How to Make Easy Creamy Paprika Chicken Goulash

Finding a cozy, restaurant-quality dinner that comes together in under 25 minutes makes busy weeknights much smoother. Making a traditional-style paprika chicken goulash offers all the rich, savory depth of a slow-simmered Hungarian stew in a fraction of the time. By searing tender diced chicken breast with crisp bell peppers, tomato paste, sweet paprika, and rich cream, you create a velvety skillet meal that pairs perfectly with egg noodles, rice, or crusty bread.

Quick Answer: Paprika Chicken Goulash To make quick paprika chicken goulash, brown 600g of cubed chicken breast in olive oil with 1 diced onion and 2 sliced bell peppers. Stir in 3 tablespoons of tomato paste and 3 teaspoons of flour to coat. Pour in 300ml vegetable broth and 200ml heavy cream, season generously with sweet paprika, chicken seasoning, salt, and pepper, then simmer for 8–10 minutes until thick and tender.

Why This Quick Chicken Skillet Is a Weeknight Winner

Traditional Central European goulash usually requires hours of braising tough cuts of beef. However, switching to lean chicken breast allows you to capture those iconic warm, aromatic paprika flavors during a quick stovetop cook.

The secret to this dish lies in building a quick aromatic base. Toasting sweet paprika and tomato paste directly in olive oil releases essential oils, giving the pan sauce a deep golden-red color and rich taste. Adding heavy cream at the end smooths out the savory tang of the tomatoes, creating a luxurious gravy without needing hours over a hot stove.

Ingredient Blueprint & Culinary Roles

Using fresh, quality pantry staples ensures your sauce achieves the ideal balance between rich dairy fat and warm aromatic spices.

Step-by-Step Instructions: How to Cook Paprika Chicken Goulash

Step 1: Sear the Chicken Protein

Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Season 600g of cubed chicken breast with a pinch of salt and pepper. Add the chicken to the hot pan and sear for 4 to 5 minutes until golden on all sides. Remove the chicken from the skillet and set it aside on a plate; it will finish cooking in the sauce later. [internal link: quick chicken searing techniques]

Step 2: Sauté the Aromatics and Vegetables

In the same skillet, add another splash of olive oil if needed. Add 1 finely diced yellow onion and 2 sliced bell peppers. Cook for 3 to 4 minutes until the onions turn translucent and the peppers soften slightly. Stir in 200g of diced fresh tomatoes and 1 minced garlic clove.

Step 3: Toast the Spices and Form the Thickening Base

Push the vegetables toward the sides of the skillet to clear a space in the center. Add 3 tablespoons of tomato paste, 1 to 2 teaspoons of sweet ground paprika, 1 teaspoon of poultry seasoning, and a pinch of ground nutmeg. Stir the spices in the hot oil for 45 seconds until fragrant. Sprinkle 3 teaspoons of all-purpose flour over the mixture and toss to coat the vegetables evenly.

Step 4: Simmer and Cream the Sauce

Gradually pour in 300ml of vegetable or chicken broth, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Bring the liquid to a gentle simmer for 2 minutes as it begins to thicken. Reduce the heat to medium-low and pour in 200ml of heavy cream, stirring continuously until a smooth, reddish-pink sauce forms.

Step 5: Combine and Finish Cooking

Return the seared chicken and any accumulated juices back into the simmering sauce. Cover the skillet loosely and simmer on low heat for 5 to 7 minutes until the chicken is cooked through (reaching an internal temperature of 165°F / 74°C) and the peppers are tender. Season to taste with salt, pepper, and fresh chopped parsley before serving.

Flavor Balancing & Sauce Prevention Tips

• Avoid Burning the Paprika: Ground paprika contains natural sugars that scorch quickly over high heat, turning bitter. Always toast paprika over medium-low heat briefly with liquid nearby to stop the cooking process.
• Preventing Cream Curdling: Never boil sauce rapidly after adding heavy cream or sour cream. Keep the stove burner on a low simmer to preserve a smooth emulsion.
• Paprika Variations: Use imported Hungarian sweet paprika (Édesnemes) for authentic mild sweetness. If you enjoy a faint smoky aroma, substitute 1/2 teaspoon of sweet paprika with Spanish smoked paprika (Pimentón).

Key Takeaways

• Fast Skillet Dinner: Ready in under 25 minutes using accessible pantry staples and fresh poultry.
• Silky Pan Sauce: Combines tomato paste, sweet paprika, flour, and heavy cream for a velvety texture.
• Versatile Serving: Excellent over buttered egg noodles, boiled potatoes, steamed rice, or crusty bread.
• Meal-Prep Friendly: Reheats cleanly over low stovetop heat for delicious leftover lunches.

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