Paprika Chicken Recipe
When it comes to weeknight dinners that deliver on flavor without demanding too much time or effort, the Paprika Chicken Recipe is a true champion. This dish boasts a rich, comforting sauce and tender chicken that can turn any meal into a special occasion. With the perfect blend of sweet and hot paprika, alongside vibrant vegetables, this recipe is sure to please even the pickiest of eaters. Whether you’re serving it over rice, pasta, or a bed of greens, this dish stands out for its simplicity and depth of flavor.
The Upside of Paprika Chicken Recipe
One of the best aspects of this Paprika Chicken Recipe is its versatility. The flavorful sauce is created from everyday ingredients, making it easy to whip up any night of the week. Plus, it’s a one-pot meal that minimizes cleanup—a major win in any kitchen! The combination of chicken, bell peppers, and a creamy sauce not only pleases the palate but also provides a satisfying meal that feels indulgent yet is surprisingly light.
Ingredient Checklist
- 1 can (14.5 oz.) chicken broth
- 1 can (14.5 oz.) diced tomatoes, drained
- 1 small onion, chopped
- 2 red bell peppers, sliced
- 3 large boneless, skinless chicken breasts
- 4 tsp. sweet paprika
- 1 tsp. hot paprika (sometimes called sharp paprika)
- 1/2 tsp. ground caraway seed (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon + 2 teaspoons olive oil
- 1 cup sour cream
Setup & Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula for stirring
- Cutting board and knife for prepping vegetables and chicken
- Measuring spoons and cups
Paprika Chicken Recipe, Made Easy
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients. Chop the onion and slice the red bell peppers into thin strips. Cut the chicken breasts into bite-sized pieces, ensuring they are uniform for even cooking.
Step 2: Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until it begins to soften. Then, add the sliced red bell peppers and continue to cook for another 5 minutes until they are tender.
Step 3: Cook the Chicken
Add the chicken pieces to the skillet and season with salt, pepper, sweet paprika, and hot paprika. Stir everything together and cook for about 6-8 minutes, or until the chicken is browned and cooked through.
Step 4: Add the Broth and Tomatoes
Pour in the chicken broth and add the drained diced tomatoes. If you are using caraway seeds, sprinkle them in now. Stir the mixture to combine and bring it to a gentle simmer.
Step 5: Create the Creamy Sauce
Lower the heat and stir in the sour cream. Allow the sauce to simmer gently for 5 more minutes, stirring occasionally until everything is well combined and heated through. Adjust the seasoning with more salt and pepper if needed.
Step 6: Serve and Enjoy!
Once your Paprika Chicken is ready, serve it hot over rice, pasta, or your favorite grain. Garnish with freshly chopped parsley or a sprinkle of additional paprika for a pop of color.
Make It Diet-Friendly
- For a lighter version, you can substitute Greek yogurt for sour cream.
- Use skinless chicken thighs instead of breasts for added flavor without extra calories.
- For a vegetarian option, replace chicken with firm tofu or chickpeas.
- Serve over zucchini noodles for a low-carb alternative to pasta.
Recipe Notes & Chef’s Commentary
This Paprika Chicken Recipe is all about balancing flavors. The sweet and hot paprika complement each other beautifully, creating a warm, aromatic dish. Feel free to adjust the level of heat to suit your taste. If you’re not a fan of spicy foods, stick with the sweet paprika. Additionally, this recipe is very forgiving—feel free to add in other vegetables such as spinach or mushrooms for added nutrition. The caraway seeds add a unique flavor, but they can be omitted if you prefer a simpler taste.
Store, Freeze & Reheat
This dish can be stored in an airtight container in the refrigerator for up to 3 days. If you want to freeze leftovers, allow the dish to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm it in a skillet over low heat, adding a splash of chicken broth if needed to loosen the sauce.
Reader Questions
Can I use other types of meat for this recipe?
Absolutely! You can use chicken thighs, turkey, or even pork. Just be sure to adjust the cooking time based on the type of meat you choose.
What can I serve with Paprika Chicken?
This dish pairs well with many sides, such as steamed rice, quinoa, pasta, or even a fresh salad. You can also serve it with crusty bread to soak up the delicious sauce!
Is there a vegetarian alternative for this recipe?
Yes! You can replace the chicken with firm tofu or chickpeas to make a delicious vegetarian version of this Paprika Chicken recipe. Just make sure to adjust the cooking time accordingly.
Can I make this recipe in advance?
Yes, you can prepare the dish ahead of time. It’s a great meal prep option! Just store it in the fridge and reheat when you’re ready to serve.
Healthy-ish Favorites
The Last Word
The Paprika Chicken Recipe is a splendid addition to any home cook’s repertoire. Its rich flavors, ease of preparation, and comforting nature make it a go-to dish for busy weeknights or leisurely weekends alike. With the right balance of spices and creamy goodness, it’s a dish that not only fills the stomach but also warms the heart. So gather your ingredients, turn on your favorite playlist, and let the aroma of paprika fill your kitchen. Enjoy every bite!
Paprika Chicken Recipe
Ingredients
Equipment
Method
- Start by gathering all your ingredients. Chop the onion and slice the red bell peppers into thin strips. Cut the chicken breasts into bite-sized pieces, ensuring they are uniform for even cooking.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until it begins to soften. Then, add the sliced red bell peppers and continue to cook for another 5 minutes until they are tender.
- Add the chicken pieces to the skillet and season with salt, pepper, sweet paprika, and hot paprika. Stir everything together and cook for about 6-8 minutes, or until the chicken is browned and cooked through.
- Pour in the chicken broth and add the drained diced tomatoes. If you are using caraway seeds, sprinkle them in now. Stir the mixture to combine and bring it to a gentle simmer.
- Lower the heat and stir in the sour cream. Allow the sauce to simmer gently for 5 more minutes, stirring occasionally until everything is well combined and heated through. Adjust the seasoning with more salt and pepper if needed.
- Once your Paprika Chicken is ready, serve it hot over rice, pasta, or your favorite grain. Garnish with freshly chopped parsley or a sprinkle of additional paprika for a pop of color.
Notes
- For a lighter version, substitute Greek yogurt for sour cream.
- Use skinless chicken thighs instead of breasts for added flavor.
- For a vegetarian option, replace chicken with firm tofu or chickpeas.
