Easy Tex Mex Unstuffed Peppers with Ground Chicken

Bowl of Tex Mex Unstuffed Peppers with Ground Chicken with a dollop of sour cream and a tortilla chip dipped in.  Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cheese, rice and corn tortillas.
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Bowl of Tex Mex Unstuffed Peppers with Ground Chicken with a dollop of sour cream and a tortilla chip dipped in.  Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cheese, rice and corn tortillas.

Their eyes, intensely focused on me, conveyed urgency and despair. Words that shot through their lips were sharp. The air was thick with tension. Was this an angry mob? No, this was my family…looking for dinner. Again. Is this a familiar scene?? Yes, well then, you are probably a Mom. But here is a make-ahead dinner to turn this nightly nightmare into a beautiful dream.  This is my Tex Mex Unstuffed Peppers Skillet with Ground Chicken!

This recipe takes a stuffed pepper and deconstructs it is so it’s super easy to make.  Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cilantro, cheese, and corn tortillas. Finally, nutty and hearty brown rice is mixed and cooked in with all of this goodness to created one delicious dinner.  It’s smokey, savory, hearty, and utterly delicious!

Want more tips for making busy family dinners easier?  Click here for my Free Printable 5 Simple Steps to Easy Family Dinners!

BELL PEPPERS HAVE MORE VITAMIN C THAN ORANGES!

Bell peppers come in a variety of colors and add so much color and flavor to recipes!  But, aside from looking pretty and tasting good, they also have some wonderful health benefits!  They are low in calories and exceptionally rich in vitamins and antioxidants.  Bell peppers are rich in Vitamin C and are a great source for vitamins B6, K1, A, and E.  In fact, bell peppers have more vitamin C than oranges!  One medium-sized red bell pepper provides 169% of the Reference Daily Intake (RDI) for vitamin C.  They also have minerals, such as potassium and folate.

So eat bell peppers for a snack or add them to scrambled eggs, mix into salads, or try them in these recipes:

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special for this one! Just a medium pot with lid for the rice and a wide-bottom pot, such as a dutch oven. My prized possession dutch oven was perfect for this! Or any good quality enameled cast iron 5-6 quart dutch oven with lid is great.

PREP-AHEAD TO MAKE YOUR TEX MEX UNSTUFFED PEPPERS

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)

Clean the bell peppers and discard the seeds and membranes. Rough chop into 1/2 to 1 inch chunks. Chop the cilantro.

Chopped green and red bell peppers and cilantro on a cutting board for Tex Mex Unstuffed Peppers with Ground Chicken.  Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cheese, rice and corn tortillas.

The corn tortillas act as a thickener as well as bring a familiar corn flavor to this dish!  Cut them into 1 inch long, 1/4 inch thick strips. Measure out all of the seasonings (onion powder, garlic powder, oregano, chili powder, cumin, and salt).

Hand holding tortillas cut into strips for Tex Mex Unstuffed Peppers with Ground Chicken.  Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cheese, rice and corn tortillas.

Can I use any other types of peppers?

Absolutely!  Poblano or Cubanelle peppers would be fantastic peppers to include.  These are less sweet than bell peppers, but do not carry much heat, so still a nice mild option.  If you want to add heat, then jalapeno peppers would be a great addition.  Of course, you can go with other peppers that carry even more heat, but then you are getting into “spicy” territory and I know my kids would run the other direction! 

Can I use fresh onion and garlic?

Of course fresh is always a preference, however, that will add prep time for dicing and mincing.  If you have the time, great!  When you get to the cooking steps, you will add these in half way through the chicken cooking. So you start searing and browning the chicken, then stir and add the onions and garlic, finish cooking the chicken, and then continue to follow the steps from there.

COOK YOUR TEX MEX UNSTUFFED PEPPERS

For the rice, I used a medium-grain brown rice because it adds more flavor than white rice.  However, you can of course use any rice that you prefer.  You can cook it ahead and store the rice in the fridge. Just warm it up before adding it to the pot in the step below.

Everything else cooks in one large pot.  I start with the peppers and then remove them while cooking the chicken so that they don’t get too mushy.  Cook the peppers only for 3-4 minutes, just until they start to glisten. Transfer the peppers to a plate.

Chopped green and red bell peppers cooking in pot for Tex Mex Unstuffed Peppers with Ground Chicken.  Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cheese, rice and corn tortillas.

To the same pot/pan on high heat, add the ground chicken and seasoning blend.  Mix to combine, then let sit! Let it brown on one side for 3-4 minutes. Then stir again and let cook through for another 4-5 minutes, until there is no longer any pink – stirring after a few minutes to ensure even cooking.

Hand holding small bowl of seasonings over ground chicken cooking in pot for Tex Mex Unstuffed Peppers with Ground Chicken.  Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cheese, rice and corn tortillas.

Seasoned ground chicken cooking in pot for Tex Mex Unstuffed Peppers with Ground Chicken.  Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cheese, rice and corn tortillas.

Once the chicken is cooked, mix in the peppers you set aside, the canned diced tomatoes, green chilies, and tortilla strips. Turn the heat to Medium and cook, covered, for 10 minutes. After 10 minutes, mix in the rice and cook for a final 5 minutes covered.

Pouring broth into pot with ground chicken cooking, peppers, and tomatoes for Tex Mex Unstuffed Peppers with Ground Chicken.  Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cheese, rice and corn tortillas.

Mixing cooked rice into pot with ground chicken cooking, peppers, and tomatoes for Tex Mex Unstuffed Peppers with Ground Chicken.  Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cheese, rice and corn tortillas.

Turn off the heat and mix in 1 cup shredded cheddar cheese (the remaining will go on top) and chopped cilantro (leave a small amount for garnish).

Adding shredded cheese to pot of cooked Tex Mex Unstuffed Peppers with Ground Chicken.  Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cheese, rice and corn tortillas.

Pot of Tex Mex Unstuffed Peppers with Ground Chicken and cheese sprinkled on top op.  Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cheese, rice and corn tortillas.

Serve a heaping bowlful with a dollop of sour cream and a sprinkle of cheese and cilantro.

Can I freeze this?

Yes, this will freeze quite well.  Cool the cooked recipes in the fridge first, then freeze in a freezer-safe container.  It will keep for 4-6 months.  When you’re ready to eat it, thaw it in the fridge for 24 hours before reheating.  You can also reheat it from frozen state in the oven 350 F degrees for 60 minutes or until the center is hot.

ENJOY!  😍 Carrie

Bowl of Tex Mex Unstuffed Peppers with Ground Chicken with a dollop of sour cream and a tortilla chip dipped in.  Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cheese, rice and corn tortillas.

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Bowl of Tex Mex Unstuffed Peppers with Ground Chicken with a dollop of sour cream and a tortilla chip dipped in.  Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cheese, rice and corn tortillas.
5 from 1 vote
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Tex Mex Unstuffed Peppers with Ground Chicken

Tex Mex Unstuffed Peppers with Ground Chicken takes a stuffed pepper and deconstructs it is so it's super easy to make.  Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cheese, and corn tortillas. Finally, nutty and hearty brown rice is mixed and cooked in with all of this goodness to created one delicious dinner.  It's smokey, savory, hearty, and utterly delicious!

Course Main Course
Cuisine Mexican
Keyword chicken recipes, easy dinner, ground chicken, rice, stuffed peppers, Tex Mex
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 379 kcal
Author Carrie Tyler

Ingredients

  • 1 cup Uncooked Brown Rice (you can use white)
  • 3 Sweet Bell Peppers (red, yellow, green, or orange)
  • 1 pound Ground Chicken (I used 99% lean)
  • 2 teaspoons Olive Oil (divided)
  • 1 teaspoon Onion Powder
  • 2 teaspoons garlic Powder
  • 2 teaspoons Dried Oregano
  • 1.5 tablespoons Chili Powder
  • 1 tablespoon Ground Cumin
  • 2 teaspoons Salt
  • 28 ounces Diced Tomatoes
  • 4 ounces Green Chilies (1 can)
  • 5 Corn tortillas, size 6”
  • 1 cup Shredded Cheddar Cheese
  • 1/4 cup Fresh Cilantro, Chopped

Optional Toppings (not included in Calories per serving)

  • 1/2 cup sour cream
  • 1/2 cup Shredded Cheddar Cheese
  • 1/4 cup Fresh Cilantro, Chopped

Instructions

Prep Steps

  1. Clean the bell peppers and discard the seeds and membranes. Rough chop into 1/2 to 1 inch chunks. Chop the cilantro.

    Chopped green and red bell peppers and cilantro on a cutting board for Tex Mex Unstuffed Peppers with Ground Chicken.  Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cheese, rice and corn tortillas.
  2. Cut the tortillas into 1 inch long, 1/4 inch thick strips. Measure out all of the seasonings (onion powder, garlic powder, oregano, chili powder, cumin, and salt).

    Hand holding tortillas cut into strips for Tex Mex Unstuffed Peppers with Ground Chicken.  Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cheese, rice and corn tortillas.

Cooking Steps

  1. Cook the rice. Rinse the rice under water in a strainer until the water runs clear. Add to 2 cups of water with a pinch of salt and bring up to a boil. Turn the water down to a low simmer, cover and cook for 20 minutes. Once the rice is done, turn off the heat, but leave the pot covered and undisturbed until you are ready to use. (NOTE: you can also do this step ahead and store the rice in the fridge. Just warm it up before adding it to the pot in the step below).)

  2. Preheat a large pot/pan on High heat. To the hot pan, add the olive oil and chopped peppers. Stir to coat in oil and then let cook for 3-4 minutes, just until they start to glisten. Transfer the peppers to a plate.

    Chopped green and red bell peppers cooking in pot for Tex Mex Unstuffed Peppers with Ground Chicken.  Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cheese, rice and corn tortillas.
  3. To the same pot/pan on high heat, add another teaspoon of olive oil, the ground chicken, onion powder, garlic powder, oregano, chili powder, cumin, and salt. Mix to combine, then let sit! Let it brown on one side for 3-4 minutes. Then stir again and let cook through for another 4-5 minutes, until there is no longer any pink – stirring after a few minutes to ensure even cooking.

    Seasoned ground chicken cooking in pot for Tex Mex Unstuffed Peppers with Ground Chicken.  Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cheese, rice and corn tortillas.
  4. Once the chicken is cooked, mix in the peppers you set aside, the canned diced tomatoes, green chilies, and tortilla strips. Turn the heat to Medium and cook, covered, for 10 minutes. After 10 minutes, mix in the rice and cook for a final 5 minutes covered.

    Pouring broth into pot with ground chicken cooking, peppers, and tomatoes for Tex Mex Unstuffed Peppers with Ground Chicken.  Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cheese, rice and corn tortillas.
  5. Turn off the heat and mix in 1 cup shredded cheddar cheese (the remaining will go on top) and chopped cilantro (leave a small amount for garnish).

    Adding shredded cheese to pot of cooked Tex Mex Unstuffed Peppers with Ground Chicken.  Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cheese, rice and corn tortillas.
  6. Serve a heaping bowlful with a dollop of sour cream and a sprinkle of cheese and cilantro. Enjoy!

    Bowl of Tex Mex Unstuffed Peppers with Ground Chicken with a dollop of sour cream and a tortilla chip dipped in.  Juicy Sweet Bell Peppers are chopped up and cooked with the Tex Mex style ground chicken, tomatoes, Mexican seasonings, cheese, rice and corn tortillas.

Quick Cooking Creamy Chicken Paprika

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Quick Cooking Creamy Chicken Paprika in a frying pan with scallions and chopped cashews on top. It's creamy, smokey, rich, and hearty. This is an easy weeknight family dinner!
Quick Cooking Creamy Chicken Paprika in a frying pan with wood spoon and scallions and chopped cashews on top. It's creamy, smokey, rich, and hearty. This is an easy weeknight family dinner!

I have a love affair with Paprika!  The smokey flavor that it imparts to anything you add it to is such a beautiful thing.  I also love that it can really stand alone and doesn’t require a ton of other ingredients to make it shine.  So, this Quick Cooking Creamy Chicken Paprika highlights this love in such a simple, but perfect way!  It’s creamy, smokey, rich, and hearty.  But yet, it’s also not too heavy.  In fact, it’s rather healthy since it doesn’t use any heavy cream, just broth, milk, and corn starch to thicken it up.  That said, I do add a dollop of mayonnaise to give it even more rich creaminess and depth, but it is totally optional and not needed for this to still taste amazing!

Want more tips for making busy family dinners easier?  Click here for my Free Printable 5 Simple Steps to Easy Family Dinners!

Try Paprika to get out of a rut!

Paprika is such a wonderful spice to bring new flavor to your dinner rotation.  Most american recipes use paprika as part of seasoning blends, but rarely all on it’s own.  Whereas in Hungarian, German, and Spanish cooking you find more of a focus on Paprika.  There are different varieties of Paprika.  There is Hungarian Paprika, Spanish Paprika, Smoked Paprika, or just Paprika.  Typically, Hungarian and Spanish will have a spicy kick to them.  Whereas Smoked Paprika and anything simply called Paprika will generally be more smokey and warm vs. hot spicy.

Here are some other recipes that use this wonderful spice!

Quick Cooking Creamy Chicken Paprika in a bowl with pasta and pan in background. It's creamy, smokey, rich, and hearty. This is an easy weeknight family dinner!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

You need a large skillet/frying pan for this recipe. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!

I also like to cut my raw chicken with kitchen shears, but you can also just cut with a knife. And mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD STEPS FOR YOUR CHICKEN PAPRIKA

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)

Cut your chicken into 1 inch cubes and place into a dish. Sprinkle with the salt and paprika, then rub it all over the chicken so every cube is coated.

Raw cubed chicken seasoned with paprika for Quick Cooking Creamy Chicken Paprika.  It's creamy, smokey, rich, and hearty.  This is an easy weeknight family dinner!

Slice the scallions, separating about a tablespoon of the green slices for garnish. Rough chop the toasted cashews and set aside with the greens for garnish.

Cashews and scallions on cutting board with knife for Quick Cooking Creamy Chicken Paprika. It's creamy, smokey, rich, and hearty. This is an easy weeknight family dinner!

What kind of Paprika should I buy?

There are different varieties of Paprika.  There is Hungarian Paprika, Spanish Paprika, Smoked Paprika, or just Paprika.  Typically, Hungarian and Spanish will have a spicy kick to them.  Whereas Smoked Paprika and anything simply called Paprika will generally be more smokey and warm vs. hot spicy.  For this recipe, I recommend using Smoked Paprika or regular mild Paprika.  You can supplement it will a Hot Paprika or even dash of Cayenne.

Do I have to use cashews?

The cashews provide a nice textural component.  I love the crunch and creamy nutty flavor they bring.  However, you can absolutely eliminate the nuts all together or swap with a different nut, such as pistachio nuts, peanuts, or pine nuts.    

COOK YOUR CREAMY CHICKEN PAPRIKA 

Preheat a large skillet/frying pan on high heat. Add 1 tablespoon of olive oil and your seasoned chicken to the pan and separate the pieces into a single layer and let sear for 4-5 minutes. Then flip the pieces and cook another 3 minutes. Transfer to a plate. (Note: they will finish cooking in the sauce in a bit).

Cubed chicken seasoned with paprika in a frying pan for Quick Cooking Creamy Chicken Paprika. It's creamy, smokey, rich, and hearty. This is an easy weeknight family dinner!

Make the slurry by whisking in the corn starch into the cold milk until it is dissolved. Set aside.

Turn the heat for the same pan to medium-low and add 1 teaspoon of olive oil, the sliced scallion (not the separated greens for garnish) plus the minced garlic. Cook, stirring for 2-3 minutes so they don’t burn. Then whisk in the broth, the slurry, the Paprika, and the Oregano. Bring up to a simmer, stirring continually as it starts to thicken to prevent lumps (takes about 2-3 minutes)

Whisk mixing sauce with scallions in a frying pan for Quick Cooking Creamy Chicken Paprika. It's creamy, smokey, rich, and hearty. This is an easy weeknight family dinner!

Paprika and oregano added to sauce in a frying pan for Quick Cooking Creamy Chicken Paprika. It's creamy, smokey, rich, and hearty. This is an easy weeknight family dinner!

Once it is thickened, whisk in the mayonnaise.  This is optional, but I love it as it adds a richer creamy backdrop.

Whisk mixing mayonnaise into sauce in a frying pan for Quick Cooking Creamy Chicken Paprika. It's creamy, smokey, rich, and hearty. This is an easy weeknight family dinner!

Add back the chicken and any juices on the plate, stir to combine, then cover and cook for a final 3-4 minutes.

Spatula mixing cooked chicken into sauce in a frying pan for Quick Cooking Creamy Chicken Paprika. It's creamy, smokey, rich, and hearty. This is an easy weeknight family dinner!

Chicken in sauce cooking in frying pan with glass cover for Quick Cooking Creamy Chicken Paprika. It's creamy, smokey, rich, and hearty. This is an easy weeknight family dinner!

Finally sprinkle with the scallion greens and the chopped cashews. Serve over buttered pasta, rice, or potatoes. Enjoy!

Hand sprinkling cashews on top of Quick Cooking Creamy Chicken Paprika in a frying pan. It's creamy, smokey, rich, and hearty. This is an easy weeknight family dinner!

Can I make this ahead and reheat it?

Definitely!  This is a dish that will reheat wonderfully and taste delicious.  To reheat it, you can place it in an oven-safe dish and warm it in a 400 F degree oven for 15 minutes.  Or you can place it in the microwave for 2-3 minutes.

What to serve with Chicken Paprika?

This is such a flavorful dish with fantastic sauce, so a simple buttered pasta, steamed white rice, or boiled or roasted potatoes is perfect for this.  Or you can make a delicious Creamy Parmesan Polenta or Cauliflower Mash!

ENJOY!  😍 Carrie

Quick Cooking Creamy Chicken Paprika in a bowl with pasta and fork scooping pasta and pan in background. It's creamy, smokey, rich, and hearty. This is an easy weeknight family dinner!
Quick Cooking Creamy Chicken Paprika in a frying pan with wood spoon and scallions and chopped cashews on top. It's creamy, smokey, rich, and hearty. This is an easy weeknight family dinner!
5 from 1 vote
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Quick Cooking Creamy Chicken Paprika

This Quick Cooking Creamy Chicken Paprika is creamy, smokey, rich, and hearty.  But yet, it's also not too heavy.  In fact, it's rather healthy since it doesn't use any heavy cream, just broth, milk, and corn starch to thicken it up.  That said, I do add a dollop of mayonnaise to give it even more rich creaminess and depth, but it is totally optional and not needed for this to still taste amazing! This is an easy weeknight family dinner!

Course Main Course
Cuisine American, Hungarian
Keyword chicken recipe, Paprika chicken, pasta, skillet dinner
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

Chicken & Rub

  • 1.5 pounds Chicken Breasts, boneless, skinless
  • 1 teaspoon Salt
  • 2 teaspoons Paprika

All Other

  • 4 Scallions
  • 1/4 cup Roasted & Salted Cashews
  • 1/2 teaspoon Dried Oregano
  • 2 teaspoons Smoked Paprika
  • 1 teaspoon Garlic, minced
  • 1 teaspoon Extra-virgin olive oil
  • 2 cups Chicken Broth
  • 1 cup 1% Lowfat Milk
  • 2 tablespoons Corn Starch
  • 1 tablespoon Mayonnaise (optional)
  • Salt to taste
  • Black pepper to taste

Instructions

Prep Ahead Steps

  1. Cut your chicken into 1 inch cubes and place into a dish. Sprinkle with the salt and paprika, then rub it all over the chicken so every cube is coated.

    Raw cubed chicken seasoned with paprika for Quick Cooking Creamy Chicken Paprika. It's creamy, smokey, rich, and hearty. This is an easy weeknight family dinner!
  2. Slice the scallions, separating about a tablespoon of the green slices for garnish. Rough chop the toasted cashews and set aside with the greens for garnish. If your garlic is not already minced, do that now as well.

    Cashews and scallions on cutting board with knife for Quick Cooking Creamy Chicken Paprika. It's creamy, smokey, rich, and hearty. This is an easy weeknight family dinner!

Cooking Steps

  1. Preheat a large skillet/frying pan on high heat. Add 1 tablespoon of olive oil and your seasoned chicken to the pan and separate the pieces into a single layer and let sear for 4-5 minutes. Then flip the pieces and cook another 3 minutes. Transfer to a plate. (Note: they will finish cooking in the sauce in a bit).

    Cubed chicken seasoned with paprika in a frying pan for Quick Cooking Creamy Chicken Paprika. It's creamy, smokey, rich, and hearty. This is an easy weeknight family dinner!
  2. Make the slurry by whisking in the corn starch into the cold milk until it is dissolved. Set aside.

  3. Turn the heat for the same pan to medium-low and add 1 teaspoon of olive oil, the sliced scallion (not the separated greens for garnish) plus the minced garlic. Cook, stirring for 2-3 minutes so they don't burn. Then whisk in the broth, the slurry, the Paprika, and the Oregano. Bring up to a simmer, stirring continually as it starts to thicken to prevent lumps (takes about 2-3 minutes). Finally, whisk in the mayonnaise (this step is optional).

    Whisk mixing mayonnaise into sauce in a frying pan for Quick Cooking Creamy Chicken Paprika. It's creamy, smokey, rich, and hearty. This is an easy weeknight family dinner!
  4. Add back the chicken and any juices on the plate, stir to combine, then cover and cook for a final 3-4 minutes.

    Chicken in sauce cooking in frying pan with glass cover for Quick Cooking Creamy Chicken Paprika. It's creamy, smokey, rich, and hearty. This is an easy weeknight family dinner!
  5. Finally, taste for seasoning and add salt and pepper to taste, then sprinkle with the scallion greens and the chopped cashews. Serve over buttered pasta, rice, or potatoes. Enjoy!

    Quick Cooking Creamy Chicken Paprika in a frying pan with wood spoon and scallions and chopped cashews on top. It's creamy, smokey, rich, and hearty. This is an easy weeknight family dinner!