Classic Chicken Paprika Recipe

This updated version of a classic recipe introduces you to the sweet flavor of antioxidant super power paprika in a simple, one-dish meal.
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Update Servings
  • 1 pound small boneless skinless chicken breast halves or boneless skinless chicken thighs
  • 2 1/2 teaspoons McCormick® Paprika
  • 1/2 teaspoon McCormick® Sea Salt Grinder
  • 1/8 teaspoon McCormick® Black Pepper, Ground
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1/3 cup light cream
  • Hot cooked noodles (optional)
  • Chopped fresh parsley (optional)
10 mins
20 mins
1. Season chicken with 1/2 teaspoon of the paprika, sea salt and pepper.

2. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 minutes per side or until browned. Remove chicken from skillet. Add onion to skillet; cook and stir 3 minutes or until softened.

3. Stir in tomatoes and remaining 2 teaspoons paprika. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 8 to 10 minutes or until chicken is cooked through. Stir in cream until well blended. Serve over noodles and sprinkle with chopped parsley, if desired.
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Nutrition (per serving)
Calories: 255 Calories
Fat: 11 Grams
Protein: 29 Grams
Cholesterol: 86 Milligrams
Carbohydrates: 10 Grams
Sodium: 477 Milligrams
Fiber: 3 Grams

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