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Chicken Paprika

Rated as 4.13 out of 5 Stars

"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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40 m servings 170
Original recipe yields 12 servings


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  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.


  • Cook's Notes:
  • I wouldn't advise reheating with a microwave, as the sour cream can go a little off.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 170 calories; 9.8 7.8 13 42 313 Full nutrition

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Read all reviews 26
  1. 30 Ratings

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Most helpful positive review

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. U...

Most helpful critical review

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 ...

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Least positive

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. U...

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. T...

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 heal...

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 ...

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 exactl...

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...

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 ...

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 ...

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 us...