- Meat and poultry
- Cuts of chicken
- Chicken breast
- Pan fried chicken breasts
There's something about chicken with paprika that is soooo good! Cooking this dish covered makes a nice mushroom sauce that can be spooned over the chicken for serving.
18 people made this
- 4 skinless, boneless chicken breast fillets
- 1 teaspoon paprika
- salt and pepper to taste
- 1 pinch garlic granules
- 60g (2 oz) butter
- 1 onion, sliced into thin rings
- 450g (1 lb) fresh mushrooms, sliced
MethodPrep:15min ›Cook:25min ›Ready in:40min
- Pound chicken breasts to 1cm thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper and garlic granules.
- In a large frying pan, melt the butter over medium heat. Arrange chicken breasts in the pan, cover and cook for 10 minutes. Turn chicken breasts over and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
- Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low and cook uncovered for 5 minutes.
Reviews & ratingsAverage global rating:(400)
Reviews in English (310)
I was expecting the sauce to be creamy like the picture, but it was very thin and I had to thicken it with cornflour. Did not taste much like paprika, either, although I followed the ingredients list to the letter.-05 Jul 2011
Absolutely delicious! I wondered where the sauce was before I put the lid on and then it had magically appeared when the lid was removed! I'll definitely be adding this to my regular cooking, it's full of flavour but quick and easy to make. Yum!-18 Feb 2010
Used different ingredients.This recipe was SOoooo good. I went heavy on the spices since I was afraid it might be bland. Also, I was a little scared by how the "sauce" looked.... SO, I added about 125ml. cream to the sauce, and it was a beautiful thing.-18 Jul 2008
Paprika Chicken Spice Mix Recipe
This Paprika Chicken Spice Mix recipe is easy to make and it&rsquos always a hit! It&rsquos a healthy seasoning rub for chicken baked in the oven, on the grill, in the slower cooker or in an Instant Pot.
I love baking whole chickens. It&rsquos super easy just to toss one on my roasting rack, coat it with some spices and let it bake for a couple of hours. Then I usually toss the bones in a crock pot overnight and make chicken stock with them for chicken noodle soup, which I often make with the leftover chicken the next day.
My favorite place to buy organic chicken is Butcher Box . It&rsquos super convenient because it&rsquos delivered frozen to your home. The quality is so much better than what you find at the grocery store too.
We spice our chickens a variety of ways, but everyone&rsquos favorite way to have a roasted chicken is with my paprika spice recipe. I&rsquove been making it for a few years now, and the girls love it so much that I always find their fingers in the jar when I&rsquom making dinner.
Most often, I use it as a rub on whole chicken that I roast in the oven. That&rsquos my favorite way to use this homemade spice mix. I have also used the seasoning blend on chickens in the crock pot and Instant Pot, and those come out delicious as well!
This recipe makes enough to fill a pint-sized mason jar. Most of my spice mix recipes are calculated to fill a jar this size. I like to make my mixes once and be able to use them over and over.
If you like your chicken a bit spicier, give our Cajun Seasoning recipe a try! Sometimes we like to layer the Paprika Chicken Spice Mix with the Cajun Seasoning to get a medium spice.
1. Preheat the oven to 425º F. Wash and pat dry the chicken legs with paper towels. Sprinkle generously with salt and pepper.
2. Mix the remaining ingredients in a large bowl. Add the chicken and cover it evenly with marinade.
3. Arrange the chicken on a baking sheet and bake for about 40 minutes, or until the chicken legs are cooked through.
Cooking Instructions Paprika Chicken
– Wash Chicken breast and pat dry.
– Spice with salt and paprika spices.
– Place in a fire proof form next to each other.
– Wash pepper, remove seeds, cut in stripes. Spread over chicken meat.
– Peel onion, cut in half then in rings. peel garlic and chop or use a garlic press.
– Saute in a skillet with some oil, add chili pepper and chopped garlic
– Add ground paprika and tomato paste and broth, bring to a brisk boil.
– Finally add heavy cream and creme fraiche, spice with salt to taste.
– Pour sauce over the chicken and pepper, they should be completely covered.
– Bake in pre-heated oven on 350 F for 30 min.
It you like to add cheese, add some grated cheese before the cooking process.
Serve with rice, pasta or boiled potatoes.
- 2 to 2 1/2 pounds of chicken pieces, preferably thighs and legs
- 2-3 Tbsp unsalted butter
- 2 pounds yellow onions, (about 2-3 large onions)
- Black pepper to taste
- 2 Tbsp sweet paprika, preferably Hungarian
- 1 teaspoon (or to taste), hot paprika or cayenne
- 1 cup chicken broth
- 1/2 cup sour cream
well and let them sit at room temperature while you cut the onions. Slice the onions lengthwise (top to root).
Heat a large sauté pan over medium-high heat and melt the butter. When the butter is hot, pat the chicken pieces dry with paper towels and place them skin-side down in the pan.
Let the chicken pieces cook 4-5 minutes on one side, until well browned, then turn them over and let them cook 2-3 minutes on the other side. (Take care when turning so as not to tear the skin if any is sticking to the pan.)
Remove the chicken from the pan to a bowl, set aside.
Add the sliced onions to the sauté pan and cook them, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about 7 minutes.
Add some paprika and black pepper to the onions and stir to combine. Let cook for a minute.
Add the chicken broth, again scraping up the browned bits from the bottom of the pan, and then nestle the chicken pieces into the pan, on top of the onions.
Cover and cook on a low simmer for 20-25 minutes (depending on the size of your chicken pieces).
When the chicken is cooked through (165°F if you use a thermometer, or if the juices run clear, not pink when the thickest part of the thigh is pierced with a knife) remove the pan from the heat.
(If you want, you can also keep cooking the chicken until it begins to fall off the bone, which may take another 30 minutes or so.)
When the chicken is done to your taste, remove the chicken from the pan. Allow the pan to cool for a minute and then slowly stir in the sour cream and add salt to taste.
If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through. Add the chicken back to the pan and coat with the sauce.
Serve with dumplings, rice, egg noodles or potatoes. (If cooking gluten-free, serve with rice, potatoes or gluten-free noodles or dumplings.)
My Grandmother’s Chicken Paprikash Recipe
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When I close my eyes, I can picture my grandmother in the kitchen. There she is, not much taller than me in her old, shrinking stature, with her dyed blond hair nestled above her earrings.
Much as I regret it now, I&rsquom not in the kitchen with her. It wasn&rsquot until after she passed that I started wanting to know more about our shared heritage &mdash especially the food. Slowly but surely, I&rsquove been able to mine the memories buried in the recesses of my brain and wiping away the dust. That&rsquos how I rediscovered chicken paprikash, a Hungarian Jewish staple my father remembers her cooking.
Chicken paprikash relies on a simple combination of reliable ingredients, namely onions and garlic. You&rsquoll often find bell peppers and tomatoes added to the mix, but never sour cream, which is what non-Jewish Hungarians add to the sauce. Once the meat is sliding off the bone, you serve it over a plate of fresh spaetzle.
The star of the dish is, as the name suggests, paprika or &ldquopaprikash&rdquo in Hungarian. The spice made from ground red peppers came to Europe in the 16th century by way of Central Mexico where it had been cultivated for centuries before European settlers arrived. Hungarians had already been using red peppers for medicine, but never as a spice. That all changed when the Turks introduced it to the Balkan Peninsula in the 18th century.Photo credit: Joe Baur
Paprika grew in popularity throughout the 19th century. At that time, there were nearly a million Jews living in Hungary, around a quarter of which were in Budapest. But &mdash according to some estimates &mdash approximately 100,000 Jews left Hungary and immigrated to the United States during the Gilded Age of the late 19th/early 20th centuries. These immigrants, my ancestors among them, brought chicken paprikash with them along with a kitchen&rsquos worth of simple recipes from haluski to aranygaluska.
Today, when I bite into a piece of chicken heavily seasoned with paprika, it&rsquos a familiar flavor. Is this what grandma used to make or am I inventing nostalgia? Whatever the case may be, I hope she knows I tried.
Note: Feel free to combine sweet and smoked paprika in this recipe, and/or add more paprika to taste &ndash&ndash it is the star of the dish, after all. This recipe can easily be doubled, but you may need to sear your chicken in batches, depending on the size of your pot.
- 3-3 1/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
- ¾ teaspoon coarse salt, divided
- ½ teaspoon freshly ground pepper
- 2 tablespoons canola oil
- 1 tablespoon butter
- 4 cups finely diced onions
- Pinch of sugar
- 1 cup diced red bell pepper
- ½ cup diced green bell pepper
- 2 tablespoons tomato paste
- 2 tablespoons sweet paprika
- 1 teaspoon crushed red pepper
- 1 teaspoon dried marjoram
- 1 cup reduced-sodium chicken broth
- ½ cup reduced-fat sour cream
- 1 tablespoon all-purpose flour
- 2 tablespoons finely minced fresh parsley, dill and/or chives
Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.
When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.
Make Ahead Tip: Prepare through Step 3, cool to room temperature and refrigerate for up to 1 day. Finish with Steps 4-5 before serving.
Tip: If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they'll cook at about the same rate.
- 4 chicken leg quarters, cut in half at joint (about 3 pounds total)
- Coarse salt and ground pepper
- 2 teaspoons vegetable oil
- 1 large yellow onion, halved and thinly sliced lengthwise
- 3 garlic cloves, roughly chopped
- 2 tablespoons sweet paprika
- 3 tablespoons all-purpose flour
- 1 3/4 cups low-sodium chicken broth
- 1 can (14 ounces) diced tomatoes
- 1/2 pound wide egg noodles
- 1/2 cup sour cream or thick plain yogurt
Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes more. Transfer to a plate.
Discard all but 1 tablespoon fat from pot and reduce heat to medium. Add onion and cook, stirring frequently and scraping up any browned bits with a wooden spoon, until beginning to soften, 2 minutes. Add garlic and cook, stirring frequently, 3 minutes. Add paprika and flour, season with salt and pepper, and stir constantly until paprika is fragrant and mixture begins to stick, 1 minute. Add broth and whisk until smooth. Add tomatoes and bring to a boil over high. Return chicken to pot in a single layer, skin side up, and reduce heat to medium. Cover and cook until chicken is cooked through, 20 minutes.
Meanwhile, in a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles and divide among four bowls. Top with chicken. Stir sour cream into sauce, then ladle over chicken and noodles.
- 1 whole roaster chicken (6 to 7 pounds) , rinsed and patted dry
- 1 tablespoon softened butter
- 3 tablespoons paprika
- 1 1/2 teaspoons coarse salt
- 1 1/2 teaspoons dried thyme
- 1/4 teaspoon cayenne pepper
Preheat oven to 375 degrees. Tuck the wings under the chicken tie legs together with a piece of kitchen twine. Rub with butter.
In a small bowl, combine paprika, salt, cayenne, and thyme. With dry hands, sprinkle chicken with spice mixture don't rub. Place chicken in a cast-iron skillet.
Bake until coating is blackened, 30 to 45 minutes. Tent with foil continue cooking until an instant-read thermometer inserted in thigh (avoiding bone) registers 165 degrees and juices run clear, about 1 1/2 hours. Remove chicken, and let stand 5 minutes before carving. Pour pan juices into a glass measuring cup skim fat from top. Strain, and serve sauce with chicken.
It’s more than flavor.
For me, cooking and sharing are more than flavor—they’re about people, community, faith, life, feeding, leading—even though wholesome ingredients are important!
This recipe, served in my beautiful Le Creuset Braiser, is great to take straight to the table for serving. [affiliate link]