Creamy Paprika Chicken

5 from 21 votes

This creamy paprika chicken is an indulgent, but oh-so easy to make comfort food dish! A simple skillet chicken recipe all the family will love.

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Main Dish

Cuisine: American, British

Servings: servings

Calories: 665kcal

Author: Claire

Slice the chicken breasts into 3-4 pieces, depending upon their size. Sprinkle with salt, black pepper and dried thyme.
Add the flour to a bowl, then dredge the chicken fillets so they are evenly coated. You will likely not use all the flour.
Drizzle olive oil in your skillet and use tongs to place the chicken. Fry for around five minutes, turning so they are almost cooked through. Remove from the skillet and set aside on a plate.
If the skillet seems dry add a touch more oil, then reduce the heat and cook the sliced garlic for a few minutes. Be careful not to let it burn. Pour in the chicken stock and increase the heat to medium so that it is lightly bubbling. Use your tongs or a spatula to lift any bits of chicken from the skillet.
Sprinkle the paprika into the skillet, and stir well so that it dissolves into the stock.
Pour in the cream and stir again. Use tongs to add the chicken back to the skillet. Cook for 4-5 minutes to reduce the sauce, and check for an internal temperature of 165F at the deepest point of the chicken pieces.
Serve with sides of your choice, sprinkling with fresh parsley to preference.

* I suggest my low histamine readers use sweet paprika and not paprika.

Slice the chicken breasts into 2-3 pieces. This will help them become more flavourful as well as giving you a quicker cook time.
If using paprika rather than sweet paprika you may wish to reduce the quantity a touch as it has more spice.
Always check that you have a reading of 165F at the deepest part of the chicken to ensure it is cooked through.
For my UK readers, you can use double cream in the recipe.
Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate not a guarantee.

Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine

All ingredients score 0 on the SIGHI list, with the exception of:

garlic, which scores 1.
chicken stock will depend upon ingredients used.
black pepper, which scores 2.
cream scores 0, but with additional notes that you may wish to check.
paprika - I suggest using sweet paprika which scores 0, rather than paprika which is higher histamine.
spelt (for the flour), which scores 0 but has a ? as a liberator.