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Hot Paprika Chicken

This Hot Paprika Chicken with Sautéed Spinach is a great weeknight dinner or one to keep for company. Tender pieces of chicken cooked in a spice melody of hot paprika, garlic and mustard. Served with roasted cherry tomatoes and lightly sauteed spinach. This can be a complete dinner on it's own or served with Crispy Oven Roasted Parmesan Baby Potatoes for a bigger meal.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: european
Keyword: chicken, paprika
Servings: 4 servings
Calories: 366kcal
Author: Julia Pinney

Ingredients

For the chicken:

  • 2 Chicken breast cut into 1 inch pieces
  • 1 Onion roughly chopped into large pieces
  • 1 Cup chicken stock
  • 1 tablespoon hot paprika
  • 1 teaspoon mustard
  • 4 tablespoons flour
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cloves garlic crushed
  • Chopped fresh parsley
  • Fresh ground black pepper
  • Salt

Other:

  • 1 Bag fresh spinach approx 200 grams
  • 1 Pint cherry tomatoes
  • 2 Tablespoons olive oil
  • 4 cloves garlic peeled and thinly sliced

Instructions

  • Preheat oven to 350 degrees F. Put the cherry tomatoes in a small roasting dish, drizzle with 1 tablespoon of olive oil and roast for 30 minutes, turning half way through roasting. Remove from oven, cover and set aside.
  • In a large skillet set over medium-high heat, add 1 tablespoon of the olive oil and garlic. Fry for just a minute and add the onions. Reduce heat to medium-low and cook until soft and browned, around 10 minutes. Remove onions from pan and set aside.
  • Next, coat the chicken in the flour. You can do this by putting the flour and the chicken in a zip-lock bag, sealing it up and shaking it until all the chicken pieces are coated. Using the reserved pan, add the remaining tablespoon of olive oil and the chicken. Make sure you shake off the excess flour before adding it to the pan. Just cook the chicken for a few minutes until it is browned on the outside but not cooked through. Just about 3 minutes or so. Remove chicken from pan and set aside.
  • With the same skillet set over medium heat, now add the butter, paprika, mustard and 1 tablespoon of the flour. Using a whisk, stir until it forms a paste. This is happen quite quickly. Start adding your stock gradually, whisking as you go until you have a smooth texture.
  • Toss the chicken back into the sauce and simmer for about 10 minutes or until chicken is tender and cooked.
  • In a separate skillet set over high heat, add the remaining olive oil and garlic slices. Sautee for about a minute and toss in the spinach until wilted.
  • Serve the Chicken with the spinach and topped with cherry tomatoes.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Hot Paprika Chicken
Amount Per Serving (1 serving)
Calories 366 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 5g31%
Trans Fat 1g
Cholesterol 82mg27%
Sodium 271mg12%
Potassium 808mg23%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 5g6%
Protein 28g56%
Vitamin A 703IU14%
Vitamin C 32mg39%
Calcium 38mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.