Hungarian paprika loses 90% of its flavor after 6 months, which is why most paprika chicken tastes like red dust.
Paprika Cream Chicken from the Oven
Indulge in the rich flavors of our Paprika Cream Chicken, a delightful one-pan wonder that's sure to elevate your weeknight dinners! With juicy chicken bathed in a luscious paprika-infused cream sauce and a hint of garlic, this simple yet satisfying dish comes together effortlessly in the oven. Get ready to savor every bite—dinner just got a whole lot tastier!
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 2 große rote Spitzpaprika
- 2 Knoblauchzehen gepresst
- 2 Zwiebeln
- ½ TL Pfeffer (2.5 ml)
- 2 Tassen Wasser (480 ml)
🥩Meat & Seafood(1)
- 500 g Hähnchenbrust (1.1 lbs)
🥛Dairy & Eggs(5)
- ein gutes Stück Butter
- 400 ml Sahne (13.5 fl oz)
- 100 g geriebener Käse (3.53 oz)
- eine Handvoll frisch geriebener Parmesan
- 200 g Schmand oder Crème fraîche (7.06 oz)optionalalternatively 600 ml cream
🫙Pantry Staples(4)
- etwas Öloptional
- 1 Tasse Reis (Rundkorn oder wie hier Basmati) (240 ml)traditionally round-grain rice
- ½ Handvoll Suppennudeln
- 1 bis 2 EL Tomatenmark (15 ml)
🧂Spices & Seasonings(4)
- 1 TL Oregano (5 ml)
- 1 bis 1½ TL Salz (5 ml)
- Salz
- 1 EL Paprikapulver edelsüß (15 ml)
👨🍳 Instructions
- 1
Sauté onions in a little oil until translucent, I prefer them soft.
- 2
Stir in the bell peppers briefly, do not fry.
- 3
Place everything in a baking dish.
- 4
Cut chicken into smaller pieces and distribute on top.
- 5
Mix all ingredients for the sauce and pour over the chicken.
- 6
Bake in a preheated oven at 180 degrees Celsius for 30 minutes.
- 7
Then sprinkle cheese on top and bake for another 10 to 15 minutes.
💡 Pro Tips
- ✓Sauté onions at medium-low heat (275-300°F pan surface) for 8-10 minutes to properly break down cell walls and develop natural sweetness through caramelization without browning.technique275-300°F
- ✓Add bell peppers only in the final 2-3 minutes of sautéing to maintain their crisp texture, as their cell walls break down faster than onions due to higher water content.timing2-3 minutes
- ✓Cut chicken into 1.5-2 inch pieces for even cooking at 180°C - smaller pieces ensure the internal temperature reaches 74°C within the 30-minute initial bake time.technique1.5-2 inches
- ✓Add cheese only in the final 10-15 minutes to prevent protein coagulation and fat separation that occurs when cheese is exposed to prolonged heat above 160°C.timing10-15 minutes
- ✓Use sweet paprika with 6-8% capsaicin oil content for optimal flavor release in cream-based sauces, as the fat-soluble compounds dissolve better than in water-based preparations.ingredient6-8% capsaicin oil
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
Share this recipe
Hungarian paprika loses 90% of its flavor after 6 months, which is why most paprika chicken tastes like red dust.
Paprika Cream Chicken from the Oven
Indulge in the rich flavors of our Paprika Cream Chicken, a delightful one-pan wonder that's sure to elevate your weeknight dinners! With juicy chicken bathed in a luscious paprika-infused cream sauce and a hint of garlic, this simple yet satisfying dish comes together effortlessly in the oven. Get ready to savor every bite—dinner just got a whole lot tastier!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 2 große rote Spitzpaprika
- 2 Knoblauchzehen gepresst
- 2 Zwiebeln
- ½ TL Pfeffer (2.5 ml)
- 2 Tassen Wasser (480 ml)
🥩Meat & Seafood(1)
- 500 g Hähnchenbrust (1.1 lbs)
🥛Dairy & Eggs(5)
- ein gutes Stück Butter
- 400 ml Sahne (13.5 fl oz)
- 100 g geriebener Käse (3.53 oz)
- eine Handvoll frisch geriebener Parmesan
- 200 g Schmand oder Crème fraîche (7.06 oz)optionalalternatively 600 ml cream
🫙Pantry Staples(4)
- etwas Öloptional
- 1 Tasse Reis (Rundkorn oder wie hier Basmati) (240 ml)traditionally round-grain rice
- ½ Handvoll Suppennudeln
- 1 bis 2 EL Tomatenmark (15 ml)
🧂Spices & Seasonings(4)
- 1 TL Oregano (5 ml)
- 1 bis 1½ TL Salz (5 ml)
- Salz
- 1 EL Paprikapulver edelsüß (15 ml)
👨🍳 Instructions
- 1
Sauté onions in a little oil until translucent, I prefer them soft.
- 2
Stir in the bell peppers briefly, do not fry.
- 3
Place everything in a baking dish.
- 4
Cut chicken into smaller pieces and distribute on top.
- 5
Mix all ingredients for the sauce and pour over the chicken.
- 6
Bake in a preheated oven at 180 degrees Celsius for 30 minutes.
- 7
Then sprinkle cheese on top and bake for another 10 to 15 minutes.
💡 Pro Tips
- ✓Sauté onions at medium-low heat (275-300°F pan surface) for 8-10 minutes to properly break down cell walls and develop natural sweetness through caramelization without browning.technique275-300°F
- ✓Add bell peppers only in the final 2-3 minutes of sautéing to maintain their crisp texture, as their cell walls break down faster than onions due to higher water content.timing2-3 minutes
- ✓Cut chicken into 1.5-2 inch pieces for even cooking at 180°C - smaller pieces ensure the internal temperature reaches 74°C within the 30-minute initial bake time.technique1.5-2 inches
- ✓Add cheese only in the final 10-15 minutes to prevent protein coagulation and fat separation that occurs when cheese is exposed to prolonged heat above 160°C.timing10-15 minutes
- ✓Use sweet paprika with 6-8% capsaicin oil content for optimal flavor release in cream-based sauces, as the fat-soluble compounds dissolve better than in water-based preparations.ingredient6-8% capsaicin oil