This Creamy Paprika Chicken is my kind of comfort food, and you can make it in 30 minutes! This easy skillet chicken dish features juicy chicken simmered in a creamy sauce that's packed with rich flavor and color from sweet paprika. Serve it over a bowl of egg noodles for a delicious and hearty meal that the whole family will love.
People are always asking me for easy chicken recipes. I love a good skillet chicken dish like my Marry Me Chicken and Quick and Easy Chicken Cacciatore. Everything comes together in one dish, which means less mess and easy clean-up. Perfect for busy weeknights!
This creamy paprika chicken is a comforting and delicious meal that's perfect for any occasion. Whether you are cooking for your family, a date night, or simply looking for a cozy meal to enjoy at home, this recipe is sure to impress.
The combination of tender chicken and a rich and creamy sauce is sure to become a new favorite in your recipe collection.
This recipe is part of my 35 Easy Stovetop Chicken Thigh Recipes Collection.
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What is Paprika Chicken?
My creamy paprika chicken is a simple and delicious chicken recipe that you can make in one skillet on the stove. I cook juicy, tender chicken and mushrooms in a rich and creamy paprika sauce. This easy chicken dish is my take on a classic Hungarian dish, chicken paprikash.
Chicken paprikash is a hearty stew typically made with bone-in skin-on chicken cooked in an earthy paprika-infused sauce. It's traditionally served with nokedli, a dumpling-like egg noodle, similar to German spaetzle.
My creamy paprika chicken is a quick and easy version of the classic dish that's perfect for weeknight meals. I use boneless chicken breast, which cooks quickly. I also add sliced mushrooms to add a boost of nutritious veggies.
The creamy sauce gets its characteristic red color from paprika. Paprika is a spice made from dried and ground red peppers.
Think of paprika as a gentler, sweeter relative of hot chili peppers. It boosts the flavor of your favorite dishes with fruity notes and a toasty red color without overpowering the other ingredients.
Paprika can range from mild to hot. The flavor also varies from country to country. Sweet paprika is a classic ingredient in Hungarian recipes like goulash and chicken paprikash.
The creaminess in the sauce comes from sour cream. If you like, you can substitute Greek yogurt or heavy cream.
I like to serve this creamy paprika chicken over egg noodles but you can serve it with any type of pasta, mashed potatoes or rice. If you want to try making homemade spatzle, check out my Mushroom Paprikash post.
Why You'll Love This Dish
- Easy skillet recipe- everything comes together in one pan- easy to make, easy to clean up!
- Delicious- tender chicken cooked in a creamy, paprika-infused sauce- yum!
- Nutritious- I add nutritious mushrooms to add a boost of nutrients to the dish.
- Family-friendly- both kids and adults will love this dish.
Doctor's Tip
Did you know that besides fortified foods, mushrooms are one of the few non-animal food sources of vitamin D? Mushrooms synthesize vitamin D when exposed to UV light, just like humans do! Many commercially grown mushrooms are exposed to UV light after harvest to boost their vitamin D content. This is especially important since 42% of Americans and about 1 billion people worldwide are vitamin D deficient.
Ingredients
Ingredient Notes and substitutions (see recipe card below for full ingredient list):
- Chicken- I use boneless, skinless chicken breasts cut into pieces, but you can use boneless skinless chicken thighs instead.
- Flour- I use a little flour to thicken the sauce but you can omit it (or substitute cornstarch) to keep the recipe gluten free.
- Paprika- I typically use sweet paprika but you can use any type of paprika including hot paprika if you prefer a kick.
- Wine- I use a dry, white wine (like a Pinot Grigio, Chardonnay or Riesling) or sherry; you can substitute a squeeze of lemon juice or just leave it out.
- Sour cream- sour cream is classic but you can also substitute plain Greek yogurt or heavy cream.
How To Make Creamy Paprika Chicken Step-By-Step
See recipe card below for full recipe details and instructions.
- Step 1- Season the chicken pieces with salt and pepper and toss them with flour.
- Step 2- Heat oil in a large skillet like a cast iron skillet over medium-high heat and add the chicken to the pan. Cook 3-4 minutes until golden brown, then flip and cook another 2-3 minutes. Remove from pan.
- Step 3- Heat remaining oil and add the yellow onion. Cook 2-3 minutes until softened.
- Step 4- Add the garlic and mushrooms. Cook until tender, 4-5 minutes.
- Step 5- Add the chicken back to the pan along with the paprika and stir to combine well.
- Step 6- Turn the heat up to high and add the wine. Cook until reduced.
- Step 7- Whisk the tomato paste and chicken stock together in a measuring cup or bowl. Add the mixture to the pan.
- Step 8- Simmer until sauce thickens and chicken is cooked through. Then, turn the heat off and stir in the sour cream.
Serve the chicken over egg noodles or other cooked pasta. Sprinkle with parsley before serving.
So go ahead and dive into a bowl of this hearty chicken dish. It's my kind of comfort food. Your family will thank you!
Chef's Tips
- I like to add mushrooms to this creamy paprika chicken but you can substitute other veggies like red bell pepper, baby spinach or peas.
- The kind of paprika you use will affect the final flavor of the dish. I typically use regular sweet paprika. If you like a little kick, use hot Hungarian paprika or add a little cayenne pepper.
- I use a little flour to thicken the sauce but you can omit it (or substitute cornstarch) to keep the recipe gluten free.
- Use a dry, white wine (like a Pinot Grigio, Chardonnay or Riesling) or sherry. If you don't want to use wine, you can leave it out or add a squeeze of lemon juice.
What To Serve With This Dish
I like to serve this creamy paprika chicken over egg noodles to soak up all the delicious sauce. However, if you have more time, you can make homemade nokedli or spaetzle.
This dish is also delicious served with mashed potatoes, celery root puree, or rice. If you're keeping low carb, you can serve it with cauliflower rice or my cauliflower mac and cheese or cauliflower cheesy bread.
Have you ever wondered how long chicken can sit out before you need to toss it? Read my post all about how to properly handle and store chicken to help ensure that it's always safe to eat!
Recipe FAQs
Paprika is a spice made from dried and ground red peppers. Think of paprika as a gentler, sweeter relative of hot chili peppers. It lends mild, sweet flavor to your food without overpowering the other ingredients in the dish. In this paprika chicken, the paprika adds lovely flavor and color to the creamy sauce.
Paprikash sauce is a classic Hungarian sauce that's typically made with Hungarian peppers, onions, garlic, water or broth, and Hungarian paprika. The sauce also sometimes has tomatoes as well as cream or sour cream to thicken it.
I toss the chicken with a little flour so as written, the recipe is not gluten free. However, you can make this recipe gluten free by using gluten-free flour or cornstarch instead of all-purpose flour. Or you can leave it out altogether. Serve it over gluten-free pasta.
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Recipe
Creamy Paprika Chicken
Equipment
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- ½ teaspoon salt, divided
- ¼ teaspoon pepper, divided
- 1 tablespoon flour
- 1 tablespoon tomato paste
- ½ cup low sodium chicken stock
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon sweet paprika
- ¼ cup dry white wine or sherry (optional)
- ¼ cup sour cream (or Greek yogurt)
- 8 ounces enriched egg noodles, cooked and drained
- ¼ cup chopped parsley, for garnish (optional)
Instructions
- Heat 1 ½ tablespoons oil in a large skillet or sauté pan over medium-high heat. Season the chicken pieces with ¼ teaspoon salt and ⅛ teaspoon pepper and sprinkle them with flour. Toss to coat all of the pieces.
- Add the chicken to the pan in a single layer and cook without moving until golden, 3-4 minutes. Flip the pieces over and cook another 2-3 minutes on the other side (the chicken will finish cooking later in the sauce). Remove chicken from the pan.
- Whisk the tomato paste and chicken stock together in a measuring cup or bowl. Set aside.
- Heat the remaining ½ tablespoon oil in the pan and add the onion. Cook 2-3 minutes until it starts to soften and then add the garlic and mushrooms. Cook, stirring occasionally, until vegetables are tender, 4-5 minutes.
- Add the chicken back to the pan along with the paprika and stir to combine well. Turn the heat up to high and add the wine (if using). Cook until reduced.
- Pour in the tomato paste and chicken stock mixture and season the sauce with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Simmer a few minutes until the sauce starts to thicken and the chicken is cooked through. Turn the heat off and stir in the sour cream or yogurt.
- Serve the chicken over egg noodles. Sprinkle with parsley before serving.
Notes
- I like to add mushrooms to this creamy paprika chicken but you can substitute other veggies like red bell pepper or baby spinach.
- The kind of paprika you use will affect the final flavor of the dish. I typically use regular sweet paprika. If you like a little kick, use hot Hungarian paprika or add a little cayenne pepper.
- I use a little flour to thicken the sauce but you can omit it (or substitute cornstarch) to keep the recipe gluten free.
- Use a dry, white wine (like a Pinot Grigio, Chardonnay or Riesling) or sherry. If you don't want to use wine, you can leave it out or add a squeeze of lemon juice.
LK says
This was very good and a solid every night meal. However, I did feel it was missing some thing that would take it to the next level, perhaps because I added Greek yogurt instead of sour cream. With all those garlicky mushrooms on the delicious smells, I just expected perfection and I felt the dish had a lot of potential that it didn’t quite attain.
I wonder what would do it. Maybe I will try again with sour cream another time.
I also was missing something green, so I added peas and thought spinach would work nicely as well.
Nonetheless it was a very good dinner and very healthy!
Folks should consider NOT to rate the recipe without making it. It is not helpful for others considering it or for Sonali to get feedback that could help her develop, improve and create new recipes. Fine to leave comments but personally I think best to save star-ratings for after you have tried the recipe. Thanks!
I am looking forward to my next foodie physician recipe- two this week! Keep the healthy weeknight dinners coming! Thank you!
Dr. Sonali Ruder says
Thank you for your comment! I'm so happy you enjoyed the dish and I hope you continue to enjoy many more. Yes, sour cream adds more flavor and is classic in paprikash- try it next time instead of the Greek yogurt. Also, be sure to use a good white wine- that will add a lot of rich flavor as it reduces. And fresh parsley at the end adds bright herbaceous flavor to balance out the rich sauce. I love the idea of adding peas- I'm a big fan of adding vegetables to my dishes. I will add that to my "Chef's Tips" section of the post along with my other listed suggestions of red bell peppers or baby spinach 🙂
Ben Maclain says
This looks so good, Sonali! Paprika (I mostly use the smoked one) is my favorite spice which I incorporate into almost everything. Like that you opted for cremini mushrooms here since they've got a deep earthy flavor. Served with some pasta, this is a trully comfort yet not overlyheavy dish!
Kris ~ Big Rigs 'n Lil' Cookies says
What a fun job you had!
This chicken looks fantastic, and an easy week night meal. Trying this soon!
GiGi Eats says
I need to master a creamy chicken sauce like this! Mmm then I would be more confident to actually MAKE CHICKEN in my house!
Meg @ With Salt and Wit says
This look so good! I love the paprika sauce! I have fallen in love with Paprika! I love how budget friendly this meal is too!
Beverley Press says
your recipes are always a delicious treat to make and eat, you never fail to satisfy the eyes and tummy! Lots of love to your beautiful family xoxo
Jessica @ Nutritioulicious says
This looks like a delicious family meal! I love the tips that you included for keeping it budget-friendly!
NATALIE @ OBSESSIVE COOKING DISORDER says
I love seeing how you've grown so much as a chef - you're such an inspiration. Food on a budget is always a win in my book, and I love this budget friendly creamy paprika recipe - thanks 🙂
Rebecca | NOURISHED. says
This sounds delish. Paprika was one of the only spices my mom used when I was younger (hello, Hungarian roots) so this dish totally takes me back!! I will definitely have to make it for her one night.
Emily Kyle says
Wow this looks delicious, my whole family would love this! And I love that it is budget friendly 🙂 And I love even more that you were working for Rachel Ray's magazine - super cool!!
amanda -runtothefinish says
one of my goals this year wsa to cook more in bulk with some to freeze, then i know when I get back from traveling there will still be good food in the house!! This is perfect timing!
Sarah says
This looks delicious! Is it strange that I saw this on Facebook and just looking at that color in the sauce knew it had to be packed with lots of flavor? I bet I could make it with dairy free yogurt or cashew cream and it would also be amazing on veggies!
Mona says
This dish looks amazing! Love the color too. What a bonus that it's so inexpensive to make.
Laura says
How awesome that you got to work with Rachel Ray!! I always buy bulk chicken from Sprouts when it goes on sale and freeze it for later! This dish looks SO cozy, healthy delicious!
Farrah says
That stew looks super good and that's awesome that you did recipe development for that magazine! 😀 (Yay for budget-friendly meals indeed!) This chicken looks amazing!
Anne|Craving Something Healthy says
You are one talented lady! Love this recipe and your photos are just gorgeous!
Kelli says
Looks delicious! And will for sure be adding in the white wine 😉 I absolutely love paprika! A friend of mine gifted me a bottle of smoky paprika a few years ago and ever since I've been hooked.
Kristy from Southern In Law says
What an experience it must have been developing recipes for Rachel Ray - and with your name on it too! I've done some recipe development for different publications but it has often been under someone else's name or just from the publication.
This dish looks amazing - and definitely my perfect kind of winter meal!
elizabeth shaw says
You seriously are the coolest kid on the block! I love how every time I read a post I find out something new and unique about the wonderful Sonali! Rachel Ray R&D, you are big time my friend! This delicious budget friendly meal looks so gourmet I had to read it twice to soak it all in! Nice work here!
Marisa says
I never knew you did recipe development for RR mag! That's pretty cool! And this creamy paprika sauce sounds amazing. Perfect way to elevate chicken!