why make this recipe
Creamy Paprika Chicken with Golden Fries is a delightful dish that combines tender chicken with a rich and flavorful sauce, creating a comforting meal that’s perfect any time of the week. The creamy sauce, infused with sweet and smoky paprika, adds an inviting warmth to the dish. Paired with crispy golden fries, it makes for a complete and satisfying dinner that everyone will love.
how to make Creamy Paprika Chicken with Golden Fries
Ingredients
- 2 boneless, skinless chicken breasts (about 400 g), cut into chunks
- 1 Tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 tsp sweet paprika (Hungarian or Spanish)
- 1/4 tsp smoked paprika (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2/3 cup (160 ml) heavy cream (or crème fraîche)
- 2 Tbsp sour cream (optional)
- 1/2 tsp Dijon mustard (optional)
- 1 tsp chopped fresh parsley (plus more for garnish)
- 2 medium potatoes, peeled and cut into fries
- 1 1/2 Tbsp olive oil (for fries)
- Salt to taste (for fries)
Directions
- Preheat your oven to 220°C (425°F).
- Toss the potato fries with olive oil and a pinch of salt. Spread them in a single layer on a baking sheet and bake for 20–25 minutes, flipping halfway through until golden and crisp.
- While the fries bake, heat oil or butter in a skillet over medium-high heat. Add the chicken chunks and cook for 5–6 minutes until browned on all sides. Remove from the pan and set aside.
- In the same skillet, reduce heat to medium and add the chopped onion. Cook for 2–3 minutes until soft. Stir in garlic and both paprikas; cook for 30 seconds.
- Return the chicken to the pan, season with salt and pepper. Pour in the cream and stir in the sour cream and mustard (if using). Let it simmer gently for 5–7 minutes until the sauce thickens slightly and the chicken is fully cooked.
- Stir in chopped parsley and adjust seasoning if needed.
- To serve, spoon the creamy paprika chicken into shallow bowls or plates. Add a side of crispy fries. Garnish with fresh parsley and serve immediately while hot.
how to serve Creamy Paprika Chicken with Golden Fries
Serve Creamy Paprika Chicken with Golden Fries in shallow bowls or plates. Make sure to garnish with some fresh parsley for color and freshness. This dish pairs wonderfully with a simple green salad or steamed vegetables for a complete meal.
how to store Creamy Paprika Chicken with Golden Fries
If you have leftovers, store the creamy paprika chicken in an airtight container in the refrigerator for up to 3 days. The fries are best enjoyed fresh but can be kept in a separate container. Reheat the chicken on the stove or microwave, and re-crisp the fries in a hot oven or air fryer before serving.
tips to make Creamy Paprika Chicken with Golden Fries
- Use fresh chicken for the best flavor and tenderness.
- Don’t rush the cooking process; allow the sauce to simmer for the right thickness.
- Feel free to adjust the amount of paprika to suit your taste, adding more if you love spice.
- For extra flavor, consider adding some sautéed mushrooms or bell peppers to the chicken.
variation
You can swap the chicken for other proteins like shrimp or tofu, using the same sauce for a different taste. You can also replace the fries with a side of rice or quinoa for a healthier option.
FAQs
Can I use low-fat cream instead of heavy cream?
Yes, you can use low-fat cream, but the sauce may be less rich and creamy.
How long does it take to prepare this meal?
The total time for preparation and cooking is around 30–40 minutes.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce ahead of time but it’s best to cook the fries fresh before serving. Store the chicken in the fridge and reheat before enjoying.
Creamy Paprika Chicken with Golden Fries
Ingredients
Method
- Preheat your oven to 220°C (425°F).
- Toss the potato fries with olive oil and a pinch of salt. Spread them in a single layer on a baking sheet and bake for 20–25 minutes, flipping halfway through until golden and crisp.
- While the fries bake, heat olive oil or butter in a skillet over medium-high heat. Add the chicken chunks and cook for 5–6 minutes until browned on all sides. Remove from the pan and set aside.
- In the same skillet, reduce heat to medium and add the chopped onion. Cook for 2–3 minutes until soft. Stir in garlic and both paprikas; cook for 30 seconds.
- Return the chicken to the pan, season with salt and pepper. Pour in the cream and stir in the sour cream and mustard (if using). Let it simmer gently for 5–7 minutes until the sauce thickens slightly and the chicken is fully cooked.
- Stir in chopped parsley and adjust seasoning if needed.
- Spoon the creamy paprika chicken into shallow bowls or plates. Add a side of crispy fries. Garnish with fresh parsley and serve immediately while hot.