Paprika Chicken with Lavender-Pumpkin Cream Sauce
Savory paprika chicken in a creamy lavender-pumpkin sauce. Easy stove-to-oven recipe with tips for swaps, doneness, storage, and reheating.
Submitted by: Debbie from 37 Cooks,
- Grind culinary lavender with salt to release aroma and sprinkle into a pumpkin-cream sauce for a floral note.
- Brown paprika-coated chicken on the stove, then bake in the pumpkin cream until cooked through for a quick stove-to-oven dish.
- Finish by resting 5 minutes and check doneness with a meat thermometer at 165°F; reheat gently to preserve sauce texture.
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Preparation Instructions:
Preheat oven to 400°F.
In a spice grinder, add the French Grey Sea Salt and Lavender Flower Buds. Grind until both are a fine powder. Set aside.
Sprinkle the chicken breasts with salt and pepper.
Divide the Paprika up into fourths and coat the chicken breasts on both sides.
Add the olive oil to a dutch oven (I used a piece of Le Creuset that can go from the stove to the oven.) Heat until oil is medium hot.
Lightly brown the chicken breasts on each side, about 2 minutes on each side.
Set the chicken aside.
In a separate bowl, mix the whipping cream and pumpkin pureé by hand. When mixed thoroughly, add the lavender salt and nutmeg to the mixture.
Pour the pumpkin cream mixture around the chicken breasts. The chicken is beautiful with the paprika on top and makes for a pretty presentation if it isn't covered by the cream.
Bake for 20-25 minutes, uncovered. Cream sauce will be bubbling.
Remove from oven and let set for about 5 minutes.
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Frequently Asked Questions
Can I use dried lavender buds for this recipe?
Yes. Use culinary grade dried lavender buds, not ornamental lavender. Grind 1 tablespoon with the salt to release oils and fold into the pumpkin cream. Keep the amount small so the flavor stays floral not soapy.
How do I avoid a soapy or bitter lavender taste?
Use culinary lavender (Lavandula angustifolia), measure carefully, and grind it with salt so the aroma is balanced. Do not exceed 1 tablespoon for this recipe and avoid steeping lavender in very hot liquid for long periods.
Can I make this with chicken thighs instead of breasts?
Yes. Boneless skinless thighs work well and stay juicier. Brown them the same way, then bake 5 to 10 minutes longer until the internal temperature reaches 165°F. Bone-in thighs need more time.
What can I use instead of heavy cream to make it dairy-free?
Substitute full-fat coconut milk or cashew cream. Expect a slightly different flavor. If the sauce is thinner, thicken with a small slurry of cornstarch and water or reduce it on low heat until it reaches the desired consistency.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat gently on the stove over low heat, stirring and adding a splash of cream, milk, or broth if the sauce is too thick. Avoid high heat to prevent curdling.
How do I know when the chicken is cooked?
Use an instant-read thermometer. The safe internal temperature is 165°F in the thickest part of the breast or thigh. Let the chicken rest 5 minutes after baking so juices redistribute.
Can I substitute smoked paprika or regular paprika?
Yes. Smoked paprika adds a smoky depth and matches the recipe. If you only have sweet or regular paprika, it will be milder and less smoky. Adjust salt and a touch of cayenne if you want heat.
Can I use pumpkin pie filling instead of plain pumpkin puree?
No. Use plain pumpkin puree. Pumpkin pie filling contains sugar and spices that will alter flavor and sweetness. Add nutmeg or other spices yourself to control the sauce profile.
Can I use dried lavender buds for this recipe?
Yes. Use culinary grade dried lavender buds, not ornamental lavender. Grind 1 tablespoon with the salt to release oils and fold into the pumpkin cream. Keep the amount small so the flavor stays floral not soapy.
How do I avoid a soapy or bitter lavender taste?
Use culinary lavender (Lavandula angustifolia), measure carefully, and grind it with salt so the aroma is balanced. Do not exceed 1 tablespoon for this recipe and avoid steeping lavender in very hot liquid for long periods.
Can I make this with chicken thighs instead of breasts?
Yes. Boneless skinless thighs work well and stay juicier. Brown them the same way, then bake 5 to 10 minutes longer until the internal temperature reaches 165°F. Bone-in thighs need more time.
What can I use instead of heavy cream to make it dairy-free?
Substitute full-fat coconut milk or cashew cream. Expect a slightly different flavor. If the sauce is thinner, thicken with a small slurry of cornstarch and water or reduce it on low heat until it reaches the desired consistency.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat gently on the stove over low heat, stirring and adding a splash of cream, milk, or broth if the sauce is too thick. Avoid high heat to prevent curdling.
How do I know when the chicken is cooked?
Use an instant-read thermometer. The safe internal temperature is 165°F in the thickest part of the breast or thigh. Let the chicken rest 5 minutes after baking so juices redistribute.
Can I substitute smoked paprika or regular paprika?
Yes. Smoked paprika adds a smoky depth and matches the recipe. If you only have sweet or regular paprika, it will be milder and less smoky. Adjust salt and a touch of cayenne if you want heat.
Can I use pumpkin pie filling instead of plain pumpkin puree?
No. Use plain pumpkin puree. Pumpkin pie filling contains sugar and spices that will alter flavor and sweetness. Add nutmeg or other spices yourself to control the sauce profile.
Great tasting with one caveat! Go easy on the lavender. It will taste like a scented candle smells if you use too much.