Creamy Paprika Chicken
Creamy Paprika Chicken
Ingredients
For the Creamy Paprika Chicken
- 4 boneless, skinless chicken thighs, about 1 1/2 pounds total
- 2 teaspoons paprika seasoning blend
- 1 tablespoon olive oil
- 1/2 cup red onion, diced
- 2 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped
- 1 teaspoon smoked paprika
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1/2 teaspoon Dijon mustard
- 1 tablespoon unsalted butter
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 teaspoon paprika, for garnish, optional
Instructions
- 1
Place each chicken thigh between two pieces of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy pan, gently pound the thickest part of each thigh until it is of even thickness, about 1/2 to 3/4 inch thick. This helps ensure even cooking.
⏱️ 3 min
- 2
Season both sides of the pounded chicken thighs generously with the paprika seasoning blend.
⏱️ 2 min
- 3
Heat the olive oil in a large skillet or pan over medium-high heat. Once hot, add the seasoned chicken thighs to the pan. Sear for 4-6 minutes per side, or until lightly charred and just about cooked through the center. The internal temperature should reach 165°F (74°C).
⏱️ 10 min
- 4
Once seared, remove the chicken from the pan and transfer it to a plate. Tent loosely with foil and allow it to rest. This resting period is crucial for juicy chicken and will also collect delicious pan juices.
⏱️ 5 min
- 5
Reduce the heat to medium. Add the diced red onion to the same pan (no need to clean it) and sauté for 3-5 minutes, or until softened and lightly browned.
⏱️ 4 min - 6
Add the minced garlic, chopped sun-dried tomatoes, and smoked paprika to the pan with the onion. Stir well and cook for 1 minute until fragrant.
⏱️ 1 min
- 7
Pour in the chicken stock and heavy cream. Add the Dijon mustard. Stir the sauce until well combined and heated through, bringing it to a gentle simmer.
⏱️ 3 min
- 8
Add any resting juices from the cooked chicken (from the plate where it was resting) into the sauce. Stir to incorporate.
⏱️ 1 min
- 9
Stir in the unsalted butter until it has melted and is fully incorporated into the sauce. This will give the sauce a gorgeous, glossy finish.
⏱️ 1 min
- 10
Return the cooked chicken thighs to the pan, nestling them into the creamy paprika sauce. Spoon the sauce over the chicken to coat.
⏱️ 1 min
- 11
Garnish the finished dish with fresh chopped parsley and an optional sprinkle of paprika.
⏱️ 1 min
- 12
Serve immediately with your desired sides, such as baked potatoes, rice, or steamed broccolini.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Paprika Chicken
For the Creamy Paprika Chicken
- 4 boneless, skinless chicken thighs, about 1 1/2 pounds total
- 2 teaspoons paprika seasoning blend
- 1 tablespoon olive oil
- 1/2 cup red onion, diced
- 2 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, chopped
- 1 teaspoon smoked paprika
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1/2 teaspoon Dijon mustard
- 1 tablespoon unsalted butter
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 teaspoon paprika, for garnish, optional
Instructions
- 1
Place each chicken thigh between two pieces of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy pan, gently pound the thickest part of each thigh until it is of even thickness, about 1/2 to 3/4 inch thick. This helps ensure even cooking.
⏱️ 3 min - 2
Season both sides of the pounded chicken thighs generously with the paprika seasoning blend.
⏱️ 2 min - 3
Heat the olive oil in a large skillet or pan over medium-high heat. Once hot, add the seasoned chicken thighs to the pan. Sear for 4-6 minutes per side, or until lightly charred and just about cooked through the center. The internal temperature should reach 165°F (74°C).
⏱️ 10 min - 4
Once seared, remove the chicken from the pan and transfer it to a plate. Tent loosely with foil and allow it to rest. This resting period is crucial for juicy chicken and will also collect delicious pan juices.
⏱️ 5 min - 5
Reduce the heat to medium. Add the diced red onion to the same pan (no need to clean it) and sauté for 3-5 minutes, or until softened and lightly browned.
⏱️ 4 min - 6
Add the minced garlic, chopped sun-dried tomatoes, and smoked paprika to the pan with the onion. Stir well and cook for 1 minute until fragrant.
⏱️ 1 min - 7
Pour in the chicken stock and heavy cream. Add the Dijon mustard. Stir the sauce until well combined and heated through, bringing it to a gentle simmer.
⏱️ 3 min - 8
Add any resting juices from the cooked chicken (from the plate where it was resting) into the sauce. Stir to incorporate.
⏱️ 1 min - 9
Stir in the unsalted butter until it has melted and is fully incorporated into the sauce. This will give the sauce a gorgeous, glossy finish.
⏱️ 1 min - 10
Return the cooked chicken thighs to the pan, nestling them into the creamy paprika sauce. Spoon the sauce over the chicken to coat.
⏱️ 1 min - 11
Garnish the finished dish with fresh chopped parsley and an optional sprinkle of paprika.
⏱️ 1 min - 12
Serve immediately with your desired sides, such as baked potatoes, rice, or steamed broccolini.