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Golden chicken bites in a reddish cream sauce served with roasted potato fries and parsley

Creamy Paprika Chicken Bites with Herbed Fries

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 685
Ingredients Method

Ingredients
  

  • 600 g chicken breast, cut into 2cm cubes
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp olive oil
  • 1 small yellow onion, finely minced
  • 2 garlic cloves , minced
  • 200 ml heavy cream
  • 100 ml chicken stock
  • 1 tbsp tomato paste
  • 4 large russet potatoes, cut into 1cm batons
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • 2 tbsp vegetable oil
  • 2 tbsp fresh parsley, chopped

Method
 

  1. Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
  2. Toss potato batons with vegetable oil, dried rosemary, and dried thyme until evenly coated.
  3. Spread potatoes in a single layer on the baking sheet and roast for 25-30 minutes until golden and crisp.
  4. Season chicken cubes with 1 tsp of smoked paprika, garlic powder, salt, and pepper.
  5. Heat olive oil in a large skillet over medium-high heat; sear chicken bites until browned and cooked through, then remove from pan.
  6. In the same skillet, sauté onion and minced garlic until translucent, approximately 3 minutes.
  7. Stir in tomato paste and the remaining 1 tsp of smoked paprika, cooking for 1 minute to release aromatics.
  8. Deglaze the skillet with chicken stock, scraping the bottom to release browned bits, and simmer until liquid reduces by half.
  9. Reduce heat to low and stir in heavy cream; simmer for 3-4 minutes until the sauce thickens to a coating consistency.
  10. Return chicken bites to the skillet and toss to combine with the sauce.
  11. Serve the creamy chicken immediately alongside the herbed fries, garnished with fresh parsley.