Easy Chicken Paprikash

This rich and creamy chicken paprikash recipe is a healthier take of the beloved Hungarian dish. This take on the dish still has all the flavors you love in the classic. 


  • 2 tablespoons avocado oil, or grapeseed oil (or other neutral flavored oil)
  • 1 medium yellow onion, diced
  • 2 tablespoons Hungarian sweet paprika
  • 1.5 pounds boneless skinless chicken breast, cut into bite sized pieces
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon all-purpose flour , or 1/4 teaspoon xanthan gum for low carb option
  • 1 bell pepper, orange, red, or yellow, diced
  • 14.5 ounces canned diced tomatoes, (I used organic)
  • 1/2 cup chicken bone broth, or chicken stock
  • 1/2 cup sour cream, (I used light)
  • 1/8 cup flat leaf parsley, finely chopped
  • 2 cups cooked whole grain rice, (1 cup uncooked = 2 cups cooked)


  • Heat oil over medium heat in a large, deep skillet. Add onion and cook for 2-3 minutes.
  • Add paprika, stir, and cook 2 more minutes, stirring often to assure that the paprika doesn’t burn.
  • Sprinkle salt and pepper over chicken and add to pan; cook, stirring occasionally, chicken is lightly browned on all sides. Stir in flour and cook for 1 minute.
  • Slowly whisk in chicken stock. Don’t pour it in at once or your sauce won’t thicken! After stock is incorporated, add in tomatoes and peppers. Reduce heat to medium-low and lightly simmer (covered) for 15 minutes, stirring occasionally.
  • In the last minute, stir in sour cream. Once thoroughly heated through, serve hot paprikash over rice and garnish with chopped parsley.

Recipe Nutrition

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