Creamy Chicken Paprika (Skillet Version)

This creamy chicken paprika came together the second time I made Farmer’s Pork Chops, and the leftover creamy potatoes became a complimenting side instead of a creamy potato soup.

I swapped in shallot for onion, added extra garlic, and used chicken breasts to keep it weeknight-friendly.

It’s rich, cozy, and built around a creamy paprika sauce that doesn’t waste a drop.

And that sauce? It had a next chapter too, Cajun Shrimp Pasta.

https://video.wixstatic.com/video/a44a5b_cb61cc82f9f2405e83d16e6b2aa7050f/1080p/mp4/file.mp4

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Ingredients:

• 2 boneless, skinless chicken breasts

• 1 large shallot, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon paprika

• 1 teaspoon salt

• ½ teaspoon black pepper

• ¾ cup water

• ½ cup sour cream

• ½ tablespoon flour

• 2 tablespoons olive oil

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Tools from the Kitchen:

• Knife and cutting board

• Cast iron skillet

• Wooden cooking utensils

• Garlic press or mincer

• Tongs

• Measuring cups and spoons

• Small mixing bowl

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Prepare:

1. Finely chop the shallot and mince the garlic.

2. Heat olive oil in a cast iron skillet over medium heat until shimmering, not smoking. Add the shallot and garlic and sauté 1–2 minutes until fragrant.

3. Add chicken breasts to the skillet and brown on both sides, about 4–5 minutes per side.

4. Sprinkle paprika, salt, and pepper over the chicken. Pour in water, cover, and simmer on low for 10–12 minutes, until cooked through and tender.

5. In a small bowl, whisk together sour cream and flour. Slowly add about 1 cup of the hot liquid from the skillet, whisking continuously to temper the mixture.

6. Pour the sour cream mixture back into the skillet and stir gently to combine with the remaining sauce.

7. Simmer 2–3 minutes more, allowing the sauce to thicken and the chicken to soak up the flavor.

8. Serve with vegetable sides, leftover creamy potatoes, rice, or pasta.

Recipe Note: Inspired by a classic comfort-food recipe from a Paula Deen cookbook.

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Notes from the Kitchen:

• Sweet paprika keeps this classic and mild. Smoked paprika adds depth.

• Tempering the sour cream prevents curdling — don’t skip that step.

• If the sauce thickens too much, add a splash of warm water to loosen.

• Leftover sauce makes an excellent base for Cajun-style shrimp pasta.