I loved it, my partner wasn't crazy about it. Definitely use the good paprika and double up on the sauce. The original recipe wasn't saucy enough.

I didn't change a thing about this recipe, and found it to be very simple, tasty, and filling. The best chicken paprikash recipe I have tried!

I'm giving this 4 stars instead of 3 because I could not find hungarian paprika but made the recipe anyway. I added cayenne pepper but still found it somewhat bland. It was easy to make. I used chicken legs and kept them in the pan the whole time even while I cooked the onion. I also omitted the white wine and increased the amount of stock and sour cream per other reviewers' suggestions. I will definitely try it again if I can find the paprika.

I NEVER review the recipes I get on here, I sadly must admit! But this one I had to!!! This was my first time making the dish, and it was wonderful! I did have to increase the paprika by a lot, but followed the recipe to a tee. Thank you! I am actually going to make this dish again in 2 days once this runs out!

Apparently Hungarian paprika isn't extremely handy around my area, so I had to settle for Spanish. I knew that would make this dish pretty, but bland, so I added a small amount of crushed red pepper, sugar, and fennel. Definitely added some flavor that would have been missing otherwise. I also used diced chicken breast, because that's what I had handy. Someday, I hope to make this recipe with bone-in chicken and the correct paprika, but I thought it was great even just working with what I had. Like others, I would make more sauce next time. And I just finished the leftovers--they're awesome.

EXCELLENT! But not a 5 star recipe due to so many changes needed. 1st, if you're not going to use bone-in chicken then don't complain if you end up with a dish that's just "okay". Half the flavor of any dish calling for bone-in chicken comes from the bones. I did this: bought a chicken cut up from the grocery & removed skin, sprinkled w/ kosher salt, pepper, & paprika before browning. For sauce I added 3 cloves of garlic minced; 1 & 1/2 cup wine, 2 8oz boxes chicken broth, 1 & 1/2 cups water mixed with chicken stock base, 1 cup fat free sour cream, 1 tbspn Olivio (butter sub). Put LOADS more paprika in than called for, both Hungarian paprika & HOT Hungarian paprika (probably 1/4 cup paprika total). Added more salt & pepper. When chicken was done, I removed, de-boned & returned to pan after letting the liquid cook down to 1/2. Still had several cups of liquid & would NEVER recommend reducing to what this recipe says. Mixed a few tablespoons of flour with the liquid from the pan & added to sauce to thicken. Served over noodles. STELLAR! Restaurant quality! Company worthy!

Hmmmm...I don't know what to say but we really didn't care for this at all. My son liked it very much, but neither hubby nor I did. We didn't think it had much flavor although I actually added more paprika than called for. I did use Hungarian sweet paprika, maybe that made the difference? Sorry, we just didn't care for this one.

Loved this recipe. I omitted the onion and used some onion powder per my taste. I used all chicken broth instead of broth and wine. I also made with three boneless skinless chicken breasts. It seems like the paprika and sour cream measurements are off as I probably doubled everything and then some to make alot of sauce. Served over noodles. YUM!

I love chicken paprikash but could never make anything close to Mom's. This recipe is very close but I did change a couple of things to make it even more similar. I used boneless, skinless chicken thighs, 1 cup of sherry, 1 cup of sour cream, omitted the chicken broth, 2 chopped garlic cloves, and tons of freshly ground black pepper. I also never removed the chicken from the pot and it was perfect! I served mine on top of home made spaetzel. The leftovers the next day were even better!

My Mom is from Hungary, I have been making the family Paprikash for years, when I saw this recipe I combined the two...Add (3) cans of low sodium Chicken broth and (2) cans of water, follow the recipe then add the broth and water. I also use 1/2 cup of Paprika, it's more like a soup / stew. Then I use my Mom's Spaetzle recipe and drop in at the end...It's so delicious, my entire family LOVES it, great on a snowy day. Get some hot Italian bread for dipping and away we go...!!

Very good. I used 8 oz of boneless cooked chicken breast pieces, 1 tblsp paprika, 1/2 c. white wine, 2 c. chicken broth, 1/2 c. sour cream and salt & pepper. Did not use the onion or olive oil.

Very good dish! Instead of a whole chicken, I chopped up one jumbo chicken breasts (or 2 average-sized chicken breasts). I doubled the amount of paprika and added a bit more of chicken broth and it turned out great. I served it with a side-dish of pasta (from allrecipes.com) rather than serving it atop ordinary / unflavored pasta.

The sauce was delicious! But you definitely need to make more than the recipe calls for. I increased the sauce (sour cream, wine, chicken stock and paprika) by 50% and used only two large chicken breasts and I still would have liked more sauce. Served over egg noodles. Next time I'll try it with whole cut-up chicken and spaetzle or dumplings. Great recipe!

wonderful recipe! I took advice of other and increased liquid to make more sauce. Added a total of 1 cup chicken broth omitted the wine; 1 cup of sour creme; and two heaping tablespoons of Hungarian paprika. Husband said this was a keeper!

Dee-licious!! The sauce this made was so good, I could almost drink it as a beverage, lol. My SO, who NEVER puts sauce or gravy on anything, was spooning ladles of this over his chicken and the wide egg noodles I served with it. I agree with the hot Hungarian paprika being a "must", as well as doubling the broth, wine and sour cream. Will make again and again.

This is a very good recipe, and this is a Hungarian talking. I personally like lots of sauce, so I increase the liquid. HUNGARIAN paprika must be used to get the true taste, or bland is an understatement. I also would never use boneless/skinless chicken breasts (to decrease cooking time as some have done) because the skin and cooking time is essential to meld the final flavor of "paprikas" (the Hungarian spelling of what is pronounced "paprikash"). Overall, this is the only recipe that I've ever had that can compare to the family recipe.