Easy Creamy Paprika Chicken Recipe

Jump to Recipe

This quick cooking Creamy Paprika Chicken recipe is peppery, tangy, and so satisfying. It’s is delicious weeknight family dinner that takes only 15 to prep and 20 to cook!

I have a love affair with Paprika!  The smokey rich flavor that it imparts to anything you add it to is such a beautiful thing.  It can really stand alone and doesn’t require a ton of other ingredients to make it shine.  So, this quick cooking Creamy Paprika Chicken is a great recipe so the whole family can indulge in little paprika-love on busy weeknights! 

The tender chicken is seared then drenched in a creamy paprika sauce that’s 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 cornstarch 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, Sweet Paprika or just sometimes it’s just labeled regular Paprika.  Typically, Hungarian and Spanish will have a spicy kick to them.  Whereas Smoked Paprika and anything simply called ‘paprika’ or ‘sweet paprika’ will generally be more smokey, mild, and warm vs. hot or spicy.

Here are some other recipes that use this wonderful spice!

• Spanish Sheet Pan Chicken with Butternut Squash Mash
• Weeknight Paprika Pork Stew Recipe
• Chorizo Patatas Bravas – Spicy Potatoes!
• One Pot Spanish Chicken & Rice
• Hungarian Paprika Chicken with Paprika Aioli

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 or large 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 Creamy Paprika Chicken

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)

Cooking Steps for Creamy Paprika Chicken

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 until golden brown and easy to flip. Then flip the pieces and cook another 3 minutes. Transfer to a plate. (Note: they will finish cooking in the sauce in a bit).

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

Bring up to a simmer, stirring continually as it starts to thicken to prevent lumps (takes about 2-3 minutes).

Once it is thickened, whisk in the mayonnaise.  This is optional, but I love it as it adds a richer creamy backdrop. You could substitute in sour cream for the mayonnaise.

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

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

ENJOY!  😍 Carrie

Creamy Paprika Chicken Recipe FAQs

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.

Can I use chicken thighs instead of breasts?

Yes, you can use boneless skinless chicken thighs instead of or in addition to the chicken breasts in this recipe. Without the bones, the instructions will be the same. For quick-cooking, easy skillet chicken recipes, you always want to make sure that there are no bones and the pieces are smaller for quicking cooking.

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.    

Can I make this ahead and reheat it?

Definitely!  This is a dish that will reheat wonderfully and taste delicious.  After cooking it, cool it and then store it in an airtight container in the refrigerator for up to 3-4 days. You can freeze it for up to 6 months. To reheat it, you can place it in an oven-safe dish and warm it in a 400 F degree oven for 15 minutes (20-30 minutes if frozen).  Or you can place it in the microwave for 2-3 minutes (first defrost if it is frozen).

What to serve with Chicken Paprika?

This is such a flavorful dish with fantastic sauce, so a simple buttered pasta (my kids love it with fettuccine or penne pasta), plain rice, or boiled or roasted potatoes is perfect for this.  Or if you want to go low carb, a great option is Cauliflower rice, or Cauliflower Mash!