Comforting Chicken Paprikash

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A few years ago while on my way to Greece for my summer vacation, I stopped for a few days in Budapest, Hungary.

Budapest is really two cities: Buda sits on the hilly western bank of the Danube River and Pest to the east. Combined the two cities are known as Budapest.

Hungary is known for it’s rich history of striving to be independant, Hungarians are great at business, some of the prettiest women I’ve seen were in Budapest and, they also boast of a rich cuisine that is washed down with their excellent wines.

Hungarian cuisine is dominated by the use of paprika which is made by drying and grinding red peppers into a fine powder. Paprika can be found sweet, hot or smoked and it’s used to season soups, stews and sausages.

Today, I went with a more lean approach to Chicken Paprikash by using boneless, skinless chicken breasts. Although the meat was tender, it still had a dry texture and I’ll use boneless, skinless chicken thighs for the next time Paprikash is summoned to the table.

Chicken Paprikash is remarkably easy, a one skillet dish (along with some egg noodles) and the flavour scale is quite high considering how easy this is. Make sure you add the sour cream mixture at the end…it’ll provide your Paprikash with the right thickness and stick well to the noodles.

Chicken Paprikash

4 boneless, skinless chicken breasts
1/4 cup olive oil

1/2 cup all purpose flour

salt and pepper
1 clove of garlic, minced

1 large onion, sliced

1 large green bell pepper, sliced

1 bay leaf

1/4 dry white wine

1 Tbsp. smoked paprika

2 cups of chicken stock

1 pint of roasted cherry tomatoes

1/2 cup low-fat sour cream

2 Tbsp. cornstarch

1 scallion, sliced

  1. Wash and pat-dry your chicken. Season with salt and pepper, then dredge in flour.
  2. Add the olive oil to a large skillet and brown the chicken breasts under medium heat or 2 1/2 minutes a side. Brown in batches and reserve the chicken.
  3. In the same skillet, add some more oil and toss in the onions, green peppers and garlic and bay leaf and saute for about 5 minutes for the vegetables to soften.
  4. Add the wine and deglaze the brown bits from the pan. Now add the paprika, your chicken stock and cherry tomatoes and bring to a boil.
  5. Cut your chicken breasts into fork sized strips. Add your chicken into the skillet, stir in and simmer with the lid on for about 30 minutes. Cook uncovered for another 10 minutes for the sauce to thicken. Take off the heat and reserve.
  6. In a cup, mix the sour cream with the corn starch. While stirring, mix in the sour cream mixture into the Paprikash.
  7. Adjust seasoning with salt and pepper and garnish with chopped scallions. Serve on a bed of egg noodles.

© 2008 – 2010,
Peter Minakis

. All rights reserved.

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20 Comments for “Comforting Chicken Paprikash”



Comfort food at its best! I need that tonight!
Paprikash – if I am remembering correctly, in the movie “When Harry Met Sally” in one scene Harry said they would be talking like…(I don’t know how to discribe it but) funny and he used the work paprikash and pecan pie!
OK, I know, but I am only on my first glass of wine this evening!



I have still never had chicken paprikash but I have always wanted to try it with some spicy paprika!



Chicken paprikash is one of those things I’ve always meant to try but have never gotten around to. Definitely saving this recipe.



Paprika is a fantastic spice, I have Hungarian paprika and everytime I look at its rich red colour I think of all the lovely stews they must make in Hungry with it.

This looks totally delicious Peter great recipe! I love chicken with any kind of noodles or pastas and this looks wonderful, very tasty indeed! :-)



Mmm, looks like a wonderful version of one of my all-time favourite dishes.

When I win the lottery I want to go to Hungary just to buy paprika! In the mean time, pass me a fork please…



Mmmmm… looks delicious. I *just* found smoked paprika in one of our local stores – I can’t wait to put it to use!



I bought some nice smoked paprika some time ago and haven’t tried it yet. I think this is a great recipe to start with.

Susan from Food Blogga


You know, I have never made paprikash. Come to think of it, I’ve never tasted it either. Thanks for the delicious introduction.

JennDZ - The Leftover Queen


It looks heavenly. Like everyone else, it is something I always wanted to try. No better time like the present!

Peter M


Deb, you have a good memory (must be the wine)!

I surprised many of you have yet to try a Paprikash dish. Toronto has had an old, established Hungarian community, I thank them.

Ferdzy, Budapest reminded me of Paris.

Ivy, what are you waiting for…paprika is a wonderful spice.

Jenn, only a Godless heathen (oops dogless) could not have ever tried Paprikash. lol



Oh my jeebus! This looks like pure heaven! Funny, I picked up the ingredients for stroganoff today to have with egg noodles…we must have been on a similar wave length. ;) Beautiful and delicious as always, Peter! :)

Bellini Valli


I will have to bookmark this recipe. I have some nice Hungarian paprika in the cupboard. I’ll have to wait to get over this cold to be able to taste all the wonderful flavours!!


A long time ago when I was first married, my mother in law who is Hungarian made Chicken paprikash for me and I still remember how delicious it was. Yours has me craving a bite. Lovely photo too!