Chicken in paprika sauce with crispy potatoes – a creamy one-pan dish full of flavour.
Here is a true family favourite – chicken in paprika sauce with crispy potatoes, bacon and vegetables. It is a dish that tastes of comfort food yet is still easy enough for a busy weeknight.
Most of it is cooked in a single pan, which makes both the work and the washing-up easier. The potatoes go into the oven and turn crisp and golden, while everything else is cooked in the rendered bacon fat in the pan – which gives plenty of flavour and a lovely base for the sauce.
First I fry the bacon until crisp, and use the fat to brown the chicken breasts. Then the mushrooms, onion, garlic, paprika and tomato purée go in and are left to build flavour. A little flour helps thicken the sauce, and then stock and cream are added (or a lighter cooking cream, if you want to lighten it). Finally the crispy bacon and small dice of pepper are stirred into the hot paprika sauce, which is left to simmer gently until the potatoes are done in the oven.
When assembling the dish, half the potatoes are folded into the sauce, the chicken goes back into the pan, and the rest of the potatoes are scattered over the top – ready to serve. You can also easily prepare the dish an hour ahead and keep it warm in the oven. It is creamy, rich, crisp and full of flavour, and children and adults alike love it.
A quick tip on the chicken – choose the method that suits you best
When you make the dish, you can easily choose to fry the chicken breasts in a separate pan, if you find that makes the process more manageable.
There is plenty of time to fry the bacon, chicken and vegetables in the same pan while the potatoes roast in the oven – but if you would rather not have everything happening in one pan at once, you can let the chicken cook on its own in a separate pan. That way it can quietly take care of itself while you focus on the sauce.
You can either:
- Brown the chicken in the bacon fat and then transfer it to another pan, where it finishes cooking gently
- Cook the chicken through in the main pan and then set it aside on a plate with a little foil over it to keep it warm
- Or let it finish cooking in the oven alongside the potatoes – here I would recommend using a meat thermometer
It is entirely up to you and what you feel suits your kitchen and your pace.
The dish is very flexible – and what matters most is that you end up with juicy chicken and a creamy, flavourful paprika sauce that goes perfectly with the crispy potatoes.
Chicken in paprika sauce with crispy potatoes
Ingredients
- 700 g small potatoes, halved
- 1 tsp thyme
- 150 g bacon, diced
- 600 g chicken breast, halved if you like
- 50 g butter
- 300 g mushrooms, sliced or quartered
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 1/2 tbsp paprika
- 4 tbsp tomato purée
- 2 tbsp plain flour
- 350 ml water
- 1 chicken stock cube
- 200 ml cream whipping cream, or a lighter cooking cream
- 2 peppers, cut into small dice
- Salt and freshly ground pepper
- Oil
Method
- Toss the potatoes with a little oil, thyme, salt and freshly ground pepper, and roast them in a preheated conventional oven (top and bottom heat) at 210°C for about 50 minutes, or until golden and crisp.
- Heat a frying pan and fry the bacon in a little oil until golden. Set it aside on a plate.
- In the same pan, fry the chicken until golden and cooked through. Add more oil if needed, and season with paprika, salt and freshly ground pepper.Set the chicken aside and cover it with foil – or keep it warm in another pan.
- Melt the butter in the same pan and fry the mushrooms over a fairly high heat until they have released their liquid – season with salt and freshly ground pepper. Set a few aside for the top, if you like.
- Add the onion and garlic and fry until the onion is translucent, then stir in the paprika and tomato purée.
- Sprinkle over the flour and stir it in, then stir in the water, stock cube and cream. Return the diced peppers, bacon and chicken to the sauce, and let the sauce simmer while the potatoes finish roasting in the oven.
- Season the sauce to taste with salt and freshly ground pepper.
- Fold half the roasted potatoes into the sauce and scatter the rest over the top. Sprinkle with freshly ground pepper and chopped parsley.
Nutrition
Premium
Jeg lavede den og det blev rigtigt godt taget imod i familien..
Hej Michael
Hvor er det dejligt at høre, tusind tak for de søde ord 🙂
Warm wishes, Dianna
Smager super fin. God med grøntsager. Kan airfry kartofler så går den del lidt hurtigere.
Hej Anna
Hvor er det dejligt at høre, tusind tak for de søde ord 🙂
Og god idé med Airfryer 🙂
Warm wishes, Dianna