This one-skillet creamy paprika chicken delivers tender chicken breasts in a silky sauce layered with sweet sun-dried tomatoes, warm paprika, and a gentle tang from Dijon mustard. The sauce coats every bite with a rich yet balanced texture that feels comforting without being heavy. It is fully make-ahead friendly for busy nights. If you enjoy creamy chicken skillet meals, you will also love our Mushroom Chicken.
Why You’ll Love This Recipe
- Everything cooks in a single skillet for easy cleanup.
- The creamy sauce clings to the chicken with bright sun-dried tomato flavor.
- Seasoned chicken stays juicy while the sauce builds depth in the same pan.
- Ready in about 40 minutes and reheats beautifully.
Tips for Success
- Pat the chicken dry and aim for even thickness so it browns and cooks evenly.
- Cook the chicken just to 165°F in the thickest part to keep it tender.
- Simmer the sauce gently after adding the cream so it thickens without breaking.
- Soak dry-packed sun-dried tomatoes until soft, then drain well before chopping.
- Taste the finished sauce and add salt only at the end, since seasoning and broth already contribute salt.
Ingredients and Substitutions
Boneless Skinless Chicken Breasts
These provide the tender protein that soaks up the sauce. Use 1 ½ pounds total. Boneless skinless chicken thighs work well if you extend the cooking time slightly until they reach 165°F.
Chicken Seasoning
This seasons the chicken on both sides for savory depth before it hits the skillet. Use your favorite store-bought or homemade chicken seasoning blend. A simple mix of salt, garlic powder, onion powder, and paprika also works.
Olive Oil
A small amount of olive oil helps the chicken brown and builds fond in the pan for the sauce. Any neutral oil such as avocado oil can be substituted in equal measure.
Red Onion
Finely diced red onion softens in the pan and adds mild sweetness and savory base notes to the sauce. Yellow or white onion can be used in the same amount.
Garlic
Minced garlic blooms briefly with the tomatoes and paprika to round out the savory flavor. Use fresh garlic cloves or jarred minced garlic measured to the same amount.
Sun-Dried Tomatoes
Dry-packed sun-dried tomatoes (soaked, drained, and chopped) add concentrated sweet-tart tomato flavor and a slight chew. Oil-packed sun-dried tomatoes can be used if drained thoroughly first.
Paprika
Paprika gives the sauce its warm color and mild sweet-pepper flavor. Regular sweet paprika is ideal here; smoked paprika changes the profile, so use it only if you prefer that style.
Chicken Broth
Chicken broth thins the sauce slightly while adding savory depth that balances the cream. Low-sodium vegetable broth works if you need a poultry-free option.
Heavy Cream
Heavy cream creates the rich, glossy sauce that coats the chicken. Half-and-half can be used for a lighter result, though the sauce will be thinner.
Dijon Mustard
Dijon mustard adds a bright tang that cuts through the cream and keeps the sauce from tasting flat. Whole-grain mustard works for a slightly coarser texture.
Unsalted Butter
A tablespoon of unsalted butter finishes the sauce, giving it extra sheen and a smooth mouthfeel. If using salted butter, reduce any additional salt you add at the end.
Salt and Pepper
These are added to taste once the sauce is complete so you can adjust for the seasoning already on the chicken and in the broth.
Fresh Parsley
Chopped fresh parsley is an optional garnish that adds color and a fresh herbal note just before serving. Dried parsley can be used in a pinch, but fresh is preferred.
Storage Tips
Let the chicken and sauce cool, then store together in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream if the sauce has thickened. The dish freezes well for 2 to 3 months; thaw overnight in the refrigerator and reheat as directed.
One-Skillet Paprika Chicken
Ingredients
For the Chicken
- 1 ½ pounds boneless skinless chicken breasts
- 2 tablespoons chicken seasoning
- 1 tablespoon olive oil
For the Sauce
- 1 small red onion, finely diced
- 1 teaspoon garlic, minced
- ½ cup dry-packed sun-dried tomatoes, soaked in hot water until softened, drained, and finely chopped
- 2 ½ teaspoons paprika
- ¾ cup chicken broth
- ¾ cup heavy cream
- 1 ½ teaspoons Dijon mustard
- 1 tablespoon unsalted butter
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
Prepare the Chicken
- Pat the chicken dry. If needed, cut larger pieces in half or gently pound thicker sections to even thickness. Season both sides with the chicken seasoning.
Cook the Chicken
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook 4 to 5 minutes per side, until golden and the thickest part reaches 165°F. Transfer the chicken to a plate, leaving any browned bits in the skillet.
Build the Sauce
- Add the onion to the skillet and cook 3 to 4 minutes until softened. Stir in the garlic, sun-dried tomatoes, and paprika. Cook 1 minute, stirring frequently.
- Pour in the chicken broth and heavy cream. Stir in the Dijon mustard and bring to a gentle simmer. Cook 3 to 4 minutes until the sauce thickens slightly.
- Add the butter and stir until melted and the sauce is smooth and glossy. Taste and season with salt and pepper if needed.
Finish and Serve
- Return the chicken and any juices to the skillet. Spoon the sauce over the chicken and garnish with parsley if desired. Serve immediately.
This recipe was inspired by Creamy Paprika Chicken by Iamhomesteader.com