Creamy Chicken Paprikash

Ingredients

• 4 chicken breasts (about 500g / 1.1lb) 4 chicken breasts (about 500g / 1.1lb)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons sweet paprika 2 tablespoons sweet paprika
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 14g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 36g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Season the chicken breasts with salt and pepper.
2. 2.
   Heat the vegetable oil in a large skillet over medium-high heat.
3. 3.
   Add the chicken breasts to the skillet and cook until browned on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
5. 5.
   Stir in the sweet paprika and cook for an additional minute.
6. 6.
   Pour in the chicken broth and bring to a simmer.
7. 7.
   Return the chicken breasts to the skillet and cover with the sauce. Reduce the heat to low and let it simmer for about 15-20 minutes, or until the chicken is cooked through.
8. 8.
   Remove the chicken from the skillet and set aside.
9. 9.
   Stir in the heavy cream into the sauce and let it simmer for another 5 minutes, until the sauce thickens slightly.
10. 10.
    Season with salt and pepper to taste.
11. 11.
    Serve the chicken paprikash over dumplings or rice, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken breasts — Make sure to properly season the chicken breasts with salt and pepper before cooking to enhance their flavor and tenderness.

Tips & Tricks

• For a spicier version, use hot paprika instead of sweet paprika.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the sauce during the last few minutes of cooking.
• To add a tangy twist, squeeze some fresh lemon juice over the dish before serving.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.
• Experiment with different herbs and spices to customize the flavor to your liking.

Serving advice

Serve the Creamy Chicken Paprikash over dumplings or rice to soak up the flavorful sauce. Add a side of steamed vegetables or a fresh salad for a complete and balanced meal.

Presentation advice

Garnish the Creamy Chicken Paprikash with a sprinkle of fresh parsley to add a pop of color and freshness to the dish. Serve it in a deep plate or bowl to showcase the vibrant red sauce.