• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes
35 minutes
4.47 from 39 votes
35 Comments

Easy Chicken Paprikash

Jump to RecipePrint Recipe
  • 314
by: Joanna Cismaru
10.02.20

This post may contain affiliate links. Please read my disclosure policy.

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.

chicken paprikash over a bed of noodles on a blue plate

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.

How To Cook With Paprika

Cultures that love to cook with Paprika already know what I’m about to tell you, that being generous with this spice will add so much depth and a mild burn to whatever dish you sprinkle it in. Smoked paprika adds a little more heat than its regular counter part, so keep this in mind while cooking.

Be gentle with your paprika as it tends to burn easily if heated directly in a skillet.

If you can’t find sweet paprika, regular old paprika and smoked paprika will work just as well instead – just keep in mind that regardless of what kind it is paprika is still delicate and prone to burning.

process shots showing how to make chicken paprikash

Ingredients

  • Chicken – I used breasts today but feel free to use any kind of chicken you’d like! This sauce is spectacular no matter the cut.
  • Olive oil – We want a nice neutral tasting oil that will ensure our spice blend sticks to our chicken and crisps up the exterior nicely.
  • Garlic – Use as much or little as you like.
  • Spices – Sweet paprika and red pepper flakes for some added heat. Feel free to omit the red pepper if you’re spice averse.
  • Herbs – Fresh parsley is needed in this chicken dish. If dried is all you have keep in mind that dried herbs are more potent than fresh, 1 teaspoon equals 1 tablespoon of fresh.
  • Onion – We want something mild that cooks down nicely like white or yellow.
  • Veggies – Just some bell pepper is all we need for sweetness and acidity.
  • Broth – Low sodium chicken broth so as to control the salt content of our dish.
  • Tomatoes – An entire can of diced tomatoes, including the juice.
  • Seasoning – Salt and pepper to taste.
  • Flour – We want just a sprinkle to thicken up our sauce. Be sure to cook off the raw flour taste a bit.
  • Sour cream – No paprika dish is complete without a good dollop of sour cream – believe me!

Do I Have To Use Chicken Breast?

You can use any type of chicken cut that you like! Chicken breast, thighs, even drumsticks. Just keep in mind that switching up your cut of chicken may affect your cook time, so keep any eye on that chicken.

How To Make Easy Chicken Paprikash

  1. Cook the chicken: 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.
  2. Saute the sauteables: 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.
  3. Create the sauce: 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.
  4. Garnish with parsley and serve over noodles, rice or potatoes.
chicken paprikash in a blue Dutch oven garnished

How To Serve

This Chicken pairs well with almost anything –  seriously.

Whether you want something starchy to spoon this chicken and sauce over or a crisp light salad to snack on alongside, you’ll be hard pressed to find something that doesn’t make for a drool worthy combination. Here are some of my favorite recipes to serve this with:

  • Mashed Potatoes – my all time favorite accompaniment, seriously try it ASAP.
  • Just some plain old noodles
  • Loaded Scalloped Potatoes
  • Roasted Fingerling Potatoes
  • Harvest Rice
  • Creamy Polenta

Leftovers

Fridge

Stored in an air tight container properly cooled, this chicken paprikash will keep for 3 – 4 days in the fridge. Just reheat in the microwave or the oven if you’d prefer when ready to eat.

Freezer

Just place your dish in an airtight container or a freezer bag and this method will allow them to keep for 4 – 6 months. Remove from the freezer and allow to thaw in the fridge over night when ready to eat. Just reheat in on the stovetop or microwave.

overhead shot of chicken paprikash over noodles with a dollop of sour cream

More Delicious Chicken Dishes To Try:

  • Roast Chicken
  • Instant Pot Chicken Tikka Masala
  • One Pan Roasted Honey Orange Chicken And Potatoes
  • Instant Pot Teriyaki Chicken
  • Chicken Rice Pilaf
  • Cilantro Lime Chicken
  • Chicken Parmesan
  • Firecracker Chicken Meatballs

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

side view shot of chicken paprikash with noodles on a plate

Easy Chicken Paprikash

4.47 from 39 votes
Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
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.

Equipment

  • 3.5-quart Dutch Oven

Ingredients

  • 1 tablespoon olive oil
  • 1 pound chicken breasts or chicken thighs, skinless and boneless cut into small cubes
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 bell pepper chopped
  • 2 tablespoon sweet paprika
  • salt and pepper to taste
  • 1/4 teaspoon red pepper chili flakes
  • 1/2 cup chicken broth low sodium
  • 15 ounce diced tomatoes 1 can, including juice
  • 2 tablespoon all-purpose flour
  • 1/4 cup sour cream
  • fresh parsley for garnish
US Customary – Metric

Instructions

  • 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.

Recipe Notes

  1. Stored in an air tight container properly cooled, this chicken dish will keep for 3 – 4 days in the fridge. Just reheat in the microwave or the oven if you’d prefer when ready to eat.
  2. To freeze: Just place your dish in an airtight container or a freezer bag and this method will allow them to keep for 4 – 6 months. Remove from the freezer and allow to thaw in the fridge over night when ready to eat. Just reheat in on the stovetop or microwave.
  3. Nutritional information does not include pasta.

Nutrition Information:

Calories: 172kcal (9%)Carbohydrates: 10g (3%)Protein: 18g (36%)Fat: 7g (11%)Saturated Fat: 2g (13%)Cholesterol: 53mg (18%)Sodium: 207mg (9%)Potassium: 571mg (16%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 1960IU (39%)Vitamin C: 35mg (42%)Calcium: 49mg (5%)Iron: 2mg (11%)
Course:Dinner, Main Course
Cuisine:Hungarian
Keyword:chicken paprikash
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 314

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

overhead shot of scalloped sweet potatoes in a baking dish
Previous Post
Scalloped Sweet Potatoes
overhead shot of a baking dish full of maple ricotta stuffed crepes
Next Post
Maple Ricotta Stuffed Crepes

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Anika says

    March 2, 2022 at 12:46 am

    I don’t have canned tomato or fresh tomatoes, can i use tomato paste instead?

    Reply
    • Joanna Cismaru says

      March 2, 2022 at 2:48 pm

      Tomato paste won’t really work, it’s completely different than canned tomatoes. The only thing I could suggest is mix it with some water or chicken broth but you won’t have the tomatoes in there, so the consistency will be all different.

      Reply
  2. Jack & Polly says

    April 16, 2021 at 10:00 am

    5 stars
    WE, L-O-V-E-D it!!! Jack & I are making it again!!! Everyone should try it. Thank you for such an awesome recipe!!!

    Reply
    • Joanna Cismaru says

      April 16, 2021 at 10:47 am

      I’m so glad you liked it! 🙂

      Reply
  3. POLLY & JACK says

    April 7, 2021 at 9:24 am

    5 stars
    We have made this many times it is sooooo good and comes together really fast. thank you so much for a new favorite!

    Reply
    • Joanna Cismaru says

      April 7, 2021 at 11:00 am

      Thank you!

      Reply
  4. Joscelyn says

    February 18, 2021 at 9:51 am

    What is the serving size?

    Reply
    • Jo Cooks Team says

      February 18, 2021 at 10:10 am

      If referring to the Nutritional information, it is based off the entire dish itself, excluding the pasta. It will vary depending on ingredients used etc. The nutritional information assumes 6 servings, so it’s per serving.

      Reply
  5. Lana P says

    December 30, 2020 at 6:16 pm

    5 stars
    SO good!! Used thighs and since I’m averse to handling raw meat, lightly seared the chicken pieces whole and then removed them from the pan to sauté the veggies. I added the chicken back to the pot while the sauce was simmering, and once the it was cooked through, removed it to cut into bite-sized pieces. Otherwise, I followed the recipe as written. This is super easy and super delicious. Jo, I’ll be checking out all your recipes now!

    BTW, absolutely loved reading Agi’s review where her picky children can’t even “look at the bones!” If there’s one thing I’ve learned about Chicken Paprikash, it’s that there are almost as many ways to make it as there are cooks in Hungary! This version of Jo’s is incredibly good and I can’t recommend it enough.

    Reply
    • Joanna Cismaru says

      December 31, 2020 at 9:00 am

      Thank you, Lana! I’m so glad you liked it!

      Reply
Older Comments

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Favorites

black pepper chicken on a bed of rice on a black plate.

Black Pepper Chicken

a slice of pastitsio on a black plate.

Pastitsio (Greek Lasagna)

side view shot of a piece of eggplant parmesan with marinara sauce in a white plate garnished with parsley and a piece cut out and held by a fork

Eggplant Parmesan

side view shot chicken souvlaki skewers with a little tzatziki on a plate

Chicken Souvlaki

yakisoba noodles with chicken and vegetables in a large serving platter.

Yakisoba

pouring lemon sauce over fried chicken.

Chinese Lemon Chicken

a chicken gyro wrapped in paper and topped with lots of tzatziki sauce with another gyro in the background

Chicken Gyros

homemade hamburger helper lasagna from scratch in a skillet.

One Pot Hamburger Helper Lasagna

Air Fryer Recipes

a roasted chicken on a serving platter along some roasted root veggies.

Air Fryer Whole Chicken

apple pie bombs on a white plate with the top one cut in half.

Air Fryer Apple Pie Bombs

3 cooked chicken breasts on a cutting board.

Air Fryer Chicken Breast

air fried chicken drumsticks in a basket of an air fryer.

Air Fryer Chicken Drumsticks

cooked chicken thighs in the basket of an air fryer.

Air Fryer Chicken Thighs

eggs inside an air fryer basket.

Air Fryer Hard Boiled Eggs

lobster tails on a white serving platter.

Air Fryer Lobster Tails

hands pulling apart a mozzarella stick with the rest in the background

Air Fryer Mozzarella Sticks

freshly made bread in air fryer on a cutting board cut into slices.

Air Fryer No Knead Bread

bacon wrapped water chestnuts on a white serving platter.

Air Fryer Bacon Wrapped Water Chestnuts

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
lemon chicken made in the air fryer in a blue bowl.

Asian

overhead shot of a spoon taking a bite of italian meatball soup

Italian

freshly made pozole rojo in a dutch oven.

Mexican

mititei on a plate with mustard and french fries.

Romanian

a stack of roti wrapped in a clean kitchen towel.

Indian

freshly made hummus drizzled with olive oil and garnished with tomatoes cucumbers and olives.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

roast chicken with roast potatoes on a roaster.

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
lifehack logo.
buzzfeed logo.
mashable logo.
woman's day logo.
health logo.
better homes & gardens logo.
delish logo.
healthline logo.
nbc news logo.
blogloving logo.
university of washington logo.
shape logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2022 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!