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Paprika-Sahne-Hähnchen mit Gnocchi recipe card

Paprika Cream Chicken with Gnocchi

High protein paprika cream chicken with gnocchi in a simple one pan style
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1 skillet
Course: Main Course
Cuisine: German
Calories: 540
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1.3 lb boneless skinless chicken breast patted dry and cut into strips
  • 1 tbsp neutral oil such as canola or sunflower
  • 1 medium yellow onion finely diced
  • 1 red pointed pepper or red bell pepper, cut into thin strips
  • 2 tbsp tomato paste
  • 1 tbsp mild paprika paste or roasted red pepper paste
  • 1.25 cups heavy cream 300 ml
  • 1.1 lb shelf stable or refrigerated gnocchi 500 g
  • 1 tsp kosher salt divided, plus more to taste
  • 0.5 tsp freshly ground black pepper divided, plus more to taste
  • 0.5 tsp sweet paprika powder optional, for extra flavor and color
  • 1 tbsp chopped fresh parsley or chives for serving optional

Method
 

  1. Prepare the chicken by patting it dry with paper towels, then slice it into even strips and season with half of the salt and half of the pepper.
  2. Dice the onion finely and slice the pointed pepper into thin strips, keeping them ready near the stove.
  3. Heat the oil in a large wide skillet over medium high heat, then add half of the chicken strips in a single layer and sear until lightly browned on both sides, about 4 to 5 minutes total; transfer to a plate and repeat with the remaining chicken.
  4. Reduce the heat to medium, add the diced onion and sliced pepper to the same skillet, and cook while stirring often until softened and glossy, about 4 to 5 minutes, scraping up any browned bits from the bottom of the pan.
  5. Stir in the tomato paste, paprika paste, and sweet paprika powder, and cook for 1 minute while stirring to toast the pastes and deepen their flavor.
  6. Pour in the heavy cream while stirring, add the remaining salt and pepper, and bring the sauce to a gentle simmer until it thickens slightly and turns a warm orange red color, about 3 to 4 minutes.
  7. Return the browned chicken and any accumulated juices to the skillet, stir to coat in the sauce, and let it simmer gently until the chicken is cooked through and tender, about 4 to 5 minutes.
  8. While the chicken simmers, cook the gnocchi in a large pot of well salted boiling water according to the package directions, usually 2 to 3 minutes, then drain well.
  9. Fold the drained gnocchi into the skillet with the paprika cream chicken, tossing gently until the gnocchi are coated in sauce, and adjust seasoning with additional salt and pepper to taste.
  10. Sprinkle with chopped fresh parsley or chives if using, then serve the paprika cream chicken with gnocchi hot straight from the skillet.

Notes

- You can lighten the sauce by using half heavy cream and half whole milk, but let it simmer a bit longer to thicken.
- For extra vegetables, add a handful of sliced zucchini or green beans with the peppers and cook until just tender.
- If the sauce becomes too thick, stir in 2 to 3 tbsp of water or chicken broth until it reaches your preferred consistency.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days and reheat gently over low heat with a splash of water or cream.