Easy Paprika Chicken Recipes
PAPRIKA CHICKEN
Chicken and paprika are considered an especially winning combination all over the world. This basic Paprika Chicken recipe is so easy, yet so good. Enjoy! Add chili powder or dried chives to the seasoning if desired.
Provided by Sue Primeau
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 0.8 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.4 g, Sodium 77.1 mg, Sugar 0.1 g
CHICKEN PAPRIKA
My whole family, full of picky eaters, loves this dish, and it's great for freezing and reheating on a cold day or for an easy dinner on cold nights. This dish comes out as more like a stew than a meat with a sauce. Serve over egg noodles or hot cooked rice. Goes great with fresh, crusty pumpernickel bread for hearty winter meal. Easy to make and can be kept on low heat on the stove for lengthy parties.
Provided by Khall88
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
- Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
- Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
- Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
- Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 7.8 g, Cholesterol 42 mg, Fat 9.8 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 4.5 g, Sodium 313.1 mg, Sugar 1.4 g
PAPRIKA CHICKEN
A 15-minute paprika chicken recipe that uses on-hand ingredients for big flavor!
Provided by Kathryn Doherty
Categories Chicken Recipes in Under 15 Minutes
Time 15m
Number Of Ingredients 7
Steps:
- Mix paprika, poultry seasoning, salt and pepper in a small bowl.
- Sprinkle the seasoning over the cubed chicken and toss to get it coated on all sides.
- Heat olive oil in a large saute pan over medium-high heat. Add chicken and saute for 5-6 minutes.
- Stir and turn the chicken pieces over and cook for another 3-4 minutes, until cooked through.
- Squeeze the fresh lemon juice over the chicken and serve!
Nutrition Facts : Calories 316 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 53 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 656 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
EASY CHICKEN PAPRIKASH
When my husband studied Hungarian in the Army, I made him the chicken and onions dish known as paprikash. We serve ours over rice or buttered noodles. -Susan Wildman, Haslett, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook egg noodles according to package directions. Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Add chicken, onions, salt and pepper; cook and stir 4-5 minutes or until chicken is no longer pink., Add tomatoes and paprika. Cook, covered, until tomatoes are tender, 5-7 minutes, stirring occasionally. Stir in sour cream; heat through (do not allow to boil). Drain noodles; serve with chicken mixture. If desired, sprinkle with green onions.
Nutrition Facts :
CHICKEN PAPRIKASH
Simple yet satisfying, chicken paprikash is a Hungarian recipe made with chicken browned in butter and cooked with onions and paprika, then finished with a little sour cream mixed in. Serve over dumplings or noodles.
Provided by Elise Bauer
Categories Dinner Budget Chicken Paprika
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Salt the chicken pieces: Sprinkle the chicken well with salt and set aside at room temperature.
- Slice the onions: Slice the onions lengthwise (top to root).
Nutrition Facts : Calories 533 kcal, Carbohydrate 18 g, Cholesterol 248 mg, Fiber 3 g, Protein 53 g, SaturatedFat 11 g, Sodium 434 mg, Sugar 8 g, Fat 27 g, ServingSize Serves 4-6, UnsaturatedFat 0 g
EASY PAPRIKA CHICKEN
This makes a great weekday meal. Serve over rice or noodles. I use a whole chicken cut up into pieces when I make this but I am sure that your favorite pieces could be substituted.
Provided by mary winecoff
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in large skillet or Dutch oven over medium-high heat.
- Season chicken with salt and pepper.
- Add to skillet with onions and garlic and saute until chicken is browned and onions are soft, turning chicken once, about 15 minutes.
- Sprinkle with paprika and ground red pepper.
- Combine tomato paste and water and slowly stir into skillet.
- Add bell peppers; reduce heat and simmer 10 minutes.
- Cover and cook 5 more minutes.
- Serve with rice or noodles.
Nutrition Facts : Calories 398.5, Fat 25.6, SaturatedFat 8, Cholesterol 112, Sodium 347.9, Carbohydrate 15, Fiber 3.5, Sugar 7.7, Protein 27.7
EASY CHICKEN PAPRIKA
I got this recipe from a Campbell's soup can. I didn't have high hopes for it, because it is really simple. But my boyfriend and roommate loved it. And my boyfriend compliments my cooking very sparingly. (He is too honest LOL) But he was licking his plate clean! I doubled the ground red pepper (cayenne). The original recipe called for 1/8 tsp. but I used 1/4 tsp. Unless you really don't like any kick to your food, go with the 1/4 tsp.
Provided by The Real Amylucha
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat butter in skillet over medium-high heat.
- Cook chicken 10 minutes or until browned.
- Set chicken aside. Pour off fat.
- Add soup, sour cream, paprika and pepper to the pan. Heat to a boil.
- Return chicken to pan. Cover and cook over low heat 5 minutes or until chicken is done, stirring occasionally.
- Serve over noodles or rice.
Nutrition Facts : Calories 199.6, Fat 8.5, SaturatedFat 4.7, Cholesterol 84.5, Sodium 107.7, Carbohydrate 1.5, Fiber 0.4, Sugar 0.1, Protein 28.1
CHICKEN PAPRIKASH
Easy Hungarian chicken paprikash recipe made with boneless chicken breasts simmered in a rich paprika sour cream gravy.
Provided by Kelly ~ the hungry bluebird
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Place chicken in small bowl and sprinkle with 1 teaspoon sweet paprika, salt and pepper. Toss to combine well.
- Melt 1 tbsp butter in large nonstick skillet over medium-high heat. Add chicken and sauté until just cooked through, about 5 minutes. With slotted spoon, transfer chicken to plate and set aside.
- Add remaining ½ tbsp butter to same skillet and sauté onion until softened, about 3 minutes.
- Add remaining 2 teaspoons sweet paprika and 1 teaspoon smoked paprika (can use 3 teaspoons sweet paprika, omitting smoked), stir for 10 seconds to combine.
- Add chopped tomato and stir to soften a bit, about 1 minute.
- Add chicken stock/broth and stir and bring to a boil. Cook at a steady simmer until slightly thickened and sauce thinly coats a spoon, about 6 minutes.
- Return chicken and any accumulated juices to pan with sauce mixture, reduce heat to low. Add sour cream and whisk/stir to combine and heat through ~ do not boil. Taste and adjust for salt and pepper. Serve with buttered egg noodles or bread dumplings.
Nutrition Facts : Calories 337 kcal, Carbohydrate 13 g, Protein 29 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 115 mg, Sodium 385 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 7 g, ServingSize 1 serving
EASY 4-INGREDIENT CHICKEN PAPRIKASH RECIPE
This version of chicken paprikash uses only four ingredients (okay, six if you count oil and salt), but it packs in the flavor by using high-quality paprika and a low-and-slow cooking technique to naturally draw flavorful juice out of the chicken as it cooks.
Provided by J. Kenji López-Alt
Categories Entree Mains Soups and Stews
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Serve immediately over noodles, boiled potatoes, or spaetzle , tossing the noodles or potatoes with the sauce and placing the chicken on top. Garnish with more sour cream, paprika, and minced fresh parsley or dill (if using)
Nutrition Facts : Calories 451 kcal, Carbohydrate 12 g, Cholesterol 233 mg, Fiber 3 g, Protein 44 g, SaturatedFat 7 g, Sodium 733 mg, Sugar 5 g, Fat 25 g, ServingSize Serves 4, UnsaturatedFat 0 g
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4.5/5 (291)Calories 209 per servingCategory Main Course
- In a small skillet heat the olive oil. Add the garlic, smoked paprika, red pepper flakes and the herbs. Cook for about 1 minute over medium heat, do not burn the garlic.
- Pour this olive oil mixture over the drumsticks and make sure the drumsticks are coated thoroughly with the olive oil/paprika mixture.
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4.8/5 (57)Calories 197 per servingCategory Main Course
- Preheat the broiler on high. Set a rack in the oven at least 6 inches below the flame. If you put the rack right under the flame, the chicken will burn on the outside before it's cooked through. In my oven, placing the rack on the second tier works best. Yours may be different.
- In a small bowl, combine smoked paprika, garlic powder, salt, and 3 tbsp olive oil to create a smooth paste.
EASY CHICKEN PAPRIKASH - RECIPES FROM EUROPE
From recipesfromeurope.com
Category DinnerCalories 326 per servingTotal Time 1 hr
- In a large pot, sauté the onions in oil on medium heat until they are translucent and slightly brown. This can take a few minutes.
- Add the chicken breasts and chicken broth until the chicken is just about covered. In our case, this is usually around 2 cups of chicken broth but it might be more or less for you depending on the size of the chicken breasts and your pot.
- Add the paprika, 1/2 teaspoon of salt (more or less to taste), and a sprinkle of pepper to the pot. Give everything a quick stir.
EASY CHICKEN PAPRIKASH - JO COOKS
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4.4/5 (37)Total Time 35 minsCategory Dinner, Main CourseCalories 172 per serving
- In a Dutch oven or medium size pot heat the olive oil over medium-high heat. Add the chicken pieces and onion to the pot and cook for about 5 to 7 minutes until the chicken is no longer pink inside.
- Stir in the peppers and garlic. Add paprika, salt, pepper, red chili flakes and stir lightly. Add the chicken broth and diced tomatoes. Bring to a boil.
- In a small bowl whisk together the flour and sour cream with a ladle of broth from the pot. Pour this mixture back into the pot and stir. Turn the heat down to a medium-low and simmer for about 20 minutes, stirring occasionally. The sauce will thicken from the flour.
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4.9/5 (11)Total Time 1 hrCategory Dinner, Main Course, Main DishCalories 527 per serving
- Season your chicken with salt and pepper on both sides. Heat up a skillet, add cooking oil and sear the chicken in batches, until nicely brown. Do not overcrowd the chicken and use a splatter guard if the chicken is splashing around (tip: place chicken skin side down and do not disturb for 6-7 minutes, then flip and cook for 3-4 minutes on the other side; this will ensure a nice sear on the skin).
- Chop your onions and garlic. Once the chicken is seared on both sides, remove it to a plate and add onions into the same pan (if too much fat has accumulated in a skillet, remove some of it so you are left with approx 1 tablespoon of fat). Saute onions until translucent, for about 5 minutes.
- Add garlic and cook for one minute. Then add flour to the skillet and cook for 2 minutes. Then add paprika & tomato paste and mix well.
- Then add chicken broth and place chicken back into the skillet. Cover it and cook for about 20 minutes, until chicken is fully cooked through. Once the chicken is cooked, remove it from the skillet so you can finish up the sauce.
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From livingchirpy.com
5/5 (1)Total Time 25 minsCategory Main CourseCalories 307 per serving
- In a large sauté pan, over a medium/high heat - sauté the onions until soft and translucent and starting to caramelize.
- While the onions are cooking, season the chicken with the spice mix and be generous with the salt.
- When the onions are done, push them to one side and add the chicken and red bell pepper. Be sure to let the chicken sit for a minute or two to give it time to sear.
- Then stir everything together and once the chicken is almost cooked, add the water (or cream) and allow to heat through for a couple of minutes.
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From creationsbykara.com
5/5 (3)Total Time 25 minsCategory Main DishCalories 313 per serving
- Heat a skillet to medium high heat and add the olive oil. Cook chicken in oil till browned and cooked through, about 10 minutes. Remove from pan.
- Add onion to the pan, cook 4-5 minutes on medium heat. Add minced garlic and chopped pepper, cook one minute.
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