Chicken Breasts in Paprika Sauce

This recipe for Chicken Breasts in Paprika Sauce is truly yummy, pretty easy and perfect for a weeknight family dinner!  |

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!  

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2 tbsp butter, divided

1 small onion, chopped

2 tsp paprika (sweet or spicy, whatever you fancy)
Salt, to taste
1/4 cup dry white wine
1 cup Velouté

Sauce (click here for recipe)
1 tbsp oil
1 lb chicken breast (about 2),  skinned, boned and halved
1/3-1/2 cup heavy cream


Melt 1 tbsp of the butter in a small saucepan. I usually add just about a teaspoon 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. 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.

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This recipe for Chicken Breasts in Paprika Sauce is truly yummy, pretty easy and perfect for a weeknight family dinner! |

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  1. September 14, 2012 / 10:36 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!

  2. September 14, 2012 / 11:36 pm

    Hi Margaret! Glad you discovered this recipe. We love this dish and hope you like it too. Please let us know. Visit us often! 🙂

  3. December 17, 2012 / 1:02 am

    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

    • December 17, 2012 / 3:14 am

      Hi Bam! Thanks for stopping by here. Some friends have tried this recipe and have liked it so I hope you enjoy it too!

  4. Anonymous
    February 14, 2013 / 11:48 pm

    Love your recipes! Since i can't use cream or any dairy do you think i could use coconut milk instead?

    • February 15, 2013 / 3:05 am

      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
      April 29, 2014 / 8:49 pm

      anonymous you can also use Almond milk (unsweetened of course) it works beautifully with any cream dish. Makes AWESOME Curry Chicken

  5. April 28, 2013 / 12:37 am

    Will definitely try this dish. Do you recommend any particular brand of paprika?

    • May 2, 2013 / 3:18 am

      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.

  6. May 1, 2013 / 10:31 pm

    Looks super yummy…all your recipes catch my attention…love them…Love the sauce…looks so creamy!! gonna try it soon

    • May 2, 2013 / 3:17 am

      Thanks, Shema! So kind of you to say that. 🙂

  7. Anonymous
    August 9, 2013 / 10:37 pm

    Hi sounds wonderful but what is veloute sauce

    • September 23, 2013 / 9:02 pm

      Try it Erum and am sure you'll love it. Thanks for stopping by.

  8. January 7, 2014 / 6:22 pm

    Found you on Pinterest and I am pinning this now! I have everything I need for this recipe, thank you!

    • January 9, 2014 / 2:52 am

      Please enjoy this recipe. It's one of our favorites. Thanks for stopping by India.

  9. January 16, 2014 / 11:38 pm

    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.

    • January 17, 2014 / 6:11 pm

      This dish has become of one of the favorites in our blog and page, Priscilla. Glad you enjoyed it. Thanks for letting us know.

  10. September 2, 2014 / 10:27 am

    Dear Manila this dish looks delicious and I would love to give it a try.can you please suggest an alternative to using wine?

    • September 5, 2014 / 12:25 am

      Hi Zee, you can try chicken broth though the taste will be different but it should still be fine. Thanks for asking.

  11. February 24, 2015 / 4:39 pm

    Mmmm! So totally trying this! The combo of Chicken and Paprika is DELICIOUS!

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