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    Home > Dinner

    Chicken Paprikash

    Published: Mar 8, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    Although this is usually made with bone-in pieces of chicken, I'm making my version of chicken paprikash with chicken breast for a quick and easy weeknight dinner.

    The chicken is beautifully tender and the big spoonful of soured cream stirred in at the end makes this dish taste so luxurious!
    We need really good Hungarian paprika to make the most flavourful paprikash - I'll show you which one I use.

    White bowl on a light background filled with pasta and chicken paprikash. Slices of bread and a jar of paprika at the top of the image.

    Jump to:
    • 📋 What do we need?
    • 🔪 How to make this easy chicken paprikash
    • 🍽️ What to serve it with
    • 🍲 Love a creamy chicken recipe? Try these:
    • Chicken Paprikash Recipe
    • 💬 Reviews

    Traditional Hungarian paprikash is usually made using bone-piece of chicken. Usually thighs and drumsticks. It also traditionally doesn't include tomatoes - although it's more common to use them these days. So I'm going a little off track from the authentic version here.

    I'm using chicken breast pieces instead of bone-in pieces simply to make this a quicker meal. Also the kids aren't hugely keen on bone-in chicken, so making it this way ensures the kids will eat it all.

    I love to add tinned tomatoes for a slight tangy taste to the dish, which I think works so well with the paprika and soured cream.

    Apart from those changes, were have an amazing dish with rich flavours using key ingredients for delicious paprikash.

    📋 What do we need?

    Ingredients for chicken paprikash on a wooden table.
    • I'm using chicken breast instead of bone-in chicken, but it you prefer you can use bone-in pieces. You will need to simmer the dish for 20-30 minutes longer you do.
    • Paprika - I'm using Hungarian Sweet Paprika (<- affiliate link) - it really does make all the difference to use a good quality Hungarian paprika. The smell, taste and colour are all so much richer. If you can't get hold of Hungarian paprika you can use regular store bought, but be sure to check the dates and use the freshest kind you can find.
    • Soured cream - don't be tempested to go for low-fat or it may split when stirring it into the sauce. Full fat soured cream is best for the BEST flavour too.

    🔪 How to make this easy chicken paprikash

    **Full recipe with detailed steps in the recipe card at the end of this post.**

    1. Soften chopped onion in a little butter and oil.
    2. Add in chicken breast pieces that have been dusted in seasoned flour. Cook for a few minutes until the chicken is lightly browned.
    3. Add in the paprika and garlic followed by tinned tomatoes and chicken stock.
    4. Bring to the boil, then simmer for 15 minutes with the lid on and 10 minutes with the lid off - until thickened.
    5. Stir in soured cream and serve!
    8 image collage showing how to make chicken paprikash

    👩‍🍳PRO TIP If you want the sauce to be a little thicker, just simmer for 5-10 minutes longer with the lid off.

    🍽️ What to serve it with

    • Fondant Potatoes
    • Easy Homemade Pasta - Without a Pasta Machine
    • Sautéed Potatoes with Garlic
    • Artisan Bread Recipe
    • The Best Mashed Potatoes
    • Easy Homemade Garlic Bread Recipe

    I love to drizzle over a little more soured cream and a sprinkling of parsley before serving.

    Dark bowl filled with chicken paprikash and topped with a swirl of soured cream. Bowl is on a light background and there are side dishes of bread and pasta just in shot.

    This is a larger version of regular fusilli pasta called Fusilli Gigante (or Giganti). It's usually in the luxury or world foods section of larger supermarkets.

    Overhead image of a white bowl filled with chicken paprikash, pasta and a piece of bread. Bowl is on a light background and there is more bread a napkin and jar of paprika in shot.

    🍲 Love a creamy chicken recipe? Try these:

    • Crock Pot Butter Chicken
    • Chicken in White Wine Sauce with Mushrooms
    • Chicken ala King
    • Chicken Marsala
    • White Chilli Chicken Con Carne Style!
    • Creamy Tuscan Chicken

    Stay updated with new recipes!
    Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

    Chicken Paprikash in a white bowl on top of pasta with a piece of bread in the bowl.

    Chicken Paprikash Recipe

    By: Nicky Corbishley
    My quick and easy chicken paprikash, using chicken breast instead of bone-in pieces for a twist on the classic version. So rich and luxurious!
    4.67 from 9 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Dinner
    Cuisine Hungarian
    Servings 4
    Calories 408 kcal

    Ingredients
     

    • 1 tbsp oil - I use sunflower oil
    • 2 tbsp unsalted butter
    • 1 large onion - peeled and diced
    • 3 chicken breasts - approx. 525g/1.1lbs, chopped into bite-size chunks
    • 2 tbsp plain (all-purpose) flour
    • ¼ tsp salt
    • ½ tsp freshly ground black pepper
    • 2 tbsp Hungarian sweet or spiced paprika - I use sweet, but use the spicy one if you like a little heat.
    • 2 cloves garlic - peeled and minced
    • 400 g (14oz) tin chopped tomatoes in juice
    • 480 ml (2 cups) hot chicken stock
    • 225 ml (1 cup) sour cream

    To Serve:

    • Cooked pasta - such as pappardelle - tagliatelle or penne
    • handful of chopped parsley

    INSTRUCTIONS
     

    • Heat the 1 tbsp of oil and 2 tbsp of butter in a large pan (on that has a lid), over a medium-high heat.
    • Add the chopped onion, and cook for 5 minutes, until softened.
    • Toss the chicken breast pieces together with the 2 tbsp of flour, ¼ tsp salt and ½ tsp pepper.
    • Add to the pan and cook for 5 minutes, turning the chicken a few times, until lightly browned all over.
    • Turn the heat down to medium and add in the 2 tbsp of paprika and 2 minced cloves of garlic. Stir together for a minute to coat the chicken.
    • Add the tin of chopped tomatoes and the 480ml (2 cups) of stock and bring to the boil.
    • Place a lid on the pan and simmer for 15 minutes.
    • Remove the lid, give everything as stir and simmer for a further 10 minutes, with the lid off, until the chicken is cooked through and the sauce has thickened.
    • Turn off the heat and stir through half of the sour cream (about 110ml or ½ a cup).
    • Serve the chicken paprikash with pasta (it also tastes great with mashed potato!), topped with the rest of the sour cream and a sprinkle of freshly chopped parsley. Oh and dont forget a hunk of bread on the side.

    Video

    ✎ Notes

    Make ahead
    You can make the paprikash ahead, then cool, cover and refrigerate for up to 2 days.
    Reheat in a pan, stirring occasionally until piping hot throughout.
    Freezing:
    Make the paprikash, then cool, cover and freeze. Defrost in the refrigerator overnight. Reheat in a pan, stirring occasionally until piping hot throughout.
    Scaling up or down
    Scale down the recipe to serve 2 by halving all of the ingredients. The method is the same, but you will probably only need to simmer for about 20 minutes instead of 25 minutes.
    Scale up the recipe to double the serving to 8 people by doubling all of the ingredients EXCEPT the chicken stock. Just use 480ml (2 cups) of chicken stock (so you're keeping the amount the same as you would when making for 4 people) - otherwise it will take too long for the liquid to reduce down.
    You can always add in an extra splash of stock if it needs it whilst simmering.
    Nutritional Information is per serving (serves 4) NOT including the pasta or parsley. 

    Nutrition

    Calories: 408kcalCarbohydrates: 17gProtein: 31gFat: 25gSaturated Fat: 11gTrans Fat: 1gCholesterol: 125mgSodium: 999mgPotassium: 976mgFiber: 4gSugar: 8gVitamin A: 2506IUVitamin C: 14mgCalcium: 126mgIron: 3mg
    Keywords no bones, Quick and Easy
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
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    1. oooholzooo says

      November 06, 2022 at 4:42 pm

      3 stars
      I've made this twice now, If i make it again I will skip the flour step as all it does is create a gloopy mess and it sticks to the bottom of the pan, burns and leaves tiny balls of flour in the sauce. My chicken was probably a bit wetter than in the video but at no point in the instructions does it advise to pat dry your chicken before the flour step. I dont think it would take anything away from the dish to leave out the flour.

      Reply
    2. Sarah says

      March 14, 2022 at 9:17 pm

      5 stars
      I made this tonight it was different and we really enjoyed it , I used Linguine , I will be adding this to my list to make again for sure.

      Reply
    3. Jane Crawley says

      January 12, 2022 at 3:08 pm

      5 stars
      We had this as a main for two people but did rice instead of pasta as we'd had pasta the night before. It was delicious and I'm sure will be with pasta as well. My husband had it the day after for lunch on it's own and it was a huge bowl full and he loved it like that too. We loved it so much that it's on our weekly menu.

      Reply
    4. Sune says

      October 17, 2021 at 7:12 am

      Can I use Tomato paste, with chopped tomatoes instead of a tin chopped tomatoes?

      Reply
    5. Simone says

      September 06, 2021 at 10:47 pm

      5 stars
      Just delicious. Absolutely loved the flavour. I used thighs as juicier and added mushrooms and red capsicum as there is a lot of sauce. Highly recommend.

      Reply
    6. Diane says

      March 26, 2021 at 3:08 pm

      5 stars
      Tried this recipe after waiting two weeks for the special smoked paprika to arrive and it was so tasty. Very easy recipe to follow, my hubby and i loved it. Definately will make this a regular on my menu list, thank you

      Reply
    7. Catherine says

      March 15, 2021 at 6:57 pm

      4 stars
      Another winner with the family

      Reply
    8. Julia Allen says

      March 12, 2021 at 11:08 am

      5 stars
      I made this last night and it was delicious 😋

      Reply
    9. Kath says

      March 09, 2021 at 7:41 am

      5 stars
      So easy to make this recipe gluten free, thanks for another fab recipe😋

      Reply
    10. Jill says

      March 08, 2021 at 7:04 pm

      5 stars
      Loved it! Added a few mushrooms and served it with some broccoli. Very easy and tasty. Half fat creme fraiche worked well. Thanks Nicky!

      Reply

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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