Creamy Paprika Chicken for One
I recently found we had the one chicken breast sitting lonely in the fridge. Not enough to do anything much with so I decided to have a look for a simple but tasty sauce to go with it. I came across some inspiration and ended up with Creamy Paprika Chicken. The recipe is a ‘for one’ but you could easily double it for two!
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Benefits of paprika
The inspiration for the dish came from the recipe on Once Upon a Food Blog and used a standard paprika – I used a smoked version because I love the taste. If you want to know more about the different types, you can see on my slow cooker paprika chicken recipe.
As well as tasting great, paprika is also filled with health benefits. For example, the stuff that makes it that brilliant orange colour is called carotenoids. Among these are substances that help protect our eyes from the rays of the sun. Paprika also contained Vitamin A with one tablespoon offering more than 100% of the recommended daily intake of it.
Vitamin E is another vitamin in paprika and this is great for helping blood clot formation as well as healthy blood vessel functions. Vitamin E is an antioxidant that means it helps to work against damaging free radicals as well.
Finally, paprika is a source of iron that boosts the metabolism and helps with crucial proteins in the blood. One tablespoon contains 1.4 milligrams, anywhere from 8 to 18% of the RDA for men and for women.
The recipe
We used one of our new favourites in this recipe – Lazy Garlic. If you can’t get your hands on it, you can use garlic puree or dice up a clove of garlic. But it is lovely stuff, easy to use and with a great flavour. We also used double cream to make the sauce thick – Robert recommended against using single cream as it is prone to splitting (never a good thing).
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Creamy Paprika Chicken for One
Recipe is for one portion but just double to make for two!
Ingredients
- Olive oil
- 1 chicken breast
- 1/2 tsp Dried Italian herbs
- 1/4 tsp Lazy Garlic
- 1 tsp Smoked Paprika
- 100 ml chicken stock
- 50 ml double cream
Instructions
- Add oil to the pan and cook the chicken with the garlic
- Add herbs and paprika and cook on medium heat until chicken is coated
- Add stock and bring to boil
- Add cream, turn down and leave to simmer for 5 minutes or until sauce thickens
Notes
Served with frozen potato dauphinoise