Chicken Paprikash

Chicken Paprikash

2 Reviews
From: EatingWell Magazine, October 1998

When you are craving a creamy chicken dish, try this streamlined version of a Hungarian classic. Instead of egg noodles, serve it over Steamed Vegetable Ribbons.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound boneless, skinless chicken breasts, trimmed and cut into ½-inch strips
  • ¼ teaspoon salt
  • 1 tablespoon extra-virgin olive oil, divided
  • 2 medium onions, sliced
  • 2 cloves garlic, minced
  • 2 teaspoons paprika, preferably Hungarian
  • 2 tablespoons all-purpose flour
  • 1 cup reduced-sodium chicken broth
  • 1 large red bell pepper, cut into thin strips
  • Freshly ground pepper, to taste
  • 3 tablespoons reduced-fat sour cream
  • 2 tablespoons chopped fresh dill


  • Active

  • Ready In

  1. Pat chicken strips dry. Season with salt and pepper.
  2. Heat 1½ teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring, until no trace of pink remains, 3 to 5 minutes. Transfer to a bowl and cover to keep warm.
  3. Reduce heat to medium and add the remaining 1½ teaspoons oil to the pan. Add onions and cook, stirring, until softened, about 5 minutes. Season with salt and pepper. Add garlic and paprika; cook, stirring, until fragrant, about 1 minute more. Add flour and cook, stirring, for 1 minute. Add broth and bring to a simmer, stirring constantly. Stir in bell pepper. Cover and cook, stirring occasionally, until the peppers are softened and the sauce is slightly thickened, 4 to 5 minutes. Add the reserved chicken and cook, uncovered, until heated through, 1 to 2 minutes.
  4. Remove from heat and stir in sour cream. Sprinkle with dill and serve immediately.

Nutrition information

  • Per serving: 224 calories; 8 g fat(2 g sat); 2 g fiber; 12 g carbohydrates; 26 g protein; 47 mcg folate; 67 mg cholesterol; 4 g sugars; 0 g added sugars; 1,965 IU vitamin A; 57 mg vitamin C; 43 mg calcium; 1 mg iron; 353 mg sodium; 435 mg potassium
  • Nutrition Bonus: Vitamin C (95% daily value), Vitamin A (39% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable 4 lean meat

Reviews 2

March 21, 2016
profile image
By: EatingWell User
Seemed to take forever to make, and the result? Beyond bland. I added the whole tub (small one) of sour cream to try and give it some flavor, to no avail. Cons: Watery, Flavorless
February 24, 2011
profile image
By: Donna Bollenbach
I loved the flavor I just made this dish for lunch/dinner. Instead of using fresh or frozen chicken, I used pregrilled chicken strips, no added flavors. So I cooked the vegetables (I added some sliced fresh mushrooms too) and spices first, then added the chicken and simmered until everything was warmed. Then added the sour cream. I did not have dill, (shame on me), so I sprinkled with parsley. Instead of rice or pasta, I heated up a creamy spinach (frozen, green giant) and topped it with the chicken mix. For the rest of the family (for later) I mixed in some leftover pasta. I love paprika and the combination of garlic, onions, mushrooms, paprika and red bell pepper could have been spicier than desired, but the small amount of sour cream toned it to just the right flavor. I would definately make this again. Pros: Fast ,tasty, easy to adapt to ingredients on hand Cons: None
More Reviews