Paprika Skillet Chicken Recipe
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.
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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 so that 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 and salted, but adjust the seasoning accordingly.
- Lemon juice – helps marry all the flavors beautifully. If you don’t have lemon juice, 1/2 tsp apple cider vinegar also works.
- 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 and 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 1/4 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.
Creamy Paprika Skillet Chicken
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.
Video
Ingredients
- 6 (1.50 lb) Chicken thighs or 4 chicken breast halves
- 1 tbsp Olive oil
- 2 tbsp Butter
- 1 tsp Garlic sliced
- ½ tsp Lemon juice
- ¼ cup (60 ml) Broth or water
- ¼ cup (60 ml) Cream or sour cream
- ½ tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp Salt
- ¼ tsp Pepper
- 1 tsp Paprika sweet
- ½ tsp Paprika hot
- 1 tsp Italian seasoning
- 1 tbsp Sugar brown
Method
- 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.
- 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 1/4 cup water).
- Garnish with fresh parsley.
- Serve over steamed rice or buttered noodles.
Equipment you will need
Nutrition
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I don’t do skillet cooking enough but I do like that sauce.
Thanks, Jacqueline. I hope you try this soon.
Oh this looks seriously delicious!! I have to try this tonight.
Thanks, Emmeline.
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!
Thank you, Elizabeth. So happy to hear you enjoyed it so much
I love this paprika chicken. So full of flavour and pretty simple to make too.
Thank you, Dannii. So happy you enjoyed it.
I love the color of this dish, it looks so appealing. I am trying this tonight
Thank you, Laura.