Creamy garlic and paprika chicken 😍

Ingredients

• 4 pieces Chicken Breast (Boneless, skinless; sliced lengthwise to make 2 thin cutlets each)
• 0.5 cup All-Purpose Flour (For coating the chicken)
• 2 teaspoons Paprika (Sweet paprika adds color and flavor)
• 1 teaspoon Salt (Adjust to taste)
• 0.5 teaspoon Black Pepper (Freshly ground)
• 3 cloves Garlic (Minced)
• 1 cup Chicken Stock (Low‑sodium)
• 1 cup Double Cream (Full‑fat heavy cream)
• 2 tablespoons Fresh Parsley (Chopped, for garnish)
• 2 tablespoons Vegetable Oil (For pan‑frying)

Instructions

1. Make seasoned flour

   In a mixing bowl combine the flour, paprika, salt, and black pepper; whisk until evenly distributed.

   Time: PT3M

2. Slice chicken breasts

   Place each chicken breast on the cutting board and slice lengthwise to create two thinner cutlets.

   Time: PT4M

3. Coat chicken in seasoned flour

   Dredge each chicken piece in the seasoned flour, shaking off any excess.

   Time: PT2M

4. Pan‑fry chicken

   Heat the vegetable oil in a skillet over medium‑high heat. Add the chicken and cook about 4 minutes per side, until golden brown all over.

   Time: PT8M

   Temperature: Medium-high

5. Set chicken aside

   Transfer the browned chicken to a plate and keep warm while you make the sauce.

   Time: PT1M

6. Sauté garlic

   In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.

   Time: PT30S

   Temperature: Medium

7. Create sauce

   Pour in the chicken stock, double cream, and an extra teaspoon of paprika. Stir to combine, scraping up any browned bits.

   Time: PT2M

   Temperature: Medium

8. Simmer chicken in sauce

   Return the chicken to the skillet, reduce heat to medium‑low, and simmer 5–7 minutes until the sauce thickens and coats the meat.

   Time: PT7M

   Temperature: Medium-low

9. Add parsley

   Sprinkle the chopped parsley over the sauce and give a quick stir.

   Time: PT1M

10. Plate and serve

    Place each chicken piece on a serving plate, spoon the creamy paprika sauce over the top, and garnish with extra parsley if desired.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

10 g

Fat

45 g

Fiber

1 g