Easy Chicken Paprikash – a healthier alternative using chicken breast. Tender pieces of chicken breasts in a rich sweet paprika sauce with bell peppers and served over noodles. Perfect easy and quick weeknight dinner.
Easy Chicken Paprikash
So have you heard of chicken paprikash before? It’s of Hungarian origin and it’s a very very popular dish. The dish is loaded with paprika, a spice that is very commonly used in Hungarian cuisine.
I love this type of dish because of it’s simplicity and who am I kidding, but paprika really is one of my favorite spices to use whether it’s smoked or sweet paprika. I usually buy the big jars from Costco because I use a lot of it. This recipe itself has 2 whole tablespoons of paprika and if you think that’s too much, don’t.
How To Cook With Paprika
Cultures that love to cook with Paprika already know what I’m about to tell you, that being generous with this spice will add so much depth and a mild burn to whatever dish you sprinkle it in. Smoked paprika adds a little more heat than its regular counter part, so keep this in mind while cooking.
Be gentle with your paprika as it tends to burn easily if heated directly in a skillet.
Can’t Find Sweet Paprika?
Well in that case regular old paprika and smoked paprika will work just as well instead – just keep in mind that regardless of what kind it is paprika is still delicate and prone to burning.
Ingredients In Easy Chicken Paprikash
- Chicken – I used breasts today but feel free to use any kind of chicken you’d like! This sauce is spectacular no matter the cut.
- Olive oil – We want a nice neutral tasting oil that will ensure our spice blend sticks to our chicken and crisps up the exterior nicely.
- Garlic – Fresh minced up finely, if jarred is all you have on hand just keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
- Spices – Sweet paprika and red pepper flakes for some added heat. Feel free to omit the red pepper if you’re spice averse.
- Herbs – Fresh parsley is needed in this chicken dish. If dried is all you have keep in mind that dried herbs are more potent than fresh, 1 teaspoon equals 1 tablespoon of fresh.
- Onion – We want something mild that cooks down nicely like white or yellow.
- Veggies – Just some bell pepper is all we need for sweetness and acidity.
- Broth – Low sodium chicken broth so as to control the salt content of our dish.
- Tomatoes – An entire can of diced tomatoes, including the juice.
- Seasoning – Salt and pepper to taste.
- Flour – We want just a sprinkle to thicken up our sauce. Be sure to cook off the raw flour taste a bit.
- Sour cream – No paprika dish is complete without a good dollop of sour cream – believe me!
Do I Have To Use Chicken Breast?
You can use any type of chicken cut that you like! Chicken breast, thighs, even drumsticks. Just keep in mind that switching up your cut of chicken may affect your cook time, so keep any eye on that chicken.
How To Make Easy Chicken Paprikash
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Cook the chicken: In a Dutch oven or medium size pot heat the olive oil over medium-high heat. Add the chicken pieces and onion to the pot and cook for about 5 to 7 minutes until the chicken is no longer pink inside.
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Saute the sauteables: Stir in the peppers and garlic. Add paprika, salt, pepper, red chili flakes and stir lightly. Add the chicken broth and diced tomatoes. Bring to a boil.
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Create the sauce: In a small bowl whisk together the flour and sour cream with a ladle of broth from the pot. Pour this mixture back into the pot and stir. Turn the heat down to a medium-low and simmer for about 20 minutes, stirring occasionally. The sauce will thicken from the flour.
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Garnish with parsley and serve over noodles, rice or potatoes.
Can This Dish Be Made Ahead?
It can! Chicken Paprikash is a versatile dish that stores quite well.
FRIDGE
Stored in an air tight container properly cooled, this chicken dish will keep for 3 – 4 days in the fridge. Just reheat in the microwave or the oven if you’d prefer when ready to eat.
FREEZER
Just place your dish in an airtight container or a freezer bag and this method will allow them to keep for 4 – 6 months. Remove from the freezer and allow to thaw in the fridge over night when ready to eat. Just reheat in on the stovetop or microwave.
How To Make Easy Chicken Paprikash
EQUIPMENT
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3.5-quart Dutch Oven
INGREDIENTS
- 1 tbsp olive oil
- 1 lb chicken breasts or chicken thighs, skinless and boneless cut into small cubes
- 1 onion chopped
- 3 cloves garlic minced
- 1 bell pepper chopped
- 2 tbsp sweet paprika
- salt and pepper to taste
- 1/4 tsp red pepper chili flakes
- 1/2 cup chicken broth low sodium
- 15 oz diced tomatoes 1 can, including juice
- 2 tbsp all-purpose flour
- 1/4 cup sour cream
- fresh parsley for garnish
INSTRUCTIONS
- In a Dutch oven or medium size pot heat the olive oil over medium-high heat. Add the chicken pieces and onion to the pot and cook for about 5 to 7 minutes until the chicken is no longer pink inside.
- Stir in the peppers and garlic. Add paprika, salt, pepper, red chili flakes and stir lightly. Add the chicken broth and diced tomatoes. Bring to a boil.
- In a small bowl whisk together the flour and sour cream with a ladle of broth from the pot. Pour this mixture back into the pot and stir. Turn the heat down to a medium-low and simmer for about 20 minutes, stirring occasionally. The sauce will thicken from the flour.
- Garnish with parsley and serve over noodles, rice or potatoes.
RECIPE NOTES
- Stored in an air tight container properly cooled, this chicken dish will keep for 3 – 4 days in the fridge. Just reheat in the microwave or the oven if you’d prefer when ready to eat.
- To freeze: Just place your dish in an airtight container or a freezer bag and this method will allow them to keep for 4 – 6 months. Remove from the freezer and allow to thaw in the fridge over night when ready to eat. Just reheat in on the stovetop or microwave.
- Nutritional information does not include pasta.