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Instructions
1. Season the chicken:
Pat chicken breasts dry and season both sides with paprika, garlic powder, salt, and pepper.
2. Sear the chicken:
In a large skillet over medium-high heat, heat olive oil or butter. Add chicken breasts and sear for 4–5 minutes on each side until golden brown and nearly cooked through. Remove and set aside.
3. Make the sauce:
In the same skillet, reduce heat to medium. Add the chicken broth and scrape up any browned bits. Stir in cream, Dijon mustard (if using), and both cheeses. Stir gently until the cheese melts and the sauce is smooth and thick.
4. Return chicken to the pan:
Place the chicken breasts back into the skillet, spooning sauce over the top. Cover and simmer on low for 5–7 minutes until the chicken is fully cooked (internal temp of 165°F / 74°C).
5. Finish and serve:
Sprinkle with fresh parsley and serve hot with your favorite side.
Serving Ideas
- Spoon over buttered noodles or fluffy mashed potatoes.
- Serve with roasted vegetables or sautéed spinach for a balanced plate.
- Pair with garlic bread to soak up the extra sauce.
Tips & Variations
- Add a kick: Mix in a pinch of chili flakes or cayenne for spicy heat.
- Use chicken thighs: They’re more flavorful and just as delicious in this dish.
- Go smoky: Use smoked paprika for a deeper, BBQ-style flavor.
- Make it lower fat: Swap heavy cream for evaporated milk or a lighter cream alternative.
Final Thoughts
Creamy Cheesy Paprika Chicken Breasts is one of those recipes that’s fancy enough to impress but easy enough for a Tuesday night. With bold seasoning and a rich, velvety sauce, it’s a dish you’ll come back to whenever you need a no-fuss meal that feels indulgent. One bite, and you’ll see why this creamy paprika chicken is destined to become a favorite at your table.
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