Quick Cooking Creamy Chicken Paprika
This Quick Cooking Creamy Chicken Paprika is creamy, smokey, rich, and hearty. But yet, it's also not too heavy. In fact, it's rather healthy since it doesn't use any heavy cream, just broth, milk, and corn starch to thicken it up. That said, I do add a dollop of mayonnaise to give it even more rich creaminess and depth, but it is totally optional and not needed for this to still taste amazing! This is an easy weeknight family dinner!
Ingredients
Chicken & Rub
- 1.5 pounds Chicken Breasts, boneless, skinless
- 1 teaspoon Salt
- 2 teaspoons Paprika
All Other
- 4 Scallions
- ¼ cup Roasted & Salted Cashews
- ½ teaspoon Dried Oregano
- 2 teaspoons Smoked Paprika
- 1 teaspoon Garlic, minced
- 1 teaspoon Extra-virgin olive oil
- 2 cups Chicken Broth
- 1 cup 1% Lowfat Milk
- 2 tablespoons Corn Starch
- 1 tablespoon Mayonnaise (optional)
- Salt to taste
- Black pepper to taste
Instructions
Prep Ahead Steps
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Cut your chicken into 1 inch cubes and place into a dish. Sprinkle with the salt and paprika, then rub it all over the chicken so every cube is coated.
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Slice the scallions, separating about a tablespoon of the green slices for garnish. Rough chop the toasted cashews and set aside with the greens for garnish. If your garlic is not already minced, do that now as well.
Cooking Steps
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Preheat a large skillet/frying pan on high heat. Add 1 tablespoon of olive oil and your seasoned chicken to the pan and separate the pieces into a single layer and let sear for 4-5 minutes. Then flip the pieces and cook another 3 minutes. Transfer to a plate. (Note: they will finish cooking in the sauce in a bit).
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Make the slurry by whisking in the corn starch into the cold milk until it is dissolved. Set aside.
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Turn the heat for the same pan to medium-low and add 1 teaspoon of olive oil, the sliced scallion (not the separated greens for garnish) plus the minced garlic. Cook, stirring for 2-3 minutes so they don't burn. Then whisk in the broth, the slurry, the Paprika, and the Oregano. Bring up to a simmer, stirring continually as it starts to thicken to prevent lumps (takes about 2-3 minutes). Finally, whisk in the mayonnaise (this step is optional).
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Add back the chicken and any juices on the plate, stir to combine, then cover and cook for a final 3-4 minutes.
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Finally, taste for seasoning and add salt and pepper to taste, then sprinkle with the scallion greens and the chopped cashews. Serve over buttered pasta, rice, or potatoes. Enjoy!