Easy Chicken Paprikash |

Chicken Paprikash is a classic Hungarian dish that is very easy to make, yet the flavor is complex and sophisticated. This recipe is a healthier version of the classic dish. The pork tenderloin is marinated in white wine, lemon juice, and garlic for maximum flavor, then cooked in the oven until it is cooked through. The recipe calls for adding a bunch of spices and whole milk to make the sauce. It is hands down the best way to cook a pork tenderloin.

Chicken paprikash is a Czech chicken dish that usually consists of paprika chicken cooked in lots of butter and sour cream. It is a very flavorful and delicious dish that is often served with dumplings and sometimes bread. Paprikash is often made with beef, but I decided to try it with chicken. This recipe is very easy and it only requires a few ingredients to create a delicious and easy to make dish.

Chicken paprikash is an easy to make Hungarian stew made with just a few ingredients. It serves as a great weeknight dinner or light lunch. The paprika is what gives this dish its distinctive flavor. It is a staple in Hungarian cuisine and is definitely worth trying.

Here’s a Quick and Easy Chicken Paprikash Recipe!

Looking for a substantial, delicious Hungarian meal that requires minimal effort? This simple chicken paprikash recipe is for you!

Authentic paprikash is clearly extra wonderful, but sometimes we just want the flavor but don’t want to go through the trouble of creating it. This is where this easy-to-follow recipe comes in useful!

This simple chicken paprika dish is delicious served with rice or freshly baked Nokedli (Hungarian egg dumplings similar to German spaetzle).

Our version of fast chicken paprikash is quick and easy to make, yet it’s still tasty!

Eric had fond memories of eating chicken paprikash as a child. There’s a lot of it. We spotted chicken paprikash on the menu of an authentic, highly rated restaurant in Budapest (even by local standards). It was incredible.

In comparison to our more genuine Chicken Paprikash recipe, the dish below is a simplified variation.

This chicken breast paprikash is virtually a “cheat” method to obtain chicken paprikash flavor with minimal effort.

Suggestions/Substitutions for the Recipe

Check out these essential recipe guidelines and modifications before getting started on this simple chicken paprikash dish. This way, you’ll know all you need to know before you start cooking!

We understand that this dish differs significantly from previous chicken paprikash recipes.

• The first is the chicken cut that was utilized. This is a chicken paprikash dish for chicken breasts. To obtain additional flavor from the meat, several other, more “genuine” recipes utilize a bone-in, skin-on 1/4 chicken (or chicken thighs).
• When preparing chicken paprikash, the meat is not traditionally browned beforehand. If you like the taste, brown your meat first in a little amount of oil, take it from the saucepan, and then continue with the recipe, beginning with the onions.
• When it comes to veggies, some individuals add pieces of red or green bell pepper to their soup to add sweetness and texture.
• When preparing this dish, use genuine Hungarian paprika for the greatest flavor. If you can’t get your hands on it, you may use regular sweet paprika from the grocery store.
• Egg noodles are often served with chicken paprikash, but preparing them from scratch is time-consuming. As an easy alternative, we prefer to serve our simple chicken paprikash with a side of rice.

That distinctive hue is hard to miss… there’s a lot of paprika in this chicken meal!

Step-by-Step Instructions for Making Easy Chicken Paprikash

You can follow the step-by-step recipe process pictures in this part to learn precisely how we create this simple paprika chicken.

Alternatively, the full recipe card may be seen at the bottom of this article.

Chop the onions finely.

Peel and finely slice the onions first.

Onions should be sautéed.

On medium heat, sauté the onions in oil until they are transparent and slightly brown in a big saucepan. It may take a few minutes to complete this task.

Combine the chicken breasts and chicken broth in a large mixing bowl.

Add the chicken breasts and enough chicken broth to barely cover the chicken.

This typically amounts to about 2 cups of chicken broth in our house, but it may vary depending on the size of the chicken breasts and the size of your pot.

Spices should be added.

In a large saucepan, combine the paprika, 1/2 teaspoon salt (more or less to taste), and a pinch of pepper. Stir everything together quickly.

Cook the chicken in a pot.

Cook the chicken for about 45 minutes, or until it is cooked through and tender. If you want extra gravy, add a little more water.

Combine corn starch and water in a mixing bowl.

Combine the corn starch and a little amount of water in a cup. To prevent lumps, whisk the mixture well.

Fill the saucepan with the corn starch mixture.

Bring the corn starch mixture to a boil with the cooked chicken mixture. Stir continuously until the soup has thickened to your liking.

Stir in the sour cream.

Toss in the sour cream and season to taste with salt and pepper.

Our simple paprikash came out beautifully!

Chicken paprikash is a flexible meal that may be served with boiled potatoes, rice, or egg dumplings (nokedli), which are comparable to German spaetzle.

Storage Suggestions

This chicken paprikash recipe using chicken breast is simple to prepare and preserve.

Keep the broth and chicken in a sealed container in the fridge for any leftovers you want to consume soon. It may persist up to three days in this state.

You may reheat it on the stovetop by placing it in a saucepan. Individual pieces may also be heated in the microwave.

This chicken paprikash freezes well. Place any remaining cooled broth and chicken in a sealed, freezer-safe container and freeze. This way, it’ll last around 2 months.

FAQ

What should I serve with this simple chicken paprikash?

This chicken paprikash works great with rice, boiled potatoes, and Nokedli, which are egg dumplings/noodles.

Recipes that are similar

If you like this chicken paprikash, try some of these other delicious Hungarian dishes:

• Hungarian Goulash – A classic goulash dish from the land that gave it its name!
• Green Bean Soup — Made with sour cream and paprika, this creamy Hungarian bean soup is delicious.
• Stuffed Peppers – Stuffed peppers with rice, beef, and a tasty tomato sauce from Hungary.

Ingredients

• 2 yellow onions (medium/large)
• 3–4 breasts of chicken
• 2 tbsp olive oil
• 2 quarts chicken stock (possibly more)
• 2 tbsp. paprika (Hungarian)
• a half teaspoon of salt (more or less to taste)
• salt and pepper to taste
• corn starch, 1-2 teaspoons
• water (three tablespoons)
• 3 tblsp. soured cream

Instructions

1. Onions should be peeled and coarsely chopped.
2. On medium heat, sauté the onions in oil until they are transparent and slightly brown in a big saucepan. It may take a few minutes to complete this task.
3. Add the chicken breasts and enough chicken broth to barely cover the chicken. This typically amounts to about 2 cups of chicken broth in our house, but it may vary depending on the size of the chicken breasts and the size of your pot.
4. In a large saucepan, combine the paprika, 1/2 teaspoon salt (more or less to taste), and a pinch of pepper. Stir everything together quickly.
5. Cook the chicken for about 45 minutes, or until it is cooked through and tender. If you want extra gravy, add a little more water.
6. Combine the corn starch and a little amount of water in a cup. To prevent lumps, whisk the mixture well.
7. Bring the corn starch mixture to a boil with the cooked chicken mixture. Stir continuously until the soup has thickened to your liking. Toss in the sour cream and season to taste with salt and pepper.
8. Serve the chicken paprikash over nokedli, rice, or potatoes, which are Hungarian egg noodles.

Notes

• Use Hungarian paprika for the greatest results and flavor, but if you can’t find it, ordinary sweet paprika from the grocery store will suffice.

• When preparing chicken paprikash, the meat is not traditionally browned beforehand. If you like the taste, brown your meat first in a little amount of oil, take it from the saucepan, and then continue with the recipe, beginning with the onions.
• If desired, finely sliced garlic may be added to the saucepan with the chicken and stock.

• If you want a thicker sauce/broth, add additional corn starch mixture and cook, stirring constantly, until the broth reaches the desired thickness.
• If the paprika is added to the onions when the pot is hot and without broth, it will burn and taste harsh.

Information about nutrition:

Serving Size: 4 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 326 calories 12 g total fat 2g Saturated Fat 0g trans fat 9g of unsaturated fat 104 milligrams of cholesterol 847mg sodium 14g carbohydrate 2 g fiber 4 g sugar 39 g protein

An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.

How did this recipe turn out for you?

You may save it to one of your Pinterest boards and come back to it at any time!

How often do you have chicken leftovers? I do, and I always want to use it up!  So I decided to add a little bit of paprika to the leftover chicken, and created a little dish that comes together quickly and tastes great.. Read more about chicken paprikash slow cooker and let us know what you think.

Frequently Asked Questions

What side dishes go with chicken paprikash?

Potatoes and carrots are the most common side dishes that go with chicken paprikash.

What is the difference between goulash and paprikash?

Goulash is a Hungarian dish that typically includes beef, paprika, and onions. Paprikash is a Polish dish that typically includes mushrooms, tomatoes, and peppers.

What nationality is chicken paprikash?

Chicken paprikash is a dish from Hungary.