Creamy Paprika Chicken with Buttery Mashed Potatoes
Golden seared chicken in smoky sun-dried tomato cream sauce, served over silky, buttery mashed potatoes.
Ingredients
- 1 tbsp unsalted butter · for searing chicken
- 1 tbsp oil from sun-dried tomato jar · optional, for searing
- chicken thighs · bone-in or boneless, enough to serve 4
- salt · to taste
- black pepper · to taste
- 1/2 tsp garlic powder · for chicken seasoning
- 1 1/2 tsp sweet paprika · for chicken seasoning
- 1/2 tsp onion powder · for chicken seasoning
- 1/2 tsp smoked paprika · for chicken seasoning
- 2 lb Yukon Gold potatoes · peeled and cut into chunks
- 1 red onion · small, finely diced; or substitute 2 shallots
- 3 clove garlic cloves · finely chopped or sliced
- 1/3 cup sun-dried tomatoes · chopped
- 1 tsp smoked paprika · for the sauce
- 3/4 cup chicken stock
- 3/4 cup heavy cream · for the sauce
- 1 1/2 tsp Dijon mustard
- 4 tbsp unsalted butter · for mashed potatoes
- 1 tbsp sour cream or creme fraiche · optional, for mashed potatoes
- 1/2 cup heavy cream or whole milk · warm, for mashed potatoes
- lemon juice · small squeeze, optional, for mashed potatoes
- fresh parsley or chives · finely chopped, for garnish
Directions
- 1
Season the Chicken
Season chicken thighs with salt, black pepper, ½ tsp garlic powder, 1½ tsp sweet paprika, ½ tsp onion powder, and ½ tsp smoked paprika. Mix with your hands until every piece is evenly coated.
- 2
Sear the Chicken
In a large skillet over medium heat, melt 1 tbsp butter with 1 tbsp sun-dried tomato oil (if using). Add the seasoned chicken and cook undisturbed for 4–5 minutes on the first side to develop a golden crust. Flip and cook another 4–5 minutes until golden and cooked through. Remove chicken to a plate. Do not clean the pan.
- 3
Boil the Potatoes
While the chicken sears, peel and cut 2 lb (900 g) Yukon Gold potatoes into chunks. Place in a pot, cover with cold water, add a generous pinch of salt, and bring to a boil. Cook for 15–20 minutes until very soft.
- 4
Sauté Aromatics
In the same unwashed skillet over medium heat, add the finely diced red onion. Cook for 2–3 minutes until softened. Add the chopped garlic and cook for about 30 seconds until fragrant, being careful not to let it burn.
- 5
Build the Sauce
Add ⅓ cup (60 g) chopped sun-dried tomatoes and 1 tsp smoked paprika to the pan. Cook for 1 minute, stirring constantly. Pour in ¾ cup (180 ml) chicken stock and scrape the bottom of the pan to release all the browned bits. Add ¾ cup (180 ml) heavy cream and 1½ tsp Dijon mustard. Stir to combine and simmer for 3–5 minutes until the sauce is creamy and slightly thickened.
- 6
Mash the Potatoes
Drain the cooked potatoes well. Add 4 tbsp (55 g) butter and 1 tbsp sour cream or crème fraîche if using. Season with salt and pepper. Mash until the butter melts, then slowly pour in ½ cup (120 ml) warm heavy cream or whole milk. Continue mashing until smooth and silky. Add a small squeeze of lemon juice if desired. Taste and adjust seasoning.
- 7
Finish and Serve
Return the seared chicken and any resting juices to the sauce pan. Spoon the sauce over the chicken and simmer gently for 1–2 minutes. Garnish with fresh parsley or chives and serve immediately over the buttery mashed potatoes.
