One-Pan Hungarian Paprika Chicken

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

This is a simple one-pan meal generously flavored with sweet, mild paprika. Perfect when you want a rich and creamy meal in minutes. Serve this quick take on a Hungarian dish with rice, scattered with fresh parsley.

recipe updated Dec 12, 2019


  • Chicken breast icon
    Chicken breast
    500 g (about 4 ½)
  • Red bell pepper icon
    Red bell pepper
    1 (about 150 g)
  • Unsalted butter icon
    Unsalted butter
    15 g (about 1 tbsp)
  • Sunflower oil icon
    Sunflower oil
    1 tbsp (about 14.25 g)
  • Hungarian sweet paprika icon
    Hungarian sweet paprika
    2 tbsp (about 30 g)
  • Dry white wine icon
    Dry white wine
    100 ml (about 100 g)
  • Tomato paste icon
    Tomato paste
    2 tsp (about 11 g)
  • Crème fraîche icon
    Crème fraîche
    ¼ cup (about 60 g)
  • Fresh parsley icon
    Fresh parsley
    1 tbsp (about 3.9 g)


  • kCook icon Stove
  • kCook icon Frying pan

Step preview

  1. Add unsalted butter and sunflower oil to a clean frying pan
  2. Heat - medium-high heat
  3. Add chicken breast to the frying pan
  4. Cook in frying pan until lightly browned - 3 min
  5. Add red bell pepper and Hungarian sweet paprika to the frying pan
  6. Cook in frying pan - approx 2 min
  7. Add dry white wine and tomato paste to the frying pan
  8. Boil then reduce heat
  9. Simmer - approx 3 min
  10. Mix in crème fraîche and fresh parsley to the frying pan
  11. Season to taste
  12. Heat until heated through
  13. Serve
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