On white serving plate over egg noodles.
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Chicken Paprikash

Easy Hungarian chicken paprikash recipe made with boneless chicken breasts simmered in a rich paprika sour cream gravy. 
Course Chicken, Main Course
Cuisine Hungarian
Keyword chicken paprikash recipe, easy chicken paprika, chicken paprika with sour cream
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 365kcal
Author Kelly ~ the hungry bluebird

Ingredients

  • 2 skinless, boneless chicken breast halves, cut crosswise into ½-inch-wide strips
  • Kosher salt and freshly cracked pepper
  • 3 tsp sweet paprika
  • 1 tsp smoked paprika
  • tbsp 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 tbsp 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 tbsp 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.

Nutrition

Calories: 365kcal