Sofia's Chicken Paprikash

Sofia's Chicken Paprikash

12 Reviews
From: EatingWell Magazine, March/April 2007

Brilliant red paprika, the main seasoning in Hungarian cooking, gives this light version of chicken paprikash its color. Vary the heat by using hot, sweet or a combination of paprikas. Serve over whole-wheat egg noodles with a side of steamed broccoli and a cool fruit salad for dessert.

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, cut into 2-inch pieces
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 1 tablespoon canola oil
  • 2 large green bell peppers, thinly sliced
  • 1 large onion,halved and thinly sliced
  • 2 teaspoons hot or sweet paprika
  • ½ cup dry white wine
  • 1½ cups canned crushed tomatoes
  • ½ cup reduced-sodium chicken broth
  • 1 tablespoon lemon juice
  • ¼ cup reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley


  • Active

  • Ready In

  1. Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, 3 to 5 minutes. Transfer to a plate.
  2. Add bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1½ minutes. Add tomatoes, broth and lemon juice; bring to a boil. Return the chicken and any accumulated juices to the pan; reduce heat to a lively simmer. Spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6 to 8 minutes.
  3. Remove from the heat; stir in sour cream. Sprinkle with parsley.

Nutrition information

  • Serving size: about 1¼ cups
  • Per serving: 257 calories; 8 g fat(2 g sat); 4 g fiber; 15 g carbohydrates; 26 g protein; 35 mcg folate; 68 mg cholesterol; 8 g sugars; 0 g added sugars; 1,329 IU vitamin A; 81 mg vitamin C; 78 mg calcium; 3 mg iron; 382 mg sodium; 720 mg potassium
  • Nutrition Bonus: Vitamin C (135% daily value), Vitamin A (27% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 3½ lean meat

Reviews 12

January 08, 2013
profile image
By: HungryHawkeye
Pretty good This was pretty good. We made extra sauce and then used 2 additional red peppers. I didn't want to over cook the peppers by cooking the sauce down forever so I added a bit of corn starch mixed with stock to thicken. If I wasn't cooking it for kids I am guessing I would rate it higher with some heat! Still was pretty tasty as is and I just added a bunch of crushed red pepper to my own plate. Pros: Kids liked it
February 27, 2012
profile image
By: EatingWell User
Excellent and quick meal My family really enjoyed this. I made a few changes - used red bell peppers instead of green as we prefer the flavor. In addition, I added about 50% more paprika than called for and yes - you must reduce the sauce down a bit before you add the chicken or it can be watery. Overall, a lovely, simple and fairly easy weekday meal. Pros: Tasty Cons: Needs more paprika
February 25, 2012
profile image
By: christiesharda
Very good dish This dish was quite nice and easy to make. It had a lot more flavor than I expected, although I did add some hot pepper flakes for a little extra kick. Would also be very good cooked with shrimp. Pros: very flavorful Cons: this would have been better with less sauce
July 22, 2011
profile image
By: EatingWell User
Spicy This was really good. I used hot paprika and Pablano peppers instead of bell. I will be making this again.
February 18, 2011
profile image
By: Margaret
Just Okay I didn't much care for this but my husband ate it right up. I thought it was a little bland and next time will add some hot paprika or red pepper to spice it up! Pros: Easy to Make Cons: Needs more flavor
September 26, 2010
profile image
By: EatingWell User
Just after I read the recipe I made it and its yummy!! And easy to do
September 10, 2010
profile image
By: LibraGirlDC
I grew up in an area with a Hungarian community and went looking for a Chicken Paprikash recipe as I thought it would be something my boyfriend would like and I am so glad I chose this one! We both thought it was excellent! The only change I made was to use diced tomatoes instead of crushed as Trader Joe's doesn't sell crushed. Oh, and I added an extra 1/4 cup of sour cream. I used sweet paprika as the boy doesn't do well with spicy and served it over egg papradelle form TJ's. Yum!! I'll definitely make this again.
April 22, 2010
profile image
By: EatingWell User
We enjoyed this served over rice with steamed broccoli. The only issue that I had with the recipe is that, as others mentioned, the tomatoes make the sauce thin. I had fresh tomatoes on hand, so I pureed them. Next time I'd do the same but then drain them well. I added about 1/4 tsp corn starch to thicken the sauce at the end. I used a combo of sweet and smoked paprika and used a bit more than the recipe called for. I added garlic and a little fresh dill. This is a nice weeknight dinner that I'll make again.
April 14, 2010
profile image
By: EatingWell User
I was a bit hesitant trying this recipe out, but it was such a HUGE hit with my family! What great flavour! I think if it doesn't turn out well then you didn't follow it right, I used smoked paprika, I did follow the suggestion of one of the reviewers and cut the chicken in smaller pieces than the recipe suggested, I also added mushrooms with the peppers (used red and yellow) and onions, otherwise I did everything as suggested, used canned crushed tomatoes, reduced and thickened well, served it over whole wheat pasta, it's healthy, low in fat and very flavourful, we'll be adding it to the weekly meal rotations.
More Reviews