Pat the chicken breasts dry with paper towels, then season both sides with salt and pepper.
In a large skillet over medium-high heat, add the olive oil. Once it shimmers, add the chicken, searing for about 6-7 minutes on each side until golden brown and cooked through. Remove and set aside.
In the same skillet, add the chopped onion. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
Sprinkle both paprika types over the onions and garlic, stirring for about 30 seconds to bloom the spices.
Pour in the chicken broth, scraping up any golden bits from the bottom of the pan. Let it simmer for about 5 minutes.
Stir in the heavy cream, mixing well until the sauce is thick and creamy.
Return the chicken to the skillet, coating it in the sauce. Allow to simmer together for an additional 3-5 minutes until bubbling and aromatic.
Notes
A comforting and budget-friendly creamy paprika chicken dish paired with rice, perfect for busy weeknights.
