Chicken Paprikash I

Chicken Paprikash I


"Something different, and very colorful!"
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servings 512 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 37.2 g
  • 57%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 36.5 g
  • 73%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a 12 inch skillet, heat olive oil and brown chicken on all sides. Season chicken with salt and pepper. Remove chicken and set aside.
  2. Add onion to skillet. Cook just until tender, but not brown. Stir in paprika. Return chicken to skillet, turning to coat with paprika/onion mixture. Add wine and broth. Bring to a boil; reduce heat, cover and simmer for 40 minutes or until chicken is fully cooked and tender. Remove chicken and keep warm.
  3. Boil skillet drippings until reduced to 1/2 cup liquid, about 3 minutes. Stir in 1/2 cup sour cream. Heat through. Serve chicken atop pasta if desired, and pour sauce over all.


  1. 131 Ratings

Most helpful positive review

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 flavo...

Most helpful critical review

Didn't care for this but Dh thought it was Ok. Not enough depth of flavor for my palate. Would definitely add some additional spices if making again.

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 flavo...

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 und...

I love the flavor of this recipe. I nearly doubled everything and threw into crock pot and cooked 7 hrs. YUMMY. I got recipe off for omg good dumplings= 3 eggs, 1 1/2 c flour 1/2 ts sal...

Very good, flavorful. There are a couple of things I would note. The sauce you are to make at the very end from drippings will require a lot more than is suggested in the recipe. You will ne...

if you are using american paprika, don't bother. american paprika might as well be called bland. hungarian paprika is what you want to use for anything that is a paprikash (obviously, that is ...

This was delicious. My husband and son devoured it. I followed others advice and doubled the wine and chicken broth. I love spicy food so was going to add cayenne as suggested, but once I tas...

This recipe is really easy and delicious. To save time, I deboned the chicken and cut it up into pieces before cooking. This cut the cooking time down to 20 minutes.

I have been to Hungary several times, and this is my very favorite dish when I go there. This recipe is totally authentic and absolutely wonderful. We enjoyed it completely.

I'll admit I was skeptical about this one. But after one bite, I couldn't stop eating! I served this with dumplings. Delicious! My husband is excited there is leftovers for lunch tomorrow!