How to make creamy chicken with simple one-pan recipe
Spice up your midweek meals with this creamy paprika chicken recipe, which makes it all the more flavourful. It comes together in just 30 minutes and serves four, perfect for a quick family dinner.
Sharing this recipe, Kristina Razon, Deputy Food Editor of The Kitchn, said: “I couldn’t get over how quickly this dinner came together – and with so much flavour. The chicken was well-cooked and super-tender, and the sauce was bright, luscious, and not too heavy. If you’re looking for a fast and flavorful chicken dinner, this weeknight winner is sure to please all palates – kids and adults alike.”
How to make creamy paprika chicken
Ingredients
- 500g boneless, skinless chicken thighs
- 2 1/2 teaspoons kosher salt
- Two teaspoons freshly ground black pepper
- Onw tablespoon extra-virgin olive oil
- One medium yellow onion, coarsely chopped
- A quarter cup tomato paste
- Three cloves garlic, minced
- One tablespoon all-purpose flour
- One tablespoon sweet paprika
- Half a cup dry white wine, such as sauvignon blanc or pinot grigio
- One cup heavy cream
- One cup chicken stock
- Juice of one lemon (about two tablespoons)
Method
Dry the chicken thighs using paper towels. Sprinkle both sides evenly with salt and black pepper.
Warm the olive oil in a Dutch oven or a deep, wide pan over medium-high heat. Once the oil is hot, place the chicken thighs into the pan and let them sear until the bottoms develop a deep golden crust, around eight to 10 minutes.
Flip the thighs and continue cooking until the second side is also golden and the internal temperature reaches at least 74C, approximately another eight minutes. (Depending on your pan’s capacity, you may need to brown the chicken in multiple rounds.) Move the cooked chicken to a plate and set it aside.
Lower the heat to medium. Add the chopped onion to the same pan and cook, stirring now and then, until it softens and begins to brown slightly at the edges – this should take around two minutes.
Stir in the tomato paste and minced garlic, cooking until the paste deepens in colour to a rich red, about two minutes more.
Sprinkle in the flour and paprika, stirring continuously for one minute. Pour in the white wine and scrape the bottom of the pan to loosen any caramelised bits, letting the liquid reduce and the alcohol evaporate, which takes about a minute.
Mix in the heavy cream, chicken stock, the remaining teaspoon of salt, and a teaspoon of pepper. Stir everything together and bring the sauce to a gentle simmer.
Cook while stirring occasionally until the mixture slightly thickens – about three minutes. Turn off the heat, stir in the lemon juice, and return the chicken to the pan. Serve right away.