Creamy Paprika Garlic Chicken

Creamy Chicken Thighs 1

I came up with this recipe to cook for my family.  I had bought some boneless skinless chicken thighs on sale and wanted to do something a little different with them.  I had some heavy cream left in the fridge from another recipe and decided I wanted to make some kind of creamy sauce for the chicken.

My family loves this particular spice blend I have which is a mixture of smoked paprika, garlic, chili powder, chives, oregano, and rosemary, so I decided to use that to flavor the chicken.  You can buy it here, but you can also just make a mixture of similar spices from your own pantry.

This recipe is quick, easy, and delicious.  It is pretty enough to serve to company yet easy enough to throw together for a quick weeknight dinner.  Serve it alongside your favorite rice or potatoes and vegetables, and some great crusty bread to sop up the sauce with.  Believe me, you will want to get every little bit of it you can!

Creamy Chicken Thighs 2

Creamy Paprika Garlic Chicken

Prep Time: 5 minutes
Cook Time: 25 minutes
Serves: 6 people

12 boneless skinless chicken thighs
1 large yellow onion, diced
1 – 14 oz. can low-sodium chicken broth
1/2 cup heavy cream
2 Tbsp. paprika, garlic, chili blend, or to
1 Tbsp kosher salt, or to taste
1 tsp black pepper, or to taste
4 Tbsp flour
1 Tbsp olive oil


1. Heat olive oil in a large skillet over medium heat.

2. Place chicken thighs in the pan and sprinkle evenly with half the spice blend, salt, and pepper. Turn the thighs over and sprinkle the other side with the remaining spices. Cook chicken on each side until browned and cooked through. Remove from pan.

3. Add diced onion to pan and cook until translucent. Add flour and stir it into the onions. Allow to cook for two minutes more until the flour is a golden brown color.

4. Deglaze the pan by pouring in about 1/4 cup of the chicken broth and scraping up all the browning bits and blending in the flour. Add the rest of the chicken broth and bring to a slow simmer. Add the cream and stir. Continue to simmer until the sauce begins to thicken.

5. Add chicken back into the sauce and allow to warm through. Serve.

Chicken Noodle Casserole


Chicken Noodle Casserole 2

Chicken Noodle Casserole
Serves: 6 to 8 Prep/Cook Time: 30 minutes Bake Time: 30 minutes

1 pkg egg noodles, cooked according to instructions
3 frozen chicken cutlets
1 can cream of chicken soup
1 can cream of mushroom soup
1 small pkg mushrooms, sliced
1 onion, chopped
1 – 2 cups frozen peas
1 – 2 cups vegetable broth
2 Tbsp olive oil
1 Tbsp parsley
1 tsp garlic powder
Salt and pepper to taste

1. Preheat oven to 350.

2. Cook egg noodles according to package directions and drain. In a large casserole dish, combine noodles with cream of mushroom soup, cream of chicken soup, and one cup of vegetable broth.

3. Heat 1 Tbsp olive oil in a skillet over medium heat. Add chicken cutlets, salt and pepper, and cook for about 5 minutes on each side or until cooked through and lightly browned. Remove from skillet and set aside.

4. Add about 1/4 cup vegetable broth to skillet and deglaze the pan by scraping the bottom of the skillet with a rubber spatula. Pour pan drippings over noodle mixture and stir to combine.

5. Add 1 Tbsp olive oil to skillet, add onions and a little salt, cooking until just tender. Add mushrooms, peas, garlic powder, pepper and parsley, and cook until mushrooms are tender. Pour vegetable mixture onto the noodle mixture and combine.

6. Dice or shred the chicken cutlets and add to the noodle mixture, stirring to combine. Add additional broth as needed to moisten.

7. Bake in the oven for 30 minutes.