Creamy Chicken Paprika

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Indulge in my Creamy Chicken Paprika – juicy chicken thighs simmered in a rich, smoky sauce with peppers, mushrooms and spinach. A modern, comforting twist on a Hungarian classic that’s ready in just 30 minutes.

Prep Time10

Cook Time30

Course: Main

Keyword: Chicken Paprika

Servings:

Calories: 618kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the chicken

6 chicken thighs skinless and boneless – or see Note 1
2 tbsp sweet paprika
1 tsp smoky paprika or more if you like it spicy
1 tsp salt
½ black pepper
1 tbsp cornstarch (= cornflour)
1 tbsp olive oil
1 tbsp unsalted butter
4 shallots or 1 sweet onion, finely diced
2 red peppers diced
10 ½ oz (300g) sliced mushrooms such as crimini (chestnut)
3 cloves garlic sliced
1 ½ tbsp tomato paste
1 tsbp pepper paste
¼ cup (60ml) white wine or rosé
1 cup (250ml) chicken stock
⅓ cup (80ml) heavy cream (= double cream) or more, to taste
6 cups (200g) baby spinach
4 tbsp grated parmesan plus more to serve
1 tbsp lemon juice

To serve

salt and pepper
pinch red pepper flakes
grated parmesan
flat-leaf parsley or fresh thyme

Instructions

Season the chicken with paprika, salt, pepper and cornstarch.
6 chicken thighs, 2 tbsp sweet paprika, 1 tsp smoky paprika, 1 tsp salt, ½ black pepper, 1 tbsp cornstarch
Heat oil and butter in a large skillet and sear the chicken for 3 minutes per side or until golden with a light charring; Set the chicken aside for now.
1 tbsp olive oil, 1 tbsp unsalted butter
n the same pan, sauté the shallots, peppers and mushrooms until softened. Add the sliced garlic and cook for 30 seconds then stir in the tomato and pepper paste.
4 shallots, 2 red peppers, 10 ½ oz (300g) sliced mushrooms, 3 cloves garlic, 1 ½ tbsp tomato paste, 1 tsbp pepper paste
Pour in the wine and simmer rapidly until it cooks down.
¼ cup (60ml) white wine
Return the chicken (and any juices) to the pan, add the stock, cover and simmer for 10 minutes.
1 cup (250ml) chicken stock
Stir in the cream and spinach, letting the spinach wilt and the sauce thicken slightly. Stir in the parmesan until melted.
⅓ cup (80ml) heavy cream, 6 cups (200g) baby spinach, 4 tbsp grated parmesan
Add a little lemon juice to brighten the sauce and adjust the seasoning. Garnish with chopped parsley or fresh thyme and red pepper flakes. Serve with an extra sprinkling of grated parmesan and your favorite sides.
1 tbsp lemon juice, salt and pepper, pinch red pepper flakes, grated parmesan, flat-leaf parsley

Notes

Note 1

Using bone-in, skin-on chicken thighs: You can follow the recipe as written but bear in mind that the chicken will need to cook for longer. Aim for an internal temperature of 76°F–194°F (80°C–85°C).
Using chicken breasts: Using breast meat for a leaner option but be careful not to overcook. Best rely on a meat thermometer and cook until internal temperature is 165°F / 74 °C.

Substitutions and Variations

Dairy-Free: Leave out the butter and swap the cream for full-fat coconut milk or a plant-based alternative like soy cream.
Low-Carb: This dish is naturally quite keto-friendly! Just serve it with cauliflower rice.
The Heat Factor: If you like it spicy, swap some sweet paprika for Hungarian Erős (hot) paprika. A pinch or red pepper flakes is another spicy option.

Nutrition