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Creamy Paprika Chicken with Rice taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Creamy Chicken Paprika In Your Pressure Cooker

This creamy chicken paprika pressure cooker dish features juicy chicken, a velvety sauce with a hint of spice, and a comforting flavor that's both rich and light.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 387 kcal

Equipment

  • 1 Large skillet to cook chicken and sauce

Ingredients
  

Main Ingredients

  • 0.25 cup all-purpose flour for the coating, making that sauce thick and velvety
  • 0.25 cup cornstarch mixed with flour to give a nice crispy feel to the chicken outside
  • 1 teaspoon garlic powder for that savory base, add more if you want it stronger
  • 1 teaspoon onion powder for that savory base, add more if you want it stronger
  • 2 teaspoons paprika swap with smoked paprika if you’re feeling adventurous
  • 1 teaspoon kosher salt to season just right
  • 1 teaspoon freshly ground black pepper to season just right
  • 0.5 teaspoon red pepper flakes for a little kick
  • 0.125 teaspoon cayenne pepper for a little kick
  • 2 large boneless skinless chicken breasts sliced lengthwise to cook evenly and faster
  • 2 tablespoons olive oil plus 3 tablespoons unsalted butter for richness and browning
  • 1 large yellow onion sliced into thin rings for sweet flavor and texture in the sauce
  • 1.5 cups low-sodium chicken broth to build that smooth sauce
  • 0.5 cup heavy cream to build that smooth sauce, add more if you like your sauce saucier
  • 1 bunch fresh parsley for garnish because you like it pretty as well as tasty

Instructions
 

Instructions

  • Mix the flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, red pepper flakes, and cayenne pepper together real good in a big bowl.
  • Dredge each chicken breast half in that flour mixture until it’s fully coated and looks ready to get sizzlin.
  • Heat a big skillet over medium-high and drop in a tablespoon of olive oil till it’s shimmering hot.
  • Add the coated chicken pieces and cook about 5-7 minutes on each side until they’re golden brown and cooked through, looking all tender pull ready.
  • Remove chicken and set aside. If you want veggies, this is the time to add more oil and sauté them till tender.
  • Sprinkle remaining flour mixture into the skillet, stir it up, then slowly whisk in chicken broth. Let that simmer and thicken up into creamy sauce.
  • Slide chicken back in the pan, pour heavy cream over, and stir to coat everything in that dreamy sauce. Let the flavors steam build together a minute or two.
  • Plate it over rice if you got it ready, sprinkle parsley on top, and dig in while it’s hot. You gonna love this creamy chicken paprika dinner.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently with a splash of broth or cream to maintain sauce consistency.