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Chicken Paprikash is an easy and flavorful dish that can be served over rice or noodles. Your family will love this delicious hungarian chicken dish.
My husband is an Idaho boy and he grew up on a lot of meat, potatoes and gravy type of food. Â Swiss Steak with gray, roast with gravy, etc. Â I don’t usually cook that way, but with this chicken paprikash recipe, I feel like I meet him halfway. He loved this dish! Â In fact he ate it for leftovers several times during the week and each time he commented on how much he liked it.
Chicken Paprikish, also known as Paprika Chicken, is a Hungarian dish. It is a delicious chicken dish with a sour cream “stroganoff” style sauce. This is what gave it a gravy like sauce that my husband loved, without being too heavy or rich for my liking. And this recipe was more flavorful than any stroganoff I have ever had.
Chicken Paprikash is traditionally served with spaetzle, egg noodles or even rice. Â You need something to soak up the yummy gravy that it makes.
And it comes together so quickly, but still has deep, rich flavor.  I used chicken breasts and just regular Paprika, although I understand that Hungarian Paprika is better.  I’m going to have to look for it and try it next time. Because there will definitely be a next time with this dish.
In addition to the green bell pepper and onion, this recipe has a little secret ingredient – bacon! Â Just saute the three of them together.
Paprikash
The chicken is coated in flour, paprika and marjoram and then cooked in a little olive oil until the chicken is browned, about 6 minutes. Â Combine the chicken with the veggie mixture and add in some chicken broth and simmer until chicken is all the way cooked through. Â All that is left to do is add in the sour cream and parsley and then let it simmer for a few more minutes. Â Serve over rice, noodles or spaetzle.
Garnish with a little fresh flat leaf parsley to dress it up a bit and add some nice color.
For some other chicken dishes try these:
Chicken Paprikash Recipe
Chicken Paprikash
Ingredients
- 6 slices bacon diced
- 1 onion chopped
- 1 green bell pepper chopped
- 2 Tbsp olive oil
- 1/4 C 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 C chicken broth
- noodles rice or spaetzle
- 1/2 C 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
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.
Sheila says
My family really enjoyed this–it was delicious! One clarification though–after coating the chicken with the flour mixture, there were still a couple of tablespoons of flour mixture left. I was going to just discard it, but when the dish was completed, the sauce was really runny. I added in the extra flour mixture, simmered for a couple more minutes and it turned out perfectly. So be sure to use ALL of the flour mixture, or you won’t be pleased with the results.
Jim Wilkes says
I am truly blessed being married to this woman. This was an exceptional dish – it did bring back the meat and potatoes days growing up Love you Jim
Crystal says
Looks delicious!! i can’t wait to try it. My husband loves anything with gravy. Thanks for the recipe!!
Gloria says
Every time I click on print the page goes blank, then I have to write the recipe by hand. It used to work fine then started doing this. Doesn’t matter how I try to print.
Any suggestions.
I love your blog so much, just getting tired of writing.
Leigh Anne says
Gloria, It works fine for me so I think it may be something with your computer, maybe something you don’t have installed so it doesn’t show up? I will email ZipList and ask them what they think it might be.
Leigh Anne says
Gloria – I contacted tech support at Ziplist and this is what he sent me.
That sounds like the problem we are seeing with Internet Explorer. There’s a bug that is affecting several plugins/companies. We’re hoping they will fix it soon. Is it possible to suggest to your user to try printing from Firefox? If they are still having problems, please let me know
Liz says
Thank you for the nice recipe. Have a Happy Day!
Leigh Anne says
Thanks Liz! Happy Day to you too.