An Easy Homemade Family Dinner
Some of the best family dinners are also the simplest.
This creamy chicken recipe is one I make whenever I want something comforting without spending hours in the kitchen. Tender chicken strips, a rich creamy paprika sauce, and a handful of everyday ingredients come together to create a meal that’s perfect for busy weekdays or a cozy family dinner.
It’s one of those recipes that everyone in my family enjoys, especially served with fluffy basmati rice and a fresh side to balance the creamy sauce.
Ingredients
- 800 g chicken breast, cut into strips
- 2 tbsp clarified butter or canola oil
- 1½ tsp sweet paprika
- ½ tsp hot paprika (optional)
- 1 tsp granulated garlic
- 1 tsp dried marjoram or oregano
- 1¼ tsp salt (or to taste)
- Freshly ground black pepper, to taste
- 400 ml chicken broth or water
- 200 ml light cream (12–18%)
- 1½ tsp all-purpose flour or potato starch
- A pinch of turmeric (optional, for a richer color)
Instructions
Cook the Chicken
Heat the clarified butter or oil in a large frying pan or pot over medium-high heat.
Add the chicken strips and cook until lightly golden, stirring occasionally.
Season the Chicken
Add the sweet paprika, hot paprika (if using), granulated garlic, marjoram, salt, black pepper, and turmeric if desired.
Stir well so the chicken is evenly coated with the seasonings.
Simmer
Pour in the chicken broth.
Cover and simmer over low heat for 20–25 minutes, or until the chicken is tender.
Thicken the Sauce
In a small bowl, mix the flour or potato starch with a little cold water until smooth.
Slowly stir the mixture into the sauce and cook for another 2–3 minutes, stirring continuously until the sauce thickens slightly.
Finish the Sauce
Remove the pan from the heat.
Stir in the cream until the sauce is smooth and creamy.
Taste and adjust the seasoning if needed.
Serving Suggestions
I usually serve this creamy chicken with fluffy basmati rice, which soaks up the rich paprika sauce perfectly.
For a fresh side, I like to add Polish Half-Sour Pickles or a simple lettuce salad with a light yogurt dressing. The crisp vegetables balance the creamy sauce beautifully and make the meal feel lighter.
If you’d like to make your own Polish Half-Sour Pickles, try my Homemade Polish Half-Sour Pickles recipe.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing
Freeze for up to 3 months.
Defrost overnight in the refrigerator and reheat gently over low heat. If the sauce becomes too thick, simply add a splash of chicken broth, water, or cream while reheating.
Recipe Tips
- Turkey breast works just as well as chicken breast.
- Chicken broth gives the sauce a richer flavor than water.
- Stir the cream in after removing the pan from the heat for a smoother sauce.
- Add more hot paprika if you prefer a spicier dish.
Frequently Asked Questions
Can I use turkey instead of chicken?
Yes! Turkey breast is a great substitute.
Can I make the sauce thicker?
Absolutely. Add a little more flour or potato starch mixed with cold water.
Can I make this recipe less spicy?
Of course. Simply reduce or leave out the hot paprika.
Can I freeze it?
Yes. It freezes very well for up to three months.
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