When you want to try something new for dinner but don’t want to spend hours making it, this paprika chicken is a perfect choice!
I always feel quietly pleased when a new meal looks impressive but takes only a few ingredients and little time. This paprika chicken is exactly that: flavorful, simple and ready in about half an hour.
I tend to share recipes I really like, and one-pan meals are some of my favourites to pass on. They’re practical for busy evenings — a quick chop, a single pan, and a saucy, satisfying dinner on the table without hanging around the kitchen.
What I love most about this paprika chicken are the large juicy pieces of chicken, the smoky warmth from the paprika and the generous mix of vegetables. I used peppers, onions and mushrooms, keeping the pepper pieces large and adding plenty of mushrooms so the textures and flavours worked together nicely.
The finishing touch is a swirl of soured cream at the end, which adds richness and a gentle tang that lifts the sauce. It’s comfort food with a light bright note.
This recipe is quite saucy, so it’s ideal served with rice. We had brown rice, but white rice or some fresh crusty bread are also great options. The sauce soaks into rice and bread equally well, making for a very satisfying meal.
Below are the ingredients and steps to make this easy one-pan paprika chicken. It’s straightforward enough for weeknights and tasty enough to make again.
Paprika chicken (30-minute meal)
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Ingredients
- 1 pound chicken breasts, cut into large chunky strips
- 1 large onion, sliced into rounds
- 2 garlic cloves, crushed
- 2 bell peppers, I used red and green, any colour is fine
- 1/2 pound mushrooms, sliced, (I used brown mushrooms)
- 2 teaspoons paprika, I used smoked
- 1 tablespoon concentrated tomato paste
- 1 tablespoon cornflour, (cornstarch)
- 1 1/4 cups chicken stock
- 3/4 cup soured cream
- salt and pepper to taste
to serve
- a sprinkle of fresh chopped parsley, optional
- rice, optional — bread works well too
Instructions
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Brown the chicken in a little oil in a heavy-bottomed pan or saucepan for a few minutes. Remove and set aside.
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Wipe the pan with kitchen paper, add a little more oil and cook the onion gently for about 5 minutes until softened. Add the garlic and cook a minute or two more.
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Add the peppers and mushrooms and cook a few minutes more until the mushrooms release their water and begin to soften.
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Sprinkle over the paprika and stir in the tomato paste.
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Blend the cornflour with a little chicken stock, then pour into the pan with the remaining stock. Return the chicken to the pan, cover and simmer for 15 minutes until the chicken is cooked through and the sauce has thickened slightly.
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Stir in the soured cream and season with plenty of salt and pepper to taste.
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Serve over rice or with bread and sprinkle with fresh parsley if you like.
Notes
This should also work well with pork fillet if you want to try a different protein.