Creamy Garlic & Paprika Chicken
Creamy Garlic & Paprika Chicken
Ingredients
- 80 g plain flour
- 2 tablespoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 chicken breasts
- 4 cloves garlic, chopped
- 150 ml chicken stock
- 150 ml double cream
- 15 g parsley, chopped
- 1 tablespoon cooking oil, as needed
Instructions
- 1
In a medium bowl, combine the plain flour, 1 tablespoon of paprika, the salt, and the black pepper. Mix well until all ingredients are evenly distributed.
⏱️ 2 min
- 2
Take each chicken breast and carefully slice it in half lengthways to create two thinner fillets from each breast, resulting in a total of 4 fillets. Dredge each chicken fillet thoroughly in the seasoned flour mixture, ensuring it's fully coated.
⏱️ 3 min
- 3
Heat a tablespoon of cooking oil in a large frying pan over a medium to high heat. Once the oil is shimmering, add the coated chicken fillets to the pan. Cook for 3 to 4 minutes on each side, or until they are golden brown and cooked through.
⏱️ 8 min
- 4
Remove the cooked chicken from the pan and set aside. Add the chopped garlic to the same pan and sauté for 30 seconds until fragrant. Pour in the chicken stock, double cream, and the remaining 1 tablespoon of paprika. Stir well to combine.
⏱️ 3 min
- 5
Return the cooked chicken fillets to the pan with the sauce. Stir gently to ensure the chicken is coated. Bring the sauce to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce has thickened to a creamy consistency.
⏱️ 4 min
- 6
Stir in the chopped parsley. Taste the sauce and adjust seasoning with additional salt and pepper if needed. Serve immediately with your choice of side, such as pasta, rice, or potatoes.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic & Paprika Chicken
- 80 g plain flour
- 2 tablespoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 chicken breasts
- 4 cloves garlic, chopped
- 150 ml chicken stock
- 150 ml double cream
- 15 g parsley, chopped
- 1 tablespoon cooking oil, as needed
Instructions
- 1
In a medium bowl, combine the plain flour, 1 tablespoon of paprika, the salt, and the black pepper. Mix well until all ingredients are evenly distributed.
⏱️ 2 min - 2
Take each chicken breast and carefully slice it in half lengthways to create two thinner fillets from each breast, resulting in a total of 4 fillets. Dredge each chicken fillet thoroughly in the seasoned flour mixture, ensuring it's fully coated.
⏱️ 3 min - 3
Heat a tablespoon of cooking oil in a large frying pan over a medium to high heat. Once the oil is shimmering, add the coated chicken fillets to the pan. Cook for 3 to 4 minutes on each side, or until they are golden brown and cooked through.
⏱️ 8 min - 4
Remove the cooked chicken from the pan and set aside. Add the chopped garlic to the same pan and sauté for 30 seconds until fragrant. Pour in the chicken stock, double cream, and the remaining 1 tablespoon of paprika. Stir well to combine.
⏱️ 3 min - 5
Return the cooked chicken fillets to the pan with the sauce. Stir gently to ensure the chicken is coated. Bring the sauce to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce has thickened to a creamy consistency.
⏱️ 4 min - 6
Stir in the chopped parsley. Taste the sauce and adjust seasoning with additional salt and pepper if needed. Serve immediately with your choice of side, such as pasta, rice, or potatoes.
⏱️ 2 min