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This easy Chicken Paprikash is a flavorful dish that can be served over rice or noodles. Your family will love this delicious traditional Hungarian dish.
Why You’ll Love This Dish!
Chicken Paprikish, also known as Paprika Chicken, is a Hungarian dish. It is a delicious chicken dish with a sour cream “stroganoff” style sauce. The sauce is not too heavy or rich and this recipe has more flavor than any stroganoff I have ever had.
Ingredients Needed
- Boneless, Skinless Chicken Breasts
- Seasoning, I used regular paprika but Hungarian Sweet Paprika would be better. You will also need Marjoram, Garlic Powder Salt and Pepper.
- Green Bell Pepper or red bell pepper
- Onion
- Bacon
- Olive Oil
- Flour
- Chicken Broth or Chicken Stock
- Sour Cream
How to Make Chicken Paprikash
- Cut chicken into bite size pieces.
- Cook bacon in a pan over medium heat for 4 minutes. Add in onion and pepper. Cook for 3-4 more minutes.
- Mix together flour, paprika, marjoram, salt and garlic in a plastic bag. Add the cut up chicken and shake to coat chicken on all sides.
- Cook the chicken in olive oil until chicken is browned, about 6 minutes.
- Add in bacon mixture and cook for 2-3 more minutes. Add in chicken broth and bring to a boil.
- Stir and reduce heat and allow to simmer until chicken is cooked through. About 10 minutes.
- Add sour cream and parsley to chicken mixture and reduce heat and simmer for 2-3 more minutes.
Tips from leigh Anne
- Chicken Paprikash is often made with chicken thighs or whole chicken breast, using bone-in chicken. You can do this instead of cutting up the chicken if you prefer. The cooking time will just be longer.
- Traditional chicken paprikish uses tomato paste, this recipe doesn’t but if you like, you can add in a couple of tablespoons of tomato paste into the sauce.
- If you prefer a little heat in your food, use hot Hungarian Paprika instead of the sweet Hungarian paprika. You could also add in some chili powder or cayenne pepper.
Frequently Asked Questions
What should I serve chicken paprikish with?
Traditionally, it is served with Hungarian dumplings which are called nokedli. They are fluffly egg noodle dumplings similar to German spaetzle. You can also use spaetzle, egg noodles or even rice. You need something to soak up the yummy gravy that it makes.
Garnish with a little additional fresh flat leaf parsley to dress it up a bit and add some nice color.
Can I freeze chicken paprikish?
It can be frozen in an airtight container. I recommend freezing it before adding in the sour cream as the sour cream can separate when you thaw and reheat.
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Chicken Paprikash
Ingredients
- 6 slices bacon diced
- 1 onion chopped
- 1 green bell pepper chopped
- 2 Tbsp olive oil
- 1/4 cup all purpose flour
- 2 Tbsp paprika
- 1/2 tsp dried marjoram
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 3 chicken breast boneless, skinless
- 2 cup chicken broth
- noodles rice or spaetzle
- 1/2 cup sour cream
- 2 Tbsp chopped fresh parsley
Instructions
- Cook bacon in a pan over medium heat for 4 minutes.
- Add in onion and pepper. Cook for 3-4 more minutes.
- Mix together flour, paprika, marjoram, salt and garlic in a plastic bag.
- Add the cut up chicken and shake to coat chicken on all sides.
- Cook the chicken in olive oil until chicken is browned, about 6 minutes.
- Add in bacon mixture and cook for 2-3 more minutes.
- Add in chicken broth and bring to a boil.
- Stir and reduce heat and allow to simmer until chicken is cooked through. About 10 minutes
- Prepare rice, noodles or spaetzle
- Add sour cream and parsley to chicken mixture and reduce heat and simmer for 2-3 more minutes.
- Garnish with additional parsley
Tips & Notes:
- Chicken Paprikash is often made with chicken thighs or whole chicken breast, using bone-in chicken. You can do this instead of cutting up the chicken if you prefer. The cooking time will just be longer.
- Traditional chicken paprikish uses tomato paste, this recipe doesn’t but if you like, you can add in a couple of tablespoons of tomato paste into the sauce.
- If you prefer a little heat in your food, use hot Hungarian Paprika instead of the sweet Hungarian paprika. You could also add in some chili powder or cayenne pepper.
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Nutrition Facts:
Ron B. says
I saved this recipe from awhile ago. I made it tonight and it is AWESOME! So easy to make. I followed Sheila’s suggestion by using the rest of the flour left in the bag to thicken up the sauce while it was simmering. It made a nice thick, creamy, delicious sauce!
Thank you so much for posting the recipe Leigh Anne.
Leigh Anne says
SO glad you loved it! Thanks for letting me know.
Winnie says
Yum! I made this recipe last night and we loved it! I am trying to cook a new recipe each week and this was our choice for this week. It was easy and very yummy. Definitely on our list for a repeat.
I would like to share the recipe on my blog and wanted to be sure it was okay to link back to you.
Thanks!
Winnie
Leigh Anne says
That would be great Winnie – so glad you liked it.