Paprika chicken in a white wine butter thyme sauce

Paprika chicken

I’m sure ya’ll hate the saying “winner winner, chicken dinner” as much as I do (except you, Guy Fieri), but this dish is seriously a winner chicken dinner. It’s elegant, rich, and savory. Not to mention, beautiful. When I made this, I felt like I was on a date with myself. So, for any of you who actually have dates, please make this for them. If they don’t love you already, they will. Maybe. Don’t hold me to that, actually.

Paprika chicken with brown rice copy
I paired mine with brown rice, which soaked up all the rich, buttery sauce, hiding any evidence of its health benefits. But you could skip the rice and just drink the sauce after you’re done with the chicken if you want. In which case, we should get married because I love you.



  • 2 chicken breasts
  • 2-3 garlic cloves
  • 1/4 cup fresh thyme
  • 5 tbsp butter
  • 1 cup dry white wine
  • paprika
  • cayenne
  • salt and pepper


Rub chicken breasts with paprika, cayenne, salt, and pepper. Finely chop the garlic and remove the thyme from the stems.

Heat a cast iron pan over medium heat and melt 3 tbsp of butter. Add the chicken and cook til a golden brown crust forms. Flip the chicken and continue cooking for a few minutes. Add the remainder of the butter, garlic, and thyme and stir until softened.

Add the wine and reduce heat to med-low. Cook until the wine has reduced to a sauce and the chicken is cooked through. You may need to flip the chicken a few times throughout. Serve over any grain of your choice and garnish with a little fresh thyme.

*This recipe makes about 2 servings.

2 thoughts on “Paprika chicken in a white wine butter thyme sauce

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