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This one pot Creamy Paprika Chicken recipe is an oh-so good easy classic dinner that’s comforting and ready in 30 minutes.
This Paprika Chicken dish tastes a little decadent but still manages to be quick, easy and versatile, as we can dress it up or down with whichever side dishes we fancy.
With a rich and delicious creamy saucy, juicy chicken and a hint of smoky flavour from the paprika, this family favourite is ready in about half an hour and ticks all the boxes for an exquisite but zero fuss chicken recipe.
Why you’ll love this Easy Paprika Chicken recipe
⭐️ Perfect speedy midweek meal
⭐️ Only a few simple ingredients
⭐️ Easy chicken recipe
Sarah’s notes
Although not an exact replica, this creamy chicken recipe takes inspiration from a typical Hungarian stew-like dish called Chicken Paprikash (or Csirkepörkölt!)
I know so many of us are often on the look out for tasty chicken recipes that are easy and quick enough to make during a busy week without much hassle, but also want something new and interesting.
This one ticks the boxes on all fronts – flavour, speed, simplicity and versatility.
Creamy Paprika Chicken Ingredients
- Chicken breasts – Keep these skinless breasts intact rather than chopping up.
- Garlic granules – This is to coat the chicken in and gives a wonderful flavour.
- Paprika – Just regular paprika is fine for this recipe.
- Oil – I use olive oil but sunflower is OK too.
- Red onion – Dice this up.
- Hot chicken stock – Make up 200ml with half a stock cube.
- Double cream – Known as ‘heavy cream’ outside the UK.
- Dijon mustard – This really enhances the flavour.
- Sea salt and freshly ground black pepper – Season to taste.
How to make Paprika Chicken
1. Coat the chicken in garlic granules and paprika, then cook over a medium heat, as per the recipe below.
2. Remove the chicken to a plate and cook the red onion with the remaining paprika for a few minutes.
3. Add the chicken stock, double cream and Dijon mustard stir well.
4. Add the chicken back to the pan, put a lid on the pan until cooked through.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or covered in the oven before serving.
In the freezer Creamy sauces don’t freeze overly well and the chicken would be a little dry when you’re reheating it from frozen, however I wouldn’t let it go to waste. If freezing is your best option, do it, but manage your expectations for when you reheat it. Adding it to pasta as a sauce might be nice though.
What to serve with Paprika Chicken
Serve with some Potato Wedges or mash (like this Colcannon mash) and some green veg.
It would also work with some plain boiled rice or Couscous, and if you want to fancy it up a bit, go for Boulangere Potatoes or Parmentier Potatoes!
More easy chicken recipes…
One Pot
Lemon Chicken Tray Bake
Family Dinner Ideas
Teriyaki Chicken {with Sticky Sauce}
Slow Cooker Chicken
Slow Cooker Salt & Pepper Sticky Chicken
FAQs
Yes, if you like. They may need a little more time to cook through, so adjust the cooking times accordingly.
Just make sure the stock cubes you use are gluten free, and double check the packets on your other ingredients too, then it will be a delicious gluten free meal.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Creamy Paprika Chicken
Ingredients
- 4 Chicken breasts
- 1 tsp Garlic granules
- 2 tbsp Paprika
- 2 tbsp Olive oil
- 1 Red onion, Diced
- 200 ml (0.75 cups) Hot chicken stock, Made with 1/2 stock cube
- 150 ml (0.6 cups) Double cream, Heavy cream
- 1 tbsp Dijon mustard
- Sea salt and freshly ground black pepper, Season to taste
Instructions
- Toss the chicken breasts in the garlic granules, half of the paprika and a little salt and pepper. Heat the oil in a large deep frying pan over a medium heat and cook the chicken breasts for 5 minutes on each side.
- Remove the chicken to a plate and cook the red onion with the remaining paprika for a few minutes.
- Add the chicken stock, double cream and Dijon mustard stir well. Season with salt and pepper.
- Add the chicken back to the pan, put a lid on the pan and cook for 5 minutes then turn the chicken over and cook for 5 minutes more.
- Check the chicken is cooked through then scatter over the chopped parsley and serve with a squeeze of lemon.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on October 19, 2025 and updated later to make improvements.
Quick, easy, utterly delicious. Everyone asked for seconds! Thank you Sarah.