Variety is the spice of life, and these 21 Spicy Paprika Chicken Recipes are here to prove just that! Whether you’re craving a quick weeknight dinner or looking to spice up your meal prep, our roundup has something for every home cook. From smoky to sweet, each dish promises a burst of flavor that’ll have you coming back for more. Ready to turn up the heat? Let’s dive in!
Hungarian Paprika Chicken
Unveiling the rich, smoky depths of Hungarian cuisine, this paprika chicken is a vibrant dish that marries tender poultry with the bold, earthy flavors of paprika, creating a comforting yet sophisticated meal perfect for any evening.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons of sweet Hungarian paprika
- a splash of olive oil
- 1 large onion, thinly sliced
- a couple of garlic cloves, minced
- 1 cup of chicken broth
- 1/2 cup of sour cream
- a pinch of salt and freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken to perfection.
- Season the chicken thighs generously with salt, pepper, and half of the paprika, ensuring each piece is evenly coated for maximum flavor.
- Heat a splash of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the skillet to get a perfect sear.
- Remove the chicken and set aside. In the same skillet, add the sliced onion and minced garlic, sautéing until soft and translucent, about 3 minutes.
- Sprinkle the remaining paprika over the onions, stirring quickly to prevent burning and to release the paprika’s aroma.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet for added depth of flavor.
- Return the chicken to the skillet, nestling it into the onion mixture. Transfer the skillet to the oven and bake uncovered for 25 minutes, or until the chicken is cooked through.
- Remove the skillet from the oven and stir in the sour cream until the sauce is smooth and creamy. Tip: Let the chicken rest for a few minutes before serving to allow the flavors to meld beautifully.
- Serve the chicken hot, garnished with a dollop of sour cream and a sprinkle of fresh parsley if desired. Tip: This dish pairs wonderfully with buttered egg noodles or a crisp green salad for a complete meal.
Succulent and richly flavored, this Hungarian paprika chicken boasts a creamy sauce that clings lovingly to each bite, with the smokiness of paprika shining through. For an extra touch of elegance, serve it alongside a glass of robust red wine to complement the dish’s hearty character.
Creamy Paprika Chicken
This evening calls for a dish that marries simplicity with sophistication, and our Creamy Paprika Chicken does just that. Tender chicken breasts are enveloped in a rich, smoky paprika cream sauce, offering a comforting yet elegant meal perfect for any night of the week.
Ingredients
- 4 boneless, skinless chicken breasts
- A couple of tablespoons of olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- A generous teaspoon of smoked paprika
- A splash of white wine (about 1/4 cup)
- 1 cup of heavy cream
- A handful of fresh parsley, chopped
- Salt and freshly ground black pepper, to season
Instructions
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove and set aside.
- In the same skillet, add the chopped onion and cook until soft and translucent, about 3 minutes. Tip: Don’t rush this step; caramelizing the onions slightly will add depth to the sauce.
- Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
- Lower the heat and add the heavy cream, stirring to combine. Let the sauce simmer gently for 5 minutes until it thickens slightly. Tip: Keep the heat low to prevent the cream from separating.
- Return the chicken to the skillet, spooning the sauce over the top. Simmer together for another 2-3 minutes to warm through.
- Sprinkle with chopped parsley before serving. Tip: For an extra touch of color and flavor, add a pinch of paprika on top.
Best enjoyed immediately, this dish boasts a velvety sauce that clings to each bite of chicken, with the smokiness of paprika shining through. Serve it over a bed of fluffy mashed potatoes or alongside crisp green beans for a complete meal.
Paprika Chicken with Garlic and Herbs
Kickstarting our culinary journey, this paprika chicken with garlic and herbs is a symphony of flavors, where the smokiness of paprika meets the aromatic embrace of garlic and fresh herbs, creating a dish that’s as vibrant in taste as it is in color.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 tbsp of smoked paprika
- 4 cloves of garlic, minced
- A handful of fresh herbs (think rosemary, thyme, and parsley), finely chopped
- A splash of olive oil
- 1/2 cup of chicken broth
- A couple of pinches of salt and freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken.
- Season the chicken thighs generously with salt, pepper, and smoked paprika, making sure to coat both sides evenly.
- Heat a splash of olive oil in a large oven-proof skillet over medium-high heat. Once hot, add the chicken thighs skin-side down to sear for about 5 minutes until golden brown. Tip: Don’t move them around too much to get that perfect crust.
- Flip the chicken and add the minced garlic and chopped herbs around the chicken, letting them sizzle for about 1 minute until fragrant.
- Pour in the chicken broth, then transfer the skillet to the preheated oven. Bake for 25 minutes, or until the chicken is cooked through and the juices run clear. Tip: Use a meat thermometer to check the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Tip: This step ensures your chicken is juicy and tender.
Velvety in texture with a deep, smoky flavor, this paprika chicken is best served over a bed of creamy polenta or alongside roasted vegetables for a meal that’s both hearty and elegantly simple.
Smoked Paprika Chicken Skewers
Unveiling a dish that marries simplicity with sophistication, these Smoked Paprika Chicken Skewers are a testament to the power of bold flavors and effortless elegance. Perfect for a summer soirée or a cozy night in, they promise to transport your palate to the sun-drenched hills of Spain with every bite.
Ingredients
- 1.5 lbs of boneless, skinless chicken thighs, cut into 1-inch pieces
- A generous sprinkle of smoked paprika (about 2 tbsp)
- A couple of cloves of garlic, minced
- A splash of olive oil (about 2 tbsp)
- A pinch of salt and freshly ground black pepper
- A handful of fresh parsley, chopped (for garnish)
- Wooden skewers, soaked in water for 30 minutes
Instructions
- Preheat your grill to a medium-high heat, about 375°F to 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
- In a large bowl, combine the chicken pieces with smoked paprika, minced garlic, olive oil, salt, and pepper. Toss until each piece is evenly coated. Tip: Let the chicken marinate for at least 30 minutes for deeper flavor, though even 10 minutes will do in a pinch.
- Thread the marinated chicken pieces onto the soaked skewers, leaving a little space between each piece for even cooking.
- Place the skewers on the preheated grill. Cook for about 5-6 minutes on each side, or until the chicken is beautifully charred and reaches an internal temperature of 165°F. Tip: Avoid moving the skewers too much to get those perfect grill marks.
- Once cooked, remove the skewers from the grill and let them rest for a couple of minutes. Tip: This allows the juices to redistribute, ensuring every bite is succulent.
- Garnish with chopped parsley before serving.
Now, these skewers boast a smoky depth from the paprika, balanced by the freshness of parsley, and a texture that’s juicy inside with a slightly crispy exterior. Serve them over a bed of saffron rice or alongside a crisp, green salad for a meal that’s as vibrant as it is delicious.
Paprika Chicken and Rice Casserole
Glistening under the golden hue of paprika, this chicken and rice casserole is a harmonious blend of smoky flavors and comforting textures, perfect for a cozy evening in.
Ingredients
- 2 cups of long-grain white rice
- 4 boneless, skinless chicken breasts
- 2 tablespoons of olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- a splash of chicken broth
- 2 teaspoons of smoked paprika
- a pinch of salt and freshly ground black pepper
- a couple of bay leaves
- 1 cup of frozen peas
- a handful of fresh parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Heat olive oil in a large skillet over medium heat, then add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
- Season the chicken breasts with smoked paprika, salt, and pepper, then add them to the skillet, browning each side for about 3 minutes. Tip: Don’t overcrowd the skillet to get a nice sear.
- Remove the chicken and set aside. In the same skillet, add the rice, stirring to coat it with the remaining oil and spices.
- Pour in the chicken broth, add the bay leaves, and bring to a simmer. Tip: The broth should just cover the rice for perfect absorption.
- Return the chicken to the skillet, nestling it into the rice. Cover and transfer to the oven, baking for 25 minutes.
- Remove from the oven, scatter the frozen peas over the top, and cover for 5 minutes to let the peas thaw. Tip: The residual heat will cook the peas perfectly without making them mushy.
- Garnish with chopped parsley before serving.
Every bite of this casserole offers a delightful contrast between the tender chicken and the fluffy, aromatic rice, with the peas adding a sweet pop. Serve it straight from the skillet for a rustic, family-style meal that invites seconds.
One-Pot Paprika Chicken
Zesty and aromatic, this One-Pot Paprika Chicken is a symphony of flavors that promises to delight your palate with minimal cleanup. Perfect for a weeknight dinner that feels anything but ordinary, it combines succulent chicken with a rich, smoky paprika sauce that’s sure to impress.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- A couple of tablespoons of olive oil
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- A splash of chicken broth (about 1 cup)
- 2 teaspoons of smoked paprika
- A pinch of salt and freshly ground black pepper
- A handful of fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Season chicken thighs with salt and pepper, then place them skin-side down in the skillet. Cook until the skin is golden and crispy, about 5 minutes. Flip and cook for another 3 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
- Remove chicken and set aside. In the same skillet, add the onion and garlic, sautéing until soft and fragrant, about 3 minutes. Tip: Scrape up any browned bits for extra flavor.
- Stir in the smoked paprika and cook for 1 minute to release its aroma.
- Pour in the chicken broth, bring to a simmer, then return the chicken to the skillet, skin-side up. Cover and reduce heat to low. Simmer for 25 minutes, or until the chicken is cooked through. Tip: The internal temperature should reach 165°F.
- Sprinkle with fresh parsley before serving.
The chicken emerges tender and juicy, with a sauce that’s deeply flavorful and slightly smoky. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of the delicious sauce.
Paprika Chicken Thighs with Olives
Masterfully blending the smoky warmth of paprika with the briny depth of olives, this dish transforms humble chicken thighs into a Mediterranean-inspired masterpiece. Perfect for a weeknight dinner that feels anything but ordinary, it’s a testament to the power of simple ingredients coming together in harmony.
Ingredients
- 4 bone-in, skin-on chicken thighs
- A couple of tablespoons of olive oil
- A generous sprinkle of smoked paprika
- A pinch of salt
- A handful of pitted green olives
- A splash of chicken broth
- A clove of garlic, minced
Instructions
- Preheat your oven to 375°F to ensure it’s ready for the chicken.
- Season the chicken thighs evenly with smoked paprika and salt, making sure to coat both sides for maximum flavor.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
- Place the chicken thighs skin-side down in the skillet. Cook until the skin is golden and crispy, about 5 minutes. Tip: Resist the urge to move them around; this ensures a perfect sear.
- Flip the chicken thighs and add the minced garlic to the skillet, stirring quickly to avoid burning, about 30 seconds.
- Scatter the green olives around the chicken and pour in the chicken broth to deglaze the pan, scraping up any browned bits for extra flavor.
- Transfer the skillet to the preheated oven and bake until the chicken is cooked through, about 20 minutes. Tip: The internal temperature should reach 165°F when checked with a meat thermometer.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Tip: This step is crucial for moist, tender meat.
Presenting a crispy skin that gives way to succulent meat, each bite is a delightful contrast of textures. The olives add a burst of saltiness that complements the smoky paprika beautifully, making it a dish that’s as visually appealing as it is delicious. Serve it over a bed of creamy polenta or alongside roasted vegetables for a complete meal.
Grilled Paprika Chicken
Marvel at the simplicity and depth of flavor in this Grilled Paprika Chicken, a dish that promises to elevate your weeknight dinners with its smoky sweetness and succulent texture. Perfectly charred on the outside and juicy within, it’s a testament to the magic of paprika and the grill.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons of olive oil
- a generous sprinkle of smoked paprika
- a couple of garlic cloves, minced
- a splash of lemon juice
- 1 teaspoon of salt
- a pinch of black pepper
Instructions
- Preheat your grill to a medium-high heat, aiming for about 375°F to 400°F.
- In a small bowl, mix together the olive oil, smoked paprika, minced garlic, lemon juice, salt, and black pepper to create a marinade.
- Coat the chicken breasts evenly with the marinade, ensuring every piece is well-covered for maximum flavor.
- Let the chicken marinate for at least 15 minutes at room temperature, or up to 2 hours in the fridge for deeper flavor.
- Place the chicken on the preheated grill, cooking for about 6 to 7 minutes on each side, or until the internal temperature reaches 165°F.
- For those beautiful grill marks, resist the urge to move the chicken around too much once it’s on the grill.
- Once cooked, let the chicken rest for 5 minutes before slicing to keep all those delicious juices inside.
Outstanding in its simplicity, this Grilled Paprika Chicken boasts a smoky, slightly sweet crust that gives way to tender, flavorful meat. Serve it atop a crisp salad or alongside grilled vegetables for a meal that’s as vibrant as it is satisfying.
Paprika Chicken Stew
Warm, inviting, and brimming with rich flavors, this Paprika Chicken Stew is a comforting dish that promises to delight the senses with its deep, smoky undertones and tender, succulent chicken.
Ingredients
- 2 lbs of chicken thighs, bone-in and skin-on for maximum flavor
- A couple of tablespoons of olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- 2 bell peppers, sliced
- A splash of white wine (about 1/2 cup)
- 2 cups of chicken broth
- A generous tablespoon of sweet paprika
- A pinch of salt and freshly ground black pepper
- 1 bay leaf
- A handful of fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium-high heat until shimmering.
- Season the chicken thighs with salt and pepper, then sear them in the pot until golden brown on both sides, about 5 minutes per side. Remove and set aside.
- In the same pot, add the diced onion and minced garlic, sautéing until soft and fragrant, about 3 minutes.
- Toss in the sliced bell peppers, cooking for another 2 minutes until they start to soften.
- Deglaze the pot with the white wine, scraping up any browned bits from the bottom for extra flavor.
- Stir in the chicken broth, sweet paprika, and bay leaf, bringing the mixture to a simmer.
- Return the chicken thighs to the pot, cover, and let simmer on low heat for 30 minutes, or until the chicken is cooked through and tender.
- Remove the bay leaf, sprinkle with chopped parsley, and serve hot.
Just as the stew simmers to perfection, the chicken becomes incredibly tender, falling off the bone, while the paprika infuses the broth with a smoky sweetness. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of the flavorful sauce.
Paprika Chicken with Potatoes
Perfectly seasoned and irresistibly aromatic, this Paprika Chicken with Potatoes is a hearty dish that promises to deliver comfort and flavor in every bite. Pairing tender chicken with golden, crispy potatoes, it’s a simple yet sophisticated meal that’s sure to impress.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- a couple of medium Yukon Gold potatoes, cut into wedges
- a generous sprinkle of smoked paprika
- a splash of olive oil
- a pinch of salt and freshly ground black pepper
- a handful of fresh thyme sprigs
- 2 cloves of garlic, minced
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting.
- In a large bowl, toss the potato wedges with a splash of olive oil, a pinch of salt, and a generous sprinkle of smoked paprika until evenly coated. Tip: Cutting the potatoes into uniform sizes ensures they cook evenly.
- Arrange the potatoes on a baking sheet in a single layer, making sure they’re not overcrowded to allow for crispiness.
- Season the chicken thighs with salt, pepper, and smoked paprika, rubbing the spices into the skin for maximum flavor.
- Heat a splash of olive oil in a skillet over medium-high heat. Place the chicken thighs skin-side down and sear for about 5 minutes until the skin is golden and crispy. Tip: Don’t move the chicken around too much while searing to get that perfect crust.
- Flip the chicken and add the minced garlic and thyme sprigs to the skillet, cooking for another 2 minutes to infuse the flavors.
- Transfer the chicken to the baking sheet with the potatoes, arranging them so the chicken is skin-side up.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender and crispy. Tip: For an extra crispy skin, broil for the last 2 minutes of cooking.
This dish boasts a beautiful contrast of textures, from the juicy, flavorful chicken to the crispy, paprika-infused potatoes. Serve it with a side of steamed greens or a crisp salad to round out the meal.
Slow Cooker Paprika Chicken
Lusciously tender and bursting with smoky sweetness, this Slow Cooker Paprika Chicken is a testament to the magic of low and slow cooking. Perfect for busy weeknights, it promises a gourmet experience with minimal effort, blending rustic charm with sophisticated flavors.
Ingredients
- 4 boneless, skinless chicken breasts
- A couple of tablespoons of olive oil
- A generous sprinkle of smoked paprika
- A pinch of salt and freshly ground black pepper
- A splash of chicken broth
- 2 cloves of garlic, minced
- A handful of fresh parsley, chopped
Instructions
- Start by heating a couple of tablespoons of olive oil in a pan over medium-high heat. This step ensures your chicken gets a beautiful sear, locking in those juices.
- Season the chicken breasts with a generous sprinkle of smoked paprika, a pinch of salt, and freshly ground black pepper. The paprika not only adds color but a deep, smoky flavor.
- Sear the chicken for about 2-3 minutes on each side until golden brown. Don’t skip this step; it’s crucial for flavor development.
- Transfer the seared chicken to your slow cooker and add a splash of chicken broth to keep everything moist during cooking.
- Scatter minced garlic over the chicken. Garlic adds a punch of flavor that complements the smokiness of the paprika.
- Cover and cook on low for 6 hours or on high for 3 hours. Slow cooking makes the chicken incredibly tender.
- Once done, garnish with a handful of fresh parsley for a pop of color and freshness.
When served, the chicken is so tender it practically falls apart, with the smoked paprika lending a warm, inviting hue and taste. Try shredding it over a bed of creamy polenta for a comforting meal that feels like a hug.
Paprika Chicken with Mushrooms
Zesty and aromatic, this Paprika Chicken with Mushrooms is a dish that promises to transport your senses to a rustic countryside kitchen, where the flavors are as rich as the stories. Perfect for a cozy dinner, it combines the warmth of paprika with the earthiness of mushrooms, creating a symphony of flavors that’s both comforting and sophisticated.
Ingredients
- 4 boneless, skinless chicken breasts
- A couple of tablespoons of olive oil
- 1 large onion, thinly sliced
- 2 cups of sliced mushrooms
- 2 cloves of garlic, minced
- A generous sprinkle of smoked paprika
- A splash of chicken broth
- Salt and freshly ground black pepper, to your liking
- A handful of fresh parsley, chopped
Instructions
- Heat a large skillet over medium heat and add the olive oil, swirling to coat the pan.
- Season the chicken breasts with salt, pepper, and smoked paprika on both sides.
- Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
- Remove the chicken from the skillet and set aside on a plate, covering loosely with foil to keep warm.
- In the same skillet, add the sliced onion and mushrooms, cooking until they’re soft and the mushrooms have released their moisture, about 5 minutes. Tip: Let the mushrooms sit undisturbed for a couple of minutes to get a nice caramelization.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in a splash of chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
- Return the chicken to the skillet, nestling it into the mushroom mixture. Let everything simmer together for a couple of minutes to meld the flavors. Tip: If the sauce seems too thin, let it simmer a bit longer to reduce.
- Garnish with chopped parsley before serving.
Unbelievably tender, the chicken pairs beautifully with the savory mushrooms and sweet onions, all brought together by the smoky depth of paprika. Serve it over a bed of creamy polenta or alongside roasted potatoes for a meal that’s as hearty as it is elegant.
Paprika Chicken and Dumplings
Venturing into the heart of comfort food, this dish marries the smoky warmth of paprika with the tender embrace of chicken and dumplings, creating a symphony of flavors that’s both rustic and refined.
Ingredients
- 2 cups of all-purpose flour
- 1 tbsp of baking powder
- 1 tsp of salt
- 1 cup of milk
- 2 tbsp of unsalted butter, melted
- 4 boneless, skinless chicken breasts
- 2 tbsp of olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves of garlic, minced
- 2 tbsp of sweet paprika
- 4 cups of chicken broth
- A splash of heavy cream
- A couple of fresh parsley leaves, chopped
Instructions
- In a large bowl, whisk together 2 cups of all-purpose flour, 1 tbsp of baking powder, and 1 tsp of salt.
- Stir in 1 cup of milk and 2 tbsp of melted unsalted butter until a soft dough forms. Set aside.
- Season 4 boneless, skinless chicken breasts with salt and pepper. In a large pot, heat 2 tbsp of olive oil over medium-high heat and brown the chicken on both sides, about 3-4 minutes per side. Remove and set aside.
- In the same pot, add the diced onion, sliced carrots, and chopped celery. Cook until softened, about 5 minutes.
- Add 3 minced garlic cloves and 2 tbsp of sweet paprika, stirring for 1 minute until fragrant.
- Pour in 4 cups of chicken broth and bring to a simmer. Return the chicken to the pot, cover, and cook for 20 minutes until the chicken is tender.
- Remove the chicken, shred it, and return it to the pot. Drop spoonfuls of the dumpling dough into the simmering broth. Cover and cook for 15 minutes without lifting the lid.
- Stir in a splash of heavy cream and sprinkle with chopped parsley before serving.
Perfectly balanced, the dish offers a velvety broth with fluffy dumplings and succulent chicken, each bite infused with the deep, smoky notes of paprika. Serve it in deep bowls with a side of crusty bread to soak up every last drop of the rich sauce.
Paprika Chicken Pasta
Unveiling the perfect weeknight dinner that marries simplicity with sophistication, our Paprika Chicken Pasta is a vibrant dish that promises to delight the senses with its smoky undertones and creamy texture.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- A couple of tablespoons of olive oil
- A pinch of salt and freshly ground black pepper
- 2 teaspoons of smoked paprika
- A splash of heavy cream
- 1 cup of chicken broth
- 8 ounces of penne pasta
- A handful of grated Parmesan cheese
- A sprinkle of fresh parsley, chopped
Instructions
- Heat a large skillet over medium heat and add the olive oil.
- Season the chicken pieces with salt, pepper, and smoked paprika, then add them to the skillet. Cook for about 5 minutes on each side, or until golden brown and cooked through.
- Tip: Don’t overcrowd the skillet to ensure each piece gets a nice sear.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Add the penne pasta to the skillet, cover, and cook according to package instructions, usually about 10 minutes, until al dente.
- Tip: Reserve a cup of pasta water before draining to adjust the sauce consistency if needed.
- Return the chicken to the skillet, add the heavy cream, and stir to combine. Let it simmer for another 2 minutes to thicken the sauce slightly.
- Tip: For an extra flavor boost, stir in the Parmesan cheese off the heat to prevent clumping.
- Garnish with fresh parsley before serving.
Best enjoyed immediately, this dish boasts a creamy sauce that clings to every noodle, with the chicken offering a smoky depth. For a twist, serve it with a side of garlic bread to sop up the delicious sauce.
Paprika Chicken with Bell Peppers
Mouthwatering and vibrant, this Paprika Chicken with Bell Peppers is a dish that promises to delight the senses with its rich hues and aromatic spices. Perfect for a weeknight dinner that feels anything but ordinary, it’s a harmonious blend of tender chicken and sweet, crisp peppers, all brought together with the warmth of paprika.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- A couple of bell peppers (any color), sliced into strips
- 2 tbsp olive oil
- 1 tbsp sweet paprika
- A splash of chicken broth (about 1/4 cup)
- Salt, just a pinch
- Freshly ground black pepper, to your liking
Instructions
- Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
- Add the chicken pieces to the skillet, seasoning them with salt and black pepper as they cook. Stir occasionally until the chicken is golden brown on all sides, roughly 5-7 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
- Sprinkle the paprika over the chicken, stirring well to coat each piece evenly. This not only adds flavor but also gives the chicken its signature color.
- Toss in the bell pepper strips, cooking them alongside the chicken until they’re just tender but still crisp, about 4-5 minutes. Tip: For an extra layer of flavor, add a minced garlic clove with the peppers.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let everything simmer together for another 2-3 minutes to meld the flavors. Tip: If you prefer a thicker sauce, let it reduce for a minute longer.
Amazingly versatile, this dish boasts a perfect balance of smoky paprika and the natural sweetness of bell peppers. Serve it over a bed of fluffy rice or alongside crusty bread to soak up the delicious juices for a meal that’s as satisfying as it is colorful.
Paprika Chicken and Bean Stew
Perfectly balancing warmth and depth, this Paprika Chicken and Bean Stew is a hearty embrace in a bowl, featuring tender chicken and creamy beans swirled in a smoky, richly spiced broth that promises comfort with every spoonful.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- A couple of tablespoons of olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 teaspoons of smoked paprika
- A pinch of cayenne pepper
- 1 can (15 oz) of white beans, drained and rinsed
- 2 cups of chicken broth
- A splash of heavy cream
- Salt and freshly ground black pepper
- A handful of fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the chicken pieces, seasoning lightly with salt and pepper, and cook until they’re just golden on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
- Remove the chicken and set aside. In the same pot, add the onion and garlic, cooking until soft and fragrant, about 3 minutes.
- Stir in the smoked paprika and cayenne pepper, cooking for another minute to release their flavors.
- Return the chicken to the pot, add the white beans and chicken broth, bringing everything to a gentle simmer. Tip: Simmering gently prevents the beans from breaking apart.
- Let the stew cook uncovered for 20 minutes, allowing the flavors to meld and the broth to slightly reduce.
- Finish with a splash of heavy cream and adjust the seasoning with salt and pepper. Tip: Adding cream at the end keeps it from curdling.
- Garnish with fresh parsley before serving.
Allowing the stew to sit for a few minutes before serving lets the flavors deepen further. The creamy beans and tender chicken in a smoky, slightly spicy broth make this stew a standout, especially when served with crusty bread for dipping.
Paprika Chicken with Sour Cream Sauce
Yield to the allure of this paprika chicken with sour cream sauce, a dish that marries the smoky depth of paprika with the creamy tang of sour cream, creating a symphony of flavors that dance elegantly on the palate.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons of olive oil
- 1 large onion, thinly sliced
- 2 cloves of garlic, minced
- 1 tablespoon of sweet paprika
- A pinch of cayenne pepper
- 1 cup of chicken broth
- A splash of white wine (optional)
- 1/2 cup of sour cream
- A couple of tablespoons of fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add the chicken breasts and cook until golden brown, about 4 minutes per side. Remove and set aside.
- In the same skillet, add the onion and cook until soft and translucent, about 5 minutes.
- Stir in the garlic, paprika, and cayenne pepper, cooking until fragrant, about 1 minute.
- Pour in the chicken broth and white wine, scraping up any browned bits from the bottom of the pan.
- Return the chicken to the skillet, reduce heat to low, cover, and simmer until the chicken is cooked through, about 10 minutes.
- Remove the skillet from heat and stir in the sour cream until the sauce is smooth and creamy.
- Sprinkle with chopped parsley before serving.
Zestful and vibrant, this dish boasts a velvety sauce that clings to each tender piece of chicken, offering a perfect balance of heat and creaminess. Serve it over a bed of fluffy rice or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.
Paprika Chicken and Vegetable Stir-Fry
Nothing elevates a weeknight dinner quite like the vibrant hues and bold flavors of a well-crafted stir-fry. Our paprika chicken and vegetable stir-fry marries the smoky sweetness of paprika with the crisp freshness of seasonal vegetables, all brought together in a dish that’s as nutritious as it is delicious.
Ingredients
- 2 boneless, skinless chicken breasts, sliced into thin strips
- A couple of tablespoons of olive oil
- 1 large bell pepper, thinly sliced
- 1 medium onion, sliced
- 2 cloves of garlic, minced
- A splash of soy sauce
- 1 teaspoon of smoked paprika
- A pinch of salt and freshly ground black pepper
- 1 cup of broccoli florets
- A handful of snap peas
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add the chicken strips to the skillet, seasoning them with smoked paprika, salt, and pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
- Remove the chicken from the skillet and set aside. In the same skillet, add another tablespoon of olive oil.
- Toss in the bell pepper, onion, and garlic, stirring frequently until the vegetables start to soften, about 3-4 minutes. Tip: Keep the heat high to get a slight char on the veggies for extra flavor.
- Add the broccoli and snap peas to the skillet, along with a splash of soy sauce. Stir-fry for another 2-3 minutes until the vegetables are crisp-tender.
- Return the chicken to the skillet, mixing everything together well. Cook for an additional minute to let the flavors meld. Tip: A squeeze of lemon juice at the end can brighten up the dish.
Just as satisfying as it is colorful, this stir-fry offers a delightful contrast between the tender chicken and the crisp vegetables. Serve it over a bed of fluffy rice or alongside a crisp salad for a meal that’s sure to impress.
Paprika Chicken with Lentils
Amidst the bustling rhythm of everyday life, there’s something profoundly comforting about a dish that marries simplicity with depth of flavor. This paprika chicken with lentils is a testament to that, offering a hearty, aromatic meal that’s as nourishing as it is delightful.
Ingredients
- 2 boneless, skinless chicken breasts
- A couple of tablespoons of olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- A splash of white wine
- 1 cup of dried lentils, rinsed
- 2 teaspoons of sweet paprika
- A pinch of salt and freshly ground black pepper
- 2 cups of chicken broth
- A handful of fresh parsley, chopped
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Season the chicken breasts with salt, pepper, and 1 teaspoon of paprika, then add them to the skillet. Cook for about 5 minutes on each side, or until golden brown. Remove and set aside.
- In the same skillet, add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
- Deglaze the skillet with a splash of white wine, scraping up any browned bits for extra flavor.
- Stir in the lentils, remaining paprika, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Return the chicken to the skillet, nestling it into the lentils. Cover and cook for an additional 10 minutes, or until the chicken is cooked through and the lentils are tender.
- Sprinkle with fresh parsley before serving.
The chicken emerges succulent and richly spiced, while the lentils absorb all the aromatic flavors, resulting in a dish that’s both robust and refined. Serve it over a bed of creamy polenta or alongside a crisp green salad for a meal that’s sure to impress.
Paprika Chicken and Cornbread Casserole
Nothing warms the soul quite like a hearty casserole, and this Paprika Chicken and Cornbread Casserole is no exception, blending smoky spices with the sweet comfort of cornbread for a dish that’s as nourishing as it is delightful.
Ingredients
- 2 cups of shredded cooked chicken
- 1 cup of cornmeal
- 1 cup of all-purpose flour
- 1 tablespoon of baking powder
- a pinch of salt
- 1 cup of milk
- 1 egg
- 1/4 cup of melted butter
- 1 can of cream of chicken soup
- 1/2 cup of sour cream
- 2 teaspoons of paprika
- a splash of olive oil
- 1 cup of frozen corn
- a handful of chopped fresh parsley
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with a splash of olive oil.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and a pinch of salt.
- In another bowl, mix the milk, egg, and melted butter until well combined, then stir into the dry ingredients to form a batter.
- Spread the shredded chicken evenly at the bottom of the prepared baking dish.
- In a small bowl, combine the cream of chicken soup, sour cream, and paprika, then spread this mixture over the chicken.
- Scatter the frozen corn over the creamy chicken layer.
- Pour the cornbread batter over the top, spreading it gently to cover.
- Bake for 25-30 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean.
- Let the casserole sit for 5 minutes before serving, then garnish with chopped fresh parsley.
As the casserole emerges from the oven, the golden cornbread topping contrasts beautifully with the creamy, paprika-spiced chicken beneath. Serve it straight from the dish for a family-style meal that promises comfort in every bite.
Paprika Chicken with Spinach and Feta
Zesty and vibrant, this Paprika Chicken with Spinach and Feta is a dish that marries the smoky depth of paprika with the fresh, earthy tones of spinach and the creamy tang of feta, creating a symphony of flavors that’s both comforting and sophisticated.
Ingredients
- 4 boneless, skinless chicken breasts
- A couple of tablespoons of olive oil
- 2 teaspoons of smoked paprika
- A pinch of salt and a grind of black pepper
- A splash of chicken broth (about 1/4 cup)
- A handful of fresh spinach (about 2 cups)
- A crumble of feta cheese (about 1/2 cup)
- A squeeze of lemon juice
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken later.
- Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat. Tip: The oil should shimmer but not smoke, indicating it’s the perfect temperature for searing.
- Season the chicken breasts with smoked paprika, salt, and black pepper, ensuring each piece is evenly coated for maximum flavor.
- Sear the chicken in the skillet for about 3-4 minutes on each side, or until a golden crust forms. Tip: Avoid moving the chicken too soon to get that perfect sear.
- Add a splash of chicken broth to the skillet, scraping up any browned bits for extra flavor, then transfer the skillet to the preheated oven.
- Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer to check doneness without cutting into the chicken.
- Remove the skillet from the oven and stir in a handful of fresh spinach, letting it wilt from the residual heat.
- Sprinkle a crumble of feta cheese over the top and finish with a squeeze of lemon juice for brightness.
Melt-in-your-mouth tender chicken paired with wilted spinach and creamy feta offers a delightful contrast in textures. Serve this dish over a bed of fluffy quinoa or with crusty bread to soak up the flavorful juices for an extra touch of indulgence.
Conclusion
Delightful flavors await in these 21 Spicy Paprika Chicken Recipes, each offering a unique twist on this beloved dish. Whether you’re craving something smoky, sweet, or fiery, there’s a recipe here to satisfy. We invite you to try these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!
