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Loaded with flavor and easy to make. Paprika chicken will be a family favorite.
Paprika Chicken: Simple But Tasty
Here’s another one of those recipes that have great flavor but few ordinary ingredients. I know I’m always saying this but the best tasting dishes seem to be ones that are simple and made with stuff you already have on hand.
Where I’d like to say this paprika chicken is “one-skillet,” if you choose to make this with the mushrooms, it’ll be two skillets–and you’ll see why later in the post. Even so, there’s no big washing up after. That’s something that’s important to me the older I get.
About The Mushrooms
I know a lot of people don’t “do fungus,” as one friend said a while ago. The good thing is if you hate mushrooms, they can be left out entirely. The chicken and sauce itself is awesome without them. But if you’re like me and really like them, you’ll want them in there.
The best variety to use is a brown mushroom–baby bellas and crimini in the USA and chestnut mushrooms in UK. The best way to prepare them for the recipe is to do them in a separate skillet. The reason for that is that they will sear more quickly on their lonesome and won’t pick up the flavors in the pan you did the chicken and onions in. Since mushrooms are pretty porous they pick up flavors of other foods. You want to keep them as pristine as possible.
Also, mushrooms should be satueed in unsalted butter. Salt inhibits the searing and caramelization process. In fact, you should never season the mushrooms before they begin to get brown. All this is done over high heat too. You have to keep an eye on them and stir or toss frequently. They are done when all the water is absorbed and they’re a nice golden brown.
Use Good Paprika
Using a high-quality paprika is important here. The dollar store stuff just won’t do. As it is a major flavor in this, you’ll want the best.
I wouldn’t advise hot or smoked paprika here as it would be way too overpowering. Use the sweet variety. This is the sweet paprika I use because it has excellent flavor.
- 4 boneless skinless chicken breasts about 2.5 lbs/1 kg total
- 3 tbs unsalted butter divided
- 1 tbs oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 medium onion roughly chopped
- 8 oz brown sliced mushrooms baby Bella, crimini or chestnut
- 2 tbs high-quality paprika
- 1 tbs light brown sugar
- 10 oz heavy cream
- Salt & pepper to taste
- Pat chicken breast dry. Mix the salt & pepper then sprinkle over both sides of the chicken.
- Heat a large skillet over medium-high heat. Add 1 tbs of butter and the oil. Add the chicken breasts and brown well on each side; remove from the pan.
- In the same skillet, add the onion and stir to coat with the chicken drippings. Reduce heat to low, cover the pan and let the onion cook for about 5 minutes or until they are limp and slightly brown.
- Add the paprika and brown sugar. Stir well. Add the cream and stir to blend.
- Add the chicken back to the pan. Cover and cook for 15-20 minutes or until chicken tests done (juices are clear or 170F/85C internal temperature.
- While the chicken is cooking, prepare the mushrooms--heat a large skillet over high heat and add the remaining 2 tbs butter. Add the sliced mushrooms and toss to coat with the butter. Continue cooking mushrooms, stirring or tossing frequently until the liquid has evaporated and the mushrooms have browned. Set aside.
- Remove the lid from the chicken skillet, increase heat to medium and let the juice reduce 50%--about 5 minutes, then add the mushrooms to the chicken.
Mabel Pope says
Wow I never knew that salt inhibited the browning and caramelizing of mushrooms before. Great tip!!!
Judith Hanneman says
I only found this out about 2 years ago in another recipe–it’s right on the money too!