0 from 66 votes
Creamy Paprika Chicken
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 479 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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.
Nutrition Information
Serving
1 serving (chicken and egg noodles)
Calories
479kcal
(24%)
Carbohydrates
51g
(17%)
Protein
37g
(74%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.05g
Cholesterol
121mg
(40%)
Sodium
489mg
(20%)
Potassium
999mg
(29%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1318IU
(26%)
Vitamin C
10mg
(11%)
Calcium
76mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 479
% Daily Value*
| Serving | 1 serving (chicken and egg noodles) | |
| Calories | 479kcal | 24% |
| Carbohydrates | 51g | 17% |
| Protein | 37g | 74% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 121mg | 40% |
| Sodium | 489mg | 20% |
| Potassium | 999mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1318IU | 26% |
| Vitamin C | 10mg | 11% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.