Try this quick and easy one-skillet version of the Hungarian classic chicken paprikash. Serve the chicken cutlets, mushrooms and creamy sauce over egg noodles with a green salad on the side. Source:, December 2019

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 6 minutes total. Transfer to a plate and cover to keep warm.

  • Add the remaining 1 tablespoon oil and onion to the skillet. Cook, stirring, until the onion is mostly soft and lightly browned, about 5 minutes. Add mushrooms and cook, stirring, until cooked through, 4 to 5 minutes. Add paprika, crushed red pepper and the remaining 1/4 teaspoon salt; cook, stirring, for 1 minute. Whisk broth and sour cream in a small bowl; add to the pan. Bring to a simmer and cook, stirring, until the flavors have melded and the sauce has thickened, 2 to 3 minutes more. Add the chicken and cook until heated through, 1 to 2 minutes more. Garnish with parsley, if desired.

Nutrition Facts

282 calories; 15 g total fat; 4.1 g saturated fat; 97 mg cholesterol; 365 mg sodium. 780 mg potassium; 8.3 g carbohydrates; 1.6 g fiber; 4 g sugar; 28.5 g protein; 1322 IU vitamin a iu; 4 mg vitamin c; 26 mcg folate; 49 mg calcium; 1 mg iron; 43 mg magnesium;

Reviews (1)

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Rating: 5 stars
I love love love this simple recipe. It's so easy to make and is a really delicious dinner. I like serving it over egg noodles. Read More
Rating: 1 stars
This was way too spicy for us even though I used less than the 1/4 teaspoon of crushed red pepper the recipe calls for. If there was any other flavor we weren't able to detect it so I won't make this again. Read More