Summer is going to be long and hot this year. The less you stay in the kitchen the better, isn’t it? I’ve been trying to make simple, easy, and quick meals just so I don’t melt away in the heat. Today, I bring you one more of my skillet chicken recipes that take 30 minutes or less. In fact, this one takes just about 15 minutes.
About this recipe
If you love paprika, this is a must-try recipe. As you can see from the video below, this recipe is simple, easy, and gets ready in just over 15 minutes. For the best flavor, use good quality Hungarian paprika. I used both sweet and hot paprika for both color and flavor. Today, I’ve used chicken thighs, but chicken breast works too. You can serve this over buttered noodles, pasta, mashed potatoes, or steamed rice.
Ingredients and substitutes
Chicken – I am using chicken thighs, and yet, chicken breast works just as well. I have mentioned the cooking time for both below Butter – Adds richness to the sauce. You can use both unsalted or salted, but make sure to adjust seasoning accordingly. Lemon juice – helps marry all the flavors beautifully. If you don’t have lemon juice, 1/2 tsp apple cider vinegar works as well. Broth – If you don’t have broth, water works just as well. Cream – Use fresh cream, about 15% fat or more. You can also use sour cream, but make sure to reduce the lemon accordingly so it’s not too sour.Paprika – Of course, you want to use good quality paprika. Today, I’ve used both Hungarian sweet and hot paprika.
Step by step instructions
Marinate chicken
In a bowl, combine all the dry rub ingredients. Generously sprinkle the dry rub over the chicken.Leave to marinate – 15 minutes on the counter up to 8 hours in the fridge.
Saute
In a cast-iron skillet, over medium-high heat, add the oil, butter and sliced garlic.Then, add the chicken and sear on both sides for 2 to 3 minutes.Reduce the heat to medium-low.Then, add the lemon juice and broth.Cook until chicken is tender – 10 mins for thighs, 7 mins for breast.Then, add the cream/sour cream.
Coat the chicken well in the sauce (if all the liquid has evaporated add 1/4 cup water).Garnish with fresh parsley.Serve over steamed rice, buttered noodles, pasta or mashed potatoes.
Frequently asked questions
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