💡 Quick Recipe Highlights
- •The Dish: Tender baked chicken breasts and sweet bell peppers smothered in a rich, creamy sauce, served over fluffy homemade mashed potatoes.
- •Quick & Easy: Super fast prep—making it an absolute lifesaver for busy family weeknights.
- •How It’s Made: Whip up the sauce and mashed potatoes right in your Thermomix® while the chicken bakes to bubbly perfection in the oven.
Today, I’m sharing a recipe that is not only crazy delicious, but also insanely quick and easy to pull together: Creamy Paprika Chicken with Mashed Potatoes.
This dish is total comfort food—perfect for a cozy family dinner, but effortless enough to save the day on a hectic weeknight.
In this simple step-by-step guide, I’ll show you just how quickly you can bring this comforting Creamy Paprika Chicken to life in your Thermomix® with minimal effort!
Why You’ll Love This Recipe
- It’s quick, simple, and perfect for busy weeknights with the whole family.
- Totally beginner-friendly and practically foolproof.
- Super versatile—feel free to toss in extra veggies like zucchini or mushrooms.
- A crowd-pleasing dinner that everyone at the table will enjoy.
- Great for a cozy, fuss-free dinner with friends.
- 100% kid-approved!
My Top Cooking Tips
For the best flavor and texture, use high-quality or organic chicken breasts.
Want an even richer sauce? Stir in a spoonful of cream cheese or sour cream.
If you prefer a lighter option, you can swap the heavy cream for milk or plain yogurt.
For ultra-creamy mashed potatoes, fold in an extra knob of butter and a good splash of milk or cream.
This chicken is also amazing served over fluffy rice or pasta.
If you love a little kick, add a pinch of red pepper flakes or hot paprika.
This dish is great for prepping ahead—just keep it warm in a low oven until you’re ready to serve.
The leftovers taste even better the next day as the flavors meld together!
Can I make this ahead of time?
Yes, absolutely! You can easily prepare this dish ahead of time and keep it warm in the oven until dinner.
You can also freeze this dish! Just pop the chicken and sauce into a freezer-safe bag and keep it in the freezer for later.
I wouldn’t recommend freezing the mashed potatoes, though, as they tend to get watery and mushy once thawed.
Recipe Variations
Feel free to tweak this recipe and make it your own!
For example, you can throw in other veggies like sliced zucchini, mushrooms, or broccoli florets.
You can also kick the sauce up a notch by adding different spices like curry powder, chili flakes, or dried oregano.
What to Serve with Creamy Paprika Chicken
This creamy paprika chicken is absolutely delicious served over mashed potatoes, white rice, or egg noodles.
You can also round out the meal with a simple side salad, warm roasted veggies, or some crusty bread for soaking up that amazing sauce.
Ingredients for Creamy Paprika Chicken
- 1.3 lbs boneless, skinless chicken breasts (about 3–4 pieces / 600 g)
- 3 small red bell peppers
- 1 yellow onion
- 2 garlic cloves
- 1.5 tbsp cooking oil (approx. 20 g)
- 14 oz heavy cream or light cooking cream (approx. 400 g)
- 3 tbsp tomato paste (approx. 50 g)
- 1 tsp vegetable bouillon powder
- 2 tsp sweet paprika
- 2 tbsp cornstarch (approx. 20 g)
For the Mashed Potatoes:
- 1 kg starchy potatoes (such as Russets)
- 280 g milk
- 1 ½ tsp salt
- 30 g butter (optional)
- 2 pinches ground nutmeg (optional)
How to Make Creamy Bell Pepper Chicken
First, season the chicken breasts with salt and place them into a baking dish.
Next, wash and core the bell peppers. Slice 2 of the 3 bell peppers into thin strips and scatter them evenly over the chicken.
Now, preheat your oven to 350°F (180°C) conventional heat.
Next up, peel and quarter the onion, and peel and halve the garlic cloves. Add both to the mixing bowl and chop for 3 sec / speed 5. Use the spatula to scrape down the sides of the bowl, then repeat the process once more.
Add the oil and sauté for 2 min / 120°C (250°F) / speed 1.
Then add the remaining bell pepper chunks and chop for 8 sec / speed 7.
Mix the cornstarch with a splash of cold water until smooth. Add it to the mixing bowl along with the heavy cream, tomato paste, vegetable broth, paprika, salt, and pepper. First, stir for 5 sec / speed 4, then bring to a boil for 8 min / 100°C (212°F) / speed 1.
Pour the sauce right over the chicken breasts, top with shredded cheese, and bake in the preheated oven for 30 to 35 minutes.
How to Make the Mashed Potatoes:
While your creamy paprika chicken is bubbling away in the oven, let’s whip up the mashed potatoes!
Peel and cube the potatoes.
Add them to the mixing bowl with the milk and salt, and cook for 28 min / 95°C (200°F) / speed 1.
If you’d like, add the butter and a pinch of nutmeg now.
Mash for 10 sec / speed 3.5, give it a quick taste test to adjust seasonings if needed, and serve hot alongside your creamy paprika chicken.
Enjoy!
I hope you love making this recipe!
If you enjoyed this quick creamy paprika chicken, you might also love my recipe for delicious Thermomix® Paprika Chicken Strips 🙂
Happy cooking,
Christoph
Creamy Paprika Chicken
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Zutaten
- 600 g Boneless, skinless chicken breasts 3-4 pieces
- 2 Red bell pepper small
- 1 Red bell pepper small
- 1 Yellow onion
- 2 Garlic cloves
- 20 g Oil
- 400 g Rama Cremefine cooking cream 7% fat, or heavy cream
- 50 g Tomato paste
- 1 tsp Vegetable broth
- 2 tsp Sweet paprika
- 20 g Cornstarch
- Salt and black pepper
- 100 g Gouda cheese shredded
For the mashed potatoes:
- 1 Kg Starchy potatoes (like Russets)
- 280 g Milk
- 1 ½ tsp Salt
- 30 g Butter optional
- 2 Pinch of ground nutmeg optional
Zubereitung
- 600 g Boneless, skinless chicken breastsFirst, season the chicken breasts with salt and place them into a baking dish.
- 2 Red bell pepperWash and seed the bell peppers. Cut 2 of the bell peppers into thin strips and scatter them evenly over the chicken breasts.
- Preheat your oven to 180 °C.
- 1 Yellow onion, 2 Garlic clovesNext, peel and quarter the onion, and peel and halve the garlic cloves. Add both to the mixing bowl and chop for 3 sec / speed 5. Use a spatula to scrape down the sides of the bowl, then repeat the process.
- 20 g OilAdd the oil and sauté for 2 min / 120° C / speed 1.
- 1 Red bell pepperRoughly chop the remaining bell pepper, add it to the bowl, and chop for 8 sec / speed 7.
- 400 g Rama Cremefine cooking cream, 50 g Tomato paste, 1 tsp Vegetable broth, 2 tsp Sweet paprika, 20 g Cornstarch, Salt and black pepperMix the cornstarch with a splash of water to make a quick slurry. Add it to the mixing bowl along with the cooking cream (or heavy cream), tomato paste, vegetable broth, sweet paprika, salt, and pepper. First, mix for 5 sec / speed 4, then bring to a simmer for 8 min / 100 °C / speed 1.
- 100 g Gouda cheesePour the luscious sauce over the chicken breasts, top with the shredded Gouda, and bake in the preheated oven for 30-35 minutes until tender and bubbly.
For the Mashed Potatoes:
- While the Creamy Paprika Chicken is baking in the oven, let's make the mashed potatoes!
- 1 Kg Starchy potatoes (like Russets)Peel and dice the potatoes.
- 280 g Milk, 1 ½ tsp SaltAdd them to the mixing bowl along with the milk and salt, and cook for 28 min / 95° C / speed 1.
- 30 g Butter, 2 Pinch of ground nutmegIf desired, stir in the butter and a pinch of nutmeg.
- Purée for 10 sec / speed 3.5. Give it a quick taste, adjust seasonings if needed, and serve warm alongside your Creamy Paprika Chicken!
Creamy Paprika Chicken
Click stars to rate now
Zutaten
- 600 g Boneless, skinless chicken breasts 3-4 pieces
- 2 Red bell pepper small
- 1 Red bell pepper small
- 1 Yellow onion
- 2 Garlic cloves
- 20 g Oil
- 400 g Rama Cremefine cooking cream 7% fat, or heavy cream
- 50 g Tomato paste
- 1 tsp Vegetable broth
- 2 tsp Sweet paprika
- 20 g Cornstarch
- Salt and black pepper
- 100 g Gouda cheese shredded
For the mashed potatoes:
- 1 Kg Starchy potatoes (like Russets)
- 280 g Milk
- 1 ½ tsp Salt
- 30 g Butter optional
- 2 Pinch of ground nutmeg optional
Zubereitung
- 600 g Boneless, skinless chicken breastsFirst, season the chicken breasts with salt and place them into a baking dish.
- 2 Red bell pepperWash and seed the bell peppers. Cut 2 of the bell peppers into thin strips and scatter them evenly over the chicken breasts.
- Preheat your oven to 180 °C.
- 1 Yellow onion, 2 Garlic clovesNext, peel and quarter the onion, and peel and halve the garlic cloves. Add both to the mixing bowl and chop for 3 sec / speed 5. Use a spatula to scrape down the sides of the bowl, then repeat the process.
- 20 g OilAdd the oil and sauté for 2 min / 120° C / speed 1.
- 1 Red bell pepperRoughly chop the remaining bell pepper, add it to the bowl, and chop for 8 sec / speed 7.
- 400 g Rama Cremefine cooking cream, 50 g Tomato paste, 1 tsp Vegetable broth, 2 tsp Sweet paprika, 20 g Cornstarch, Salt and black pepperMix the cornstarch with a splash of water to make a quick slurry. Add it to the mixing bowl along with the cooking cream (or heavy cream), tomato paste, vegetable broth, sweet paprika, salt, and pepper. First, mix for 5 sec / speed 4, then bring to a simmer for 8 min / 100 °C / speed 1.
- 100 g Gouda cheesePour the luscious sauce over the chicken breasts, top with the shredded Gouda, and bake in the preheated oven for 30-35 minutes until tender and bubbly.
For the Mashed Potatoes:
- While the Creamy Paprika Chicken is baking in the oven, let's make the mashed potatoes!
- 1 Kg Starchy potatoes (like Russets)Peel and dice the potatoes.
- 280 g Milk, 1 ½ tsp SaltAdd them to the mixing bowl along with the milk and salt, and cook for 28 min / 95° C / speed 1.
- 30 g Butter, 2 Pinch of ground nutmegIf desired, stir in the butter and a pinch of nutmeg.
- Purée for 10 sec / speed 3.5. Give it a quick taste, adjust seasonings if needed, and serve warm alongside your Creamy Paprika Chicken!
