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Creamy Paprika Chicken Skillet with Peppers

Juicy chicken patties seared to perfection and simmered in a rich, velvety paprika cream sauce with fresh peppers and a hint of jalapeño heat.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Continental, Keto
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken Patties
  • 1.5 lbs Ground chicken or finely minced breast
  • 0.25 cup Breadcrumbs omit for Keto
  • 1 tsp Onion powder
  • 0.5 tsp Salt
  • 0.5 tsp Black pepper
  • 2 tbsp Olive oil for frying
Sauce & Veggies
  • 1 large Red bell pepper sliced into strips
  • 1 large Yellow bell pepper sliced into strips
  • 1 Jalapeño sliced into rings
  • 2 cloves Garlic minced
  • 1 cup Heavy cream
  • 1.5 tbsp Smoked paprika
  • 0.5 cup Chicken broth
  • 2 tbsp Fresh cilantro chopped for garnish

Equipment

  • Large cast iron skillet
  • Large mixing bowl
  • Spatula
  • Chef's knife

Method
 

  1. In a bowl, mix ground chicken with onion powder, salt, pepper, and breadcrumbs. Form into 8 small patties.
  2. Heat olive oil in a skillet over medium-high heat. Sear patties for 4-5 minutes per side until browned. Remove and set aside.
  3. In the same skillet, add bell peppers and jalapeños. Sauté for 3-4 minutes until slightly softened.
  4. Add minced garlic and smoked paprika; cook for 1 minute until fragrant.
  5. Deglaze the pan with chicken broth, scraping up the browned bits from the bottom.
  6. Stir in the heavy cream and simmer for 2-3 minutes until the sauce begins to thicken.
  7. Add the chicken patties back into the skillet. Spoon sauce over them and simmer for another 5 minutes.
  8. Garnish with fresh cilantro and serve warm with bread or rice.

Notes

To make this Keto-friendly, swap breadcrumbs for almond flour or skip them entirely. Adjust jalapeño seeds based on your heat preference.