One-Skillet Paprika Chicken
Tender chicken breasts are seared then finished in a rich creamy sauce with sun-dried tomatoes, paprika, garlic, and Dijon. Everything comes together in one skillet for an easy, flavorful dinner.
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.