Creamy Paprika Chicken

Name: Creamy Paprika Chicken
Cook time: 30 min
Total time: 30 min
Ingredients: 1 Chicken Thigh, boneless skinless; 0.4 tbsp Paprika-Based Seasoning, or a blend of paprika, salt, and pepper; 1/8 small Onion, finely diced; 1/2 clove of Garlic, minced; 1/16 cups Sun-dried Tomatoes, chopped; 1/4 tbsp Smoked Paprika; 1/8 cups Chicken Stock; 1/8 cups Heavy Cream; 1/4 tsp Dijon Mustard; 1/4 tbsp Butter, a knob of butter

Tender chicken thighs are seasoned with a bold paprika blend, seared until golden, then finished in a creamy sauce with onions, garlic, sun-dried tomatoes, Dijon, and smoked paprika. The pan sauce is rich, lightly tangy, and silky, with a glossy finish from a little butter. It’s a simple but flavorful skillet dinner that comes together quickly and tastes like it simmered much longer.

Tender chicken thighs are seasoned with a bold paprika blend, seared until golden, then finished in a creamy sauce with onions, ga... Show more

By Chris Collins · Original recipe

Health Grade

B · Healthy

Time

30 min

Price

0,73 €

Calories

468 kcal

low calorie

easy

gluten free

low carb

Method

Prep the ingredients

Trim any excess fat from the Chicken Thighs. If any pieces are especially thick, slice them horizontally or open them out, then gently pound them between sheets of parchment or plastic wrap until they are an even thickness so they cook evenly. Peel and finely dice the Onion, mince the Garlic, and chop the Sun-Dried Tomatoes into small bite-size pieces.

Season the chicken

Pat the chicken very dry with paper towels, then season both sides generously with the Paprika-Based Seasoning. If your seasoning blend is mild, make sure the chicken is well coated so you get good color and flavor in the pan.

Heat the skillet

Set a large skillet over medium-high heat and let it get properly hot before the chicken goes in. Add a small splash of oil only if your pan needs it. You want the surface hot enough that the chicken sizzles on contact, not so hot that the seasoning scorches immediately.

Sear the chicken

Lay the seasoned chicken in the hot skillet in a single layer and cook until deeply golden underneath, about 4 minutes. Flip and cook the second side for 3 to 4 minutes more, until browned and cooked through. Transfer the chicken to a plate and keep any juices that collect; they will make the sauce even better.

Cook the aromatics

Lower the heat to medium. Add the diced onion to the same skillet and cook, stirring often, until softened and lightly translucent, about 3 to 4 minutes. Stir in the minced garlic and chopped sun-dried tomatoes, then cook for 1 minute more so the garlic loses its raw edge and the tomatoes start to soften.

Build the sauce

Sprinkle in the Smoked Paprika and stir constantly for 1 minute to bloom it in the pan. Pour in the Chicken Stock and Heavy Cream, then add the Dijon Mustard. Stir well, scraping up any browned bits from the bottom, until the sauce looks smooth and evenly combined.

Simmer and finish

Let the sauce come to a gentle simmer and cook, stirring now and then, for 3 to 5 minutes, until it thickens slightly enough to coat a spoon. Stir in any juices from the resting chicken, then add the Butter and stir until fully melted and the sauce turns glossy. Return the chicken to the skillet, spoon the sauce over each piece, and let it warm through for 1 to 2 minutes. Serve right away with plenty of sauce.