Skillet Creamy Paprika Chicken
Boneless chicken breasts are simmered in a flavorful paprika cream sauce in this easy skillet recipe, ready in 30 minutes or less.
Servings 6
Calories 349kcal
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
*You can use 4 six ounce breasts for this recipe, just make sure to adjust simmer time for larger breasts.
*Instead of chicken stock, I use 1/2 tsp Better Than Bouillon seasoned roasted chicken base mixed into 1/2 cup hot water. It adds incredible flavor. Chicken stock is a great sub if you don't have this product on hand. Make sure to use stock, not broth, since it has a more intense flavor.
*Please see the "recipe tips" section of the post for more helpful tips for success.
Nutrition
Calories: 349kcal | Carbohydrates: 8g | Protein: 28g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 444mg | Potassium: 525mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1059IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 1mg