Comforting Paprika Spiced Turkey (Printable Version)
Tender turkey breasts simmered in smoky paprika, garlic, herbs, and creamy sauce, perfect for warm dinners.
# Ingredient List:
→ Turkey
01 - 4 turkey breast cutlets (approximately 5.3 oz each)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
→ Spices & Seasonings
04 - 2 teaspoons sweet paprika
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon dried oregano
→ Vegetables & Aromatics
08 - 2 tablespoons olive oil
09 - 1 medium yellow onion, finely diced
10 - 3 garlic cloves, minced
→ Liquids
11 - 1 cup low-sodium chicken or turkey broth
12 - 1/2 cup heavy cream
13 - 1 tablespoon lemon juice
→ Garnish
14 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Sprinkle salt, black pepper, sweet paprika, smoked paprika, thyme, and oregano evenly on both sides of the turkey cutlets.
02 - Heat olive oil in a large skillet over medium-high heat and sear turkey cutlets for 2 to 3 minutes per side until golden brown. Remove from skillet and set aside.
03 - Add diced onion to the same skillet and cook until softened, about 3 to 4 minutes. Stir in minced garlic and cook for an additional minute.
04 - Return turkey to skillet, pour in broth, scraping up browned bits from the pan. Bring to a simmer, cover, and cook for 15 minutes.
05 - Stir in heavy cream and lemon juice, then simmer uncovered for 5 to 7 minutes until the sauce thickens and turkey is cooked through.
06 - Sprinkle fresh chopped parsley over the finished dish before serving.
# Expert Advice:
01 -
- It comes together in less than an hour—basically faster than ordering takeout if you count waiting time.
- The creamy paprika sauce feels restaurant-quality but happens entirely in one pan.
- Turkey stays impossibly tender when you treat it this way, nothing like the dry poultry nightmares of the past.
02 -
- If you skip covering the turkey during the simmer, you'll end up with dry, rubbery meat—the steam trapped under the lid is what keeps it tender.
- The lemon juice genuinely matters; without it, the cream makes everything feel one-note and heavy, but that acid wakes the whole dish up.
03 -
- Make this dish the night before and reheat it gently—the flavors actually deepen after sitting overnight, and your weeknight self will be grateful for the shortcut.
- If the sauce seems too thin when you finish cooking, let it simmer uncovered for a few extra minutes; if it breaks or looks separated, a quick whisk usually brings it back together.