Name: Creamy Chicken Paprika
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: 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; salt and pepper; pinch red pepper flakes; grated parmesan; flat-leaf parsley (or fresh thyme)

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.

A skillet filled with creamy paprika chicken thighs, mushrooms, spinach, and red peppers in a rich sauce. A spoon rests in the skillet. Nearby are a bowl of grated cheese, a glass of water, and a textured beige cloth.

Creamy chicken dishes are my go-to whenever I crave something speedy and delicious. This paprika chicken is one of my absolute favorite winner winner chicken dinner recipes – packed with flavor, easy and quick.

Juicy chicken thighs are seasoned generously with paprika and spices, quickly seared then cooked in a rich, creamy sauce with shallots, peppers, mushrooms and spinach.

This dish is loosely inspired by the traditional Hungarian Chicken Paprikás, but as usual I have added a few of my own favourite touches – like mushrooms, spinach and a cheeky sprinkle of parmesan.

Quick & easy: Ready in just 30 minutes 🙂
Super flavorful: Sweet and smoked paprika for maximum punch.
Ultra-Creamy: The cream and parmesan add a truly luxurious finish.

A skillet filled with creamy chicken paprika Tuscan-style, featuring golden-brown chicken thighs, mushrooms, spinach, diced red peppers, and a rich, orange-hued sauce, with a spoon resting in the dish.

What You’ll Need

To get the best results, quality is everything – especially when it comes to your spices.

Chicken thighs: I recommend boneless, skinless thighs; they cook quickly and stay tender and succulent.
Paprika (our ⭐ ingredient): Hungarian sweet paprika for that classic fruity base and smoked paprika (pimentón) for a gorgeous campfire depth.
Butter and olive oil: To give our chicken the perfect golden char (and depth of flavor).
Shallots and garlic: For a delicate, sweet onion base that melts into the sauce and garlicky goodness!
Red peppers and mushrooms: For added texture and lovely earthy sweetness.
Tomato and pepper paste: For a concentrated hit of umami and a rich, colorful sauce.
White Wine: Perfect for deglazing the pan and “lifting” all those delicious browned bits (the fond).
Chicken stock and cream: This forms the base of our unforgettably rich sauce.
Parmesan and spinach: My modern additions for extra creaminess and a pop of green!

An assortment of ingredients on a pink surface, including raw chicken, spinach, red bell pepper, shallots, mushrooms, butter, grated cheese, olive oil, cream, tomato paste, garlic, lemon, flour, and various spices in small bowls.

How to Make Chicken Paprika

Brown the Chicken: Season your thighs with paprika, salt, pepper and 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.

Side-by-side images: on the left, raw chicken pieces coated with cornstarch, paprika and seasoning on a plate; on the right, the coated chicken is being cooked in a skillet with oil.

Sauté the Veg: In the same pan, fry your shallots, mushrooms and red peppers until softened. Add the sliced garlic and cook for 30 seconds then stir in the tomato and pepper paste.
Deglaze and Simmer: Pour in the wine and simmer rapidly until it cooks down.

Side-by-side images of a skillet: the left shows sliced mushrooms, red bell peppers, and shallots being sautéed; the right shows the same mixture cooked down with added wine, appearing softer and more blended.

Add the chicken: Return the chicken (and any juices) to the pan, add the stock, cover and simmer for 10 minutes.
The creamy finish: Stir in the cream and spinach, letting the spinach wilt and the sauce thicken slightly. Stir in the parmesan until melted.

Side-by-side images of a skillet with chicken, mushrooms, peppers simmering in stock. The left shows the dish before cream is added; the right shows cream swirled into the sauce, creating a richer color and texture.

Finishing touches: Add a little lemon juice to brighten the sauce and adjust the seasoning. Garnish with chopped parsley or fresh thyme and serve.

Serving Suggestions

This comforting hug-in-a-bowl dinner can be paired with mashed potatoes, boiled new potatoes, steamed rice or buttered noodles. Some crusty bread is a must for mopping up the yummy sauce but you can also skip the extra carbs and serve with broccoli or green beans.

Leftovers and Storage

Fridge: Paprika chicken tastes even better the next day! Store in an airtight container for up to 3 days. Reheat on the stove over gentle heat, adding a little extra water or cream to loosen the sauce.
Freezing: Because of the high cream content, the sauce may split if frozen. You can prep the dish without the cream and freeze for up to 3 months. Thaw overnight in the fridge and add the cream when reheating.

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.
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.
Using chicken breasts: Using breast meat for a leaner option is fine, but be careful not to overcook. Best rely on a meat thermometer and cook until internal temperature is 165°F / 74 °C.
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 of red pepper flakes is another spicy option.