This easy Paprika Chicken recipe is made completely in one skillet, so there’s no need to turn on the oven! It’s packed with flavor and ready in just 15 minutes. 

Quick chicken recipes are what I’m all about, and I’m happy to report that’s exactly what this paprika chicken is. In fact, the whole dish can be made from start to finish in about 15 minutes! 

If you’re a fan of my cajun chicken and/or my creamy garlic chicken, you will absolutely love this recipe too. I used chicken thighs, but you can technically use any cut of chicken, though of course the cook time will vary. All you have to do is sear the chicken in a skillet, then make a simple 4-ingredient sauce and that’s it! 

Recipe features

• Made in one skillet/dish in under 15 minutes.
• Cooked in a simple yet creamy sauce, which makes the chicken extra tender.
• Has a slightly smoky flavor, but is only spicy if you want it to be. 

Ingredients

Chicken thighs – I opted to use boneless, skinless chicken thighs because they are my favorite and tend to be a tad more flavorful than chicken breasts. But, you can certainly use chicken breasts if you prefer. Just note that the cook time will be slightly different. 

Spices – A mixture of smoked paprika, garlic powder, onion powder, salt, black pepper, and a pinch of cayenne makes for a delicious seasoning. 

Olive oil – I like using either olive oil or avocado oil to pan-fry chicken, but any neutral-tasting oil will work. 

Garlic cloves – Opt for fresh garlic cloves that you mince yourself rather than buying a jar of pre-minced garlic. 

Butter – One tablespoon goes a long way! If you really don’t want to use butter, use olive oil instead. 

Chicken broth – Can technically use any kind of broth, but since this is a chicken recipe, chicken broth works best.

Sour cream – Or sub Greek yogurt. 

Instructions

Step 1: Season the chicken. In a small bowl, stir the seasonings together, then sprinkle over the chicken so that it’s coated on both sides. 

Step 2: Pan-sear. Heat olive oil over medium heat in a large skillet, then add the chicken smooth side down. Cook for 6 minutes, then use kitchen tongs to flip over and cook for 3 minutes; transfer to a plate. 

Step 3: Make the sauce. To the same skillet, add the butter and garlic and sauté for 30 seconds until fragrant, then add the chicken broth and sour cream and whisk until smooth. 

Step 4: Combine. Add the chicken back to the skillet and simmer for 3-4 minutes until the chicken is cooked through and the sauce as thickened slightly. Garnish with fresh chives or parsley and enjoy!

Variations & Tips 

• To add or reduce spice – Add cayenne to make this spicy; If you want zero spice, use regular paprika instead of smoked paprika and omit the cayenne pepper from the seasoning mix.
• Add veggies – If you’d like, you could add some spinach or diced red pepper to the skillet. Simply add them in before pouring in the sauce and sauté until soft.
• Always use a meat thermometer to confirm chicken is cooked through.
• Serve paprika chicken alongside an arugula salad, air fryer green beans, instant pot carrots, bone broth rice, or baked sweet potato slices. 

Storage

Refrigerator: Store leftovers in a sealed container for up to 4 days. 

Freezer: You can freeze this, but you’ll have to add more chicken broth to the sauce when you reheat it since a lot of it won’t hold in the freezer. To freeze, place in a freezer-safe bag, then thaw in the refrigerator overnight before you want to eat it. 

More easy chicken recipes

• Rosemary Chicken
• Chicken Gnocchi Skillet
• Chicken Stir Fry 

If you made this recipe, be sure to leave a comment and star rating below. Thanks!