creamy garlic chicken recipe with Smoked Paprika & Roasted Red Pepper Cream

Name: creamy garlic chicken recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 680 g (1.5 lbs) boneless, skinless chicken breasts, cut into 1-inch thick cutlets; 2 tablespoons all-purpose flour; 1 teaspoon sweet smoked paprika; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 small yellow onion, finely diced; 4 cloves garlic, minced; 120 ml (0.5 cup) vegetable broth; 150 g (5.3 oz) jarred roasted red peppers, drained and pureed; 240 ml (1 cup) heavy cream; 2 tablespoons fresh parsley, chopped

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I find myself turning to skillet chicken whenever I need a quick win on a busy weeknight. This creamy garlic chicken recipe brings a vibrant, smoky-sweet twist to the classic with a stunning roasted red pepper sauce. It’s a fantastic, family-friendly meal that looks complicated but comes together in under 30 minutes with minimal cleanup, making it a new favorite in my house for quick, easy dinner ideas. The rich, velvety texture of the sauce, combined with the smoky paprika, makes even plain chicken breast feel special. This recipe comes together in under 30 minutes using simple pantry ingredients and just one skillet for easy cleanup, making it the perfect solution for busy evenings when you want maximum flavor with minimal effort.

Ingredients

680 g (1.5 lbs) boneless, skinless chicken breasts: Cut into 2.5 cm (1 inch) thick cutlets or tenders for even cooking. Pat dry thoroughly before starting to ensure a proper sear and crisp exterior. Chicken thighs can also be used for a richer flavor, though cooking time may vary slightly.
2 tablespoons all-purpose flour: Used for dredging the chicken cutlets, creating a crispy crust and helping to thicken the sauce later on. A gluten-free 1:1 baking blend can be substituted for a gluten-free option. Season the flour mixture with additional salt and pepper as needed.
1 teaspoon sweet smoked paprika: Provides a deep, smoky undertone and vibrant color to both the chicken crust and the final sauce. Be sure to use sweet smoked paprika, not hot paprika, unless you prefer a spicy kick. A light dusting is also reserved for garnish, so save a small amount.
0.5 teaspoon salt and 0.25 teaspoon black pepper: Used to season both the dredging mixture and to adjust the final sauce for taste. Use kosher salt if possible for better control; reduce amount if using table salt. Freshly ground black pepper adds a more aromatic note.
1 tablespoon olive oil and 1 tablespoon unsalted butter: The combination provides a higher smoke point from the oil and a richer flavor from the butter. Heat until the butter is melted and shimmering before adding the chicken. Use good quality olive oil for best flavor results.
1 small yellow onion, finely diced: Forms the aromatic base of the sauce, sautéed until translucent to release sweet flavor. Finely dicing ensures it breaks down completely into the sauce without large chunks. A shallot can be substituted for a slightly milder flavor profile.
4 cloves garlic, minced: The primary flavor component of this creamy garlic chicken recipe, added after the onions to prevent burning. Mince finely or press through a garlic press for best results. Cook just until fragrant, about 1 minute, as burnt garlic turns bitter.
120 ml (0.5 cup) vegetable broth or halal-certified chicken broth: Used to deglaze the pan, picking up all the flavorful browned bits (fond) from searing the chicken. Ensure the broth is low sodium to better control the final seasoning of the sauce. White wine can also be used for deglazing for added complexity.
150 g (5.3 oz) jarred roasted red peppers, drained and pureed: The key ingredient for the unique reddish-orange color and sweet flavor of the sauce. Drain well to prevent excess liquid in the sauce; puree thoroughly until completely smooth. Ensure you purchase jarred roasted red peppers packed in water, not oil, for best results.
240 ml (1 cup) heavy cream: Creates the rich, luxurious, and creamy texture of the final sauce. Do not use milk or half-and-half, as they may curdle under heat. For a dairy-free alternative, full-fat canned coconut milk can be used, but note the change in flavor.
2 tablespoons fresh parsley, finely chopped: Used as a fresh, bright garnish to cut through the richness of the cream sauce. Use fresh parsley, not dried, for the best visual and flavor impact. Chop just before serving to maximize flavor and color.

Instructions

Prep the Chicken Cutlets and Seasoning Mix: Pat the chicken cutlets thoroughly dry with paper towels; this is essential for a golden crust. In a shallow dish, combine the all-purpose flour, 1 teaspoon smoked paprika, salt, and black pepper, mixing well. Dredge each chicken cutlet in the seasoned flour, ensuring both sides are fully coated, then shake off any excess flour.
Sear the Chicken to Golden Perfection: Heat the olive oil and butter in a large, heavy-bottomed skillet over medium-high heat until the butter is melted and shimmering. Add the floured chicken cutlets to the pan in a single layer; ensure not to overcrowd the pan (work in batches if necessary). Cook for 3-4 minutes per side, turning once, until the chicken is golden brown and cooked through (internal temperature of 74°C/165°F). Remove chicken from the pan and set aside on a plate.
Build the Sauce Base with Aromatics: Reduce the heat to medium; add the finely diced onion to the same skillet. Sauté for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan (this adds flavor). Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
Deglaze and Reduce the Broth: Pour in the vegetable or chicken broth, stirring constantly to deglaze the pan and incorporate all the fond. Bring the liquid to a simmer and let it reduce by about half, approximately 2-3 minutes, to concentrate the flavor. The liquid should be slightly reduced before adding the cream.
Simmer the Red Pepper Cream Sauce: Stir in the smooth roasted red pepper puree and heavy cream, mixing until well combined. Bring the sauce to a gentle simmer, stirring occasionally, and cook for 5-7 minutes, or until the sauce has thickened slightly to coat the back of a spoon. Taste and adjust seasoning with additional salt and pepper if needed at this stage. If the sauce thickens too much during simmering, add a splash of extra broth to thin it out.
Combine Chicken and Sauce: Return the cooked chicken cutlets to the pan, nestling them into the creamy sauce for a final simmer of this creamy garlic chicken recipe. Spoon some of the sauce over the chicken and allow it to gently simmer for another 2-3 minutes. This final simmer allows the flavors to meld and ensures the chicken is warmed through.
Garnish and Serve Immediately: To plate, arrange the creamy garlic chicken on individual white or light-colored plates to highlight the vibrant sauce. Spoon ample amounts of the warm smoked paprika and roasted red pepper cream sauce over and around the chicken. Garnish generously with freshly chopped parsley and a light dusting of additional smoked paprika for visual contrast and aromatic appeal.

What to Serve with Creamy Garlic Chicken

This creamy garlic chicken recipe has a rich, flavorful sauce that pairs perfectly with a variety of side dishes. The best options are ones that help soak up every last bit of the smoky red pepper cream sauce. Here are some of our family’s favorites:

Creamy mashed potatoes: A classic pairing, the fluffy potatoes absorb the sauce beautifully.
Steamed rice: Simple white or brown rice provides a neutral base that complements the chicken and sauce.
Garlic bread or crusty bread: Ideal for dipping directly into the leftover sauce on the plate.
Roasted green beans or broccoli: These healthy options provide a crisp, crunchy contrast to the rich, creamy main dish.

Tips for a Better Creamy Garlic Chicken Recipe

While this recipe is straightforward, following a few key steps will ensure your dish turns out perfectly every time. These tips are especially important when working with a rich cream sauce and delicate chicken cutlets.

Don’t overcrowd the pan: When searing the chicken, work in batches if necessary. Overcrowding lowers the pan’s temperature and steams the chicken instead of searing it, preventing that crucial golden-brown crust.
Pat chicken dry before dredging: Excess moisture on the chicken prevents the flour from sticking properly. Patting the chicken thoroughly dry ensures a crisp exterior and proper browning.
Use full-fat heavy cream: For the best results, do not substitute with low-fat dairy options like half-and-half or milk. These alternatives can curdle when simmered and won’t provide the same luxurious thickening for the creamy garlic chicken sauce.

FAQs

Can I make this with bone-in chicken thighs?

Yes, bone-in chicken thighs add extra flavor and moisture, making them an excellent choice for this creamy garlic chicken recipe. Increase the initial searing time to 5-7 minutes per side, ensuring they reach an internal temperature of 74°C (165°F) before removing them from the pan to rest.

Can I make this sauce ahead of time?

You can prepare the roasted red pepper puree up to 3 days ahead of time and keep it refrigerated. However, the finished cream sauce is best when made fresh, as reheating can sometimes cause a cream sauce to separate or become oily. I find reheating gently on the stovetop is the best approach if you absolutely must make it ahead.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of extra broth or cream if the sauce has thickened too much during cooling. Avoid reheating in the microwave to prevent the sauce from separating.

Why did my sauce split or separate?

This usually happens if the cream gets too hot too quickly. To prevent this, add the cream after reducing the broth and keep the heat low during the final simmer. Avoid boiling the sauce rapidly once the heavy cream is added. Ensure the cream is at room temperature before adding it to avoid temperature shock.

How can I make this low carb?

To make this a low carb creamy garlic chicken recipe, omit the flour dredging step entirely. Instead, sear the chicken in oil and butter, then remove from the pan. For thickening the sauce, add 1-2 tablespoons of cream cheese or a small amount of xantham gum or cornstarch slurry during the simmer instead of flour.

Can I add vegetables to this recipe?

Yes, for a simple one-pan meal, add sliced mushrooms or fresh spinach after the onions and garlic are softened. Sauté the vegetables until tender before adding the broth. The vegetables will cook perfectly in the sauce as it thickens.

Conclusion

This easy creamy garlic chicken recipe with its smoky red pepper sauce proves that weeknight meals can be both simple and special. The vibrant color and rich, comforting flavor are perfect for making family dinners feel truly satisfying. Try making this creamy garlic chicken tonight; it’s a guaranteed crowd-pleaser that delivers on flavor and convenience. Save this recipe to your quick meal collection and try it when you need a delicious win that everyone will enjoy.

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Creamy Garlic Chicken Recipe