Creamy Paprika Chicken

Last updated on: April 21, 2026

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Creamy paprika chicken is one of those sneaky recipes that feels indulgent but still keeps your nutrition goals firmly intact.

Juicy chunks of chicken breast are coated in smoky paprika spices, then simmered in a velvety sauce made with garlic, mustard, stock and a touch of cream. It’s comforting, flavour-packed, and remarkably simple to make in one pan.

Ideal for busy families, meal prep fans, or anyone trying to increase protein intake without living off dry chicken and sadness. This recipe delivers big flavour with minimal effort and ingredients you can grab from any UK supermarket.

Each serving provides approximately 53 g protein and 361 calories, making it perfect for weight loss, muscle maintenance, or simply staying fuller for longer.

The main protein source is chicken breast, and all you need equipment-wise is a large frying pan and something to stir with enthusiasm.

Why You’ll Love This High-Protein Recipe

• Massive 53 g protein per serving to keep you full for hours.
• One pan recipe = fewer dishes and less life admin.
• Big comfort food vibes without blowing your calories.
• Uses simple UK supermarket ingredients – no hunting specialist shops.
• Perfect for batch cooking and reheats brilliantly.
• Flexible serving options – pasta, rice, potatoes, or even roasted veg.

Key Ingredients

Chicken breast. Lean, high-quality protein that stays juicy when cooked quickly and simmered gently.

Smoked paprika. Adds warmth, depth, and that slightly BBQ-like flavour without needing an actual BBQ.

Paprika. Boosts colour and sweetness while enhancing the smoky spice blend.

Mixed herbs. Brings balance and subtle savoury notes to round out the sauce.

Onion. Creates the flavour base and adds natural sweetness as it softens.

Garlic. Because almost every great recipe starts with garlic doing its thing in a pan.

White wine. Adds acidity and depth, lifting the whole sauce and making it taste restaurant-worthy.

Chicken stock. Intensifies savoury flavour while helping create a rich sauce consistency.

Dijon mustard. Adds gentle tang and complexity without overpowering the paprika.

Tomato purée. Provides richness and a subtle umami backbone.

Single cream. Just enough to make the sauce silky without turning the recipe into a calorie bomb.

How to make Creamy Paprika Chicken

Place the chopped chicken breast in a bowl and sprinkle over the smoked paprika, paprika and mixed herbs. Season with salt and pepper, then toss well so every piece is nicely coated.

Heat the olive oil in a large frying pan over medium-high heat. Add the chicken pieces and cook for 3–4 minutes until lightly golden on the outside. They don’t need to be fully cooked yet. Remove from the pan and set aside.

Reduce the heat slightly and add the chopped onion to the same pan. Cook for 4–5 minutes until softened, stirring occasionally so it doesn’t catch.

Add the garlic and cook for 30 seconds, then increase the heat and pour in the white wine. Scrape up all the flavour from the bottom of the pan and allow the wine to reduce by about half.

Stir in the chicken stock, Dijon mustard and tomato purée. Mix well until smooth and evenly combined.

Return the chicken (and any juices) to the pan and simmer gently for 6–8 minutes until cooked through and the sauce thickens. Stir through the single cream and heat for 1–2 minutes. Taste and adjust seasoning if needed.

Serve immediately with pasta, rice or potatoes.

Serving & Storage

To Store

Allow the creamy paprika chicken to cool, then store in an airtight container in the fridge for up to 3 days.

To Reheat

Reheat gently in a pan over medium-low heat, adding a splash of water or stock if the sauce thickens too much.

To Freeze

Freeze in airtight containers for up to 3 months. Defrost overnight in the fridge before reheating.

Serving Suggestions

Serve with:

• Rice or microwave rice for convenience
• Pasta or orzo for ultimate comfort food vibes
• Roasted potatoes or baby potatoes
• Steamed greens or broccoli
• Cauliflower rice for a lower-carb option

Variations & Tips

• Increase protein further by stirring in 2 tbsp 0% Greek yoghurt at the end.
• Swap chicken for turkey breast mince for a slightly different texture but similar macros.
• Add mushrooms or peppers for extra volume without many calories.
• Use crème fraîche instead of cream for a slightly tangier sauce.
• Brown the chicken properly before simmering for deeper flavour.
• Deglaze the pan well with wine – that’s where the flavour magic hides.

FAQ

Can I make this without wine?

Yes. Replace the wine with extra chicken stock plus 1 tsp lemon juice for acidity.

Can I make this even higher in protein?

Swap the single cream for reduced-fat crème fraîche or stir through 50 g Greek yoghurt after cooking.

Can I use chicken thighs?

Yes, but calories and fat will be slightly higher. Still delicious.

Is this good for meal prep?

Perfect. The flavours actually improve the next day.

Creamy Paprika Chicken

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5 from 3 reviews

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Tender chicken simmered in a smoky paprika-spiced, creamy white-wine sauce with garlic, mustard, and herbs for a rich yet light weeknight dinner.

• Total Time: 30 mins
• Yield: 3 1x

Ingredients

Units MUS Scale 1x2x3x

• 1 tsp smoked paprika
• 1 tsp paprika
• 1 tsp mixed herbs
• 500g chicken breast, chopped
• 1 tbsp olive oil
• 1 medium onion, chopped
• 10g garlic, finely chopped
• 150 ml white wine
• 250 ml chicken stock
• 1 tsp Dijon mustard
• 1 tbsp tomato puree
• 60 ml single cream

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Instructions

Add the chopped chicken breast to a bowl and sprinkle over the smoked paprika, paprika, and mixed herbs. Season with salt and pepper, then toss well to coat evenly.

Heat the olive oil in a large frying pan over a medium-high heat. Add the chicken and cook for 3–4 minutes until lightly golden on the outside (it doesn’t need to be fully cooked through). Remove from the pan and set aside.

In the same pan, reduce the heat slightly and add the chopped onion. Cook for 4–5 minutes until softened, then stir in the garlic and cook for another 30 seconds.

Increase the heat to high and pour in the white wine, scraping up any bits from the bottom of the pan. Let it simmer and reduce by about half.

Add the chicken stock, Dijon mustard, and tomato purée. Stir well to combine. Then return the chicken (and any juices) to the pan. Simmer gently for 6–8 minutes until the chicken is cooked through and the sauce has thickened.

Stir through the single cream and let it heat through for 1–2 minutes. Taste and adjust seasoning if needed.

Serve immediately with pasta, rice, or potatoes.

• Author: Scott Baptie
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dinner
• Method: Hob, Sautéing

Nutrition

• Serving Size: 1
• Calories: 361
• Fat: 13g
• Carbohydrates: 8g
• Protein: 53g

Recipe Video

 

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More high-protein recipes to try

• If you like creamy chicken dinners, try my Slow Cooker Marry Me Chicken – rich, comforting and properly high in protein.
• Want another paprika-style chicken dish? Slow Cooker Spanish Chicken brings bold, smoky flavour and the same cosy dinner energy.
• Fancy another creamy classic? Chicken Fricassee is a brilliant shout for a comforting, high-protein chicken dinner.
• After something a bit more indulgent? Chicken Supreme is a proper comfort-food option with plenty of protein.
• Want a similar creamy vibe with pasta built in? Marry Me Chicken Orzo is ideal for an easy, family-friendly dinner.

Leave Me A Comment Below

As always, I would love to hear how you find this recipe. If you make it, please come back and leave a comment below. Thanks!