Easy chicken paprikash – a healthier alternative using chicken breast. Tender pieces of chicken breasts in a rich sweet paprika sauce with bell peppers and served over noodles. Perfect easy and quick weeknight dinner.
I seriously can’t believe that Thanksgiving is less than 3 weeks away, at least here in Canada. Fall is really here, it is now official and while I hate that summer is gone, I do look forward to warm and comforting dishes, stews and crockpot dinners, pumpkin spiced lattes and scones. Yes there is something beautiful about this time of year, not to mention how gorgeous everything is outside as the leaves are turning orange. I’m actually even looking forward to Christmas, baking cookies and pies and listening to my Christmas music collection while driving hubs crazy. Christmas decorations, Christmas movies, Santa Claus…oh how I miss that time of year.
But let me not digress any further and I’ll try and focus on today’s recipe. So have you heard of chicken paprikash before? It’s of Hungarian origin and it’s a very very popular dish. The dish is loaded with paprika, a spice that is very commonly used in Hungarian cuisine. I love this type of dish because of it’s simplicity and who am I kidding, but paprika really is one of my favorite spices to use whether it’s smoked or sweet paprika. I usually buy the big jars from Costco because I use a lot of it. This recipe itself has 2 whole tablespoons of paprika and if you think that’s too much, don’t.
To start out you need an onion and some chicken. I made this dish a bit healthier by using chicken breast, but usually this is made with chicken thighs or drumsticks.
Just cook the chicken and onion and until the onion is soft and the meat is no longer pink, but don’t worry if the chicken isn’t cooked through.
Add the chopped pepper, and garlic. Stir well.
Now it’s time to add all the spices, all that sweet paprika, salt and pepper and a bit of red chili flakes. You could use smoked paprika as well if you wished.
Stir everything well and cook for a couple more minutes.
It’s time to add the chicken broth and the diced tomatoes.
Bring it to a boil then take a ladle of that sauce and add it to a small bowl along with the sour cream and a bit of flour, whisk it well then add it back to the pot. This will thicken the sauce and make it creamier. Let this simmer for about 20 minutes and that’s all there is to this easy dish.
I usually serve this over noodles, but rice or potatoes would be great too. Hope you try it, it’s really simple to make and it packs tons of flavor!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Easy Chicken Paprikash
- 1 tbsp olive oil
- 1 lb chicken breasts or chicken thighs, skinless and boneless cut into small cubes
- 1 onion chopped
- 3 cloves garlic minced
- 1 bell pepper chopped
- 2 tbsp sweet paprika
- salt and pepper to taste
- 1/4 tsp red pepper chili flakes
- 1/2 cup chicken broth low sodium
- 15 oz diced tomatoes 1 can, including juice
- 2 tbsp all-purpose flour
- 1/4 cup sour cream
- fresh parsley for garnish
- In a Dutch oven or medium size pot heat the olive oil over medium-high heat. Add the chicken pieces and onion to the pot and cook for about 5 to 7 minutes until the chicken is no longer pink inside.
- Stir in the peppers and garlic. Add paprika, salt, pepper, red chili flakes and stir lightly. Add the chicken broth and diced tomatoes. Bring to a boil.
- In a small bowl whisk together the flour and sour cream with a ladle of broth from the pot. Pour this mixture back into the pot and stir. Turn the heat down to a medium-low and simmer for about 20 minutes, stirring occasionally. The sauce will thicken from the flour.
- Garnish with parsley and serve over noodles, rice or potatoes.