Chicken with Creamy Paprika Sauce
Try this Chicken with Creamy Paprika Sauce recipe.
Try this Chicken with Creamy Paprika Sauce recipe.
- 1 tablespoon tomato paste
- 1/4 cup chopped parsley
- 1 small onion finely chopped
- 8 ounces cremini mushrooms sliced
- 2 tablespoons olive oil divided
- 1/2 teaspoon salt divided
- 1/2 cup low sodium chicken stock
- 1 tablespoon sweet paprika
- 2 cloves garlic finely chopped
- 1/4 teaspoon pepper divided
- 1 pound boneless skinless chicken breast cut into bite-sized pieces
- 1 tablespoon flour (i used white whole wheat)
- 1/4 cup sherry or white wine (optional)
- 1/4 cup reduced fat sour cream or greek yogurt
- 8 ounces enriched egg noodles cooked and drained
- Carbohydrate 3.79859840819647 g
- Cholesterol 65.77089365 mg
- Fat 3.54196498823941 g
- Fiber 1.46821431961674 g
- Protein 28.465622141536 g
- Saturated Fat 0.674489101373551 g
- Serving Size 1 1 Serving (238g)
- Sodium 83.284268524252 mg
- Sugar 2.33038408857973 g
- Trans Fat 0.545006768822687 g
- Calories 162 calories
Step-by-step
- Heat 1 1/2 tablespoons oil in a large saute pan over medium high heat.
- Season the chicken pieces with 1/2 teaspoon salt and 1/4 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 bowl. Set aside.
- Heat the remaining 1/2 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 sherry or wine (if using). Cook until reduced.
- Pour in the tomato paste and chicken stock mixture and season the sauce with the remaining 1/2 teaspoon salt and 1/4 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.
A Weeknight Winner: Creamy Paprika Chicken
As a busy working mom, I'm always on the lookout for quick, easy, and delicious recipes that the whole family will enjoy. This Creamy Paprika Chicken is my latest obsession. It's ready in under 30 minutes, requires minimal cleanup, and tastes incredibly flavorful. Forget takeout – this dish is my go-to when I need a satisfying and comforting meal without spending hours in the kitchen. The vibrant paprika adds a beautiful color and a rich, smoky taste that elevates the chicken to another level. The creamy sauce, whether you use sour cream or Greek yogurt, is the perfect complement to the tender chicken and perfectly cooked egg noodles. It's a recipe I’ve adapted and tweaked over the years to suit my preferences and my family’s ever-changing tastes. This isn’t just a meal; it’s a warm hug on a busy weeknight. And believe me, the compliments will flow – the recipe is a proven hit with everyone from picky eaters to sophisticated palates.
The beauty of this dish lies in its simplicity. The ingredients are readily available, and the steps are easy to follow. Even if you’re a novice in the kitchen, you can’t go wrong with this recipe. I love using boneless, skinless chicken breasts because they cook quickly and evenly, and they're easy to cut into bite-sized pieces. The mushrooms add a lovely earthy flavor, and the onion and garlic provide a subtle sharpness that balances the creaminess of the sauce. The paprika, of course, is the star of the show. I use sweet paprika, but feel free to experiment with smoked paprika for a deeper, smokier flavor. If you have some white wine or sherry on hand, add a splash for an extra layer of complexity – but it’s entirely optional. The recipe is perfectly delicious even without it. My favorite part? The leftovers are just as good, if not better, the next day!
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or some chopped jalapeños for a little heat.
- Vegetable variations: Feel free to add other vegetables, such as bell peppers, zucchini, or carrots.
- Herb variations: Experiment with different herbs, such as thyme, rosemary, or oregano.
- Creaminess variations: I usually opt for reduced-fat sour cream to keep it relatively healthy, but Greek yogurt adds a nice tanginess. Coconut milk could be an interesting alternative for a richer, slightly sweeter sauce.
- Pasta variations: While egg noodles are my personal preference, this sauce works beautifully with other pasta shapes, such as fettuccine, linguine, or even rice noodles.
- Make it a one-pan meal: Roast the vegetables alongside the chicken for an even easier cleanup.
This Creamy Paprika Chicken is more than just a recipe; it's a testament to the power of simple ingredients and a little bit of love. It’s a dish I’m proud to share, knowing it will bring comfort, satisfaction, and deliciousness to whoever tries it. It's become a staple in our home, and I’m sure it will become one of your go-to weeknight meals, too. So go ahead, try it – I know you won’t regret it!
