I made creamy garlic and paprika chicken in less than 15 minutes – so delicious

Creamy garlic and paprika chicken recipe

Social media is where I find a lot of inspiration for meal ideas, whether they be for breakfast, lunch or dinner.

One dish that particularly caught my eye recently was a “creamy garlic and paprika chicken” recipe.

Chef Jon Watts shared this meal idea on his Instagram page, claiming that it can be ready in “less than 15 minutes”.

Jon also shared a video in an earlier post demonstrating how to go about cooking this chicken recipe.

The post is currently on 19.9million views, with many users commenting on it saying that the dish is “delicious”.

READ MORE: I made Nigella Lawson’s easy brownies that never fail and they were incredible

To see how quick, easy and delicious this recipe is, I decided to recreate it as best I could.


80g plain flour

Two tablespoons paprika

Half teaspoon black pepper

Two chicken breasts

Four cloves of garlic, chopped

150l chicken stock

150ml double cream

15g parsley, chopped


In a large plate, I started by adding the flour, half of the paprika, salt and pepper and mixed all those ingredients together well.

Moving onto the chicken, it was time to slice them in half lengthways. It’s important to cut this way as this gives you four thinner fillets. Once I’d cut the chicken into smaller fillets, I coated them in the flour mixture, making sure the meat was all covered.

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After coating the chicken, I took some vegetable oil to heat up in a large frying pan, then cooked the chicken over a medium to high heat until they were golden all over. I found that the chicken turned golden after cooking them for three minutes on each side.

Next, it was time to make the sauce. For this bit, I removed the chicken from the pan and replaced it with the chopped garlic and just cooked it for 30 seconds. The garlic didn’t need long at all to cook, I found that it browned quite quickly as the pan was on a high heat.

After 30 seconds, I added in the chicken stock, double cream and remaining paprika. After stirring the sauce well, I added the chicken back to the pan and cooked the sauce until it was thick and creamy – this took no time at all.

Once the sauce was thick enough, I sprinkled over the parsley and gave it one last stir.

Plating up the chicken, I decided to serve it with mashed potatoes and a side of green beans. I cooked the potatoes and beans while the chicken was cooking in the pan so I didn’t have to spend extra time waiting for them to cook while the chicken went cold.

Going in for a taste test, the chicken was divine. It came out so tender and juicy which is something of a rarity for me as chicken tends to be quite dry when I’ve fried it in the past.

While I did enjoy the sauce, I did find that the amount of garlic the recipe called for was a little overpowering, so I would just go for two or three garlic cloves when I make this again rather than four.

I’d probably say that this dish took me around 12 minutes in total to cook, so it’s definitely going to be a go-to for one of those evenings I need to cook something quick and easy that also tastes delicious.

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