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Chicken With Paprika Cream

"Chicken with Paprika Cream is quick to make when you buy boned and skinned chicken breasts," notes Marilou Robinson of Portland, Oregon. "Serving it over rice lets you get every last bit of the tasty paprika cream."
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 6 boneless skinless chicken breast halves
  • 6 tablespoons butter, divided
  • 1 tablespoon canola oil
  • 6 green onions, chopped
  • 1 to 2 tablespoons paprika
  • 2 cups heavy whipping cream
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked rice
  • Additional chopped green onions, optional


  • In a large skillet, brown chicken in 1 tablespoon butter and oil over medium heat. Cover and cook for 5-7 minutes or until a thermometer reads 170°. Remove chicken; keep warm.
  • In same skillet, saute onions until tender. Reduce heat to medium. Add paprika and remaining butter; heat until butter is melted. Stir in cream, salt and pepper; cook and stir until sauce is thickened, about 4 minutes. Serve with chicken and rice. Garnish with onions if desired.

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  • jaelspike
    Aug 8, 2020

    No comment left

  • Potroast911
    Nov 20, 2012

    This was pretty good, a very rich sauce with delicate flavors. I enjoyed it but there was nothing that made it really special. For my husband though, I think his favorite part was the broccoli, and he rates it at a three. Not a dish for guys I guess.

  • becka.dawn
    Feb 25, 2012

    No comment left

  • Stacey Annett
    Feb 5, 2011

    Great recipe. Quick and delicious. Just finished making it again. :)

  • ccwaite
    Jan 12, 2011

    No comment left

  • krystaljoy
    Feb 21, 2010

    No comment left

  • mdcopper
    Jan 21, 2008

    No comment left

  • keverwann
    Jun 26, 2007

    No comment left

  • randye100
    Aug 22, 2006

    No comment left