Chicken Paprika Recipe -
Chicken Paprika Recipe
  • READY IN 40 mins

Chicken Paprika

Recipe by  

"My whole family, full of picky eaters, loves this dish, and it's great for freezing and reheating on a cold day or for an easy dinner on cold nights. This dish comes out as more like a stew than a meat with a sauce. Serve over egg noodles or hot cooked rice. Goes great with fresh, crusty pumpernickel bread for hearty winter meal. Easy to make and can be kept on low heat on the stove for lengthy parties."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
  2. Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
  3. Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
  4. Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
  5. Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.
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  • Cook's Notes:
  • I wouldn't advise reheating with a microwave, as the sour cream can go a little off.

Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2014

Well, I didn't think anything was missing the first time I made it and loved it as written. I used half sweet and half smoked paprikas the second time I made it, and it was good that way too. Use your judgement for your taste for this. Use good hungarian Paprike for this recipe. Don't use something weak that has been sitting on your shelf for years...

Most Helpful Critical Review
Feb 27, 2015

This was straight up awful. Family of four did not like at all.

Oct 15, 2014

I made this for the weekly recipe group selection. I followed everything as directed using my own homemade chicken broth. We've never had chicken paprika, so can't compare to any other recipe. The chicken was nice and tender, the sauce was very flavorful, I do buy my paprika at, so some fresh good paprika. My husband really raved about it and said to make this one again.

Oct 12, 2014

Made this for Recipe Group...We LOVED this! Chicken Paprika is one of my hubby's favorite meals, so I knew this was gonna be a hit w/ him. I did lighten it up a bit, as we are trying to eat healthier...I used whole wheat flour in place of regular for dredging, sprayed my pan w/ olive oil cooking spray instead of using oil and reduced the amount of sour cream by more than 1/2 and used light sour cream. This still provided the richness/creaminess w/o all the extra fat/calories. I served this over Ronzoni Smart Taste egg noodles (this was our first time trying them and they were FANTASTIC, BTW!). This was super simple to make and a definite keeper~YUM! Thanks for sharing. :)

Oct 15, 2014

Recipe Group Selection: 11, October 2014 ~ LOVED this dish! I prepared a half batch of this recipe using 1# of chicken breast. It was plenty to feed the two of us with leftovers. Because we love the taste of cooked onions, I didn't measure it, I just used the entire onion. I used half regular paprika and half hot paprika. We both thoroughly enjoyed the taste of this recipe. I served mine over acorn squash and my DH's over a baked Yukon Gold potato. Nice and creamy and rich with flavor. Definitely will be making this one again. Thanks Khall88, for sharing your recipe. I served this with 'Sylvia's Easy Greek Salad' an AR recipe.

Oct 13, 2014

Recipe Group Selection for October 11, 2014 - My daughter and I thought this was delicious, but my husband thought it was just adequate, thus the four star rating. I followed the recipe exactly and thought it was a very nice dish, and recommend it. It really is yummy.

Aug 01, 2014

I'm giving this 4 stars because I added a little Tajin for what we thought was missing flavor at the end. I did make two other changes----I used catsup rather than tomato paste, and I didn't use any cornstarch. I served this over pasta. This was a good meal. Thanks, Khall88!

Oct 18, 2014

Made for Recipe Group. As my MIL is Hungarian, I have been making Chicken Paprikas for years. This I thought is a good quick substitute for it. Tasted pretty good to me, hubby thought it needed something, but didn't know what. I think he just wanted more gravy! I served with homemade spaetzle. Thanks for the recipe!


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  • Calories
  • 170 kcal
  • 8%
  • Carbohydrates
  • 7.8 g
  • 3%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 13 g
  • 26%
  • Sodium
  • 313 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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