Creamy Garlic & Paprika Chicken

Ingredients

• 80 g Plain flour (For coating the chicken)
• 2 tbsp Paprika (Use half in the flour mixture and the remaining half in the sauce)
• 0.5 tsp Salt (Plus more to taste)
• 0.5 tsp Black pepper (Plus more to taste)
• 2 Chicken breasts (Slice each breast in half lengthways to make 4 thinner fillets; estimated 400 g total edible weight)
• Cooking oil (For frying)
• 4 cloves Garlic (Chopped)
• 150 ml Chicken stock
• 150 ml Double cream
• 15 g Parsley (Chopped)

Steps

1. 1

   Place the plain flour in a bowl. Add half of the paprika, the salt, and the black pepper, then mix thoroughly so the seasoning is evenly distributed.

2. 2

   Slice each chicken breast in half lengthways to create four thinner fillets. Coat each fillet thoroughly in the seasoned flour, shaking off any excess.

3. 3

   Heat a little cooking oil in a large frying pan over medium-high heat. Add the coated chicken fillets and cook for 3–4 minutes on each side, or until golden brown all over and cooked through.

4. 4

   Transfer the browned chicken to a plate and keep it nearby while you make the sauce.

5. 5

   Add the chopped garlic to the same pan and cook for about 30 seconds, stirring, until fragrant but not browned.

6. 6

   Pour the chicken stock into the pan, followed by the double cream and the remaining paprika. Stir well, scraping up any browned flour and chicken bits from the base of the pan.

7. 7

   Return the chicken fillets to the pan and turn them in the sauce so they are well coated. Bring the sauce to a boil, then cook until it has thickened and looks rich and creamy, with the chicken fully cooked through.

8. 8

   Sprinkle in the chopped parsley. Taste the sauce and adjust the seasoning with additional salt or black pepper if needed.

9. 9

   Serve the chicken immediately, spooning plenty of the creamy garlic and paprika sauce over each fillet. Serve with pasta, rice, potatoes, or vegetables such as broccoli.

Notes

The author served the chicken with baby hasselback potatoes and broccoli. Ensure the chicken reaches 165°F / 74°C internally before serving.

Nutrition per serving

• main
• chicken
• pan-fried
• weeknight meal
• creamy
• high-protein
• European-inspired