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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.

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  • 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.

  • 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.

  • 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.

  • 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.

Cook's Notes:

I wouldn't advise reheating with a microwave, as the sour cream can go a little off.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

170 calories; 9.8 g total fat; 42 mg cholesterol; 313 mg sodium. 7.8 g carbohydrates; 13 g protein; Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/08/2014
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... Read More
(9)

Most helpful critical review

Rating: 3 stars
05/01/2017
Well- I made it per the recipe and the chicken was really tender and sauce creamy BUT the paprika flavor was all it seemed to have. I know! It is called Chicken Paprika but I was expecting some more depth and maybe a more complex flavor. Maybe if I used sweet along with smoky it would be more to my tastes. I think if you really like paprika your enjoy this. Read More
(2)
33 Ratings
  • 5 star values: 15
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/08/2014
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... Read More
(9)
Rating: 5 stars
09/08/2014
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... Read More
(9)
Rating: 5 stars
10/15/2014
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 myspicesage.com so some fresh good paprika. My husband really raved about it and said to make this one again. Read More
(7)
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Rating: 5 stars
10/12/2014
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.:) Read More
(6)
Rating: 4 stars
10/13/2014
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. Read More
(3)
Rating: 4 stars
10/17/2014
October 11 2014 Allrecipes Buzz Recipe Group recipe selection - I made half of this recipe and while we liked it we felt it was somewhat bland and just lacked something. This is an easy dish to prepare comes together quickly and produces very tender bites of chicken. I followed the recipe except I used my own homemade chicken broth and Hungarian Paprika. I served this over Basmati rice. To create a more appetizing appearance I topped each individual serving with chopped fresh green and red bell peppers. The addition of the peppers also enhanced the taste. Thanks Khall88 for sharing your recipe! Read More
(3)
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Rating: 4 stars
10/18/2014
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! Read More
(3)
Rating: 5 stars
10/16/2014
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. Read More
(2)
Rating: 5 stars
11/14/2014
Very tasty. I added one chopped green pepper to the onion for some extra veggies and served it with white rice. I found that it reheated well in the microwave. Also a good way to use up extra sour cream! Read More
(2)
Rating: 4 stars
08/01/2014
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! Read More
(2)
Rating: 3 stars
05/01/2017
Well- I made it per the recipe and the chicken was really tender and sauce creamy BUT the paprika flavor was all it seemed to have. I know! It is called Chicken Paprika but I was expecting some more depth and maybe a more complex flavor. Maybe if I used sweet along with smoky it would be more to my tastes. I think if you really like paprika your enjoy this. Read More
(2)