Paprika Chicken with Mushrooms

Paprika Chicken with Mushrooms


"There's something about chicken with paprika that is soooo good! Cooking this dish covered makes a nice mushroom sauce that can be spooned over the chicken for serving."

Ingredients 40 m {{adjustedServings}} servings 259 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

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  1. Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
  2. In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
  3. Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.
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Reviews 268

  1. 345 Ratings


Three stars as written since it is clearly lacking in much seasoning, however, with a little tweaking this is easily a five star dish. I sauteed the mushrooms and onion first (I used shallots and added a couple shots of Worcestershire sauce) then removed that from the pan and set it aside while I cooked the chicken (I used turkey cutlets) which I had dredged in flour before sauteeing. Once nicely browned I removed the meat and deglazed the pan with all those wonderful browned bits with chicken broth and white wine. I let that reduce to about half its volume, then swirled in a few pats of butter. I served the cutlets over fresh sauteed spinach, topped them with the mushroom/shallot mixture, then poured that luscious sauce over it all. Loved it.

Mary Stephenson

Will definitely make this again. Was very please with how quick & easy it was to make. Used bottled crushed garlic on chicken and in sauce and used frozen mushrooms(all I had). Will use a larger "sweet" onion and fresh wild mushrooms next time. Also added a couple of generous glugs of a dry white wine during cooking and before serving also added a bit more butter and let sauce reduce. Served with Fettuccine Florentine, mixed spring greens and garlic rolls.


I thought this recipe was fantastic as written. Thank you Marlana.