Enjoy this warm and smoky Creamy Paprika Chicken. We focus on blooming the paprika properly to bring out its deep flavor, transporting you back to a cherished memory.
Author:Eleanor Langley
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:European Inspired
Diet:Vegetarian
Ingredients
Scale
1.5 lbs Chicken Breasts, cut into bite-size pieces
1 tablespoon Olive Oil
1 large Onion, chopped
3 cloves Garlic, minced
2 tablespoons Sweet Paprika
1 teaspoon Smoked Paprika
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 cup Chicken Broth
1/2 cup Heavy Cream
1 tablespoon Tomato Paste
1 teaspoon Dried Thyme
Fresh Parsley for garnish
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook until soft, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Push the onions and garlic to one side of the skillet. Lower the heat slightly.
Add the sweet paprika, smoked paprika, and tomato paste to the clear space in the pan. Cook, stirring constantly, for 30 seconds. This is the spice bloom; it deepens the smoky flavor.
Add the chicken pieces to the skillet. Season with salt and pepper. Cook until the chicken is lightly browned on all sides.
Pour in the chicken broth and add the dried thyme. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
Reduce the heat to low, cover, and cook for 10 minutes, or until the chicken is cooked through.
Stir in the heavy cream. Simmer gently for 2-3 minutes until the sauce thickens slightly. Do not boil after adding cream.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley.
Notes
Blooming the paprika in the oil with the tomato paste before adding liquid is key for the best smoky depth.
If the sauce is too thin, remove the lid and let it simmer uncovered for a few extra minutes.
Richard recalls a similar flavor from a small bistro in Budapest; using high-quality paprika makes a difference.