My recipe for Paprika Chicken is inspired by a famous Hungarian dish, and this is so delicious for an easy skillet meal. And I’ve updated the recipe to make it easier and even lower in carbs!
Food blogs are a work in progress, and I do love taking a favorite recipe that’s back in the archives and showing it off with better photos so current readers will want to try it. Sometimes I decide to improve the recipe as well, and for this updated Paprika Chicken I made a few simple changes to make it easier to make and also lower in carbs. (You can see the original version here if you’d like.)
Of course this recipe is inspired by Chicken Paprikash, a traditional Hungarian dish that usually includes a roux made of flour and chicken fat or butter, and my recipe doesn’t use any flour of course. But if you like chicken, onions, red peppers, paprika, and sour cream, I bet you’ll like my carb-conscious version.
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- canned chicken broth (affiliate link), reduced by simmering
- can of diced tomatoes
- red bell peppers
- boneless, skinless chicken breasts
- sweet paprika, preferably Szeged Sweet Paprika (affiliate link)
- hot paprika, preferably Szeged Hot Paprika (affiliate link)
- ground caraway seed (affiliate link), optional
- salt and fresh-ground black pepper
- Olive Oil (affiliate link)
- sour cream
Is this Paprika Chicken an authentic Hungarian Recipe?
I’m not claiming this is an authentic Hungarian Paprika Chicken recipe, so if it’s not the way your Hungarian grandmother used to make it, go ahead and make her version if you can get that recipe from her!
Can you use red peppers from a jar for Paprika Chicken?
For years I did make this Paprika Chicken recipe with roasted red pepper from a jar. But when I decided to update the recipe to make more servings I tried it with fresh bell peppers, chopped in large pieces and cooked with the onions. Either version was delicious, so make it either way you prefer.
Use Hungarian Paprika for this Paprika Chicken Recipe!
I want to emphasize the importance of using real Hungarian paprika! You can find it sold in nearly every U.S. grocery store, usually in a tin rather than a glass jar. I’m a fan of Szeged Sweet Paprika (affiliate link) and Szeged Hot Paprika (affiliate link) but any Hungarian paprika will be better than the stuff some people sprinkle on deviled eggs! And real Hungarian Paprika is so flavorful that I bet you’ll want to use it regularly once you try it!
More Recipes with Hungarian Paprika:
- Slow Cooker Hungarian Pot Roast
- Instant Pot Hungarian Pot Roas
- Al’s Famous Hungarian Cucumber Salad
- Goulash Soup
- Pork with Paprika, Mushrooms, and Sour Cream
How to Make Paprika Chicken:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Simmer chicken broth (or homemade chicken stock) in a small pan until it’s reduced to 3/4 cup.
- Drain tomatoes into a colander in the sink.
- Cut onion and two red bell peppers into pieces.
- Trim chicken breasts, and cut chicken into cubes about 1 square.
- When ingredients are ready, toss chicken cubes with 1 tsp. sweet paprika, salt, and fresh-ground black pepper.
- Heat olive oil and cook chicken over medium-high heat until it’s well browned, about 5 minutes. Remove chicken to a plate.
- Add more oil and brown onions. Then add the rest of the sweet paprika, hot paprika, and ground caraway seed (if using) and cook about 1 minute more.
- Add red peppers and cook until they’re starting to get soft when you pierce with a fork, then add drained tomatoes and cook about 2 minutes more.
- Add the reduced stock and cook 2-3 minutes.
- Then add browned chicken pieces and any juice that’s drained out on the plate, turn heat to LOW, and simmer about 2-3 minutes more or until the chicken is hot.
- Turn off the heat and let the dish sit for a couple of minutes (to be sure it’s not so hot that the sour cream will curdle).
- When it’s cooled a little, remove a few tablespoons of liquid from the pan and and gently stir into sour cream.
- Then stir that mixture into the chicken and vegetables. (Blogger fail, I forgot to take a photo of that step so I had to use the old picture, which is why it’s a different pan.)
- Season with a little more salt and fresh-ground pepper if desired and serve immediately.
- This type of dish is traditionally served over rice or noodles, but I really enjoyed it served plain as a stew.
Make it a Low-Carb Meal:
I’d love this Paprika Chicken with a simple side dish like Roasted Broccoli with Garlic, Stir-Fried Spinach with Garlic and Parmesan, or Lemony Green Beans for a tasty low-carb meal. You could also serve over cauliflower rice if you prefer.
More Tasty Dinners with Chicken:
- Chicken with Peanut Sauce
- Chicken Bake with Olive and Caper Sauce
- Baked Chicken Stuffed with Pesto and Cheese
- Chicken Cutlets with Mustard Sauce
- Baked Parmesan Crusted Chicken
- one 14.5 oz. can chicken broth (see notes)
- one 14.5 oz. can diced tomatoes, drained
- 1 small onion
- 2 red bell peppers
- 3 large boneless, skinless chicken breasts
- 4 tsp. sweet paprika (see notes)
- 1 tsp. hot paprika, sometimes called sharp paprika (see notes)
- 1/2 tsp. ground Caraway seed (optional)
- salt and fresh-ground black pepper (to taste)
- 1 T + 2 tsp. olive oil
- 1 cup sour cream
- Put the chicken stock or broth into a small pan and simmer over medium heat until it’s reduced to 3/4 cup.
- Drain the canned tomatoes into a colander placed into the sink (you can catch the juice and freeze for another use if you’d like.)
- Cut onions and red bell pepper into fairly large pieces, about an inch square.
- Trim the chicken breasts until all the visible fat is gone. (I save the scraps to make homemade chicken stock). Cut chicken into large cubes (about 1 inches square).
- Season the chicken cubes with 1 tsp. Szeged Sweet Paprika plus salt and fresh-ground black pepper to taste.
- Heat 1 T. olive oil in a large non-stick frying pan and cook chicken over medium-high heat until the pieces are nicely browned on all sides and barely cooked through, about 5 minutes.
- Remove chicken to a plate.
- Add the other 2 tsp. of olive oil and the onions and cook unions about 4 minutes. Add the rest of the sweet paprika, the Szeged Hot Paprika, and the ground caraway seed (if using) and cook about 1 minute more.
- Add peppers and cook until they are starting to soften when pierced with a fork, then add the tomatoes and cook about 2 minutes more.
- Add the reduced chicken stock and cook 2-3 minutes, or until the stock is bubbling hot.
- Then add the browned chicken cubes and any juice that’s accumulated on the plate), turn heat to LOW, and simmer just until the chicken is heated through, about 2-3 minutes.
- Turn off the heat and let the mixture sit for a minute or two. (This is VERY IMPORTANT so it’s not so hot that the sour cream will curdle.)
- Remove a few tablespoons of the hot liquid, add to the sour cream, and stir to combine.
- Then add the sour cream mixture to the skillet and stir gently to combine. (The mixture should have completely stopped simmering before you add the sour cream.)
- Serve hot. I love this dish just served in a bowl like a stew, but you eat it over rice or cauliflower rice if you prefer.
- I wouldn’t recommend freezing for this recipe, but it will keep for a few days in the fridge and can be reheated in the microwave or in a pan on the stove (with low heat, don’t let it boil.)
Chicken broth should be simmered to reduce to 3/4 cup; you can also start with 1 1/2 cups homemade chicken stock instead of canned broth if you have some.
This recipe adapted from Paprika Chicken at Epicurious.com, with quite a few changes by Kalyn. That recipe doesn't seem to be on their website any more.
Amount Per Serving: Calories: 228Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 75mgSodium: 538mgCarbohydrates: 10gFiber: 3gSugar: 6gProtein: 22g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Served as a stew, Paprika Chicken is a great dish for Low-Carb and Keto diets and for all phases of the original South Beach Diet.
Find More Recipes Like This One:
Use Chicken Recipes to find more recipes like this one! Use the Diet Type Index photo index pages to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this recipe:
Paprika Chicken was updated in 2022 with better photos and an improved easier version of the recipe It was last updated with more information in 2023.