Creamy Paprika Chicken Delight

This creamy paprika chicken dish transforms humble ingredients into a restaurant-worthy meal that's perfect for weeknight dinners or special occasions. The velvety sauce, infused with sweet paprika and aromatic herbs, creates an irresistible blanket for tender chicken pieces that will have everyone asking for seconds.

I first made this recipe when I needed comfort food during a particularly stressful week. The rich aroma filled my kitchen, and the first bite immediately lifted my spirits. Now it's my go-to dish whenever I need something reliably delicious without spending hours in the kitchen.

Ingredients

• Red bell peppers: Add a sweet undertone and beautiful color to the dish
• Chicken breast: Works perfectly but thighs can be substituted for even more flavor
• Garlic clove: Minced fresh provides aromatic depth that powder simply cannot match
• Milk: Helps create a silky texture while balancing the richness of the cream
• Chicken broth: Infuses the sauce with savory depth
• Flour: Thickens the sauce to the perfect consistency for clinging to your chicken
• Large onion: Finely chopped creates the aromatic foundation for the entire dish
• Sweet paprika: Is the star ingredient bringing color and distinctive flavor
• Heavy cream: Creates that luxurious mouthfeel that makes this dish memorable
• Dried thyme: Adds subtle earthiness that complements the paprika perfectly
• Fresh or dried oregano: Brings a Mediterranean note to balance the richness
• Salt: Enhances all the flavors look for kosher salt for best results
• Pepper: Adds just enough warmth without overpowering the delicate paprika
• Oil for frying: Use something neutral like vegetable or canola
• Tomato paste: Concentrates umami and adds depth to the sauce

Step-by-Step Instructions

Prep the ingredients:

Cut chicken into even pieces about 1-inch chunks to ensure they cook uniformly. Finely chop the onion to create a proper flavor base. Dice the bell pepper into small pieces that will cook quickly and incorporate into the sauce. Mince the garlic finely to release its aromatic oils.

Brown the chicken:

Heat oil in a large skillet until shimmering but not smoking. Add chicken pieces in a single layer without overcrowding. Let them develop a golden crust before turning. Then sprinkle the paprika directly onto the chicken to bloom its flavor in the oil. Remove chicken to a plate to prevent overcooking while you build the sauce.

Create the flavor base:

Add a touch more oil if needed then add the onions to the same pan capturing all those browned bits from the chicken. Cook until translucent and softened about 3 minutes. Add garlic and cook just until fragrant about 30 seconds. Stir in tomato paste and cook for another minute to caramelize slightly and deepen the flavor. Add the diced bell pepper and cook until it just begins to soften.

Build the sauce:

Sprinkle flour evenly over the vegetable mixture and stir constantly for about a minute to cook out the raw flour taste. This creates a roux that will thicken your sauce. Return the chicken to the pan and stir to coat with the vegetable mixture. Gradually pour in the milk cream and broth while stirring continuously to prevent lumps from forming.

Finish and season:

Allow the mixture to come to a gentle simmer not a full boil which could break the cream sauce. Let it cook until slightly thickened and the chicken is cooked through about 8 to 10 minutes. Add the oregano more paprika and thyme. Taste and adjust seasonings with salt and pepper. The sauce should coat the back of a spoon but still flow freely.

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My favorite aspect of this dish is how the paprika transforms during cooking. What starts as a bright powder becomes this complex sweet-smoky flavor that permeates the entire dish. My husband who normally reaches for hot sauce with everything eats this exactly as is every time I make it which speaks volumes about its perfect flavor balance.

Storage and Reheating

This creamy paprika chicken keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually continue to develop and meld together making leftovers sometimes even better than the original meal. When reheating use gentle heat whether on stovetop or microwave to prevent the sauce from separating. Add a splash of cream or broth if needed to restore the silky consistency.

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Perfect Pairings

While this dish is traditionally served with pasta or rice consider branching out with your sides. Buttered egg noodles make an excellent base to catch every drop of sauce. For a lighter option try it over cauliflower rice or steamed vegetables. A simple green salad dressed with lemon vinaigrette provides the perfect acidic contrast to the rich creamy sauce. Crusty bread for sauce-sopping is practically mandatory.

Recipe Variations

This recipe welcomes customization based on what you have on hand. Boneless skinless chicken thighs can be substituted for more flavorful results. For a vegetable boost stir in fresh spinach during the last minute of cooking or add mushrooms along with the bell peppers. If you enjoy heat add a pinch of cayenne or use half sweet and half hot paprika. For a more complex flavor profile add a splash of white wine after sautéing the vegetables and let it reduce before continuing with the recipe.

Frequently Asked Questions

→ What is the best way to prepare the chicken?

Cut the chicken into evenly sized pieces and brown them in hot oil for a deliciously caramelized flavor.

→ Can I use a substitute for heavy cream?

Yes, you can use coconut cream or a mix of milk and butter as a substitute, but it may alter the flavor slightly.

→ What pairs well with this dish?

This creamy paprika chicken goes wonderfully with pasta, rice, or even mashed potatoes.

→ Can I add extra vegetables to the dish?

Absolutely. You can include carrots, peas, or spinach to enhance the nutritional content and flavor.

→ How do I avoid overcooking the chicken?

Remove the chicken once browned and return it to the sauce later in the cooking process to avoid drying it out.