The use of both sweet and hot paprika over this skillet chicken, in addition to butter and cream, makes it rich and creamy. Serve over steamed rice or buttered noodles for a complete meal.
Table of Content
Summer is going to be long and hot this year. The less you stay in the kitchen the better, isn't it? I've been trying to make simple, easy, and quick meals just so I don't melt away in the heat. Today, I bring you one more of my skillet chicken recipes that take 30 minutes or less. In fact, this one takes just about 15 minutes.
About this recipe
If you love paprika, this is a must-try recipe. As you can see from the video below, this recipe is simple, easy, and gets ready in just over 15 minutes. For the best flavor, use good quality Hungarian paprika. I used both sweet and hot paprika for both color and flavor. Today, I've used chicken thighs, but chicken breast works too. You can serve this over buttered noodles, pasta, mashed potatoes, or steamed rice.
Ingredients and substitutes
- Chicken - I am using chicken thighs, and yet, chicken breast works just as well. I have mentioned the cooking time for both below
- Butter - Adds richness to the sauce. You can use both unsalted or salted, but make sure to adjust seasoning accordingly.
- Lemon juice - helps marry all the flavors beautifully. If you don't have lemon juice, ½ teaspoon apple cider vinegar works as well.
- Broth - If you don't have broth, water works just as well.
- Cream - Use fresh cream, about 15% fat or more. You can also use sour cream, but make sure to reduce the lemon accordingly so it's not too sour.
- Paprika - Of course, you want to use good quality paprika. Today, I've used both Hungarian sweet and hot paprika.
Step by step instructions
Marinate chicken
- In a bowl, combine all the dry rub ingredients.
- Generously sprinkle the dry rub over the chicken.
- Leave to marinate - 15 minutes on the counter up to 8 hours in the fridge.
Saute
- In a cast-iron skillet, over medium-high heat, add the oil, butter and sliced garlic.
- Then, add the chicken and sear on both sides for 2 to 3 minutes.
- Reduce the heat to medium-low.
- Then, add the lemon juice and broth.
- Cook until chicken is tender - 10 mins for thighs, 7 mins for breast.
- Then, add the cream/sour cream.
- Coat the chicken well in the sauce (if all the liquid has evaporated add ¼ cup water).
- Garnish with fresh parsley.
- Serve over steamed rice, buttered noodles, pasta or mashed potatoes.
Frequently asked questions
This skillet chicken will keep in the fridge for 4 to 5 days. You can even freeze it for up to a month.
You can add some carrots or potatoes. Ensure the veggies are cooked with the chicken before you add the cream.
Yes, you can replace the cream with coconut milk.
You can serve this skillet chicken with buttered noodles, boiled pasta, mashed potatoes, or steamed rice.
This is a very versatile dish and can pair with almost any veggies. Try sauteed green beans or asparagus, baked butternut squash, or carrots. You can even try a side of simple salad like celery, carrots, cabbage, etc.
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Printable Recipe
Creamy Paprika Skillet Chicken
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 6 (1.50 lb) Chicken thighs (or 4 chicken breast halves)
- 1 tablespoon Olive oil
- 2 tablespoon Butter
- 1 teaspoon Garlic (sliced)
- ½ teaspoon Lemon juice
- ¼ cup (60 ml) Broth (or water)
- ¼ cup (60 ml) Cream (or sour cream)
Dry rub
- ½ teaspoon Garlic powder
- 1 teaspoon Onion powder
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 teaspoon Paprika (sweet)
- ½ teaspoon Paprika (hot)
- 1 teaspoon Italian seasoning
- 1 tablespoon Sugar (brown)
Instructions
Marinate chicken
- In a bowl, combine all the dry rub ingredients.
- Generously sprinkle the dry rub over the chicken.
- Leave to marinate - 15 minutes on the counter up to 8 hours in the fridge.
Saute
- In a cast-iron skillet, over medium-high heat, add the oil, butter and sliced garlic.
- Add the chicken and sear on both sides for 2 to 3 minutes.
- Reduce the heat to medium-low.
- Then, add the lemon juice and broth.
- Cook until chicken is tender - 10 mins for thighs, 7 mins for breast.
- Then, add the cream/sour cream.
- Coat the chicken well in the sauce (if all the liquid has evaporated add ¼ cup water).
- Garnish with fresh parsley.
- Serve over steamed rice or buttered noodles.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Jacqueline Meldrum
I don't do skillet cooking enough but I do like that sauce.
Veena Azmanov
Thanks, Jacqueline. I hope you try this soon.
Emmeline
Oh this looks seriously delicious!! I have to try this tonight.
Veena Azmanov
Thanks, Emmeline.
Elizabeth
Oh my goodness, this is now one of my firm favourite midweek meal chicken recipes! It's super easy to make and tastes AMAZING! Thank you!
Veena Azmanov
Thank you, Elizabeth. So happy to hear you enjoyed it so much
Dannii
I love this paprika chicken. So full of flavour and pretty simple to make too.
Veena Azmanov
Thank you, Dannii. So happy you enjoyed it.
Laura Tobin
I love the color of this dish, it looks so appealing. I am trying this tonight
Veena Azmanov
Thank you, Laura.