Paprika Chicken
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 this tasty chicken with paprika and sour cream easier even lower in carbs!
PIN Paprika Chicken to try it later!
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 it as well, and for this updated recipe for Paprika Chicken I made a few simple changes to make it easier to make 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 of Paprika Chicken!
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
- onion
- 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
How low in carbs is the Paprika Chicken?
This delicious dinner with Hungarian flavors only has 7 net carbs and 22 grams of protein!
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!
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 for this recipe! 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:
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.
- Paprika Chicken 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 Dinners with Chicken:
- Chicken with Peanut Sauce
- Chicken Bake with Olive and Caper Sauce
- Chicken Cutlets with Mustard Sauce
Paprika Chicken
It may not be authentically Hungarian, but my version of Paprika Chicken is warm and comforting and oh so flavorful for an easy skillet meal.
Ingredients
- 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
Instructions
- 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.)
Notes
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.
If possible I'd use a combination of Szeged Sweet Paprika (affiliate link) and Szeged Hot Paprika (affiliate link) for this recipe, but any Hungarian Paprika will be fine.
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.
Nutrition Information
Yield
6Serving Size
1Amount 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:
When it’s served as a stew without noodles, 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 2024.
35 Comments on “Paprika Chicken”
Good!! Will make again! : ) Thank you for sharing! Even my husband who is not a pepper fan ate it all up!!
I’m glad you enjoyed it!
Interesting recipe but I can tell you it’s NOT how Hungarians make it cause I’m Hungarian. First off you’re supposed to use bone in skin on fresh chicken. Then you cook a bunch of bacon, at least a pound, more is better, and set aside when done. Shake chicken pieces in flour and fry in the bacon grease. Add some cut up onions and fresh mushrooms too. Takes about an hour. Make the roux using only fresh sweet paprika. Never use hot or smoked paprika. Use real sour cream, no low fat junk. When chicken is done pour roux all over chicken while still in pan. Let sit 5 minutes. Crumble bacon on top and dust with paprika one final time. Set whole pan on table. Serve with buttered dumplings. Nokedli.
I guess you didn’t see the part where I said I am not claiming this is an authentic Hungarian Paprika Chicken recipe, and I also said this: “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.”
I am sure your Paprika chicken is delicious. My version is a recipe with similar flavors for people who have to limit their carbohydrates for some reason.
Al, very interesting. I didn't know that.
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.
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.
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.
Sam
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.
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!
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.
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.
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.
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
Missy, glad you enjoyed it. And boy does this ever need a new photo! I need to make it again.
This was great, wound up preparing according to directions. Didn't have sharp paprika, so substituted a small amount of cayenne as indicated.
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.
I would like to try making this, but I was wondering if maybe this recipe could be modified for the slow cooker?
It's a regular 14.5 oz. can of tomatoes; will edit to clarify that. Thanks.
what size can of tomatoes do you use?
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.
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.
Anonymous, I said in the recipe not to use fat free sour cream. I haven't had any problem with low fat sour cream.
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.
Jan I avoid fat free sour cream because it usually has added sugar.
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.
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!
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!
Where is this delicious-sounding Czech beer garden you speak of?
Matthew, since that comment was in 2006, I doubt Stacey will come back and let you know, but it sounds good!
Thank you for sharing! My first attempt at Paprikash several months ago was so disappointing. I’m looking forward to giving your a try.
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!
You know I’ve always been looking for a reliable recipe for this dish. Now I have one. Thanks, Kalyn!
Well, give your brother my thanks for getting you to start this blog! :):) The paprikash looks great.
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)