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For a quick, comforting, and easy meal, try this single serving Chicken Paprika recipe. Ready in under 30 minutes, it features tender chicken in a rich, creamy sauce with paprika, onions, and garlic.
Featured Comment
“Fantastic recipe and is good as, if not better, than any restaurant…”
– Geri
Why You’ll Love This Recipe
- Fast & Simple: Cooks in about 20 minutes using ingredients you likely already have. A one-skillet, weeknight hero made with pantry staples.
- Creamy, Paprika-Rich Sauce: Tender chicken in a savory, creamy sauce made with onions, garlic, and paprika – full of flavor, low on effort.
- Single Serving: Just the right portion for one.
I’m excited to share my Chicken Paprika! Inspired by Hungarian cuisine, it’s warm, savory, and great alone or with grains. My take mixes tradition with modern ease, delivering a bold, delicious meal for one.
Enjoy with any of these sides:
Ingredients
If you have any ingredients leftover from this easy paprika chicken recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken: Use a 5 to 6-ounce boneless, skinless chicken breast or thigh, cut into ¼-inch thick strips for even cooking and flavor. If you have an extra piece, try it in kung pao chicken for one, sheet pan Greek chicken, or chicken fajitas for one.
- Paprika: Smoked paprika adds a rich, smoky flavor, while sweet paprika offers a milder taste. We use smoked paprika in Spanish rice for one, air fryer chicken wings, and creamy tomato soup.
- Diced Tomatoes: Use ½ cup of canned diced tomatoes with their juices for extra flavor. Leftover tomatoes? Add them to a slow cooker chicken burrito bowl or chicken cacciatore for one.
- Chicken Broth: Low-sodium broth helps control saltiness. If using regular broth, adjust the added salt. Leftover broth works well in single serving soup recipes like lasagna soup for one or chicken and dumplings for one.
- Heavy Cream: Adds richness to the dish. Use any extra in fettuccini Alfredo for one or a mini German chocolate cake.
- Pasta: Two ounces of rotini (about ½ cup dry, 1 cup cooked) hold onto the sauce well. Extra pasta? Use it in a small hamburger casserole or Italian pasta salad for one.
See recipe card below for a full list of ingredients and measurements.
How To Make Chicken Paprika
These photos and instructions help you visualize how to make chicken in a creamy paprika sauce. See the recipe box below for ingredient amounts and full recipe instructions.
- Season the Chicken: In a bowl, toss the chicken with smoked paprika, salt, and pepper.
- Cook the Chicken: Melt half the butter in a 10-inch skillet over medium heat. Add the chicken and cook for 3 minutes per side until lightly browned and cooked through. Transfer to a plate, cover, and set aside.
- Sauté the Aromatics: Melt the remaining butter in the skillet. Add the onions and cook for 2 minutes, stirring occasionally. Stir in the garlic and cook for 30 seconds.
- Add the Paprika: Stir in the smoked paprika and cook for 10 seconds, stirring constantly.
- Simmer the Sauce: Pour in the diced tomatoes and cook for 1 minute, stirring occasionally.
- Pro Tip: Using fresh tomatoes? Chop 1 medium tomato and add extra broth in Step 6 to make up for the missing juices.
- Reduce the Sauce: Add the broth, increase heat to medium-high, and bring to a simmer. Cook for 5-7 minutes, stirring frequently, until the sauce thickens slightly.
- Add the Cream: Stir in the heavy cream and simmer for 2 minutes, stirring frequently.
- Pro Tip: Heavy cream creates a rich, flavorful sauce that pairs well with smoky paprika—whole milk won’t give the same result.
- Combine: Return the chicken to the pan, reduce heat to low, and stir until warmed through.
- Serve: Enjoy over cooked pasta, rice, or quinoa.
Expert Tips
- Prepare Ahead: Read the full recipe and ingredient notes before starting. This dish cooks quickly, so having everything ready ensures success.
- Adjust the Spice: For more heat, add red pepper flakes or cayenne. For a milder taste, use less paprika.
- Add Freshness: Garnish with chopped basil or parsley for extra color and flavor.
- Let It Rest: Allow the dish to sit for a few minutes before serving to enhance the flavors.
- Low-Carb Option: Skip the pasta and enjoy as is.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if needed.
Let the sauce simmer for a few extra minutes until it reduces.
Absolutely! If you’d like to make a second serving, just double the ingredient amounts.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this Smoked Paprika Chicken recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Chicken Paprika For One
Equipment
Ingredients
- 2 ounces dry rotini pasta (½ cup dry pasta). This will yield about 1 cup of cooked pasta.
- 1 (5 to 6-ounce) boneless, skinless chicken breast -sliced into ¼-inch strips
- 1 teaspoon smoked paprika -divided
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 ½ tablespoons salted butter -divided
- ¼ cup chopped onions
- 1 clove garlic -minced
- ½ cup canned diced tomatoes
- ½ cup low sodium chicken broth
- 2 tablespoons heavy cream
- 1 tablespoon grated Parmesan cheese
- Optional for topping: chopped fresh basil or parsley
Instructions
- Cook the Pasta: Bring a medium saucepan of water to a boil over medium-high heat. Add the pasta and cook for 5-7 minutes until tender. Drain and set aside.
- Season the Chicken: In a bowl, toss the chicken with ½ teaspoon smoked paprika, salt, and pepper.
- Cook the Chicken: Melt half the butter in a skillet over medium heat. Add the chicken and cook for 3 minutes per side until browned and cooked through. Transfer to a plate and cover.
- Sauté the Aromatics: Melt the remaining butter in the skillet. Add the onions and cook for 2 minutes, stirring occasionally. Stir in the garlic and cook for 30 seconds.
- Add Paprika: Stir in the remaining ½ teaspoon of smoked paprika and cook for 10 seconds.
- Build the Sauce: Pour in the diced tomatoes and cook for 1 minute, stirring occasionally.
- Simmer: Add the broth, increase the heat to medium-high, and bring to a simmer. Cook for 5-7 minutes, stirring frequently, until slightly thickened.
- Finish the Sauce: Stir in the cream and simmer for 2 minutes, stirring frequently.
- Combine: Return the chicken to the pan, reduce heat to low, and stir until heated through.
- Serve: Spoon over cooked pasta and top with Parmesan cheese and fresh basil or parsley.
Notes
- Prepare Ahead: Read the full recipe and ingredient notes before starting. This dish cooks quickly, so having everything ready ensures success.
- Adjust the Spice: For more heat, add red pepper flakes or cayenne. For a milder taste, use less paprika.
- Add Freshness: Garnish with chopped basil or parsley for extra color and flavor.
- Let It Rest: Allow the dish to sit for a few minutes before serving to enhance the flavors.
- Low-Carb Option: Skip the pasta and enjoy as is.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Fantastic recipe and is good as, if not better, than any restaurant. I found some spaetzle so the recipe would be more authentic.
Thank you so much! I’m thrilled to hear you enjoyed the recipe, and using spaetzle is such a great touch — what a perfect pairing for an authentic feel.
Like dining out at a fine restaurant. I found spaetzle which makes it more authentic.
I didn’t have any paprika, so I substituted Tony Chachere’s Original Creole Seasong and omitted the salt. I used boneless skinkess thighs. Verrry good!