Paprika Chicken
Paprika Chicken is a cozy, weeknight-friendly dinner packed with rich flavor and creamy sauce.
Boneless chicken breasts, garlic, onion, sweet paprika, and sour cream come together in one skillet for a savory dish that feels both simple and satisfying. A little chicken broth gives it depth, and the sour cream adds just enough richness without being heavy.
This all-in-one chicken dish is a great recipe if you are looking for an easy but flavorful midweek dinner idea.
If you are looking for easy chicken recipes, this dish is for you. It’s an easy-to-make dinner with limited ingredients the whole family will love.
Paprika Chicken Recipe Highlights
- One-skillet dinner ready in 30 minutes
- Simple ingredients you probably already have
- Creamy sauce with bold, balanced flavor
- Great with noodles, rice, or potatoes
- Easy enough for weeknights, good enough for guests
Everyone will love this Paprika Chicken, especially as it comes with a boldly flavored creamy sauce seasoned with sweet Hungarian paprika, Dijon mustard, and fresh dill. This minimal-effort sauce is what takes this recipe to the next level.
This Chicken Paprika recipe is somewhat similar to the popular Hungarian dish called Chicken Paprikash or Paprikás Csirke, as the locals call it. They have almost the same ingredients; however, Chicken Paprikash is traditionally cooked with tomatoes and sour cream. Also, while this recipe uses chicken breast, classic Paprikash usually uses bone-in chicken thighs.
You Might Also Like: Hungarian Goulash
Types of Paprika
Paprika powder is the main ingredient in this Paprika Chicken recipe. And the star of the show.
Aside from giving any dish an appealing, vibrant color, paprika provides an amazing flavor that varies depending on the type you use. They can range from sweet, mildly spicy, pungent to very hot.
- Regular or Plain Paprika – these are the mildly flavored ones commonly found in grocery stores and supermarkets. They are great for everyday cooking to add color and a bit of flavor.
- Hungarian Paprika – Hungarians take their paprika seriously, and it is known to be their prized spice used for many of their national dishes.
While I opted to use the sweet variety for this recipe, several Hungarian Paprika variations are out there to choose from. - Spanish paprika, on the other hand, is basically smoked paprika. As a result, they have that distinct woodsy, bold flavor that regular and Hungarian varieties do not have.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN – Boneless, skinless breasts are easy to slice and cook evenly. Thighs can also work if you prefer dark meat.
ONION AND GARLIC – These aromatics build the flavor base. Dice them finely so they blend smoothly into the sauce.
PAPRIKA – I used smoked sweet paprika for this recipe because it adds a gentle, smoky flavor that gives the sauce a little extra depth without taking over. If you have regular or plain paprika in your pantry, that works just fine too. Hungarian sweet paprika is always a favorite in our kitchen. It’s a bit richer but still mild. Spanish paprika will work if that’s what you have, just know it brings a bolder, smokier flavor that shifts the dish a bit.
EGG NOODLES – you can use any store-bought variety or try making homemade Spätzle instead.
BROTH AND HEAVY CREAM – These make the bulk of the sauce. Use low-sodium chicken broth if you’re watching salt. The cream adds richness and helps the sauce stay smooth and silky.
MUSTARD – A small amount of Dijon sharpens the flavor of the sauce and cuts through the richness of the cream. It won’t make the dish taste like mustard, but it adds just enough acidity to balance the paprika and bring everything together. If you skip it, the sauce may feel a little flat.
DILL – Optional, but adds a fresh, slightly herbal note that lifts the whole dish. You’ll definitely want to use fresh dill for this recipe. Fresh parsley also works in a pinch.
BUTTER – Be sure to use unsalted butter. You’ve heard me say this before, but always use unsalted butter for all cooking and baking. Butter helps to reduce the acidity in the sauce and gives the sauce this creamy texture we love so much.
Variations and Additions
- Alternative Side Dish ideas: Instead of egg noodles, serve the Paprika Chicken with rice, mashed potatoes, or any other pasta you have on hand.
- If you like your extra juicy chicken, you can use boneless chicken thighs for this recipe.
- If you like extra heat, season the sauce with black pepper. For even more heat, add a dash of cayenne pepper.
- To me, this recipe is all about the subtle balance between the paprika, mustard, and dill flavors. While I add onion for a bit of sweetness, I don’t use garlic. But if you love garlic, you could easily add a teaspoon of garlic powder to the sauce.
How To Make Paprika Chicken
Please check the printable recipe card below for more detailed instructions.
- Cook noodles according to package instructions.
- Next, get the chicken ready and coat it in paprika and flour.
- Sauté chicken in butter and olive oil, then set aside.
- In the same skillet, sauté onions, then stir in the sauce ingredients and chicken. Simmer and serve over noodles.
Leftovers and Storage
STORE – Keep the Paprika Chicken leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken slightly as it sits, but the flavor holds up well.
FREEZE – Not ideal. Because the sauce is cream-based, it’s likely to separate and take on a grainy texture once thawed.
REHEAT – Reheat gently in a skillet over low heat. Stir often and add a splash of broth or cream to the Paprika Chicken to bring the sauce back to life without breaking it.
MAKE AHEAD – You can slice and season the chicken, mix the flour and paprika, and chop the onion ahead of time. Cook everything fresh for the best texture and flavor.
More Easy Chicken Breast Recipes
Recipe Success Tips
SLICE THE CHICKEN EVENLY – Butterflying and pounding the chicken to an even thickness helps it cook faster and more evenly. Thinner pieces also absorb the sauce better without overcooking.
USE SWEET PAPRIKA, NOT SMOKED HOT – Smoked hot paprika will completely change the flavor of the dish. Stick with sweet or mild varieties unless you’re deliberately going for something bolder.
DON’T BOIL THE SAUCE – Once the cream and mustard are in, keep the heat low. Boiling can cause the sauce to split or turn grainy, especially with cream-based sauces.
TASTE BEFORE SERVING – The sauce changes as it simmers, so wait until the end to adjust the salt and pepper. This gives you the most accurate flavor.
EXPERT TIP – If the sauce starts to thicken too much as it sits, stir in a splash of broth or cream to loosen it. If it’s still too thin, let it simmer for a few minutes uncovered before returning the chicken to the pan.
Frequently Asked Questions
Can I Use Chicken Thighs Instead?
Yes, boneless skinless thighs work well and bring a little more richness to the dish. Just know they may take a few extra minutes to cook through, especially if they’re on the thicker side. Keep the heat moderate so they don’t overbrown before they’re fully done.
Is Sour Cream or Heavy Cream Better?
This version uses heavy cream for a smooth, rich texture that holds up well during cooking. You can substitute with full-fat sour cream, but add it at the very end and keep the heat low. Sour cream can curdle if it gets too hot, so gentle reheating is key.
What Can I Use Instead of Dill?
Fresh parsley works well if dill isn’t your thing or your store doesn’t have it. It won’t give the same flavor, but it adds brightness and keeps the sauce from feeling too heavy. Tarragon or chives could also work in small amounts.
More Easy Comfort Food Recipes
Chicken Parmesan – easy, super cheese chicken casserole
Shrimp Carbonara – add this carbonara to your meal plan
Baked Feta Cheese – there’s a reason this recipe has gone viral
Chicken Schnitzel – spin on a German classic
Beef Stroganoff – get cozy with a bowl of stroganoff
Ground Beef Goulash – perfect for busy weeknights
Chicken Alfredo – you can easily make this restaurant classic at home
Paprika Chicken
Ingredients
- 4 tablespoons butter unsalted, divided
- 1 teaspoon olive oil extra virgin
- 1 small onion diced
- 2 teaspoons smoked sweet paprika
- 1 cup heavy whipping cream
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon dill fresh, minced
- 1 pound chicken breasts butterflied, pounded
- 16 ounces egg noodles
Instructions
- Cook egg noodles according to package instructions.
- Slice chicken breast in half. Season with salt and pepper.
- On a shallow plate combine flour and 1 teaspoon of paprika powder. Mix well. Dredge chicken in flour paprika mixture, shake off any excess.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add a bit of olive oil. Add chicken and saute chicken for 2-3 minutes on each side.
- Remove chicken from the skillet and place on a serving dish.
- Melt remaining 2 tablespoons butter in the same skillet over medium heat. Add onion and saute until tender. About 8 minutes.
- Add remaining paprika and stir for 1 minute. Pour in chicken broth and heavy cream and bring to a quick boil. Reduce heat to medium-low and stir in mustard and dill. Season to taste with salt and pepper.
- Slice chicken into ¼ inch strips and return chicken to the skillet. Simmer for 2 minutes in the sauce. Serve over egg noodles.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.