Description
Tender chicken thighs simmered in a rich, creamy paprika sauce with sun-dried tomatoes and a hint of Dijon mustard for depth.
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)
Instructions
- Lay the chicken thighs flat and trim or lightly pound to even thickness. Mix paprika, salt, onion powder, garlic powder, black pepper, and cayenne, then season both sides of the chicken.
- Heat olive oil in a large pan over medium-high heat. Sear the chicken for 4–5 minutes per side until cooked through and lightly charred. Remove and set aside, leaving the fat in the pan.
- Reduce heat to medium and sauté the diced onion until soft and golden. Add garlic, sun-dried tomatoes, and smoked paprika, cooking for another minute.
- Pour in chicken stock and cream, then stir in Dijon mustard. Simmer for 3–4 minutes until the sauce thickens slightly. Stir in any juices from the resting chicken, then add butter and mix until melted.
- Taste and adjust seasoning if needed. Return chicken to the pan and spoon the sauce over the top before serving.
Notes
- Chicken breasts can be used instead of thighs but may cook faster and be less juicy.
- Adjust cayenne pepper to control heat level.
- Use smoked paprika for a deeper, smoky flavor.
- Serve with rice, mashed potatoes, or crusty bread to soak up the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 185 mg
