Smoky Pan-Seared Paprika Chicken

 

Do you ever pull chicken out of the freezer to thaw in the morning and then sit and fret all day trying to figure out what to do with it?

 

No?

 

Just me?

 

This happened the other day.  I remember fretting about the chicken during the morning, not knowing what I was going to make.  Then, per usual, I got busy with the kids and forgot about the chicken {which had been put back in the fridge} until around 4:00 p.m.  Then, I really started to fret AGAIN when I realized everyone would be hungry soon and I still had nothing planned with this damn chicken.

 

Ugh.

 

And then like a lightning bolt I had remembered seeing a recipe in a magazine where they had coated the chicken generously with paprika and other spices, pan-seared it and finished it with some nice butter and cream.  That my friends was the inspiration for this dish.

 

They served it over angel hair pasta, but since I only had elbow macaroni on hand, I opted for my roasted garlic mashed potatoes.  Which in my opinion offers a great counter balance to the smoky, spicy chicken.

 



This spice rub?

Fantastic!

I think it would also be good on chicken wings, then drizzled with a swirl of honey.  Maybe an idea for Super Bowl Sunday?

Speaking of the Super Bowl....would you be interested is seeing a round-up of recipes for the big game?  Tell me in the comments if you do.

Anyway.  This chicken.  So good!

Smoky Pan-Seared Paprika Chicken
Print this Recipe!

*I use this smoked paprika from New Frontier.  If you can't find it in the store, you can order it here.

Rub seasoning:
1/2 t. salt
1/4 t. pepper
1 t. parsley
1 t. chili powder
1 1/2 t. onion powder
2 t. garlic powder
1/4 t. cayenne
1 t. smoked paprika {regular paprika is fine, but smoked paprika has a great flavor!}

1 lb. boneless skinless chicken, cut into strips
4 T. butter
1 c. heavy cream

1.  Clean, dry and cut chicken into strips.  Generously rub the seasoning onto both sides of the chicken.
2.  Preheat a skillet to medium-high heat.  Melt in 2 T. of the butter.
3.  Cook chicken in the skillet on both sides, about 4-5 minutes a side, depending on the thickness of your chicken.
4.  Once chicken is cooked through, turn the heat down and add in the heavy cream and remaining butter.  Scrape up the bits at the bottom of the pan.  Let the chicken simmer in this sauce until it starts to thicken, about 5 minutes.
5.  Serve chicken with angel hair pasta, mashed potatoes or rice.

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Thank god it's Friday!  We've finally had a full week of school, the weather is in the 30's {balmy!} and we don't have much planned for the weekend other than meeting up with some family for lunch tomorrow.

My kind of weekend.

What are your plans?  Cooking anything I need to know about it?

Have a great weekend my dear readers!