Looking for an easy one-pan chicken dinner that feels cozy and comforting? This Creamy Chicken and Potatoes with Smoked Paprika Sauce is rich, buttery, and full of warm, smoky flavor. Tender chicken and soft potatoes simmer together in a velvety cream sauce with smoked paprika for a dinner that tastes indulgent but comes together in about 30 minutes.
It’s one of those simple, no-fuss meals that feels a little special without extra effort. Everything cooks in one pan, and the creamy sauce is perfect for spooning over rice, mashed potatoes, or soaking up with crusty bread.
Why You’ll Love This Recipe
- Ready in about 30 minutes, perfect for busy weeknights.
- Rich, creamy sauce with deep smoky flavor from smoked paprika.
- Everything cooks in one pan for easy cleanup.
- Comforting, family-friendly, and made with simple ingredients.
What to Serve with Creamy Smoked Paprika Chicken
This creamy chicken pairs beautifully with mashed potatoes, plain rice, buttered noodles, or a slice of crusty bread to soak up the sauce.
If you love creamy one-pan meals, try my Creamy Dijon Chicken or Easy Pork Stew next!
Tips for the Best Flavor
- Use smoked paprika, not regular paprika, for that deep, smoky flavor.
- Sear the chicken just until golden to keep it juicy.
- Heavy cream gives the sauce its rich texture. Low-fat substitutes will change the result.
- A sprinkle of fresh parsley or chives adds freshness and color before serving.
How to Make It
Heat the oil and butter in a large pan over medium-high heat. Add the chicken and cook until lightly golden on both sides, about 4 minutes per side depending on thickness.
Add the chopped potatoes to the pan and cook for about 8 minutes, stirring occasionally, until they start to soften.
Season with salt, black pepper, tarragon, smoked paprika, and flour. Stir everything together and cook for 1 to 2 minutes to toast the spices and thicken the base.
Pour in the heavy cream and water, stir well, and bring the sauce to a gentle simmer. Reduce the heat and let everything cook together for about 10 minutes, until the sauce is creamy and the potatoes are tender.
Finish with a sprinkle of fresh parsley, then serve while warm.
Bon appetit!
Creamy Smoked Paprika Chicken
Easy one-pan creamy chicken and potatoes in a smoky paprika sauce – ready in about 30 minutes.
4
servings5
minutes30
minutes300
kcal35
minutesIngredients
1 1/2 lb. / 700g. Chicken breast
2 lb. / 900g. Potatoes
2 tbsp. / 40g Butter
1 tsp. Salt
1/3 tsp. Black pepper
1 tsp. Tarragon
2 tsp. Paprika
2 tbsp. Flour
1 cup Heavy cream
2 cups Water
1.5 oz. / 40g Parsley
Directions
- Heat oil and butter a large pan over high heat and cook chicken (about 4 minutes each side, depending on thickness)
- Chop potatoes and add to chicken and cook for 8 minutes, stirring over medium heat.
- Add salt, black pepper, tarragon, smoked paprika, and flour. Cook, stirring, for 1–2 minutes.
- Pour in heavy cream and water, mix through and bring to a simmer. Reduce heat and cook 10 min.
- Sprinkle with parsley and the Creamy Smoked Paprika Chicken is ready!
Recipe Video
Nutrition Facts
- Calories: 300kcal
Known as Creamy Smoked Paprika Chicken, this dish that never fails to make those around my table very, very happy.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or water if the sauce thickens too much. This dish is not ideal for freezing due to the dairy-based sauce.
More Delicious Comfort Food
You may also like this Best Pork Blanquette A traditional French dish of slow cooked Pork, is French cuisine at its best!
Of course, one of the Best Creamy Chicken Thighs deliciously creamy, easy to make and all made in one skillet!
Some of the best comfort foods, Pork Stew Recipe!
FAQ
Can I use chicken thighs instead of breast?
Yes! Boneless chicken thighs work perfectly — just cook them a few minutes longer for extra juiciness.
Can I make it dairy-free?
You can substitute heavy cream with coconut cream, but the flavor will be slightly different.
What can I serve with this dish?
It pairs beautifully with rice, mashed potatoes, or even pasta.
So much for Sunday lunch. First, I knew there was no way the potatoes would cook in the time allotted, so I cooked them a lot longer, but they’re still not cooked and the dish is almost finished. At one point, we are instructed to add the Dijon mustard, but there is no mustard listed in the ingredients. There is 400 ml of water (that’s a significant amount!), but we are not instructed to add it at any point.
Thank you!