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Easy Creamy Paprika Chicken

This chicken paprika recipe is easy, creamy and makes such a tasty quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 3 hours 10 minutes
Servings: 2 people
Course: Main Course
Cuisine: Hungarian
Calories: 337
Ingredients Method Notes

Ingredients
  

  • 1 white onion
  • 2 red peppers
  • 1 garlic cloves
  • 1 chicken stock cube
  • 3 tsp plain paprika powder
  • salt and pepper
  • 1 tbsp tomato puree
  • 2 chicken breasts
  • 100 grams low fat cream cheese

Method
 

  1. Peel and finely slice the onion and garlic. Wash and slice the red peppers. Dice the chicken breasts. Prep the stock in a small jug by dissolving 1 stock cube in 270ml hot water.
  2. Heat 1 tsp olive oil in the pan and add your onions, garlic and peppers. Gently cook down on low heat, stirring so the garlic doesn't burn.
  3. Next turn the heat to medium and add the diced chicken. Stir the chicken till it is browned both sides then add some ground pepper and the paprika powder. Don't add any salt as the stock will be salty. You can add extra salt at the end if needed.
  4. Mix the spices in, the tomato puree, then do the same with the cream cheese. Pour in your prepped stock, and turn the heat high. Keep stirring for around 5 minutes till the thin mixture starts bubbling and turns thick and creamy.
  5. The chicken should finish cooking as the sauce thickens. If the sauce goes too thick you can add a little water to loosen.

Notes

Serve with vegetables on a the side and this is great served with rice.