Paprika Cream Chicken

March 7, 2019Holly Sosa

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On weeknights, I like to fill our menu with options that are easy breezy. This Paprika Cream Chicken is one of my husband’s favorites and I don’t mind one bit since it takes less than twenty minutes for me to make. After coating chicken breasts in a delicious blend of paprika and spices, they get a nice crisp fry in some butter before being bathed in a heavy cream bath. Friends, this chicken is glorious.

I start by trimming some chicken breasts into strips.

In a bowl, I mix together some chili powder, paprika, salt, garlic powder, onion powder, and just a bit of cayenne pepper because I love me some spice!

I coat the chicken in the seasonings.

In a large skillet (I use this Le Creuset one in sky blue), I melt a generous amount of butter and then put all the chicken into the pan.

I cook the chicken for a few minutes on each side. Just look at that beautiful crust!

Then I add in some heavy cream, more butter, and chicken stock and let it come to a gentle boil.

Then I whisk in just half a teaspoon of Glucomannan, which is a thickening agent that I like to use instead of flour or cornstarch.

I let it all simmer for another six or seven minutes and then it’s ready to serve. Just look at that beautiful crimson sauce!

I usually serve this Paprika Cream Chicken over cauliflower rice or mashed potatoes because the creamy sauce is so flavorful, it makes a perfect gravy over the top. I’ll also steam some broccoli or green beans for some fresh veggies, making this an instant meal that I can pull together on busy weeknights.

Paprika Cream Chicken


  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons paprika
  • 1/8 teaspoon cayenne pepper
  • 2 pounds chicken breast, cut into strips
  • 6 tablespoons butter
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1/2 teaspoon Glucomannan


  1. In a small bowl, combine salt, chili powder, onion powder, garlic powder, paprika, and cayenne pepper.
  2. Coat the chicken in the spice mixture.
  3. In a large skillet, melt three tablespoons of the butter.
  4. Add the chicken to the pan and cook for several minutes on each side, flipping half way through cooking.
  5. Add chicken stock, butter, and cream to pan.
  6. Once the butter has melted, move the chicken to one side and whisk in the Glucomannan.
  7. Allow the chicken to simmer for another six to seven minutes.
  8. Serve over rice, potatoes, or cauliflower rice.
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