Hungarian paprika loses 80% of its flavor compounds when heated above 300°F—this oven method keeps it potent.
Paprika Cream Chicken from the Oven
Savor the rich, velvety goodness of our Oven-Baked Paprika Cream Chicken! This delightful dish combines succulent chicken thighs with a zesty paprika cream sauce, delivering a perfect balance of spice and creaminess. Effortless to whip up, it’s the ideal go-to for busy weeknight dinners that still feel special!
Prep
15
min
Cook
45
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 Butteroptional
- 400 ml Sahne (13.5 fl oz)
- eine Handvoll frisch geriebener Parmesan
- 100 g geriebener Käse (3.53 oz)
- 200 g Schmand oder Crème fraîche alternativ wie hier (7.06 oz)optionalalternatively 600 ml cream
🫙Pantry Staples(4)
- etwas Öloptional
- 1 Tasse Reis (Rundkorn oder wie hier Basmati) (240 ml)
- ½ Handvoll Suppennudelnoptional
- 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 the 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.
- 8
For the rice: Traditionally, this rice is cooked with round grain rice. Today I used basmati – it becomes particularly loose and fluffy, but does not hold its shape as well.
- 9
Toast the soup noodles in a little oil until golden brown.
- 10
Wash the rice thoroughly, add it and sauté for 1-2 minutes.
- 11
Stir in butter, deglaze with 2 cups of water (use the same cup as for the rice).
- 12
Salt, the water should taste slightly salty.
- 13
Bring to a boil, then reduce to low heat, cover, and cook for about 15-20 minutes. The rice will be particularly loose and fluffy and will not stick.
💡 Pro Tips
- ✓Sauté onions at medium heat (285-300°F pan surface) until they release 80% of their moisture content - this concentrates flavors and prevents watery sauce during baking.technique285-300°F
- ✓Add bell peppers for only 2-3 minutes after onions to maintain structural integrity - longer cooking breaks down pectin and creates mushy vegetables in the final dish.timing2-3 minutes
- ✓Cut chicken pieces to 1.5-2 inch uniform size for even cooking at 180°C - larger pieces will be undercooked while smaller pieces dry out in the 30-minute bake time.technique1.5-2 inch pieces
- ✓Use heavy cream with 35% fat content in the sauce because lower fat creams will curdle at 180°C oven temperature due to insufficient fat protection around proteins.ingredient35% fat content
- ✓Add cheese only in the final 10-15 minutes to prevent protein coagulation and oil separation that occurs when cheese is exposed to 180°C for the full 45-minute cooking time.timing10-15 minutes
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
Share this recipe
Hungarian paprika loses 80% of its flavor compounds when heated above 300°F—this oven method keeps it potent.
Paprika Cream Chicken from the Oven
Savor the rich, velvety goodness of our Oven-Baked Paprika Cream Chicken! This delightful dish combines succulent chicken thighs with a zesty paprika cream sauce, delivering a perfect balance of spice and creaminess. Effortless to whip up, it’s the ideal go-to for busy weeknight dinners that still feel special!
📝 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 Butteroptional
- 400 ml Sahne (13.5 fl oz)
- eine Handvoll frisch geriebener Parmesan
- 100 g geriebener Käse (3.53 oz)
- 200 g Schmand oder Crème fraîche alternativ wie hier (7.06 oz)optionalalternatively 600 ml cream
🫙Pantry Staples(4)
- etwas Öloptional
- 1 Tasse Reis (Rundkorn oder wie hier Basmati) (240 ml)
- ½ Handvoll Suppennudelnoptional
- 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 the 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.
- 8
For the rice: Traditionally, this rice is cooked with round grain rice. Today I used basmati – it becomes particularly loose and fluffy, but does not hold its shape as well.
- 9
Toast the soup noodles in a little oil until golden brown.
- 10
Wash the rice thoroughly, add it and sauté for 1-2 minutes.
- 11
Stir in butter, deglaze with 2 cups of water (use the same cup as for the rice).
- 12
Salt, the water should taste slightly salty.
- 13
Bring to a boil, then reduce to low heat, cover, and cook for about 15-20 minutes. The rice will be particularly loose and fluffy and will not stick.
💡 Pro Tips
- ✓Sauté onions at medium heat (285-300°F pan surface) until they release 80% of their moisture content - this concentrates flavors and prevents watery sauce during baking.technique285-300°F
- ✓Add bell peppers for only 2-3 minutes after onions to maintain structural integrity - longer cooking breaks down pectin and creates mushy vegetables in the final dish.timing2-3 minutes
- ✓Cut chicken pieces to 1.5-2 inch uniform size for even cooking at 180°C - larger pieces will be undercooked while smaller pieces dry out in the 30-minute bake time.technique1.5-2 inch pieces
- ✓Use heavy cream with 35% fat content in the sauce because lower fat creams will curdle at 180°C oven temperature due to insufficient fat protection around proteins.ingredient35% fat content
- ✓Add cheese only in the final 10-15 minutes to prevent protein coagulation and oil separation that occurs when cheese is exposed to 180°C for the full 45-minute cooking time.timing10-15 minutes