Wow your guests by making this delicious and easy dish – Chicken Breasts in Paprika Sauce. Perfect for weeknight dinner and elegant enough for a special dinner! The chicken comes out so moist and the yummy sauce adds so much flavor!
It was Mother’s Day yesterday, so I decided to give my family a treat (I know, shouldn’t it be the other way around?) 🙂 Well, our family day out is usually on a Monday and Sunday is the Lord’s Day, so I didn’t really mind waiting till the next day.
Anyway, I decided to cook them something French — just to try something new. Chicken Breasts in Paprika Sauce – Supremes de Volaille Hongroise. Easier to say it in English, if you ask me. Also, it was an easy dish to prepare yet it looks quite elegant too.
Well, it was the rice that accompanied the chicken that sealed the deal. Am glad my British husband did not complain that I was giving him French food.
He did suggest that perhaps next time I should try to use the hot paprika to give the dish a bit of a kick! You see my hubby loves anything spicy but just like the French I only used the mild/sweet paprika for this one.
So, depending on your taste preference, you can use either the sweet or spicy paprika. Either way, I think it’s a winner, especially if it is eaten with rice!
If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!
FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
NOTES ON INGREDIENTS FOR Chicken Breasts in Paprika Sauce
- Butter – melted with a little oil so it doesn’t burn or brown
- Onion, chopped
- Paprika – choose either sweet, spicy or smokey depending on your taste preference ce
- Salt – adjust to taste
- Dry white wine – use a good quality wine – one that you would actually drink
- 1 cup Velouté Sauce (click here for recipe)
- Oil
- Chicken breast (about 2 if large or 3 smaller ones), skinned, boned and halved
- Heavy cream
HOW TO MAKE Chicken Breasts in Paprika Sauce
STEP BY STEP INSTRUCTIONS for Chicken Breasts in Paprika Sauce.
Melt 1 tbsp of the butter in a small saucepan. I usually add a little bit of oil to the butter to prevent it from burning/browning. Add the onion. Season with the paprika and salt and cook until onion is soft about 5 mins.
Add the white wine. Increase the heat, reduce the wine to about half. Once reduced, lower the heat.
Stir in the velouté sauce. Cook until heated up and everything is fully incorporated.
Set aside and keep warm. Season the chicken halves with salt and additional paprika.
Melt the remaining 1 tbsp of butter with the oil in a large frying pan. When hot, sauté the chicken in the pan for about 3 minutes per side, or until springy when pressed.
Transfer the breasts to a serving plate. Deglaze the pan with the heavy cream.
Pour in the velouté sauce mixed with the onions. Cook until heated through.
Pour the sauce over the chicken and serve with steamed rice and green veggies.
If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!
CHICKEN BREASTS IN PAPRIKA SAUCE
Ingredients
- 2 tbsp butter, divided
- 1 tbsp oil
- 1 small onion, chopped
- 2 tsp ground paprika sweet or spicy, whatever you fancy
- salt, to taste
- 1/4 cup dry white wine
- 1 cup Velouté Sauce (gravy) see recipe link for veloute sauce in the notes below
- 1 tbsp oil
- 1 lb chicken breasts (about 2 large ones or 3 smaller ones), skinned, boned and halved
- 1/2 cup heavy cream, or to taste
Instructions
- Melt 1 tbsp of the butter in a small saucepan. Add a tablespoon of oil, to prevent the butter from burning/browning.
- Add the onion. Season with the paprika and salt and cook until onion is soft about 5 mins.
- Add the white wine. Increase the heat, reduce the wine to about half. Once reduced, lower the heat. Stir in the velouté sauce (gravy).
- Cook until heated up and everything is fully incorporated. Set aside and keep warm. Season the chicken halves with salt and additional paprika.
- Melt the remaining 1 tbsp of butter with the oil in a large frying pan. When hot, sauté the chicken in the pan for about 3 minutes per side, or until springy when pressed.
- Transfer the breasts to a serving plate. Deglaze the pan with the heavy cream.
- Pour in the velouté sauce mixed with the onions. Cook until heated through. Pour the sauce over the chicken and serve with steamed rice and green veggies.
Notes
Last updated on October 25th, 2021 at 03:29 pm
Wow, that looks so delicious. I have chicken breasts out for dinner and was wondering what to do with them. You gave me the answer!
Hi Margaret! Glad you discovered this recipe. We love this dish and hope you like it too. Please let us know. Visit us often! 🙂
This looks so delicious and easy. I can't wait to give this recipe a try. I am always looking for new ideas for chicken breasts. Take Care, BAM
Hi Bam! Thanks for stopping by here. Some friends have tried this recipe and have liked it so I hope you enjoy it too!
Love your recipes! Since i can't use cream or any dairy do you think i could use coconut milk instead?
I would think so….it will taste a little different but am sure it'll be yummy! Do let us know how it goes! Thanks!
anonymous you can also use Almond milk (unsweetened of course) it works beautifully with any cream dish. Makes AWESOME Curry Chicken
Thanks for the tip.
Will definitely try this dish. Do you recommend any particular brand of paprika?
I just buy whatever I can find but if you want a more quality paprika perhaps you can try a more specialized store. You can also choose the heat level of the paprika. Thanks for stopping by.
Looks super yummy…all your recipes catch my attention…love them…Love the sauce…looks so creamy!! gonna try it soon
Thanks, Shema! So kind of you to say that. 🙂
Hi sounds wonderful but what is veloute sauce
It's pretty much a gravy. 🙂
Never tried this recipe. thanks for sharing
Try it Erum and am sure you'll love it. Thanks for stopping by.
Found you on Pinterest and I am pinning this now! I have everything I need for this recipe, thank you!
Please enjoy this recipe. It's one of our favorites. Thanks for stopping by India.
I made this for my family for dinner & they loved it! I changed a few things though. When I made the Veloute sauce instead of making 2 cups I made 1 cup because that is all we needed after all and added 1 1/2 teaspoon of garlic. As for the recipe, I stuck with everything other than using the wine and cream since I did not have it on hand. So, I substituted the wine for water and added a lil bit of cornstarch. As for the heavy cream, I used milk. Thanks for the recipe. It was yummy ^_^ Next time I make this recipe I will try it your way.
This dish has become of one of the favorites in our blog and page, Priscilla. Glad you enjoyed it. Thanks for letting us know.
Dear Manila this dish looks delicious and I would love to give it a try.can you please suggest an alternative to using wine?
Hi Zee, you can try chicken broth though the taste will be different but it should still be fine. Thanks for asking.
Mmmm! So totally trying this! The combo of Chicken and Paprika is DELICIOUS!
This unctuous sauce looks dreamy! Gonna try this with the Spanish version paprika… the smoked type. Thanks for sharing.