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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 Recipe
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:
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.