Ingredients
For the chicken:
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4 boneless, skinless chicken breasts (or 6 thighs)
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2 tablespoons smoked paprika
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon salt
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½ teaspoon black pepper
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2 tablespoons olive oil
For the creamy sauce (optional but recommended):
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1 tablespoon butter
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½ cup chicken broth
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½ cup heavy cream (or coconut milk for dairy-free)
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1 tablespoon smoked paprika (extra)
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2 cloves garlic, minced
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1 teaspoon dried thyme or oregano
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Salt and pepper to taste
Equipment Needed
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Large skillet or frying pan
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Tongs
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Small bowl for spice mix
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Whisk
Method (Basic – No Sauce)
1. Mix the spices
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In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. Season the chicken
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Pat the chicken breasts dry with paper towels.
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Rub the spice mixture all over both sides of each piece of chicken. Use all of the spice blend.
3. Cook the chicken
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Heat the olive oil in a large skillet over medium-high heat.
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Add the chicken in a single layer. Do not overcrowd – cook in batches if needed.
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Cook for 5–7 minutes per side, until deeply golden brown and the internal temperature reaches 75°C (165°F).
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Cooking time depends on thickness. Thinner pieces cook faster.
4. Rest and serve
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Transfer the chicken to a cutting board.
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Let it rest for 5 minutes before slicing.
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Serve with rice, roasted potatoes, or a fresh salad.
Method (With Creamy Smoked Paprika Sauce)
1. Season and cook the chicken
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Follow steps 1 and 2 from the basic method above.
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Heat olive oil in a large skillet over medium-high heat.
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Cook the chicken for 5–7 minutes per side until browned and cooked through.
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Remove the chicken from the skillet and set aside on a plate.
2. Make the sauce
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Reduce heat to medium. Melt the butter in the same skillet.
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Add the minced garlic and cook for 30 seconds until fragrant.
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Sprinkle in the extra tablespoon of smoked paprika and the dried thyme. Stir for 30 seconds to toast the spices.
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Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits.
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Let the broth simmer for 2–3 minutes, until reduced by about half.
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Reduce heat to low and stir in the heavy cream. Whisk until smooth.
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Simmer gently for 2 minutes until the sauce thickens slightly. Season with salt and pepper.
3. Combine and serve
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Return the chicken to the skillet, turning to coat it in the sauce.
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Spoon some sauce over the top.
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Simmer for 1–2 minutes to warm through.
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Serve immediately, spooning extra sauce over the chicken.
Storage
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Refrigerator – store in an airtight container for up to 4 days.
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Freezer – freeze with sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.
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Reheating – warm gently in a skillet over low heat, adding a splash of broth or cream if the sauce is too thick.
Variations
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Smoked paprika chicken thighs – use bone-in, skin-on thighs. Cook skin-side down first for 8–10 minutes, then flip and cook for another 8–10 minutes.
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Spicy version – add ½ teaspoon cayenne pepper or red pepper flakes to the spice mix.
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One-pan dinner – after cooking the chicken, add sliced bell peppers and onions to the skillet. Sauté until softened, then add the sauce.
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Tomato-based sauce – replace the cream with ½ cup of tomato sauce or crushed tomatoes.
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Grilled version – season the chicken as directed and grill over medium-high heat for 6–8 minutes per side.
Serving Suggestions
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Over rice or quinoa
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With mashed potatoes and green beans
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Tucked into a warm pita with lettuce and tzatziki
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Sliced over a Greek salad
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Alongside roasted broccoli or asparagus
Tips for Best Results
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Use good quality smoked paprika – it is the star of the dish. Hungarian or Spanish smoked paprika works best.
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Pat the chicken dry – this helps the spices stick and promotes browning.
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Do not overcrowd the pan – overcrowding lowers the temperature and causes steaming instead of browning.
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Let the chicken rest – resting keeps the juices inside so the meat stays tender.
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For extra smoky flavor – add ¼ teaspoon of liquid smoke to the sauce.
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Watch the heat – paprika can burn and become bitter if cooked at too high a temperature for too long.