Paprika Chicken

    40 min

    There's something about chicken with paprika that is soooo good! Cooking this dish covered makes a nice mushroom sauce that can be spooned over the chicken for serving.

    25 people made this

    Serves: 4 

    • 4 skinless, boneless chicken breast fillets
    • 1 teaspoon paprika
    • salt and pepper to taste
    • 1 pinch garlic granules
    • 60g (2 oz) butter
    • 1 onion, sliced into thin rings
    • 450g (1 lb) fresh mushrooms, sliced

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Pound chicken breasts to 1cm thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper and garlic granules.
    2. In a large frying pan, melt the butter over medium heat. Arrange chicken breasts in the pan, cover and cook for 10 minutes. Turn chicken breasts over and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
    3. Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low and cook uncovered for 5 minutes.

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    Reviews in English (310)


    I was expecting the sauce to be creamy like the picture, but it was very thin and I had to thicken it with cornflour. Did not taste much like paprika, either, although I followed the ingredients list to the letter.  -  05 Jul 2011


    Absolutely delicious! I wondered where the sauce was before I put the lid on and then it had magically appeared when the lid was removed! I'll definitely be adding this to my regular cooking, it's full of flavour but quick and easy to make. Yum!  -  18 Feb 2010


    Used different ingredients. This recipe was SOoooo good. I went heavy on the spices since I was afraid it might be bland. Also, I was a little scared by how the "sauce" looked.... SO, I added about 125ml. cream to the sauce, and it was a beautiful thing.  -  18 Jul 2008