Tender chicken breast in an aromatic cream sauce with paprika, sweet peppers, and red onion — first seared in a skillet, then baked under a generous mozzarella crust. It is an easy way to achieve juicy meat and a thick, velvety sauce with the gentle sweetness of peppers and the soft warmth of paprika.
Ingredients
- Chicken breast fillets — 2 pcs.
- Butter — 1.8 oz | 50 g
- Garlic — 1 clove
- Parsley — about 2/3 bunch
- Salt, black pepper — to taste
- Olive oil — 2 tbsp | 30 ml (plus the oil left after searing the chicken)
- Red onion — 1 pc.
- Long green pepper — 1 pc.
- Long red pepper — 1 pc.
- Sweet paprika — to taste
- Flour — 1 tbsp | 8 g
- Milk — 1.5 cups | 350 ml
- Shredded mozzarella for baking — 5.3 oz | 150 g
How to make it
- Preheat the oven to 375°F | 190°C. Pat the fillets dry, then season both sides with salt and pepper.
- Melt the butter in a skillet. Add the crushed garlic clove and a pinch of finely chopped parsley, and warm for 20–30 seconds until fragrant.
- Sear the fillets over medium heat for 2–3 minutes per side until golden. Transfer the chicken to an ovenproof dish, keeping the butter in the pan.
- Add the olive oil to the same skillet. Add the thinly sliced red onion, green pepper, and red pepper. Season with salt and pepper and cook for 5–6 minutes until softened.
- Stir in the sweet paprika and flour, mix well, and warm for 30–40 seconds.
- Gradually pour in the milk, whisking constantly to prevent lumps. Simmer for 2–3 minutes until lightly thickened. Taste for salt and pepper, then add the remaining parsley.
- Pour the sauce over the chicken in the dish. Sprinkle with grated mozzarella.
- Bake for 15–20 minutes at 375°F | 190°C, until the sauce is bubbling and the cheese is lightly browned.
- Let the dish rest for 5 minutes before serving. Serve with rice, mashed potatoes, or a crusty baguette.
To serve
Finish with fresh parsley for brightness and bring it to the table straight in the baking dish — the creamy sauce pairs beautifully with simple sides and soaks into bread wonderfully.
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Tips and variations
- Heat: for a spicier finish, add a pinch of hot paprika or chili flakes with the sweet paprika.
- Cheese: suluguni or any good melting cheese can be used instead of mozzarella.
- Sauce thicker/thinner: adjust by adding a little more milk for a looser sauce, or increase the flour by 0.5 tbsp for a thicker one.
- Keeping the chicken juicy: do not cook the fillets through in the skillet — only sear them until golden. The oven will finish them in the sauce.
- Gluten-free: replace the flour with cornstarch (mix 1 tbsp cornstarch with 2 tbsp cold milk, then stir it into the sauce at the very end and heat until thickened).
Nutritional value
| Calories | ≈ 410 kcal |
| Protein | ≈ 30 g |
| Fat | ≈ 25 g |
| Carbohydrates | ≈ 8 g |
| Fiber | ≈ 1.5 g |
| Salt | ≈ 1.6 g |
FAQ
Can I replace the milk with cream?
Yes. Use 10–20% cream and, if needed, reduce the quantity slightly to keep the sauce comfortably thick.
Can I use chicken thighs instead of breast?
Yes, boneless and skinless. Sear until golden, then bake for 20–25 minutes until cooked through, judging by juiciness and the internal temperature.
What can I use instead of the long red and green peppers?
Any sweet bell pepper works well. Keep the total amount about the same — roughly 2 medium peppers.