Easy Chicken Paprikash
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6
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Calories
172 kcal
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Course
Main Course, Dinner
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Cuisine
Hungarian
Easy Chicken Paprikash
Description
This recipe starts by sautéing cubed chicken breast or thighs with onions until the chicken is cooked through. Chopped bell peppers and minced garlic are added before seasoning with sweet paprika, salt, black pepper, and red chili flakes for mild heat. Chicken broth and diced tomatoes enrich the sauce base, which is brought to a boil then gently simmered to meld the flavors.
The sauce gains its creamy texture from a mixture of sour cream and flour whisked together with broth ladled from the pot, creating a thickened, velvety finish. The dish cooks down on low heat, allowing the sauce to thicken and flavors to integrate. Fresh parsley garnish adds a herbaceous note.
Chicken Paprikash is traditionally served over egg noodles, rice, or potatoes, which help soak up the flavorful sauce. The dish stores well refrigerated for several days and can be frozen, with gentle reheating recommended to preserve the sauce's texture. This preparation balances smoky paprika spice with creamy tang from sour cream for a comforting home-cooked meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast or chicken thighs, skinless and boneless cut into small cubes
- 1 onion chopped
- 3 cloves garlic minced
- 1 bell pepper chopped
- 2 tablespoons paprika sweet
- salt to taste
- black pepper to taste
- ¼ teaspoon red pepper flakes chili
- ½ cup chicken broth low sodium
- 15 ounce diced tomatoes 1 can, including juice
- 2 tablespoon all-purpose flour
- ¼ cup sour cream
- parsley for garnish, fresh
Instructions
- In a Dutch oven or medium size pot heat the olive oil over medium-high heat. Add the chicken pieces and onion to the pot and cook for about 5 to 7 minutes until the chicken is no longer pink inside.
- Stir in the peppers and garlic. Add paprika, salt, pepper, red chili flakes and stir lightly. Add the chicken broth and diced tomatoes. Bring to a boil.
- In a small bowl whisk together the flour and sour cream with a ladle of broth from the pot. Pour this mixture back into the pot and stir. Turn the heat down to a medium-low and simmer for about 20 minutes, stirring occasionally. The sauce will thicken from the flour.
- Garnish with parsley and serve over noodles, rice or potatoes.
Notes
- Store leftovers in an airtight container in the fridge for 3–4 days and reheat gently.
- Freeze in airtight containers for 4–6 months; thaw overnight in the fridge before reheating.
- Sour cream mixed with flour thickens the sauce and provides the characteristic creaminess.
- Serve over noodles, rice, or potatoes to absorb the sauce well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 172kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 18g | 36% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 54mg | 18% |
| Sodium | 203mg | 8% |
| Potassium | 574mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1961IU | 39% |
| Vitamin C | 35mg | 39% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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