The paprika chicken breast is a quick and tasty main course, ideal for those who appreciate creamy dishes rich in sauces. The recipe requires few and simple ingredients: chicken breast slices, cream, and smoked paprika powder. When you’re home late from work and have little time to cook, second courses with chicken breast are one of the most practical and quick solutions: paprika chicken, with its delicate and aromatic taste, will conquer both adults and children. To give more flavor to the dish, you can sauté a little onion or spring onion, while to make the sauce even thicker and creamier, you can lightly flour the chicken breast slices, which will then be browned in a bit of oil and butter. Paprika chicken breast is an extremely tasty dish, but certainly not dietetic: at the end of the recipe, however, I leave you some tips if you want to prepare it in a lighter version!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 399.86 (Kcal)
- Carbohydrates 4.65 (g) of which sugars 1.13 (g)
- Proteins 42.22 (g)
- Fat 23.84 (g) of which saturated 3.90 (g)of which unsaturated 2.36 (g)
- Fibers 0.97 (g)
- Sodium 157.70 (mg)
Indicative values for a portion of 187 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Paprika Chicken Breast
If you are celiac, you can prepare gluten-free paprika chicken using rice flour labeled “gluten-free” instead of all-purpose flour.
- 1.54 lbs chicken breast (sliced)
- 2 tablespoons all-purpose flour (or rice flour for the gluten-free version)
- 2/3 cup fresh liquid cream (unsweetened)
- 1/2 spring onion (or 1/4 of an onion)
- 2 teaspoons smoked paprika
- 1 bunch parsley
- 1/2 cup dry white wine
- to taste salt
- to taste pepper
- 2 tablespoons extra virgin olive oil
- 0.7 oz butter
Tools
- 1 Cutting Board
- 1 Knife
- 1 Plate
- 1 Pan non-stick with lid
How to Prepare Paprika Chicken Breast
To prepare paprika chicken breast, start by pouring the flour (all-purpose or rice, if you are celiac) onto a plate. Lightly flour the chicken breast slices on both sides (1) and shake them off to remove excess flour. Finely chop the onion or spring onion (2) and, separately, the parsley as well. In a non-stick pan, put the oil and pieces of butter (3).
Turn on the heat and add the onion. Let it sauté over low heat until softened, being careful not to burn it (4). Then add the chicken breast slices, trying not to overlap them (5). Let them brown for about a minute, then turn them over (6).
Season them lightly with salt, pepper them, and let them brown on the other side as well. Then turn them again and add another pinch of salt. Raise the heat and pour in the white wine (7). Cook over high heat for about half a minute, allowing the alcoholic part to evaporate. Then pour in the cream (8) and add the paprika (9).
Mix well to combine with the cream (10), then lower the heat to medium intensity, cover with a lid, and let it cook for 5-6 minutes, depending on the thickness of the chicken slices. When the chicken is cooked, remove the lid and let the sauce thicken (11).
Serve the paprika chicken breast immediately, garnished with a bit of chopped parsley.
Storage
Serve the paprika chicken breast immediately, garnished with a bit of chopped parsley.
FAQ
What can I use instead of cream?
For a slightly lighter version, you can replace the cream with milk: butter and flour will still make the sauce thick and creamy.
Can I use cooking cream instead of fresh cream?
Yes, but keep in mind that it tends to thicken quickly, so it should be added only one or two minutes before the chicken is cooked.
