Chicken Paprikash

Chicken Paprikash is a nice twist on the usual sautéed chicken. Tender slices of chicken, onions, and peppers in a creamy paprika seasoned sauce are served over hot cooked noodles. Chicken paprikash is flavorful without being overly spicy. Kid friendly and easy enough for a weeknight supper making it a perfect addition to your chicken recipe rotation.
Chicken is probably the most often cooked meat based protein at my house so I am always looking for new chicken recipes. If they are easy and can be cooked in a skillet those attributes make the recipes even better.

This month for The Secret Recipe Club I received the blog Searching for Spice. Corina is the cook behind the blog and like me she tends to enjoy new spices in cooking. She is also an international blogger based in the United Kingdom. Getting non American bloggers is both fun and challenging.

The first recipe that caught my eye was Cheese and Mushroom Pasties. Indian food is a new favorite of mine and as soon as I can visit the spice store in Atlanta I’ll be making potato and pea samosas.

I try at least one new chicken recipe every couple of weeks so when I saw Corina’s recipe for Chicken Paprikash with Homemade Tagliatelle I decided to give it a try minus the homemade noodles.

This chicken paprikash recipe will be a staple in my house from now on.

5.0 from 1 reviews
Chicken Paprikash
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Yields/Serves: 4 servings
Ingredients
  • 1 Tablespoon olive oil
  • 1 pound boneless skinless chicken breast, sliced
  • 1 red bell pepper,  sliced
  • 1 yellow bell pepper, sliced
  • 1 onion, sliced
  • 2 cloves minced garlic
  • 1½ Tablespoons paprika
  • 1½ cup chicken broth
  • ¾ cup heavy cream or half and half
  • 1 Tablespoon cornstarch
  • Salt
  • Pepper
  • Hot cooked noodles for four
Instructions
  1. Heat the oil in a large skillet over moderate heat
  2. Add the chicken and season with a pinch each of salt and pepper
  3. Brown the chicken on both sides and add the onions, peppers, garlic and paprika
  4. Cook for several minutes, stirring occasionally, until the vegetables soften
  5. Pour in the broth, bring to a boil, then reduce heat and simmer for ten minutes
  6. Add the cream to the skillet and simmer for five minutes
  7. Whisk the cornstarch with two tablespoons of water and stir into the sauce
  8. Cook until thickened slightly
  9. Serve over hot cooked noodles

This post may be linked to these fabulous blogs as well as  Weekend Potluck

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Comments

  1. I just returned from a trip to Budapest…..I enjoyed a lunch of Chicken paprikash. I will have to give this a try! Great SRC selection.

  2. I’m so glad you enjoyed this. I have to admit I haven’t found time to make homemade pasta since making it but will definitely make the recipe again myself soon now I’ve been reminded of it.

  3. Yum-o! That sounds like something I’d like to try out on my family this summer.

  4. Love ANYthing “paprikash”! And this looks divine, Micha! 😀 Great pick for the SRC! 😀

  5. Yum! I love the idea of cooking off other people’s blog. What a fun way to try new things! This looks really tasty.

  6. I just love the flavor combination in your Chicken Paprikash, it looks delicious. It is fun cooking with you in the SRC and have a great week!
    Miz Helen

  7. Can’t go wrong with a classic. Looks delicious! I’d love it if this were my dinner tonight!

  8. I’ve kind of been in a chicken rut, so I’m really glad this was your choice for this month’s SRC. I needed some new inspiration. 🙂 Pinning for later!

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