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Creamy Paprika Chicken Recipe

Creamy Paprika Chicken is a flavorful and easy family dinner. Crispy chicken in a creamy paprika sauce with garlic and scallions.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 856 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 chicken breasts , cut into 1-inch cubes
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup vegetable oil
  • 6 garlic cloves , thinly sliced
  • 1 bunch scallions , whites and light greens, chopped
  • 1 pint heavy cream
  • 2 tablespoons sweet paprika
  • Fine Sea Salt and Ground Pepper for Seasoning
  • White/Brown Rice cooked

Instructions

    Cup of Yum
  1. Start by timing out your rice. I prefer to make traditional rice, which takes about 30 minutes. It will be done before the chicken, but I just keep it warm. If you are using 10 minute boil-in-a-bag or microwavable rice, adjust accordingly.
  2. In a medium mixing bowl, combine flour, salt and pepper, mix well. Heat vegetable oil in a large skillet over medium-high heat.
  3. Toss cubed chicken in flour mixture. Using your hands, sift out pieces of chicken and deposit them directly into the heated oil. Continue with all chicken. Cook for 5-7 minutes, turning occasionally or until all chicken is light browned and crispy. Remove to a paper towel lined plate and set aside.
  4. In the same skillet and without rinsing it out, add thinly sliced garlic and scallions. Lower heat to medium-low. If there is little to no oil left, give them a nice quick spritz of cooking spray. Ideally there will be remnants of flour and chicken left in the skillet, but if not, no worries.
  5. Cook, stirring occasionally, until scallions are soft and garlic is fragrant and slightly crispy. I actually prefer mine near burnt in this dish, so I cook my garlic separately and before the scallions, but that is your call. Most people aren't weird like me! This process takes approximately 5 minutes.
  6. Add heavy whipping cream to garlic and scallions, stirring the entire time. Increase heat to medium-high again. Stir in paprika and a dash or two of fine sea salt and ground pepper. Stir continuously to prevent scalding until mixture comes to a simmer. At first the paprika will appear granular and seem to avoid mixing with the cream, it will eventually, don't worry!
  7. When mixture comes to a simmer, reduce heat to low and add cooked chicken. Toss in sauce. At this time the sauce should be thickening, in part from the heat, but also as the flour on the chicken acts as a tightening agent. Continue to heat for a few more minutes, tossing as you go to loosen up the flour bits.
  8. Serve Paprika Cream Chicken over a bed of white or brown rice. Enjoy!
  9. If you've tried this recipe, please come back and let us know how it was! 

Nutrition Information

Calories 856kcal (43%) Carbohydrates 30g (10%) Protein 54g (108%) Fat 77g (118%) Saturated Fat 50g (250%) Cholesterol 306mg (102%) Sodium 601mg (25%) Potassium 1056mg (30%) Fiber 2g (8%) Vitamin A 3530IU (71%) Vitamin C 4.9mg (5%) Calcium 109mg (11%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 856

% Daily Value*

Calories 856kcal 43%
Carbohydrates 30g 10%
Protein 54g 108%
Fat 77g 118%
Saturated Fat 50g 250%
Cholesterol 306mg 102%
Sodium 601mg 25%
Potassium 1056mg 22%
Fiber 2g 8%
Vitamin A 3530IU 71%
Vitamin C 4.9mg 5%
Calcium 109mg 11%
Iron 3.1mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.