Name: Creamy Paprika Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European
Ingredients: 1.4 lbs boneless skinless chicken thighs (640g); 2 tsp paprika; 1/2 tsp salt; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/4 tsp black pepper; 1/4 tsp cayenne pepper; 1 tbsp olive oil; 1 small red onion, finely diced; 2 oz sun-dried tomatoes, finely diced (60g); 2 cloves garlic, finely diced; 2 tsp smoked paprika; 3/4 cup chicken stock (180ml); 3/4 cup heavy cream (180ml); 1 1/2 tsp Dijon mustard; 1 tbsp unsalted butter (15g)

Why You’ll Love Creamy Paprika Chicken Recipe

This recipe comes together quickly, making it perfect for busy weeknights without sacrificing flavor.

The combination of paprika and smoked paprika creates a deep, warm, slightly smoky taste that pairs beautifully with the creamy sauce.

Juicy chicken thighs stay tender and flavorful, while the sauce is perfect for spooning over rice, pasta, or mashed potatoes.

It’s a one-pan dish, which means less cleanup and more convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1.4 lbs boneless skinless chicken thighs

2 tsp paprika

1/2 tsp salt

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp black pepper

1/4 tsp cayenne pepper

1 tbsp olive oil

1 small red onion, finely diced

2 oz sun-dried tomatoes, finely diced

2 cloves garlic, finely diced

2 tsp smoked paprika

3/4 cup chicken stock

3/4 cup heavy or double cream

1 1/2 tsp Dijon mustard

1 tbsp unsalted butter

Directions

Place the chicken thighs smooth side down on a chopping board. Trim or slice any connective pieces so they lie flat, then gently pound thicker parts to even out the thickness. Season both sides with paprika, salt, onion powder, garlic powder, black pepper, and cayenne.

Heat olive oil in a large pan over medium-high heat. Once hot, add the chicken thighs and cook for 4 to 5 minutes per side, until lightly charred and cooked through. Remove and set aside, leaving the fat in the pan.

Reduce heat to medium and sauté the diced red onion until soft and golden. Add the garlic, sun-dried tomatoes, and smoked paprika, and cook for about a minute until fragrant.

Pour in the chicken stock and cream, then stir in the Dijon mustard. Let the sauce simmer for 3 to 4 minutes until it begins to thicken. Add any resting juices from the chicken, then stir in the butter until fully melted and incorporated.

Taste the sauce and adjust seasoning if needed. Return the chicken to the pan and spoon the sauce over the top to coat. Serve warm.

Servings and timing

This recipe makes 4 servings.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Use chicken breast instead of thighs for a leaner option, adjusting the cooking time to prevent drying out.

Add mushrooms or spinach to the sauce for extra vegetables and texture.

Swap heavy cream with half-and-half for a lighter version, though the sauce will be less rich.

For a spicier kick, increase the cayenne pepper or add chili flakes.

Try adding grated Parmesan cheese at the end for an extra savory depth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop over low heat, adding a splash of stock or cream to loosen the sauce if needed.

Microwave reheating works as well, but stir halfway through to ensure even heating.

This dish is not ideal for freezing, as the cream-based sauce may separate when thawed.

FAQs

Can I use chicken breast instead of thighs?

Yes, but chicken breast cooks faster and can dry out more easily, so keep a close eye on cooking time.

What does paprika add to the dish?

Paprika provides warmth, color, and a subtle sweetness, while smoked paprika adds a deeper, smoky flavor.

Can I make this dairy-free?

You can substitute the cream with a dairy-free alternative, though the flavor and texture may vary.

What can I serve with creamy paprika chicken?

It pairs well with rice, pasta, mashed potatoes, or crusty bread to soak up the sauce.

Can I make this ahead of time?

Yes, you can prepare it ahead and reheat gently before serving.

How do I thicken the sauce more?

Let it simmer a bit longer, or add a small slurry of cornstarch and water if needed.

Are sun-dried tomatoes necessary?

They add a tangy, slightly sweet depth, but you can omit them or replace with fresh tomatoes.

Can I freeze leftovers?

It’s not recommended, as the cream sauce may split upon reheating.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C), and the juices should run clear.

Can I make this less spicy?

Yes, simply reduce or omit the cayenne pepper.

Conclusion

Creamy Paprika Chicken is a simple yet indulgent dish that delivers bold flavor in just 30 minutes. With tender chicken, a smoky creamy sauce, and versatile serving options, it’s a reliable recipe that works for both weeknight dinners and special occasions.