Creamy Chicken Paprikash

Name: Creamy Chicken Paprikash
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 Portionen
Ingredients: 2 tbsp olive oil; 4 piece skinless chicken breasts; 2 piece onions; 4 clove garlic cloves; 1 tbsp sweet paprika; 400 ml chicken stock; 4 tsp Dijon mustard; 2 tbsp Worcestershire sauce; 200 g soured cream

Casserole

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

35 min

Servings

Difficulty

Easy

Prep Time

25 Min

Description

This creamy chicken paprikash is a comforting and flavorful dish that's perfect for a weeknight dinner. I've been making this recipe for years, and it's always a hit with my family. The chicken is tender and juicy, and the sauce is rich and creamy with a hint of paprika and mustard. It's so easy to make in the Thermomix®, and it's ready in just about 35 minutes. Serve it with rice, mashed potatoes, or pasta for a complete meal. It's also great for meal prepping!

Ingredients (9 ingredients)

2 tbsp olive oil
4 piece skinless chicken breasts
2 piece onions
4 clove garlic cloves
1 tbsp sweet paprika
400 ml chicken stock
4 tsp Dijon mustard
2 tbsp Worcestershire sauce
200 g soured cream

Preparation (4 steps)

Sear the Chicken

Heat half of the olive oil in a frying pan over medium-high heat. Fry the chicken pieces, stirring frequently, until golden brown. Season with salt and pepper and transfer to a plate.

Sauté Onions and Garlic

Add the remaining olive oil to the frying pan and reduce the heat to medium. Fry the onions for 6-8 minutes until softened but not golden. Add the garlic and paprika and fry for 1 minute until fragrant.

Add Stock and Simmer

Pour the chicken stock into the frying pan, add the Dijon and Worcestershire sauce. Tip in the seared chicken with any resting juices, and simmer for 5-6 minutes until reduced slightly and the chicken is cooked through.