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Chicken Paprikash

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Chicken Paprikash is a classic Hungarian dish. Our version of it has delicious sauteed onions carrots, and mushrooms in a rich sour cream sauce served alongside pan seared chicken breast. I recommend using skin-on boneless chicken, but those can be hard to find or a pain to prep. Try boneless skinless for something easy or bone-in skin-on thighs for even more flavor! Serve over spaetzle or any egg noodle. Try method 1 for entertaining or method 2 for an easy one pot option. Tip: Do NOT use smoked paprika for this dish!

Prep Time

15 min.

Cook Time

30 min.

Yield

4 Servings

Ingredients

  • 2 Chicken Breast
  • 1/2 Pound Carrots - julienne
  • 1 Yellow Onion - julienne
  • 1/2 Pound Mushrooms - sliced
  • 2 Cups Chicken Broth
  • 1/3 Cup Sour Cream
  • 1 Tablespoon Paprika
  • 8 Ounces Farfalle Pasta
  • 2 Sprigs Fresh Thyme
  • 2 Tablespoons Olive Oil

Directions

  • Method 1
  • Pan sear chick breasts in large skillet with 1 Tablespoon Olive oil over medium high heat 4-5 minutes per side or until internal temperature reaches 150F. Season to taste.
  • Remove chicken from pan, set aside, and cover with foil.
  • In the same pan, saute onions, mushrooms, carrots, and paprika 4-5 minutes
  • Add 1-2 cups chicken broth to deglaze pan. Simmer until vegetables are tender and thicken with a corn starch and water slurry if desired.
  • Remove from heat and stir in sour cream and paprika
  • Serve over pasta or spaetzle
  • Method 2 - One Pot
  • Cut chicken into 1 inch cubes and sear in olive oil on all sides in a large heavy bottom pot with lid.
  • Add all vegetables and paprika and saute for 1-2 minutes.
  • Add dry pasta and broth to cover. If using salted broth, use a mixture of half broth half water.
  • Cover and simmer until pasta is tender.
  • Thicken broth if desired and stir in sour cream.

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