Braised Paprika Chicken

Braised Paprika Chicken

60 Reviews
From: EatingWell Magazine, January/February 2009

Sweet Hungarian paprika gives this creamy braised chicken the best flavor. This is a good “pantry dish” since you should have the basics on hand and only need to purchase the chicken. You may vary the recipe by using cubed veal shoulder instead of chicken and mushrooms instead of peppers. Serve with whole-wheat orzo flavored with minced parsley or dill.

Ingredients 6 servings

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  • 3-3½ pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
  • ¾ teaspoon coarse salt, divided
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • 4 cups finely diced onions
  • Pinch of sugar
  • 1 cup diced red bell pepper
  • ½ cup diced green bell pepper
  • 2 tablespoons tomato paste
  • 2 tablespoons sweet paprika
  • 1 teaspoon crushed red pepper
  • 1 teaspoon dried marjoram
  • 1 cup reduced-sodium chicken broth
  • ½ cup reduced-fat sour cream
  • 1 tablespoon all-purpose flour
  • 2 tablespoons finely minced fresh parsley, dill and/or chives


  • Active

  • Ready In

  1. Pat chicken pieces dry with paper towels and season with ½ teaspoon salt and pepper.
  2. Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
  3. Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
  4. Just before the chicken is done, whisk sour cream, flour and the remaining ¼ teaspoon salt in a small bowl until smooth.
  5. When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.
  • Make Ahead Tip: Prepare through Step 3, cool to room temperature and refrigerate for up to 1 day. Finish with Steps 4-5 before serving.
  • Tip: If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they'll cook at about the same rate.

Nutrition information

  • Serving size: 1 piece chicken & about ⅔ cup sauce
  • Per serving: 346 calories; 15 g fat(5 g sat); 4 g fiber; 17 g carbohydrates; 36 g protein; 49 mcg folate; 136 mg cholesterol; 7 g sugars; 0 g added sugars; 2,445 IU vitamin A; 53 mg vitamin C; 74 mg calcium; 3 mg iron; 391 mg sodium; 695 mg potassium
  • Nutrition Bonus: Vitamin C (88% daily value), Vitamin A (49% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 4 lean meat, 1 fat

Reviews 60

December 21, 2018
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By: tbpixiedust
I completely change it up, I saute the onions and peppers and I use red, green, orange, yellow or any combination equal parts to the onion. I then stir in the seasonings, and tomato paste. I use dark meat chicken (I prefer it, and I skin and de-bone myself, or use boneless skinless. Once the Seasoning and paste is well incorporated I add the chicken pieces I like in big chunks about golf ball size. Simmer a few minutes until heated and bubbly, then I just eyeball the chicken broth to make it soup like. O add the sour cream and flour last and heat a few minutes just to dissolve the flour. I like it saucy ( Add chicken broth to make it as thick or soupy as you want and you can increase the flour to get your desired thickness, I like mine like thin gravy). I serve mine over a bowl of jasmine rice (white or brown) For crockpot version, transfer the heated chicken part to the crock pot and add sour cream and flour at that time. Come home to dinner!!!
May 18, 2017
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By: Ichka
I cut the chicken into chunks to make it easier to eat, but that shouldn't affect the taste, it is still one of my faves.
February 18, 2017
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By: Jennifer Falls
I used 2 pounds of boneless skinless chicken breast. We doubled the crushed red pepper, and cut the cooking time down. Absolutely delicious!!!! Definitely one of our new favorites!
January 01, 2017
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By: Kristen
Excellent meal! Great for a cold winter night. We substituted ricotta cheese for sour cream. Still turned out very well. The thighs and legs were more tender then the breasts, so next time we should pull out the breast peices a wee bit sooner. Served over Orzo. We will def be making this again soon.
October 06, 2016
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By: aircoma
OMG! I used already cooked chicken breast since I had left overs and only made the sauce so I didn't need the flour. THIS is where it's at people!!
September 15, 2016
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By: Tracy Doyle
I was wanting to try out a new 3-quart Dutch oven on a dinner for 2 (or 3), and thought I'd try this recipe. A couple things happened - my SO got a package of boneless, skinless thighs. There were about 9 of them, rather than the 4 or 5 in a package of bone-in thighs, so I had to make some changes. I trimmed them as best I could of fat and connective tissue. I sprinkled the bottoms with salt, pepper and paprika, rolled them up and tied them and sprinkled them again. I used almost the full recipe, except I used about 2.5 - 3 cups of onions. I love bell peppers, so I kept those to the original recipe. After combining everything, I reduced the cooking time to 30 minutes, which was perfect. The thighs were fully cooked and extremely tender. I made Amish egg noodles instead of the recommended side dish. OMG... I'm a true foodie and this was absolutely delicious! I'd serve this to friends - they'd never guess it was "heathy!" I might try using hot paprika next time...
May 18, 2016
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By: EatingWell User
Delicious Staple Mid-week Meal I've made this recipe many times and absolutely love it! I use only boneless chicken thighs and I use a pound and a half so there is lots of extra sauce, and I serve with rice pilaf. I add more salt then it calls for, recommend adjusting to taste after braising the meat. I even made it for my diabetic Dad (just removed the pinch of sugar and flour and served without rice). Great recipe. Pros: Easy/Great Flavor
March 11, 2016
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By: EatingWell User
My New favorite I used Smoked Paprika, cause that is what I had. We love this recipe. I double the crushed red pepper. I have made this about six times since discovering the recipe, using veggie broth, all Green pepper, it doesn't matter it is so good. Love , Love, even better the next day. Pros: not a lot of ingredients Cons: chopping onion, removing skin from Chicken
April 08, 2014
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By: EatingWell User
High expectations based on reviews I glanced over a few pages of the reviews before I chose this recipe. I made it tonight and I am very disappointed, it was bland. It looks good when prepared but it was lacking flavor. I followed recipe.. I didn't change anything.. I wasn't impressed. Easy but would not make again. Pros: One pot recipe Cons: Very bland
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