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!

• 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/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.

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.

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).

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)

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

Add back the chicken and 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 over buttered pasta, rice, or potatoes. Enjoy!

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

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.

   

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.

   

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).

   

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).

   

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

   

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!