Creamy Paprika Chicken Recipe – Easy Mushroom & Dijon Sauce

Last Updated on 2 months by Neha Deshmukh

Creamy Paprika Chicken Recipe – Easy Mushroom & Dijon Sauce

Hey everyone! I’m so excited to share this recipe with you. It’s become a real weeknight staple in my kitchen – quick, comforting, and bursting with flavour. I first made this creamy paprika chicken when I was craving something cozy and satisfying, and it’s been a hit ever since! It’s the kind of dish that feels a little fancy, but is actually super easy to pull off. Let’s get cooking!

Why You’ll Love This Recipe

This creamy paprika chicken is a winner for so many reasons. It’s ready in under 30 minutes, making it perfect for busy evenings. The sauce is unbelievably creamy and flavourful, thanks to the Dijon mustard and a touch of sour cream. Plus, the paprika adds a lovely warmth and colour. Honestly, it’s a hug in a bowl!

Ingredients

Here’s what you’ll need to make this delicious creamy paprika chicken:

• 500 gram chicken breasts or thighs
• 1 tsp paprika
• Salt, to taste
• Pepper, to taste
• 2 tbsp butter
• 1 tbsp light olive oil or vegetable oil
• 250 gram mushroom, sliced
• 1 onion, finely chopped
• 2 garlic cloves (large), minced
• 1.5 tbsp cake wheat flour or all purpose flour
• 2 cups chicken broth
• 2 tsp Dijon mustard
• 0.5 cup sour cream
• Fresh parsley, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Paprika: Don’t skimp on the paprika! It’s the star of the show, giving this dish its signature flavour and colour. I prefer sweet paprika, but you can use smoked paprika for a deeper, smokier taste.
• Chicken – Breasts vs. Thighs: You can absolutely use either chicken breasts or thighs. Breasts are leaner, while thighs are more flavourful and stay juicy. I often use thighs when I want a really rich dish.
• Dijon Mustard: Dijon mustard adds a lovely tanginess that balances the creaminess of the sauce. Don’t substitute with yellow mustard – it just won’t be the same!
• Mushrooms: I love using button mushrooms, but feel free to experiment with cremini, shiitake, or oyster mushrooms.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, season your chicken (about 500 grams) with paprika, salt, and pepper. Don’t be shy with the seasoning!
2. Heat 1 tbsp of butter and 1 tbsp of oil in a large pan over medium-high heat. Add the chicken and brown it on both sides – about 1 minute per side. You don’t need to cook it all the way through at this stage, just get a nice colour. Set the chicken aside.
3. In the same pan, melt the remaining 2 tbsp of butter. Add the finely chopped onion and sauté for about 1 minute, until softened.
4. Add the sliced mushrooms (250 grams) and cook until they’re golden brown and tender. This usually takes about 5-7 minutes.
5. Stir in the minced garlic (2 cloves) and cook for another minute, until fragrant. Be careful not to burn the garlic!
6. Sprinkle in 1.5 tbsp of flour and cook for 1 minute, stirring constantly. This will help thicken the sauce.
7. Gradually pour in 2 cups of chicken broth while stirring continuously to avoid lumps. Once combined, remove the pan from the heat.
8. Stir in 2 tsp of Dijon mustard and 0.5 cup of sour cream until the sauce is smooth and creamy.
9. Return the pan to low heat. Simmer for a few minutes, until the sauce has thickened to your liking.
10. Slice the chicken into strips and add it to the sauce. Cook for another 2-3 minutes, until the chicken is heated through.
11. Garnish with fresh parsley and serve hot!

Expert Tips

Here are a few tips to help you make the best creamy paprika chicken:

• Don’t overcrowd the pan when browning the chicken. Work in batches if necessary.
• Stir the sauce constantly while adding the chicken broth to prevent lumps.
• Taste the sauce and adjust the seasoning as needed.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Swap the wheat flour for a gluten-free all-purpose flour blend or cornstarch.
• Spice Level: If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the sauce. My friend loves adding a generous pinch of chilli flakes!
• Creaminess: For an extra creamy sauce, add an extra tablespoon or two of sour cream. My family loves it when I really load up on the sour cream.

Serving Suggestions

This creamy paprika chicken is delicious served with:

• Egg noodles
• Mashed potatoes
• Rice
• A side of steamed vegetables (broccoli or green beans are great!)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• Is this recipe better with chicken breasts or thighs? It really depends on your preference! Thighs are more flavourful and stay juicier, but breasts are leaner. Both work great.
• Can I use a different type of mushroom? Absolutely! Feel free to experiment with different varieties.
• What can I substitute for sour cream? Greek yogurt or crème fraîche are good substitutes for sour cream.
• Can I make this dish ahead of time? You can make the sauce ahead of time and store it in the refrigerator. Just add the chicken when you’re ready to serve.
• How can I adjust the thickness of the sauce? If the sauce is too thin, simmer it for a few more minutes. If it’s too thick, add a splash of chicken broth.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you.