Chicken Paprikash
Ingredients
- 3 tbsp. olive oil
divided
- 1 1/2 lb. boneless
skinless chicken breasts, cut into 2 1/2-in. pieces
- Kosher salt and pepper
- 1 large onion
chopped
- 1 large red pepper
seeded and cut into 1/4-inch pieces
- 4 cloves garlic
finely chopped
- 3 tbsp. all-purpose flour
- 1 1/2 tbsp. paprika
Hungarian if possible
- 1 c. low-sodium chicken broth
- 1 14-oz can whole tomatoes
drained and chopped
- 1/2 to 1 tsp hot sauce
optional
- 1/2 c. sour cream
- Cooked egg noodles and chopped parsley
for serving
Directions
- 1
Heat 2 tablespoons oil in large skillet on medium-high. Season chicken with 1/4 teaspoon each salt and pepper and cook until golden brown, 2 to 3 minutes per side; transfer to a plate.
- 2
Reduce heat to medium, add remaining tablespoon of oil to the skillet along with onion and cook, stirring occasionally, 5 minutes. Add red pepper and garlic and cook, stirring, 2 minutes.
- 3
Sprinkle vegetables with flour and cook, stirring, 2 minutes. Sprinkle with paprika and cook, stirring, 1 minute. Stir in chicken broth, then tomatoes; simmer 5 minutes.
- 4
Return chicken to skillet along with any juices and hot sauce (if using) and simmer until chicken is cooked through, 5 to 8 minutes.
- 5
Remove from heat and stir in sour cream. Serve over egg noodles and sprinkle with parsley.
Chicken Paprikash
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About this Recipe
Craving a deeply comforting, rich, and flavorful meal that comes together quickly? This Chicken Paprikash is one of Hungary’s most beloved dishes, delivering authentic, soul-satisfying taste right to your kitchen in just 35 minutes.
This recipe works wonders by combining tender chicken with a velvety, paprika-infused sour cream sauce. The generous amount of sweet paprika, complemented by sautéed onions and peppers, builds a complex flavor foundation that makes every bite incredibly satisfying. It’s a testament to how simple ingredients, when balanced thoughtfully, can create something truly special.
What you can expect is a stew that’s both hearty and elegantly saucy. The chicken breasts, cut into generous pieces, become wonderfully tender, while the red pepper and onion soften to meld seamlessly into the sauce. The sour cream adds a luxurious tang and silken texture, perfectly balancing the warmth of the paprika. You’ll find it deeply savory, with a subtle sweetness from the peppers and an optional gentle hum of heat from the hot sauce if you choose to include it.
This versatile dish welcomes a few simple tweaks. While boneless, skinless chicken breasts are specified, you could easily substitute other cuts of chicken if desired. For an extra layer of flavor, consider adding a pinch of smoked paprika alongside the sweet variety. If you prefer less heat, simply omit the hot sauce entirely, or add more if you like a little kick.
Serve this warming chicken paprikash over a bed of cooked egg noodles, allowing them to soak up every drop of that incredible sauce. A sprinkle of fresh chopped parsley over the top adds a bright, herbaceous finish, making it perfect for a comforting weeknight dinner or a special family meal.