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Delicious one pot paprika chicken ready to serve with vibrant spices and creamy sauce.

One Pot Paprika Chicken

A comforting and easy meal perfect for busy weeknights, blending tender chicken and vibrant vegetables in a creamy paprika sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 300 g chicken breast (chopped)
  • 1 tbsp garlic-infused oil
  • 1 red pepper (chopped) red pepper (chopped)
  • 1 courgette (diced) courgette (diced)
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano or mixed herbs
  • 1 pinch salt and pepper
  • 1 tbsp tomato puree
  • 200 ml gluten-free chicken or vegetable stock low FODMAP if necessary
  • 1 tbsp lemon juice
  • 2 heaped tbsp cream cheese dairy-free if necessary or lactose-free if low FODMAP
  • 1 handful fresh chives (chopped)

Method
 

Preparation
  1. Heat garlic-infused oil in a pan over medium heat.
  2. Add chopped red pepper and diced courgette, stirring gently.
  3. Add the chopped chicken breast pieces and stir until sealed and nicely browned.
Cooking
  1. Sprinkle in smoked paprika and oregano, mixing well with salt and pepper.
  2. Pour in the stock and let it simmer for about 10 minutes.
  3. Remove from heat and stir in lemon juice and cream cheese until creamy.
  4. Top with freshly chopped chives and serve with rice, pasta, or in wraps.

Notes

Store leftovers in the fridge for up to three days and reheat with a splash of stock. Experiment with seasonal vegetables and substitute cream cheese for plant-based options if needed.