Creamy Garlic and Paprika Chicken

Ingredients

• 2chicken breasts, halved
• 180 ml (¾ cup)chicken stock
• 180 ml (¾ cup)thickened cream
• 4garlic cloves, chopped
• 1 tsp (5 ml)fresh parsley
• 1 tbsp (15 ml)plain flour
• 2 tbsp (30 ml)smoked paprika
• 1 tbsp (15 ml)dried thyme
• 1 tsp (5 ml)onion powder
• 1 tsp (5 ml)Dijon mustard
• 1 tbsp (15 ml)butter
• ½ tsp (2.5 ml)black pepper
• ½ tsp (2.5 ml)salt
• As neededolive oil, for cooking
• To tastelemon juice

Instructions

1. 1

   Season the chicken

   Coat the chicken with the flour, salt, pepper, paprika, onion powder and thyme.

2. 2

   Sear the chicken

   Heat olive oil in a pan and cook the chicken for 5–6 minutes, until golden. Transfer it to a plate.

3. 3

   Build the base

   Melt the butter in the same pan, add the garlic and cook for 30 seconds. Pour in the chicken stock and let it reduce for 1–2 minutes.

4. 4

   Add cream and mustard

   Turn the heat down, then stir in the cream and Dijon mustard. Simmer for 2 minutes.

5. 5

   Finish the chicken

   Put the chicken back in the pan, turn it in the sauce to coat, and cook for 2–3 minutes.

6. 6

   Garnish and serve

   Scatter over the parsley and add lemon juice. Serve with mashed potatoes, pasta or greens.

What is creamy garlic and paprika chicken?

This is a skillet-style chicken dinner built around browned chicken and a creamy, seasoned sauce. Paprika, garlic and thyme give it a savoury, gently smoky flavour.

The recipe does not specify a particular regional origin; it uses familiar ingredients in a straightforward pan-sauce method. Searing first and finishing the chicken in the sauce helps bring the two parts together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 698 calories, 55g protein, 17g carbs, 46g fat.

The chicken provides most of the protein, while the flour and any potato or pasta served alongside contribute carbohydrates. Cream and butter account for much of the fat in the sauce. Pair a portion with greens, or choose a moderate serving of potatoes or pasta, to balance the plate.

Why these ingredients work

Paprika and thyme: smoked paprika supplies the main colour and smoky note, while dried thyme adds an earthy savouriness. Onion powder rounds out the seasoning without needing another preparation step.

Cream and mustard: cream makes the sauce smooth, and Dijon adds a sharp, savoury counterpoint. Chicken stock loosens the sauce and carries the flavours around the pan.

Getting a good sear

Even pieces: halving the breasts helps them cook more evenly and gives the seasoning more surface area. Patting the chicken dry before seasoning can help it brown rather than steam.

Hot pan: heat the oil before adding the chicken, and leave space between the pieces. If the pan is crowded, cook in batches so the chicken can turn golden.

Making the sauce

Garlic: cook it in the butter for just 30 seconds, stirring so it becomes fragrant without catching. Burnt garlic can make the sauce taste bitter.

Reduction: simmer the stock for 1–2 minutes before adding the cream. Once the cream and mustard go in, keep the heat low and simmer gently for the stated 2 minutes.

How to check the chicken

Colour: look for a golden surface after the initial 5–6 minutes, turning the chicken as needed to brown it evenly. The sauce should cling to the pieces after they return to the pan.

Doneness: the recipe gives a final 2–3 minutes in the sauce, but timing depends on the thickness of the chicken. Check that the thickest part is cooked through before serving.

What to serve alongside

Potatoes or pasta: mashed potatoes and pasta both make a filling base for the creamy sauce. Spoon the sauce over the side as well as the chicken.

Greens: serve with cooked greens for a fresh contrast to the rich sauce. Add the parsley and lemon juice just before serving for a bright finish.

Recipe notes & tips

• Halve the chicken evenly so the pieces cook at a similar rate.
• Use a wide pan to give the chicken room to brown.
• Stir the garlic constantly during its brief 30-second cooking time.
• Lower the heat before adding the cream to keep the sauce at a gentle simmer.
• Taste the finished sauce and add lemon juice gradually to suit your preference.

Variations

• Use sweet paprika: swap it for smoked paprika for a milder, less smoky flavour.
• Add mushrooms: brown sliced mushrooms in the pan before making the sauce.
• Include spinach: stir in a handful near the end, just until wilted.
• Make it hotter: add a pinch of chilli flakes with the paprika.
• Try chicken thighs: use boneless thighs and check carefully that they are cooked through.

Common mistakes to avoid

• Crowding the pan: the chicken steams instead of browning; sear it in batches if needed.
• Burning the garlic: it turns bitter quickly; cook it for only 30 seconds while stirring.
• Boiling the cream: a vigorous boil can spoil the sauce's smooth texture; keep it at a gentle simmer.
• Adding chicken too early: let the stock reduce for 1–2 minutes before stirring in the cream.
• Relying only on the clock: thick pieces may need longer; check that the thickest part is cooked through.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan over low heat, stirring the sauce; add a small splash of stock or water if it has thickened.

Frequently asked questions