of chicken are thicker on one end, lightly pound them to an even thickness so that they sear evenly and cook through without the thinner ends drying out.
- Don’t overcook the chicken. The key to keeping the chicken juicy is to sear just until golden, and then finish cooking gently in the sauce until the internal temperature reaches 165°F. Note that thighs are more forgiving here, even if you simmer them a bit longer.
- Deglaze the skillet. If you notice browned bits on the bottom of the pan after searing the chicken, I highly recommend deglazing with a splash of chicken stock or white wine to lift those flavor-packed bits into the sauce before adding the butter.
- Don’t rush the aromatics. For the best flavor, let the onions and garlic sauté slowly until translucent, then add the paprika and other spices and stir just until fragrant. Any longer, and the spices can scorch and turn bitter.
- Use high-quality paprika. For the most authentic tasting, bright, sweet, and aromatic dish, seek out a trusted brand of authentic Hungarian sweet paprika (like Pride of Szeged). Cheap paprika can taste flat and dusty.
- Let the sauce thicken naturally. When adding cream, lower the heat to medium-low and whisk slowly to prevent the dairy from curdling. Keep things low and slow until the sauce lightly coats the back of a spoon. If your sauce is too thick, whisk in a splash of warm stock to thin it out.
Curdling usually occurs when cream is added to a sauce that is too hot or boiling. To prevent this, lower the heat to medium-low before adding the cream, and whisk gently to incorporate. Note that full-fat heavy cream is less likely to split than lighter dairy options.
Yes! Simply swap the butter for olive oil or vegan butter, use full-fat coconut milk or cashew cream instead of heavy cream, and use a vegan Parmesan (or nutritional yeast) to create an equally rich and flavorful dairy-free dish.
Serving suggestions
You’ll definitely want something on the plate to soak up every last drop of that creamy paprika-spiced sauce. My go-tos are fluffy white rice or creamy mashed potatoes. For a lighter or low-carb meal, try serving it over spaghetti squash, cauliflower rice, cauliflower mash, spiralized veggie noodles, or even roasted butternut squash.
If you want to lean into a more traditional Hungarian experience, serve the saucy chicken over buttered egg noodles or spaetzle. And don’t forget a pop of color on the side to complete the meal –think buttered peas, grilled asparagus, roasted green beans, or a simple mixed green salad.
Storing leftovers
Storing: Refrigerate leftover creamy paprika chicken in an airtight container for up to 3 days. Reheat gently over low heat on the stovetop, stirring occasionally. If the sauce has thickened, whisk in a splash of chicken stock to loosen it up.
Freezing: Although you can freeze creamy chicken dishes like this, the sauce may separate once thawed due to the dairy content. For best results, enjoy it fresh or refrigerated.
More skillet chicken recipes
- Cast Iron Skillet Chicken Parmesan
- Pesto Chicken Skillet
- Creamy Tomato Chicken Skillet
- Easy Skillet Salsa Chicken
- Skillet Orange Cranberry Chicken
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Skillet Creamy Paprika Chicken
Equipment
- Large non-stick skillet
Ingredients
- 24 oz boneless, skinless chicken breasts *I use six small 4-oz Springer Mountain Farms breasts *see notes
- ¼ cup unbleached all-purpose flour , or King Arthur 1:1 gluten-free flour for GF option
- 4 tbsp extra virgin olive oil
- 1 tbsp butter
- 3 cloves garlic minced
- ½ cup sweet onion chopped
- 1 tbsp paprika sweet/regular
- ¼ tsp cayenne pepper *optional- but adds a nice subtle kick
- ½ tsp salt
- ¼ tsp pepper
- ½ cup chicken stock *see notes
- ½ cup heavy cream
- ¼ cup freshly grated parmesan
- 4-5 sprigs fresh thyme
Instructions
- Add the flour to a shallow bowl and dredge the chicken breasts. Be sure to coat them well and shake off any excess flour. Place them on a plate and set aside.
- Heat the olive oil in a large non-stick skillet over medium heat.
- Add the chicken breasts and cook until lightly golden on each side (about 3 minutes per side).
- Remove the seared chicken from the skillet and add the butter, garlic, and onions. Cook the onions for a couple of minutes, until softened, then add the spices. Stir until blended.
- Reduce the heat to medium-low. Add the chicken stock, and slowly whisk in the heavy cream. Add the parmesan cheese and whisk until the cheese has melted.
- Add the chicken breasts back to the skillet, along with the fresh thyme. Cover with a lid and simmer for 8-10 minutes, turning the breasts over halfway. The chicken is done when a safe internal temperature of 165 degrees is reached.
- When the chicken is done, remove the breasts from the skillet and whisk the sauce well to combine (you can remove the thyme sprigs, if preferred). Add the breasts back to the skillet and spoon the creamy sauce generously over the chicken.
- Serve over rice or mashed potatoes, or your favorite low-carb option. See post for serving ideas. Enjoy!
Notes
Nutrition
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