Creamy Paprika Chicken
Tender chicken in a smoky paprika cream sauce with sweet peppers, cozy comfort in under half an hour.
Ingredients (serves 4)
- 4 chicken breast
- 2 tbsp paprika
- 1 cup heavy cream
- 1 bell pepper
- 1 onion
- 3 cloves garlic
- 2 tbsp butter
- 1 tbsp olive oil
- 0.5 cup chicken stock
- salt and black pepper
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Slice the chicken breasts in half horizontally and season with 1 tablespoon paprika, salt, and pepper.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat and cook the cutlets 4 minutes per side until golden. Move to a plate.
- 3
Melt the butter over medium heat and cook the sliced onion and bell pepper for 4 minutes until soft.
- 4
Stir in the minced garlic and remaining paprika and cook 30 seconds until fragrant.
- 5
Pour in the chicken stock and heavy cream and simmer 3 minutes until the sauce turns a rich brick red and thickens.
- 6
Return the chicken to the pan, coat in the sauce, and warm through for 2 minutes. Serve over egg noodles or rice.
