Easy Chicken Paprika Recipes

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EASY CHICKEN PAPRIKASH



Easy Chicken Paprikash image

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

4 cups uncooked egg noodles
3/4 pound boneless skinless chicken breasts, cubed
2 medium onions, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 large tomatoes, seeded and chopped
3 teaspoons paprika
1 cup sour cream
Sliced green onions, optional

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 :

PAPRIKA CHICKEN



Paprika Chicken image

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

6 skinless, boneless chicken breasts
ground black pepper to taste
1 pinch garlic powder
1 teaspoon poultry seasoning
2 teaspoons paprika

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



Chicken Paprika image

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

⅓ cup all-purpose flour
2 tablespoons paprika
1 teaspoon salt
1 pinch ground black pepper
6 skinless, boneless chicken breast halves, cut into bite-size pieces
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
1 cup chicken stock
2 tablespoons tomato paste
1 ½ cups sour cream
1 tablespoon paprika
1 teaspoon cornstarch

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

EASY CHICKEN PAPRIKASH RECIPE BY TASTY



Easy Chicken Paprikash Recipe by Tasty image

Here's what you need: oil, garlic, chicken thighs, salt, pepper, onion, bell pepper, sweet paprika, chili flakes, chicken broth, crushed tomato, sour cream, flour

Provided by Tasty

Categories     Dinner

Yield 2 servings

Number Of Ingredients 13

1 tablespoon oil
1 tablespoon garlic
2 chicken thighs, cut into bite-sized pieces
1 teaspoon salt
½ teaspoon pepper
1 cup onion, chopped
½ cup bell pepper, chopped
2 tablespoons sweet paprika
¼ teaspoon chili flakes
½ cup chicken broth
15 oz crushed tomato, 1 can
½ cup sour cream
1 tablespoon flour

Steps:

  • Heat oil over medium, add garlic, chicken, salt and pepper. Stir and cook until the chicken has some color.
  • Add the onion and bell pepper, cook until onions have slightly softened.
  • Add the sweet paprika, chili flakes, chicken broth and crushed tomatoes. Simmer covered for 40 minutes.
  • Take a ladle of the sauce and add to sour cream in a separate bowl. Mix until well combined. Add flour to the mix and stir.
  • Once it is well combined, add the mix to the pot. Stir in the mix, cover and simmer for an additional 5 minutes or until it has thickened.
  • Serve with pasta, rice or potatoes.
  • Enjoy!

Nutrition Facts : Calories 709 calories, Carbohydrate 55 grams, Fat 38 grams, Fiber 9 grams, Protein 39 grams, Sugar 21 grams

PAPRIKA ROAST CHICKEN



Paprika Roast Chicken image

Tie up dinner plans with a fryer, spice, and olive oil. This paprika roast chicken as easy as one, two, three.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 4

1 tablespoon paprika
Coarse salt and ground pepper
1 broiler/fryer chicken (3 1/2 to 4 pounds), giblets and liver discarded, patted dry
1 tablespoon olive oil

Steps:

  • Preheat oven to 475 degrees. In a small bowl, mix paprika, 2 teaspoons coarse salt, and teaspoon pepper. Season chicken cavity with about 1/4 of paprika mixture. Place chicken, breast side up, on a rack set in a roasting pan. Using kitchen twine, tie legs together; tuck wing tips under.
  • Rub chicken with oil; sprinkle all over with remaining paprika mixture. Roast until very dark, 15 to 20 minutes. Cover loosely with aluminum foil; continue roasting until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, about 30 minutes. Transfer to a platter, and cover loosely with foil; let rest 10 to 15 minutes before serving.

PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY



Paprika Chicken & Rice Bake Recipe by Tasty image

Sometimes the best things come in one pot! This baked chicken and rice dish saves you the cleanup without skimping on flavor. After you quickly pan fry your seasoned chicken, remove it and cook garlic and onions in the leftover juices. Add rice and broth, cook everything, and top with the chicken before baking for another 35 minutes (optional: broil the chicken separately to get a crispier skin.) You'll be left with a mountain of food so delicious, you'll meal prep this super easy recipe at least once a week forever.

Provided by Claire Nolan

Categories     Dinner

Yield 5 servings

Number Of Ingredients 12

5 chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried parsley
1 tablespoon olive oil
1 tablespoon garlic, minced
½ cup red onion, diced
1 cup long grain rice
1 ½ cups chicken broth
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400˚F (200˚C).
  • In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
  • On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
  • Cook an additional 5-6 minutes to brown the other side and remove from the pot.
  • Add the garlic and onions to the pot, and cook until the onions are transparent.
  • Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
  • Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
  • Bake for 35-40 minutes, or until the rice is fully cooked.
  • NOTE: For a crispy skin, remove chicken thighs and broil.
  • Enjoy!

Nutrition Facts : Calories 536 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 0 grams, Protein 36 grams, Sugar 3 grams

PAPRIKA CHICKEN



Paprika Chicken image

My family has always enjoyed this dish. Mushrooms and red and green peppers add color and flavor to the chicken pieces in a creamy paprika sauce. Served over noodles, it looks and tastes delicious. -Adeline Piscitelli, Sayreville, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 4-6 servings.

Number Of Ingredients 15

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 tablespoon canola oil
1 tablespoon butter
1 cup sliced fresh mushrooms
1 cup diced onion
1 cup diced green pepper
1 cup diced sweet red pepper
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
1 tablespoon tomato paste
1 tablespoon paprika
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper
Hot cooked noodles
1/4 cup sour cream

Steps:

  • In a Dutch oven over medium heat, brown chicken in oil and butter; remove chicken. Discard all but 3 tablespoons drippings. Saute mushrooms, onion and peppers in the drippings until crisp-tender, about 2-3 minutes. , Stir in flour until smooth. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in tomato paste, paprika, salt and pepper. , Return chicken to pan; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until chicken juices run clear. Remove chicken to a platter of noodles; keep warm. , Add sour cream to sauce; stir until smooth (do not boil). Spoon over chicken and noodles.

Nutrition Facts :

EASY CHICKEN PAPRIKA



Easy Chicken Paprika image

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

1 tablespoon butter
4 skinless chicken breast halves
1 (10 3/4 ounce) can cream of chicken and mushroom soup
1/3 cup sour cream
2 teaspoons paprika
1/4 teaspoon ground red pepper
cooked rice or noodles

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

EASY PAPRIKA CHICKEN



Easy Paprika Chicken image

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

1 tablespoon butter
1 (3 -4 lb) roasting chickens, 3 to 4 pounds, cut into pieces
salt and pepper
4 medium onions, thinly sliced
1 garlic clove, minced
1 tablespoon paprika
1/2 teaspoon ground red pepper
1 (6 ounce) can tomato paste
1/2 cup water
2 medium green bell peppers, halved and sliced

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

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