Creamy Paprika Chicken

Ingredients

• 1.5 lb Chicken thighs (boneless skinless, sliced and pounded to even thickness)
• 1 tbsp Paprika (for seasoning chicken)
• Salt and Black Pepper (to taste)
• 1 tbsp Olive Oil (for frying)
• 1 Onion (finely diced)
• 2 cloves Garlic (minced)
• 0.25 cup Sun-dried tomatoes (chopped)
• 1 tsp Smoked paprika (for the sauce)
• 0.5 cup Chicken stock
• 0.5 cup Heavy cream
• 1 tsp Dijon mustard
• 1 tbsp Unsalted butter (a knob of butter for finishing)

Steps

1. 1

   Slice the chicken thighs and gently pound them until they are an even thickness.

2. 2

   Season both sides of the chicken with a paprika-based seasoning (paprika, salt, and pepper).

3. 3

   Heat oil in a pan over medium-high heat. Fry the chicken on both sides until they are lightly charred and just about cooked through the center. Remove the chicken from the pan and set aside, reserving any resting juices.

4. 4

   In the same pan, fry the diced onion until softened.

5. 5

   Add the minced garlic, chopped sun-dried tomatoes, and smoked paprika to the pan. Sauté until fragrant.

6. 6

   Pour in the chicken stock and heavy cream, then stir in a dash of Dijon mustard.

7. 7

   Add the resting juices from the chicken back into the pan.

8. 8

   Finish the sauce by stirring in a knob of butter for a gorgeous, glossy finish.

9. 9

   Return the chicken to the pan to coat in the sauce and serve.

Notes

The author suggests this dish is perfect with many sides and takes around 30 minutes to prepare. Ensure you don't discard the juices that collect while the chicken is resting, as they add significant flavor to the sauce.

Nutrition per serving

• main
• chicken
• one-pan
• dinner
• creamy
• 30-minute meal
• easy