Paprika Chicken in a Creamy Garlic Sauce

This Paprika Chicken in a Creamy Garlic Sauce is the kind of comforting dinner that feels special without being complicated. Tender, perfectly seasoned chicken is cooked in a rich garlic and paprika cream sauce, then served alongside golden garlic butter potatoes.

The sauce is creamy, savoury and full of flavour, while the potatoes soak up all that buttery garlic goodness. It is an easy, satisfying meal that is perfect for a family dinner or when you want something cosy and delicious.

Preparation Time 20 minutes

Marination Time 15–30 minutes

Cook Time 35 minutes

Serves 4

Ingredients

Chicken

2 large boneless chicken breasts- skinless and boneless

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon all-purpose seasoning

1 teaspoon salt- or to taste

½ teaspoon black pepper

1 tablespoon olive oil

Creamy Garlic Paprika Sauce

1 tablespoon butter

1 small onion- finely chopped

3 garlic cloves- minced

250ml chicken stock

200ml heavy cream

1 tablespoon paprika

½ teaspoon chilli powder- or to taste

1 teaspoon all-purpose seasoning

40g Parmesan cheese- finely grated

2 tablespoons fresh parsley- finely chopped

Salt and black pepper- to taste

Garlic Butter Potatoes

500g baby potatoes- halved or quartered if large

1 teaspoon salt- for boiling

2 tablespoons butter

4 garlic cloves- minced

1 teaspoon Italian seasoning

1 teaspoon dried dill

2 tablespoons fresh parsley- finely chopped

Salt and black pepper- to taste

Instructions

1. Carefully slice each chicken breast horizontally to create four thinner pieces.

2. Place the chicken in a bowl and add the paprika, garlic powder, onion powder, all-purpose seasoning, salt, black pepper and olive oil.

3. Mix until the chicken is evenly coated. Cover and leave to marinate for 15–30 minutes.

4. Place the potatoes in a saucepan and cover them with cold water. Add 1 teaspoon of salt and bring to a boil.

5. Cook for approximately 10–12 minutes, or until the potatoes are just fork-tender. Be careful not to overcook them, as they will continue cooking in the frying pan.

6. Drain the potatoes well and leave them to steam-dry for a few minutes.

7. Heat a large frying pan over medium-high heat. Add the marinated chicken and cook for 3–4 minutes on each side, until golden brown.

8. Transfer the chicken to a plate and set it aside. It does not need to be completely cooked at this stage, as it will finish cooking in the sauce.

9. Reduce the heat to medium and melt 1 tablespoon of butter in the same pan.

10. Add the chopped onion and sauté for 3–4 minutes, or until softened.

11. Add the minced garlic and cook for another 30 seconds, stirring continuously so it does not burn.

12. Pour in the chicken stock and scrape the bottom of the pan to release all the flavourful browned pieces. Allow it to simmer for 2–3 minutes.

13. Lower the heat and add the heavy cream, paprika, chilli powder and all-purpose seasoning. Stir everything together and bring the sauce to a gentle simmer.

14. Add the grated Parmesan and stir until it has melted and the sauce is smooth. Taste and adjust the salt and black pepper if needed.

15. Return the chicken to the pan and spoon the sauce over each piece. Simmer gently for 4–6 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.

16. Stir in the chopped parsley. The chicken should reach an internal temperature of 74°C/165°F.

17. Melt 2 tablespoons of butter in a separate frying pan over medium heat.

18. Add the drained potatoes and cook for 8–10 minutes, turning occasionally, until crisp and golden.

19. Add the minced garlic and cook for approximately 30–60 seconds.

20. Sprinkle over the Italian seasoning, dill and chopped parsley. Season with salt and black pepper, then toss until the potatoes are evenly coated.

Serve

Serve the Paprika Chicken in a Creamy Garlic Sauce while hot, with plenty of sauce spooned over the top and the golden garlic butter potatoes on the side. Finish with an extra sprinkling of parsley and Parmesan, if desired.

Recipe Notes

• Use sweet paprika for a rich flavour without too much heat. Smoked paprika can also be used for a smokier sauce.

• All-purpose seasoning blends often contain salt, so taste the sauce before adding additional salt.

• Keep the sauce at a gentle simmer after adding the cream. Boiling it too vigorously could cause it to separate.

• If the sauce becomes too thick, stir in a small splash of chicken stock. If it is too thin, let it simmer uncovered for another few minutes.