Thinly cut strips of red peppers and onions marry with bites of browned chicken in an amazing tomato cream sauce spiked with paprika and caraway seeds. This Weeknight Chicken Paprikash is is proof positive that a flavorful weeknight meal is well within reach, even with just 30 minutes to prepare it.
Mamas that work outside of the home? I’d like to take a moment and give you a round of applause. I just don’t know how you do it all. I was thinking about this the other evening as I scurried to get dinner on the table even after being home most of the day. On weekends when I have a bit more time, I can take a more leisurely pace in preparing our evening meals. Weeknights? Not so much. Instead, it’s all systems go to get dinner on the table before a chorus of whining or bickering or complaining – fill in the blank with the given choice of dinner hour distractions – begins.
The traditional Chicken Paprikash is one of the most famous Hungarian stews. It’s also time intensive and nothing I’d try to tackle on a school night.
This Weeknight Chicken Paprikash is dubbed so because it’s absolutely perfect to prepare at that time. It’s delicious anytime, but on a weeknight it gets a gold star for getting to the table in record time. In the time it takes you to boil water and cook pasta, the chicken mixture is complete and dinner is a go! Thirty minutes to a flavorful weeknight dinner? Sign me up!
I choose to use chicken tenderloins in this dish as most of the prep work is done for me. A quick run through with my knife and I have bite size pieces ready to go into my pan. If you have a little more time on your hands or have something else on hand, by all means use it! I’ve also used boneless, skinless chicken breasts with equally great results.
Thinly cut strips of red peppers and onions marry with bites of browned chicken in an amazing tomato cream sauce spiked with paprika and caraway seeds. Can I tell you how much I adore a good tomato cream sauce? Let’s just say if I had a swimming pool and I could make it happen, I’d fill it with tomato cream sauce. It’s that dreamy.
- 1 tablespoon olive oil
- 1 pound Perdue Boneless Skinless Chicken Breast Tenderloins, cut into 1" cubes
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- ½ cup whipping cream
- 1 tablespoon paprika
- 1 tablespoon tomato paste
- 1 teaspoon caraway seeds
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 14.5 oz. can diced tomatoes, undrained
- 12 oz. pasta, cooked
- Heat oil in large pan over medium heat. Season chicken with salt and pepper and add to pan. Brown on all sides, stirring occasionally, about 5 minutes. Remove from pan and set aside.
- Add onion, red pepper and garlic to pan. Saute until tender, about 4 minutes.
- Return chicken to pan and stir in cream and remaining ingredients.
- Cover and simmer 5 minutes or until chicken is done and sauce is slightly thick. Serve over your choice of cooked pasta.
Traditionally, Chicken Paprikash is served over egg noodles but I decided to go another pasta route and used a whole graine penne. A bit heartier to stand up to the meaty chicken mixture – I turn up my nose to soggy noodles! – and a bit healthier, too.
This dish is proof positive that a flavorful weeknight meal is well within reach, even with just 30 minutes to prepare it.
I was provided coupons by Perdue to purchase chicken at no cost to create this recipe, however all thoughts and opinions, as always, are my own.