Chicken Paprikash

On white serving plate over egg noodles.

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4.87 from 15 votes

Easy Hungarian chicken paprikash recipe made with boneless chicken breasts simmered in a rich paprika sour cream gravy.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Hungarian

Servings: servings

Calories: 337kcal

Author: Kelly Wildenhaus

Ingredients

2 skinless, boneless chicken breast halves cut crosswise into ½-inch-wide strips
Kosher salt and freshly cracked pepper
3 teaspoon sweet paprika
1 teaspoon smoked paprika
1½ tablespoon butter
½ cup onion, chopped ~ small dice
1 large plum tomato, seeded, chopped ~ small dice
1 cup chicken stock or broth, preferably homemade ~ if using canned, use low sodium
¼ cup sour cream

Instructions

Place chicken in small bowl and sprinkle with 1 teaspoon sweet paprika, salt and pepper. Toss to combine well.
Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chicken and sauté until just cooked through, about 5 minutes. With slotted spoon, transfer chicken to plate and set aside.
Add remaining ½ tablespoon butter to same skillet and sauté onion until softened, about 3 minutes.
Add remaining 2 teaspoons sweet paprika and 1 teaspoon smoked paprika (can use 3 teaspoons sweet paprika, omitting smoked), stir for 10 seconds to combine.
Add chopped tomato and stir to soften a bit, about 1 minute.
Add chicken stock/broth and stir and bring to a boil. Cook at a steady simmer until slightly thickened and sauce thinly coats a spoon, about 6 minutes.
Return chicken and any accumulated juices to pan with sauce mixture, reduce heat to low. Add sour cream and whisk/stir to combine and heat through ~ do not boil. Taste and adjust for salt and pepper. Serve with buttered egg noodles or bread dumplings.

Notes

This recipe generously serves two and can easily be doubled.

Czech-style bread dumplings are our perfect choice for serving with this chicken (and I don’t have the time to make!), or traditional Hungarian nokedli dumplings. But here in the states it is most often served with buttered egg noodles. German spaetzle would be delicious, and you can’t go wrong with boiled potatoes or rice. You need something starchy to soak up all that gravy!

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