Creamy Paprika Chicken
This Creamy Paprika Chicken is a simple yet comforting dish perfect for family dinners.
Equipment
- Large deep frying pan
Ingredients
Main Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Garlic granules
- 2 tablespoon Paprika
- 2 tablespoon Olive oil
- 1 piece Red onion, diced
- 200 ml Hot chicken stock Made with ½ stock cube
- 150 ml Double cream Heavy cream
- 1 tablespoon Dijon mustard
- Sea salt and freshly ground black pepper Season to taste
Instructions
Cooking Instructions
- Toss the chicken breasts in the garlic granules, half of the paprika and a little salt and pepper. Heat the oil in a large deep frying pan over a medium heat and cook the chicken breasts for 5 minutes on each side.
- Remove the chicken to a plate and cook the red onion with the remaining paprika for a few minutes.
- Add the chicken stock, double cream and Dijon mustard stir well. Season with salt and pepper.
- Add the chicken back to the pan, put a lid on the pan and cook for 5 minutes then turn the chicken over and cook for 5 minutes more.
- Check the chicken is cooked through then scatter over the chopped parsley and serve with a squeeze of lemon.
Notes
If using thighs instead of chicken breasts: They may need a little more time to cook through, so adjust the cooking times accordingly. You can keep this in the fridge for 3 days. Reheat fully in the microwave or covered in the oven before serving. It won’t be at its best after freezing, but you can still do it if you’ll waste it otherwise.
Nutrition
Serving: 1portionCalories: 484kcalCarbohydrates: 6gProtein: 51gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 189mgSodium: 389mgPotassium: 1031mgFiber: 2gSugar: 3gVitamin A: 2351IUVitamin C: 4mgCalcium: 50mgIron: 2mg
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