This recipe changed everything for me online. Simple, fast, creamy chicken cooked in one pan, and somehow it struck a nerve. One video of this garlic and paprika chicken passed 30 million views, and to this day it remains my most viewed recipe online. Not because it’s clever or complicated, but because it’s exactly the kind of food people actually want to cook and eat.
Garlic & Paprika Chicken
This is one of those recipes that proves a point. You don’t need endless ingredients, complicated techniques, or an hour to spare to make something that feels genuinely comforting and satisfying. You need a hot pan, good seasoning, and a bit of confidence.
Garlic and paprika chicken is as straightforward as it sounds. Thin chicken fillets, lightly floured and seasoned, cooked until golden, then finished in a creamy, garlicky sauce with just enough paprika warmth to make it interesting. From start to finish, you’re eating in under 15 minutes, and nothing about it tastes rushed.
This dish is the reason I always say speed doesn’t have to mean compromise.
Why this recipe resonated so hard
When that video took off, I wasn’t surprised by the comments. I’d cooked this exact dish countless times before filming it. It was already a regular in my own kitchen.
People weren’t asking for substitutions or hacks. They were saying things like, “This is exactly what I needed tonight,” or “I cooked this after work and it saved me,” or “Why is this so simple but so good?”
That’s the magic here. This recipe sits right at the intersection of speed, comfort, and reliability. It doesn’t ask you to plan ahead. It doesn’t require specialist ingredients. It doesn’t leave you with a sink full of pans.
It just works.
The flavour balance is the whole point
Paprika does a lot of the heavy lifting here, but it’s not shouting. Half of it goes into the flour so it toasts slightly as the chicken cooks, building warmth and colour. The rest goes into the sauce, blooming gently in the hot pan and giving the cream a subtle smokiness and depth.
Garlic comes in after the chicken is cooked, which matters. Burnt garlic ruins dishes like this. Here, it’s cooked briefly, just long enough to release its aroma before the stock and cream go in and mellow everything out.
The sauce is rich but not cloying. It coats the chicken rather than drowning it. And because the chicken is floured lightly before cooking, the sauce thickens naturally without needing anything extra.
It’s basic technique done properly, and that’s why it tastes like more than the sum of its parts.
Why flouring the chicken matters
This isn’t about making a crust. It’s about control.
The flour gives you better browning, protects the chicken from drying out, and helps the sauce cling. Without it, the chicken would release moisture into the pan and the sauce would feel thinner and less cohesive.
This is one of those small steps that makes a big difference, and it’s a big reason the recipe holds up so well at speed.
Fast food that doesn’t feel careless
There’s a difference between quick food and rushed food.
This sits firmly in the first category.
Everything happens in one pan, but the order matters. Chicken first so it gets colour. Garlic next so it stays fragrant. Liquid last so it pulls everything together. The sauce thickens in minutes because the pan is already hot and the base is already built.
It’s efficient, not sloppy.
Why this is such a repeat recipe
This dish adapts to whatever you need it to be.
Serve it with rice when you want something simple. Spoon it over pasta when you want comfort. Pair it with potatoes and greens when you want a proper plate of food. It scales easily, it reheats well, and it doesn’t lose its appeal the second or third time you make it.
That’s why it stuck around long after the views did.
Ingredients
80 g plain flour
2 tbsp paprika
½ tsp salt
½ tsp black pepper
2 chicken breasts
4 cloves of garlic, chopped
150 ml chicken stock
150 ml double cream
15 g parsley, chopped
How to make Garlic & Paprika Chicken
In a bowl, add the flour, half of the paprika, salt, and black pepper. Mix well.
Slice the chicken breasts in half lengthways to create four thinner fillets. Coat each piece in the seasoned flour, shaking off any excess.
Heat some cooking oil in a large frying pan over a medium to high heat. Add the chicken and cook for 3–4 minutes on each side until golden all over. Remove from the pan and set aside.
In the same pan, add the chopped garlic and cook for about 30 seconds until fragrant.
Pour in the chicken stock, double cream, and the remaining paprika. Stir well and bring to the boil.
Return the chicken to the pan, stir to coat, and let everything bubble until the sauce thickens and the chicken is cooked through.
Sprinkle over the chopped parsley, taste for seasoning, then serve immediately.
What to serve it with
This recipe is deliberately flexible.
Pasta is an obvious win, especially tagliatelle or penne. Rice works brilliantly if you want something quick and neutral. Potatoes, mashed, roasted, or hasselbacked, turn it into a proper comfort dinner. A green veg on the side keeps everything balanced.
Personally, I love it with baby hasselback potatoes and broccoli, but that’s just one of many ways to serve it.
FAQs
Can I use chicken thighs instead of breast?
Yes. Boneless thighs work well and stay very juicy. They’ll need an extra minute or two of cooking time.
Is this spicy?
No. Paprika gives warmth and flavour, not heat. If you want spice, add chilli flakes or hot paprika.
Can I make this dairy-free?
You can swap the cream for a dairy-free alternative, but the sauce won’t be quite as rich.
Why did my sauce go too thick?
Your heat was probably too high. Add a splash of stock or water to loosen it.
Can I double the recipe?
Absolutely. Just make sure the chicken isn’t overcrowded when you brown it.
This recipe didn’t go viral because it was flashy. It went viral because it’s useful. It’s the kind of dish that solves the “what’s for dinner?” problem without creating new ones, and that’s exactly why it keeps getting cooked, shared, and talked about.
Simple food, cooked well, always wins.
Garlic & Paprika Chicken
Ingredients
- 80 g Plain flour
- 2 tbsp Paprika
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 2 Chicken breasts
- 4 Cloves of garlic chopped
- 150 ml Chicken stock
- 150 ml Double cream
- 15 g Parsley chopped
Instructions
- In a bowl, add the flour, half of the paprika, salt and pepper. Mix well.
- Slice the chicken in half lengthways to give 4 thinner fillets. Coat each piece in the seasoned flour.
- Heat some cooking oil in a large frying pan, then cook the chicken over a medium to high heat until they are golden all over. This should take 3-4 minutes on each side.
- Remove the chicken from the pan, then add the garlic and cook for 30 seconds. Pour in the chicken stock, double cream and remaining paprika.
- Get the chicken back into the pan, stir to coat, then bring to the boil and cook until it’s thick and creamy.
- Sprinkle in the parsley and taste for seasoning, then dish it up. This goes well with pasta, rice, or potatoes. I went for some baby hasselback potatoes with broccoli.
24 comments on “Garlic & Paprika Chicken”
I made this tonight and it was delicious. It makes me want to cook more!
I love making this, the Mrs takes leftovers if there are any to work and they love them
Loved this recipe! It was so quick and easy to make. I’ll definitely be making it again.
I’ll be making this next week! I know it’s a silly question but how do you make the potatoes that you have pictured with the chicken? They look amazing too!
I hope you like it. The potatoes are very simple, look up ‘baby hasselback potatoes’ on my website and the recipe is there.
Can you do this in a slow cooker. And if yes , how long please.?
I wouldn’t recommend using chicken breasts in the slow cooker, as they will over cook. Chicken thighs will work well though, it will take 6 hours on low.
Made this today for hubby’s lunch, only difference was I used smoked paprika. He loved it said the chicken was so tender and a really quick meal to make with pasta . Can’t add a photo for some reason.
Turned out delicious! Can’t wait to try more.
This was delicious, added more paprika but thats personal taste 🙂
Just made this tonight and it’s super easy to make and super tasty.
So yummy 😋
Really lovely recipe. All my family enjoyed this meal tonight. Looking forward to following more of Jon’s recipes 🤗
Absolutely delicious! Quick and easy. Clean plates all round.
So delicious and uncomplicated!
We were absolutely delighted with the end result after following Jon Watts recipe to the full.
The creamy sauce complimented the chicken perfectly and it was a most satisfying evening meal with a chilled French white Pinot Gris as the finishing touch.
Definitely recommend that you try this.
We were absolutely delighted with the end result after following Jon Watts recipe to the full.
The creamy sauce complimented the chicken perfectly and it was a most satisfying evening meal with a chilled French white Pinot Gris as the finishing touch.
Definitely recommend that you try this, it took an hour to prepare and fully cook / serve.
Perfect
Absolutely delicious, I did it first time just to myself but now my family adores it too. Simple, fast and tasty, perfect example of everyday meal. I have used basmati rice instead of potatoes and it worked great as well.
Very simple and tasty.
Cooked with the hassleback potatoes and was a winner in the house.
Clean plates all round.
Very easy home cooked, fresh meals.
Keep the recipes coming.
Yet another delicious meal from Jon! Always uncomplicated recipes that taste amazing 🙂
I have just cooked this for my husband and I. It was absolutely delicious. The recipe is very easy to follow. Makes a lovely alternative Sunday Lunch. E
Definitely be making this again. Thank you Chef Jon x
Yet another delicious meal from Jon! Always uncomplicated recipes that taste amazing 🙂