This Paprika Chicken recipe is a weeknight dinner winner. Tender and juicy chicken smothered in a rich and creamy paprika sauce served over tender egg noodles! Every bite is loaded with sweet, peppery, and zesty flavors.
This all-in-one chicken dish is a great recipe if you are looking 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.
Everyone will love it, 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 makes 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.
Types of Paprika
Paprika powder is the main ingredient in this 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.
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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.
Why You'll Love This Recipe
Time - The best thing about this recipe is that it's ready in just about 30 minutes. With little effort, you have an easy, homemade chicken dinner on the table. It is an ideal dish to make when you want good, home-cooked comfort food without spending a lot of time in the kitchen.
Limited Ingredient Recipe - The only special ingredient you might not have in your fridge is dill. And you can find it all year long in the produce section of your grocery store. If for some reason they don't have dill, try subbing with fresh parsley. All of the other ingredients you probably already have in your fridge and pantry.
Comfort Food - Perfectly cooked chicken smothered in a deliciously creamy sauce.
Chicken Breasts - this type of chicken is fleshy, low in fat, and high in protein. You can also use turkey breast as a substitute to keep it healthy.
Hungarian Sweet Paprika - nothing beats authentic Hungarian Paprika when it comes to the depth of great flavors. Although in a pinch, you may still use regular paprika. It's not quite the same. But at the same time, unless you have professional recipe testers, your crowd will love it either way.
Egg Noodles - you can use any store-bought variety or try making homemade Spätzle instead.
Heavy Whipping Cream - Heavy cream makes the sauce velvety and super creamy!
Chicken Broth - boosts flavor without much effort. If you don't have chicken broth you can also use vegetable broth instead.
Dijon Mustard - Its tangy and sharp taste cuts through all the creaminess and brightens the sauce!
Fresh Dill - its citrusy and fresh tones work beautifully with the sweet paprika. You'll definitely want to use fresh dill for this recipe. If for some reason you can't get it, substitute with fresh parsley. Using dried dill (or parsley) won't result in the same flavor.
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 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 also use boneless chicken thighs for this recipe.
- If you like an extra bit of 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
- Cook egg noodles according to the package instructions.
- Slice the chicken lengthwise in half. Take the chicken and season with salt and pepper. Set aside.
- Mix the flour and 1 tablespoon of paprika in a shallow dish. Dredge chicken and shake off excess flour.
- Melt butter in a large skillet or pan over medium-high heat. Add a bit of olive oil.
- Place chicken pieces into the pan and cook for 2-3 minutes on each side until golden brown. Do this in batches. Transfer onto a plate and cover to keep warm.
- Using the same skillet, add remaining butter and sauté onion until tender.
- Add the sweet paprika powder and stir for a minute before pouring in the broth and cream. Once it is boiling, reduce to medium-low heat, add the mustard and sprinkle with fresh dill. Season to taste with salt and pepper.
- Slice the chicken and add to the sauce. Simmer for about two minutes. Remove from heat and serve over the egg noodles.
Dos and Don’ts
- DO NOT overcook your paprika because it will turn bitter. The color is a good indication; it should retain its vibrancy and not turn dark. Make sure to keep stirring too before adding the broth and cream.
- DO cook the chicken in batches. You can place the chicken on a plate lined with paper towels to absorb excess butter while they are resting.
- DO NOT overcrowd your pan to make sure they cook evenly and perfectly.
- DO stir the sauce consistently using a wooden spoon so you can scrape the bottom. This ensures that the bottom doesn’t burn and no lumps are formed.
How To Serve and Store Paprika Chicken
This dish is best served right away and will most likely be gone in a few minutes! If you want to keep some for later store the leftovers in an airtight container for up to 3 days in the fridge.
Simply reheat on the stovetop or in the microwave.
If You Like Paprika Chicken, Try These Recipe!
- 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
Did you try this recipe? Awesome! Please rate the recipe below!
- 4 tablespoons butter unsalted, divided
- 1 teaspoon olive oil extra virgin
- 1 small onion diced
- 2 teaspoon 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
- 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 tablespoon of sweet 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 sweet 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.
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