Creamy Chicken Paprika

Ingredients

• 31 g (¼ cup)plain flour
• 32 g (¼ cup)cornflour
• 1 teaspoon, plus more if desiredgarlic powder
• 1 teaspoon, plus more if desiredonion powder
• 2 teaspoonspaprika (or smoked paprika)
• 1 teaspoon, or to tastekosher salt
• 1 teaspoon, or to tastefreshly ground black pepper
• ½ teaspoon, optional and to tastered pepper flakes
• ⅛–¼ teaspoon, optional and to tastecayenne pepper
• 2 largeboneless, skinless chicken breasts
• 30 ml (2 tablespoons)olive oil
• 43 g (3 tablespoons)unsalted butter
• 1 largeyellow onion, thinly sliced into rings (or sweet Vidalia onion)
• 355 ml (1½ cups)low-sodium chicken stock
• 120 ml (½ cup), with up to 240 ml (1 cup) total if you prefer more saucedouble cream
• To taste, optionalfresh parsley, finely chopped, or another fresh herb

Instructions

1. 1

   Mix the coating

   Combine the flour, cornflour, garlic powder, onion powder, paprika, salt, pepper and, if using, the red pepper flakes and cayenne in a large bowl. Mix briefly, then set aside 3 tablespoons of the mixture for the sauce.

2. 2

   Coat the chicken

   Add the chicken breasts to the bowl and turn them in the flour mixture until coated on all sides.

3. 3

   Cook the chicken

   Heat the olive oil in a large frying pan over medium-high heat. Add the chicken and cook for about 8–10 minutes, turning once halfway through, until cooked. The recipe's temperature cue is 71°C; rest the chicken on a plate while you continue, allowing it to reach 74°C.

4. 4

   Caramelise onions

   Leave the browned bits in the pan and add the butter. Let it start melting for about 30 seconds, then add the onion. Reduce the heat to medium-low or low and cook for about 20 minutes, stirring and tossing frequently, until caramelised. To omit the onions, melt the butter and continue to the roux.

5. 5

   Cook the roux

   Add the reserved 3 tablespoons of flour mixture to the pan. Cook for 1 minute over medium to medium-high heat, whisking continuously.

6. 6

   Thicken with stock

   Gradually whisk in the chicken stock over medium to medium-high heat. Keep whisking for about 1–2 minutes, until the mixture thickens.

7. 7

   Add the cream

   Whisk in the double cream for another 1–2 minutes, until combined and thick. Add more cream if you want extra sauce, up to 240 ml (1 cup) total.

8. 8

   Check the seasoning

   Taste the sauce and adjust with more salt, pepper, paprika, red pepper flakes or cayenne as desired.

9. 9

   Return the chicken

   Put the chicken back in the pan and turn it a few times to coat it in the sauce. Spoon the onions over the chicken, garnish with parsley if desired, and serve.

What is chicken paprika?

Chicken paprika is a paprika-seasoned chicken dish served with a savoury sauce. This version takes the flavours in a creamy, one-pan direction, with onion cooked slowly in the chicken pan.

Paprika brings warmth and colour, while the browned pan residue and caramelised onion give the sauce extra savoury depth. A coating of flour and cornflour helps the chicken brown and also supplies some of the thickening for the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 387 calories, 16g protein, 18g carbs, 29g fat.

The chicken supplies most of the protein, while the flour and cornflour contribute carbohydrates. The olive oil, butter and cream are the main sources of fat; serve with a green vegetable or salad for a more balanced plate.

The seasoning blend

Paprika: Regular paprika gives a mellow, sweet pepper flavour; smoked paprika makes the seasoning more pronounced. Garlic and onion powder round out the coating, while cayenne and chilli flakes are optional ways to add heat.

Flour and cornflour: The two combine for the chicken coating and are also used to start the sauce. Measure out the reserved 3 tablespoons before coating the chicken so they are ready when needed.

Getting the chicken ready

Even coating: Turn the breasts in the seasoned flour mixture so both sides and the edges are covered. Shake off loose excess before cooking to help prevent dry flour patches in the pan.

Even cooking: The recipe uses two large breasts whole. If they are markedly different in thickness, pay attention to the temperature cue rather than relying only on the stated cooking time.

Caramelising the onions

Low heat: After cooking the chicken, leave the browned bits in the pan and add the butter and onion. Cook over medium-low or low heat for about 20 minutes, stirring frequently so the onion softens and browns without catching.

Optional step: The onions can be omitted if you do not want them in the finished dish. Still melt the butter in the pan, then move directly to cooking the reserved flour mixture.

Building a smooth sauce

Roux: Whisk the reserved flour mixture into the melted butter and cook it for 1 minute. This brief cooking step helps avoid a raw flour taste and prepares the mixture to thicken the liquid.

Stock and cream: Add the stock gradually while whisking, then give it 1–2 minutes to thicken. Whisk in the cream for another 1–2 minutes; add it steadily to keep the sauce smooth.

Doneness and finishing

Temperature: The recipe gives 71°C as the cue to take the chicken from the pan, then says to rest it until it reaches 74°C. Check the thickest part and allow for the stated rise during resting.

Seasoning: Taste the sauce before adding more salt or heat. The paprika should remain noticeable, with any chilli or cayenne kept to your preferred level.

What to serve with it

A simple starch such as boiled potatoes, rice or crusty bread works well for soaking up the creamy sauce. Choose one based on how substantial you want the meal to be.

For contrast, serve alongside a green salad or a simply cooked green vegetable. Add the parsley just before serving for a fresh finish.

Recipe notes & tips

• Set aside the 3 tablespoons of flour mixture before coating the chicken.
• Leave the browned bits in the pan when adding the butter; they add flavour to the sauce.
• Stir the onions frequently during their slow cooking so they brown evenly.
• Whisk continuously while adding the stock to help keep the sauce smooth.
• Taste the sauce before adding extra salt, chilli or cayenne.
• Rest the chicken on a plate while you finish the sauce, as directed in the method.

Variations

• Smoked paprika: Swap in smoked paprika for a deeper, smoky flavour.
• Extra heat: Increase the cayenne or chilli flakes a little at a time.
• Skip the onions: Leave them out and proceed from melting the butter to making the roux.
• More sauce: Add extra cream, up to 240 ml (1 cup) total.
• Fresh herbs: Garnish with another favourite fresh herb instead of parsley.

Common mistakes to avoid

• Forgetting the reserved flour: Set aside 3 tablespoons before dredging the chicken so there is enough for the sauce.
• Wiping out the pan: Keep the browned bits after cooking the chicken; they flavour the onions and sauce.
• Rushing the onions: Cook them over low heat for about 20 minutes, stirring frequently, rather than turning up the heat.
• Skipping the roux cooking time: Whisk the flour mixture in the butter for 1 minute to avoid a raw flour taste.
• Adding stock all at once: Pour it in gradually while whisking to help the sauce thicken evenly.
• Over-seasoning early: Taste the finished sauce before adding more salt or chilli.

How to store

Cool leftovers and refrigerate them in an airtight container for up to 3 days. Reheat gently in a pan until hot, stirring the sauce; add a splash of stock or cream if it has thickened too much.

Frequently asked questions