Let me tell you about my absolute favorite weeknight lifesaver—creamy paprika chicken. This dish hits all the right notes: rich, comforting, and miraculously made in just one pan (hello, easy cleanup!). I first stumbled upon this recipe during one of those frantic evenings when I needed something quick but crave-worthy, and now it’s my go-to when I want to impress without the stress. That velvety sauce, infused with smoky paprika and garlic, clings to every bite of tender chicken and mushrooms. Trust me, once you try it, you’ll understand why it’s the kind of meal that makes everyone at the table ask for seconds.
Why You’ll Love This Creamy Paprika Chicken Recipe
Let me count the ways this dish will become your new weeknight hero:
- One-pan wonder – Less dishes mean more time to enjoy that creamy goodness (and maybe even relax!)
- Bursting with flavor – Smoky paprika and garlic create magic with every bite
- Foolproof comfort food – Even my teenager can make this (and has!)
- Ready in under an hour – Faster than takeout but tastes like you spent all day cooking
- Leftovers taste even better – That sauce? It just gets richer overnight
Honestly, I make this at least twice a month – it’s that good.
Creamy Paprika Chicken Ingredients
Here’s what you’ll need to make this heavenly dish – trust me, every ingredient plays a special role in creating that perfect creamy paprika chicken magic:
- 2 lbs chicken drumsticks and/or thighs (bone-in gives the best flavor, but use skin-on or skinless based on preference)
- 1 tsp salt (I use kosher salt for even seasoning)
- 1/2 tsp black pepper (freshly ground makes all the difference)
- 1 tsp smoked paprika (or sweet paprika if that’s what you have)
- 1 tsp Italian seasoning (or just dried oregano in a pinch)
- 2 tbsp olive oil (butter works too for extra richness)
- 8 oz mushrooms, sliced (I love cremini for their earthy flavor)
- 3 cloves garlic, minced (fresh is best – none of that jarred stuff!)
- 1 cup chicken broth (low-sodium so we can control the salt)
- 1 cup heavy cream (this is where the magic happens – don’t skimp!)
- 1 tbsp tomato paste (optional but adds beautiful color)
- 1 tbsp chopped parsley (for that fresh pop at the end)
- 1/4 tsp crushed red pepper flakes (if you like a little kick)
See? Nothing fancy – just simple ingredients that transform into something extraordinary.
How to Make Creamy Paprika Chicken
Okay, let’s get cooking! This creamy paprika chicken comes together like magic – just follow these simple steps and you’ll have restaurant-quality comfort food in no time. I’ve made this so often I could probably do it in my sleep, but I’ll walk you through every detail so yours turns out perfect.
Step 1: Season and Sear the Chicken
First things first – pat that chicken dry! This is my golden rule for getting that perfect golden crust. Mix your salt, pepper, paprika and Italian seasoning right on the chicken – I like to rub it in with my hands to make sure every inch is coated. Heat your oil in the skillet until it shimmers (about 2 minutes on medium-high), then lay the chicken in carefully – hear that sizzle? That’s the sound of flavor developing! Don’t crowd the pan – do batches if needed. About 3-4 minutes per side should give you that beautiful caramelized color.
Step 2: Cook the Mushrooms and Garlic
Once the chicken’s nicely browned and set aside, toss those sliced mushrooms into the same pan (no need to wash it – those browned bits are flavor gold!). Let them cook undisturbed for a couple minutes until they start releasing their juices, then give them a good stir. Here’s my trick: push the mushrooms to the side after about 4 minutes and add the garlic right in the center of the pan for just 30 seconds – this keeps it from burning while letting its aroma bloom.
Step 3: Build the Creamy Paprika Sauce
Now for the magic! Pour in your chicken broth and use a wooden spoon to scrape up all those delicious browned bits from the bottom – that’s called deglazing and it’s where so much flavor lives. If you’re using tomato paste, whisk it in now – it’ll give your sauce the most gorgeous sunset color. Return the chicken to the pan, reduce heat to medium-low, cover and let it simmer gently for 20-25 minutes. The smell at this point is absolutely intoxicating!
Step 4: Finish and Serve
The final touch – stir in that glorious heavy cream and let the sauce thicken for about 5 minutes uncovered. Taste it – does it need more salt? A pinch more paprika? This is your moment to make it perfect. Sprinkle with fresh parsley for color and serve immediately while it’s piping hot. Pro tip: have some crusty bread ready to soak up every last drop of that creamy sauce!
Tips for Perfect Creamy Paprika Chicken
After making this creamy paprika chicken more times than I can count, here are my foolproof tips to nail it every time:
- Want a thicker sauce? Let it simmer uncovered a few extra minutes – that cream will reduce into pure velvet.
- Spice too intense? Start with half the red pepper flakes (or skip them entirely for kids). You can always add more!
- Short on time? Boneless chicken thighs work great – just reduce simmering time to 15 minutes.
- No heavy cream? Half-and-half works in a pinch, but the sauce won’t be quite as luscious.
- Pro move: Let the chicken rest in the sauce 5 minutes before serving – it soaks up even more flavor!
These little tricks? They make all the difference between good and “wow!”
Creamy Paprika Chicken Variations
Oh, the fun part – making this creamy paprika chicken your own! Here are my favorite twists when I’m feeling adventurous:
- Herb swap: Try thyme instead of Italian seasoning for a woodsy vibe
- Veggie boost: Toss in a handful of spinach right before adding the cream
- Spice lover’s dream: Double the paprika and add a dash of cayenne
- Mushroom hater? Skip ’em and add bell peppers instead
The beauty of this recipe? It’s like your favorite sweater – cozy but easy to dress up!
Serving Suggestions for Creamy Paprika Chicken
Now, let’s talk about how to serve this beauty! My absolute must-have? A big pile of buttery mashed potatoes to cradle all that luscious sauce. Crusty bread is non-negotiable too – you’ll want to swipe up every last drop. For a lighter option, try it over egg noodles or creamy polenta. And don’t forget a simple green salad on the side to balance the richness. Honestly though? Sometimes I just grab a spoon and eat it straight from the pan – no judgment here!
Storing and Reheating Creamy Paprika Chicken
Here’s the best part – this creamy paprika chicken tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, go low and slow on the stovetop with a splash of broth to bring that sauce back to life. Microwave works in a pinch, but stir often to prevent separating. Pro tip: The mushrooms soak up even more flavor overnight – it’s like a delicious bonus!
Creamy Paprika Chicken Nutrition
Now, let’s be real – this creamy paprika chicken is pure comfort food, not diet food! The exact nutrition varies based on your ingredients (like using skin-on chicken or extra cream), but it’s packed with protein from the chicken and rich flavors that satisfy. I always say – everything in moderation, and dishes this delicious are worth savoring!
FAQs About Creamy Paprika Chicken
Can I use boneless chicken for this recipe?
Absolutely! Boneless thighs work beautifully – just reduce the simmering time to about 15 minutes since they cook faster. I actually make it both ways depending on what I have on hand. The bone-in version gives slightly more flavor, but the boneless is just as delicious and makes for easier eating!
What’s the best way to store leftovers?
Oh honey, if you have leftovers (which is rare in my house!), pop them in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools – just add a splash of broth when reheating on the stove to bring it back to that perfect creamy consistency. Pro tip: The flavors meld even more overnight!
Can I make this dairy-free?
I’ve tried it with coconut milk when my niece (who’s lactose intolerant) visits, and it works surprisingly well! The flavor changes a bit – you’ll get a slight coconut undertone – but it’s still delicious. Just don’t use almond milk – it tends to separate when simmered.
What can I serve with creamy paprika chicken?
My family goes wild for it over mashed potatoes – that creamy sauce soaking into the potatoes? Heaven! But it’s also fantastic with rice, egg noodles, or just some crusty bread to mop up every last drop. A simple green salad balances out the richness perfectly.
Can I freeze this dish?
Honestly? I don’t recommend it. The cream sauce tends to separate when thawed, and the texture just isn’t the same. This one-pan wonder is so quick to make fresh, it’s better enjoyed right away or as leftovers within a few days!
Irresistible Creamy Paprika Chicken in 30 Minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Creamy Paprika Mushroom Chicken is a rich and flavorful one-pan dinner with tender chicken in a creamy paprika sauce.
Ingredients
- 2 lbs chicken drumsticks and/or thighs (bone-in, skin-on or skinless)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika (or sweet paprika)
- 1 tsp Italian seasoning (or dried oregano)
- 2 tbsp olive oil (or butter)
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tbsp tomato paste (optional, for deeper color)
- 1 tbsp chopped parsley (optional, for garnish)
- 1/4 tsp crushed red pepper flakes (optional)
Instructions
- Season the chicken: Pat chicken dry. Season with salt, pepper, paprika, and Italian seasoning.
- Sear: Heat olive oil in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden. Remove to a plate.
- Cook mushrooms: In the same skillet, add mushrooms and cook 4–5 minutes until browned. Stir in garlic for 30 seconds.
- Build the sauce: Pour in chicken broth, scraping up browned bits. Stir in tomato paste (if using). Reduce heat to medium-low.
- Simmer: Return chicken to the skillet. Cover and simmer 20–25 minutes (until chicken reaches 165°F and is tender).
- Make it creamy: Stir in heavy cream and red pepper flakes (optional). Simmer uncovered 5–7 minutes until the sauce thickens.
- Finish: Taste and adjust salt/pepper. Sprinkle parsley on top and serve hot.
Notes
- For a thicker sauce, let it simmer longer.
- Adjust spice level by reducing or omitting red pepper flakes.
- Use boneless chicken if preferred, but reduce cooking time.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 3g
- Sodium: 720mg
- Fat: 42g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 185mg