Chicken Paprika and Peppers

This is not a “diet” dish. It’s feast food. But on a day when you’re looking to elevate your game and splurge a bit, this is a quick and delicious way to do it.

Cream-based pasta sauce. The recipe calls for chicken breast but if you prefer thighs, it will work with that. For vegetarians, substitute the cooked chicken with crispy fried tofu (add after plating to keep crisp). Sorry, Vegans, this one probably won’t work for you but if you come up with the appropriate substitutions, I would love to hear about it.

Course: Main Course

Cuisine: European

Main Ingredient: Chicken

Serves: 4


  • 4 boneless chicken breasts
  • 14 cup all purpose flour or gluten free flour
  • 18 cup Cornstarch 2 Tbsp
  • 2 tsp Paprika divided (1 tsp + 1 tsp)
  • 12 tsp Smoked Paprika
  • 12 tsp dried oregano or 1.5 tsp fresh
  • 12 tsp salt
  • 12 tsp pepper
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 onion sliced
  • 4 cremini mushrooms thinly sliced
  • 1 stalk Celery sliced
  • 4 cloves garlic thinly sliced or minced
  • 1 red pepper sliced thinly
  • 1 yellow pepper sliced thinly
  • 14 oz can diced tomatoes or 4 tomatoes chopped
  • 1.5 cups Heavy Cream I used 18% coffee cream
  • splash vegetable stock or chicken stock
  • 2 green onions sliced for garnish


  1. Slice the chicken breast in half to make two thinner cutlets. Pound cutlets to ensure they are an even thickness.
  2. In a small bowl, stir together flour, cornstarch, paprika, smoked paprika, oregano, salt & pepper. Dip the chicken cutlets into the flour mixture, coating all sides. A thick coating is not required. Set flour aside for later use.
  3. Heat a large (12 in) skillet on high heat and when hot, add oil and butter. Reduce heat immediately to medium-high.
  4. When butter/oil has melted and is shimmering, add chicken cutlets. Do not crowd. If the pan is too small, cook in two batches. Cook on one side for 3-5 minutes and then flip. Cook until the internal temperature is 160F. It will finish cooking later. Removed cutlets to a plate and cover with foil. Set aside.
  5. Add additional oil/butter to skillet if required. Add sliced onions, mushrooms, celery and cook for 2 minutes, stirring frequently. Add garlic slices and stir for another minute or until it is aromatic.
  6. Sprinkle a couple of Tablespoons of the leftover flour mix over the vegetables, Stir in along with the remaining 1 tsp of paprika.
  7. Stir in the canned (or chopped) tomatoes. Stir well. Reduce heat to medium and allow to cook for until the juice has thickened somewhat. Stir cream into the skillet until it is an even rosy colour. If the sauce becomes too thick, thin with the vegetable/chicken stock or just plain water.
  8. Stir in the sliced sweet peppers. Add the reserved plated chicken cutlets and any juice that accumulated on the plate. Stir to combine. Cover skillet and allow it to simmer on medium-low heat for 5 minutes. The idea is to let the peppers soften but not lose all their crunch and for the cutlets to return to cooking temperature. Sprinkle chopped green onion (or fresh parsley) on top to garnish.
  9. Check seasoning and adjust according to taste. It will probably want a little salt.
  10. I’ve served this on a bed of rice, on pasta or over zucchini noodles (zoodles). All were delicious.