Tender pieces of chicken breast in a velvety cream sauce with the aroma of sweet paprika and juicy strips of peppers — the perfect quick one-pan dinner. The sauce turns smooth and silky thanks to a classic butter, flour and milk roux, while the chicken stays moist and delicate.
Ingredients
- Chicken breast — 10.6 oz | 300 g, cut into small cubes
- Onion — 1 medium
- Green pointed pepper (Ramiro-style) — 1
- Red pointed pepper (Ramiro-style) — 1
- Olive oil — 1 tbsp | 15 ml
- Butter — 1.8 oz | 50 g
- All-purpose flour — 2 tbsp | about 16 g, heaped
- Milk — 1 2/3 cups | 400 ml
- Salt, black pepper, sweet paprika — to taste
Method
- Prepare the ingredients: pat the chicken dry and cut into 1/2 to 3/4 in | 1 to 1.5 cm cubes. Peel and dice the onion. Remove the seeds from the peppers and slice them into thin strips.
- Heat a deep skillet over medium heat, add the olive oil, and cook the onion for 2 to 3 minutes until softened.
- Add the sliced peppers and cook for another 3 to 4 minutes, just until they turn glossy and a little juicier.
- Add the chicken, increase the heat to medium-high, and cook for 5 to 6 minutes until it loses its raw color and picks up a light golden edge. Season with salt, black pepper, and sweet paprika. Transfer everything to a plate.
- Add the butter to the same skillet and let it melt. Sprinkle in the flour and whisk quickly until smooth. Cook for 1 to 2 minutes, without letting the mixture brown.
- Gradually pour in the milk, whisking constantly to prevent lumps. Simmer for 3 to 4 minutes, until thickened to a delicate sauce.
- Return the chicken and vegetables to the skillet, stir well to coat in the sauce, and simmer for 3 to 4 minutes until the chicken is cooked through. Adjust salt and pepper if needed.
- Remove from the heat and let stand for 2 to 3 minutes. Serve with rice, pasta, or mashed potatoes.
Nutrition
Approximate per serving (of 2):
| Calories | ≈ 590 kcal |
| Protein | ≈ 39 g |
| Fat | ≈ 36 g |
| Carbohydrates | ≈ 22 g |
Serving and storage
Serve immediately while the sauce is at its silkiest. Excellent sides include fluffy rice, spaghetti, or mashed potatoes. Cool any leftovers, cover, and refrigerate for up to 2 days. Reheat gently over low heat with a splash of milk to bring back the sauce’s silky texture.
📹 Watch video recipe in our Telegram channel
Tips and variations
- For a richer sauce, use whole milk or replace 1/2 to 3/4 cup | 100 to 150 ml of the milk with 20% cream.
- Lumps won’t form if you add the milk in small batches and whisk vigorously each time.
- Ramiro peppers can be swapped for regular sweet peppers; adjust the aroma and warmth with paprika and black pepper to taste.
- Love garlic? Add 1 to 2 cloves, minced, and warm them in the oil for a minute before adding the flour.
- Gluten-free option: instead of flour, dissolve 1 tbsp | about 8 g cornstarch in 2 to 3 tbsp | 30 to 45 ml cold milk, then stir it into the hot milk and cook until thickened.
FAQ
Can I replace the milk with cream or plant-based milk?
Yes. You can replace part of the milk with 20% cream for a fuller, richer sauce. Plant-based milk, such as unsweetened almond or oat milk, also works, though the flavor will be softer and more neutral.
How do I keep the chicken from drying out?
Cut the breast into small cubes and cook over medium-high heat just until it loses its pink color and takes on a light golden edge, then finish it in the sauce for 3 to 4 minutes. Don’t overcook it.
What side dish goes best with this chicken?
Neutral sides work best: basmati rice, pasta, mashed potatoes, or couscous. They soak up the sauce and highlight the chicken’s flavor.