web analytics
Kalyn's Kitchen

Chicken Paprikash (Paprika Chicken)

Here’s my updated recipe for Chicken Paprikash, which is warm and comforting for fall and this quick dinner is a great low-carb meal. Use Chicken Recipes to find more recipes like this one!

Click here to PIN Chicken Paprikash (Paprika Chicken)!

Chicken Paprikash ( Paprika Chicken) found on KalynsKitchen.com.

I’ve been updating photos on my oldest posts for over five years now, and there’s something so satisfying about taking a favorite recipe that was hidden away in the archives and showing it off so current readers will want to try it. Sometimes I decide I can improve the recipe as well, and with this favorite recipe for Chicken Paprikash I realized that now I’d prefer the recipe with less meat and more of the roasted red peppers that make this dish so flavorful.

Of course Chicken Paprikash is a traditional Hungarian dish that usually includes a roux made of flour and chicken fat or butter, but if you like chicken, onions, roasted red peppers, paprika, and sour cream, I bet you’ll like my diet-friendly version just as well.

One thing I do want to emphasize is the importance of using real Hungarian paprika for this recipe. You can find it sold in nearly every U.S. grocery store, usually sold in a tin rather than a glass jar. I’m a fan of Szeged Sweet Paprika and Szeged Hot Paprika, but any brand of Hungarian paprika will be better than the stuff your mother used to sprinkle on deviled eggs! And I am NOT claiming this is authentic Hungarian Chicken Paprikash, so if it’s not the way your Hungarian grandmother used to make it, go ahead and make her version if you’d like!

(Chicken Paprikash was updated with better photos, a better recipe, and step-by-step instructions October 2013.)

Chicken Paprikash (Paprika Chicken) found on KalynsKitchen.com

Start by simmering a can of chicken stock (or 1 1/2 cups homemade chicken stock) until it’s reduced to 3/4 cup.  Of course homemade stock is always better, but reducing the canned stock makes it more flavorful. (I’m assuming you don’t need a photo of that!) Drain a can of tomatoes so you have just the tomatoes and no juice. (You can save the juice and freeze for another use.) Cut up a large onion into pieces that are fairly large. Drain a 12 ounce jar of roasted red peppers and cut into pieces 1 – 2 inches square.

Trim two large chicken breasts to remove most of the visible fat, and then pound with a meat mallet (or something heavy) until the breasts are and just over an inch thick. Cut the pounded chicken into cubes about 1 1/4 inch square. When all the ingredients are ready, season the chicken cubes with 1 tsp. sweet paprika, salt, and fresh-ground black pepper.

Chicken Paprikash (Paprika Chicken) found on KalynsKitchen.com

Heat a couple of teaspoons of olive oil and cook over medium-high heat until chicken is well browned, about 5-7 minutes. Remove the chicken to a plate. Add a little more oil and brown the onions. Then add the rest of the sweet paprika, the hot paprika, and the ground caraway seed (if using) and cook about 1 minute. Add the drained tomatoes and roasted red peppers and cook about 2 minutes. Add the reduced stock and cook 2-3 minutes.

Then add the chicken pieces and any juice that’s drained out on the plate, turn heat to LOW, and simmer a couple of minutes (until the chicken is hot.) Turn off the heat and let the dish sit for a minute or two (to be sure it’s not so hot that the sour cream will curdle) and then gently stir in sour cream.  Season with a little more ground pepper if desired and serve immediately.  This is good over rice or noodles, but I enjoyed it served plain as a stew.

Chicken Paprikash (Paprika Chicken) found on KalynsKitchen.com
Make it a Low-Carb Meal:

I’d love this with a simple side dish like Roasted Broccoli with Garlic for a low-carb meal.

More Recipes with Hungarian Paprika:

Hungarian Pot Roast with Sour Cream and Paprika Gravy ~ Kalyn’s Kitchen
Hungarian Beef Paprika Stew ~ The Shiksa in the Kitchen
Al’s Famous Hungarian Cucumber Salad ~ Kalyn’s Kitchen
Mushrooms Paprika ~ Lisa’s Kitchen
Pork with Paprika, Mushrooms, and Sour Cream ~ Kalyn’s Kitchen

Chicken Paprikash (Paprika Chicken)

Chicken Paprikash is warm and comforting for a fall meal.


  • 1 can (14.5 oz.) chicken broth, simmered to reduce to 3/4 cup (or start with 1 1/2 cups homemade chicken stock)
  • 1 can (14.5 oz.) diced tomatoes, drained until fairly dry
  • 1 large onion, chopped in fairly big pieces
  • 1 jar (12 oz.) roasted red peppers, drained well and cut into pieces about 1 – 2 inches square)
  • 2 large boneless, skinless chicken breasts, pounded to an even thickness and cut into cubes about 1 1/4 inches
  • 1 tsp. + 1 T sweet paprika (I use Szeged Sweet Paprika)
  • salt and fresh-ground black pepper (to taste, for seasoning chicken before browning)
  • 2 tsp. + 1 tsp. olive oil (or slightly more if you don’t use a non-stick pan)
  • 1 tsp. hot paprika, sometimes called sharp paprika (I use Szeged Hot Paprika)
  • 1/2 tsp. ground Caraway seed (optional)
  • 3/4 cup reduced-fat sour cream (more or less to taste)


  1. Put the chicken stock or broth into a small pan and simmer over medium heat until it’s reduced to 3/4 cup.
  2. 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.)
  3. Drain the roasted red peppers into another colander.
  4. Cut onions into fairly large pieces, at least an inch square.
  5. Cut drained red peppers into pieces about 1 1/2 inches square.
  6. Trim the chicken breasts until all the visible fat is gone.  (I save the scraps to make homemade chicken stock).
  7. Pound chicken with a meat mallet or something heavy until they’re an even thickness, about an inch thick.
  8. Cut chicken into large cubes (about 1 1/4 inches square).
  9. Season the chicken cubes with 1 tsp. Szeged Sweet Paprika plus salt and fresh-ground black pepper to taste.
  10. Heat 2 tsp. 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 5-7 minutes.
  11. Remove chicken to a plate.
  12. Add the other tsp. of olive oil and the onions and cook until unions are browned, about 4 minutes.
  13. Add the 1 T sweet paprika, the Szeged Hot Paprika, and the ground caraway seed (if using) and cook about 1 minute more.
  14. Add the tomatoes and peppers and cook about 2 minutes.
  15. Add the reduced chicken stock and cook 2-3 minutes (until the stock is bubbling hot.)
  16. 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.
  17. 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.  The mixture should have completely stopped simmering when you add the sour cream.)
  18. Add the sour cream and stir gently to combine.
  19. Serve hot.
  20. This is great with rice or noodles to soak up the juice, but I also like it just served in a bowl like a stew.
  21. 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.)


This recipe adapted from Paprika Chicken at Epicurious.com, with quite a few changes by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Served alone as a stew, Chicken Paprikash is a great dish for all phases of the South Beach Diet and most other low-carb eating plans. For phase two or three, serve over a small amount of whole wheat noodles, or brown rice.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Pinterest image of Chicken Paprikash (Paprika Chicken)

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *

31 comments on “Chicken Paprikash (Paprika Chicken)”

  1. Al, very interesting. I didn't know that.

  2. Great recipe! I would only add that one cooks the onion only to the point of translucency. Browning the onion makes it a German dish, not Hungarian.

  3. Pam, isn't that the truth! I cringe now when I see some of my old photos. And even after five years, I still find plenty of bad ones to re-shoot!

    Thanks Sam. I find this is plenty satisfying without the rice or noodles, or you could offer that as a choice if there are some family members who want them.

  4. Chicken Paprikash is one of my old favorites. You've done a splendid job of lightening it up and I love the idea of serving it as a stew. I've found that the noodles can be heavy for my taste today.

  5. I like the idea of revisiting old posts and updating the photos. It's amazing what I thought was such a great photo about 6 six years ago, now looks ghastly to me.

  6. ExchangingFire, I did saute my paprika, first when I browned the meat and then when I sauteed the spices with the onions. It's the use of goose fat and whole pieces of chicken in the recipe by Husosfazek that won't work for my way of cooking. I do like the idea of adding some greens to this!

    Thanks Lydia; and yes nothing but real Hungarian paprika in my kitchen!

  7. The gorgeous color of the paprikash really comes out in the new photo. And I agree: use real Hungarian paprika! It makes a huge difference.

  8. It sounds like husosfazek is sauteing the paprika at the beginning of her cooking to release extra flavor into the dish. An Indian dish I made recently recommended doing the same thing with my curry blend. Often professional chefs toasting or saute spices and herbs to help release the flavor – I think this could easily be done with the paprika using a bit of EVOO instead.

    I think I'll try with dish with some added spinach or kale to make it more nutritarian-friendly. Thanks so much for offering up another good recipe – I've been craving some good Chicken Paprikash and I'm eager to try this out.

  9. I certainly did not make any claims that this an authentic recipe for Hungarian Chicken Paprikash! However, since my blog is focused on healthy cooking, your traditional version won't work for me. Thanks for sharing though; always fun to see the authentic dish.

  10. Greetings from Hungary! I was glad to read that you are interested in Hungarian cuisine. However, that's not exactly the way we do our traditional chicken paprikash. Let me tell you the recipe I had learned from my grandmother: we cut the onion in very small pieces, heat some goose fat and cook the onion in it. Add 1 teaspoon sweet paprika, stir it quickly, and add 2 tablespoon hot chicken stock, stir it again: ground paprika dissolves best in hot fat, this is how it can convey its colour and flavour to maximum effect – much more than in vegetable oil! But you should avoid to burn it, otherwise paprika would become bitter (that's why we add some chicken stock right after the paprika). We usually use a whole young chicken, cut in 8 pieces. Add the chicken pieces, some salt, and cook them for 5 minutes. Add 1/2 cup of chicken stock, one tomato cut in small pieces and a clove of garlic also in very small pieces and let cook it on a low heat as long as the chicken will be ready. Finally, turn off the heat (as you wrote), add some sour cream, and stir it. We serve it with galushka (a Hungarian noodle). I prefer to cook this meal in my cauldron in the garden, this way the open fire gives an extra flavour to our chicken paprikash. There is a photo about my chicken paprikash: http://husosfazek.blog.hu/2011/01/22/az_en_paprikascsirkem

  11. Missy, glad you enjoyed it. And boy does this ever need a new photo! I need to make it again.

  12. This was great, wound up preparing according to directions. Didn't have sharp paprika, so substituted a small amount of cayenne as indicated.

  13. MissyCooks, you could probably adapt it, but you'd need to reduce the amount of liquid and not add the sour cream until the very end. Since I haven't tried it, I can't say for sure how it would work.

  14. I would like to try making this, but I was wondering if maybe this recipe could be modified for the slow cooker?

  15. It's a regular 14.5 oz. can of tomatoes; will edit to clarify that. Thanks.

  16. what size can of tomatoes do you use?

  17. Katie, so glad you liked it. This is a recipe that's been on my "needs new photos" list for years, but it's a great recipe.

  18. This was delicious!!! I didn't have any peppers on hand so I added some mushrooms instead – this was a big hit, thanks for such a great recipe!

    – Katie C.

  19. Anonymous, I said in the recipe not to use fat free sour cream. I haven't had any problem with low fat sour cream.

  20. Fat free sour cream curdles easier from the heat than full fat. If you want to use reduce/fat free sour cream, try serving it on the side to be stirred in after the dish has cooled a bit.

  21. Jan I avoid fat free sour cream because it usually has added sugar.

  22. Searching through recipes I notice that a few of them say not to use fat free sour cream. Can you please tell me the reason for not using fat free sour cream? Unfortunately it's all I have in the house right now. Thanks so much.

  23. Kalyn, this is delicious (even without the peppers and caraway seeds – I'm all out). My husband, who is German and makes wonderful German meals, even approved of this dish. He forgave me of course for using boneless skinless chicken instead of a whole cut up chicken. I even used Penzey's sweet hungarian and sharp paprika. It's wonderful and the flavors build as you eat the dish. This is a very satisfying phase one dish!

  24. Paprikash! You’re such a master! There is a Czech beer garden close to my place and the best thing on their menu is the Chicken Paprikash– that is when the grill isn’t fired up with $3 burgers and kielbasa!

  25. Thank you for sharing! My first attempt at Paprikash several months ago was so disappointing. I’m looking forward to giving your a try.

  26. I’ve been looking and looking for a good Chicken Paprikas recipe. This I will serve to my houseguests this weekend. Thanks for bringing it forward from your archives!

  27. You know I’ve always been looking for a reliable recipe for this dish. Now I have one. Thanks, Kalyn!

  28. Well, give your brother my thanks for getting you to start this blog! :):) The paprikash looks great.

  29. Kalyn – anything paprikash is bound to be good, and your recipe sounds delicious! (just for the record, my favourites are chicken paprikash and mushroom paprikash)

Leave a comment »