Creamy Smoked Paprika Chicken

This Creamy Smoked Paprika Chicken is a great weeknight dish. Not only it’s creamy, that smokiness from the paprika makes the sauce totally irresistible! It’s perfect with a plate of steamed rice.

I’m excited to share that Bryan and I have been fully vaccinated! I feel like we can finally be less scared and relax a little. Science is incredible! Who would have thought that vaccines will be available in just one year? It feels so good to be able to think about a normal life and slowly get back to that. If you haven’t gotten a vaccine, highly encouraging you to do so. The feeling of being protected is truly amazing!

This recipe is definitely one of my recent favorites. That sauce is different and layer with flavors. Creamy, smoky, savory and little acidic. It’s not the kind of flavors we often get to taste. It’s really delicious. I just need a plate of rice to clean out that sauce.

The most important ingredient of this dish is smoked paprika (also called pimenton). It’s not the regular paprika that you may have in your pantry. This one is smoky. It’s made from peppers that are smoked and dried over oak wood fires. It’s usually not hot at all, but some do have a spicy version. The one I used is sweet and not spicy. Just pay extra attention when you’re looking for it at the grocery store. Spicy version will probably be too spicy for this recipe, and regular paprika isn’t the same.

To start, cut the bacon into bite size pieces and chicken thighs into cubes. Since there is a good amount of fat in bacon, there is no need to add extra oil. Sauté the bacon for a minute to let the fat comes out. That is the time to add chicken. Stir and cook until the chicken is no longer pink on the outside. Add the garlic and then dry white wine. I used Pinot Grigio. Cook until the wine has almost all evaporated.

Next stir in the smoked paprika and cayenne pepper. Cayenne pepper is where the spiciness is. I used just a dash because I don’t want the sauce to be spicy at all, but it does add a little extra flavors. If you’re thinking about something spicier, definitely use more cayenne. Flour is also added at this point to help the sauce thicken a little. Stir and coat the chicken and bacon with the spices. Now, add the chicken stock and heavy cream. Cook on until the sauce is reduced and thickened, about 20 minutes.

Right when the dish is ready, add lemon juice. This is where the flavors are lightened up and brightened up. Season with salt and pepper if needed. Serve this with a side of steamed rice, some vegetables and a wedge of lemon. Bryan likes to add a good squeeze of lemon juice right before he eats.

This is a pretty easy recipe. Great for weeknights. I hope you enjoy this chicken as much as we do!

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Creamy Smoked Paprika Chicken

Course Dinner

Cuisine American

Keyword chicken, creamy chicken dish, creamy smoked paprika sauce, dinner, easy recipe, smoked paprika chicken, weeknight dinner

Author Lokness

Ingredients

• 3 slices bacon (cut into ½-inch slices)
• 1 pound boneless skinless chicken thighs (cut into 1-inch cubes)
• 3 garlic cloves (minced)
• ½ cup dry white wine
• 1 tablespoon all purpose flour
• 2½ teaspoons smoked paprika
• Dash of cayenne pepper
• 2 cups low-sodium chicken stock
• 1/3 cup heavy cream
• ½ teaspoon sugar
• 1½ tablespoons fresh lemon juice
• 1 tablespoon Italian parsley (finely chopped)(optional)
• Salt
• Pepper
• Lemon wedges

Instructions

• In a large skillet over medium-high heat, add bacon and saute for 1 minute. Add chicken and cook until almost no pink on the outside, stirring often. Add garlic and cook for another minute. Pour in white wine and cook until mostly evaporated, about 4 minutes.
• Stir in flour, smoked paprika and cayenne pepper and cook for 1 minute. Add chicken stock and heavy cream. Bring to a boil and reduce to a simmer until the sauce is reduced and thickened, about 20 minutes. Stir in sugar and lemon juice. Season with salt and pepper if needed.
• Transfer the chicken to serving plates with hot steamed rice and lemon wedges. Sprinkle with chopped parsley if using. Serve immediately.

Notes

1. For dry white wine, I used Pinot Grigio. Sauvignon Blanc works too.
2. There’re a few different kinds of paprika. Regular paprika, hot paprika and smoked paprika. Smoked paprika is very unique and has a smoky note. They are mostly not spicy at all. I used a non-spicy one. This is the one I got.
3. Lemon juice helps to brighten up the flavors. It is very important. Do not skip. Bryan likes to give a good squeeze of the lemon juice over his chicken right before eating, and sometimes during too.