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:

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.

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:

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4.67 from 9 votes

Chicken Paprikash Recipe

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!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Course: Dinner
Cuisine: Hungarian


  • 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 (14 oz) 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


  • Heat the oil and butter in a large pan (on that has a lid), over a medium-high heat.
    1 tbsp oil, 2 tbsp unsalted butter
  • Add the chopped onion, and cook for 5 minutes, until softened.
    1 large onion
  • Toss the chicken breast pieces together with the flour, salt, and pepper.
    3 chicken breasts, 2 tbsp plain (all-purpose) flour, 1/4 tsp salt, 1/2 tsp freshly ground black 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 paprika and minced cloves of garlic. Stir together for a minute to coat the chicken.
    2 tbsp Hungarian sweet or spiced paprika, 2 cloves garlic
  • Add the tin of chopped tomatoes and the stock and bring to the boil.
    400 g (14 oz) tin chopped tomatoes in juice, 480 ml (2 cups) hot chicken stock
  • 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.
    225 ml (1 cup) sour cream
  • 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 don't forget a hunk of bread on the side.
    cooked pasta, handful of chopped parsley


YouTube video


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.
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. 


Calories: 408kcal | Carbohydrates: 17g | Protein: 31g | Fat: 25g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 999mg | Potassium: 976mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2506IU | Vitamin C: 14mg | Calcium: 126mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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.

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Hi, I'm Nicky and I love to cook! 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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  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  6. 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!