My chicken paprika recipe is inspired by a popular Hungarian dish, and it’s super tasty for an easy skillet meal. And I’ve updated the recipe to make it easier and even lower in carbs!
Food blogging is a work in progress, and I love taking a favorite recipe that’s back in the archives and showing it off with better pictures so existing readers will want to try. Sometimes I decide to improve the recipe too, that’s why it gets updated Paprika chicken I made some simple changes to make it easier to make and to cut back on carbs as well. (You can see the original version here If you like.)
Of course, this recipe was inspired by Chicken Paprika, a traditional Hungarian dish that usually contains a roux made with flour and chicken fat or butter, and my recipe doesn’t use any flour, of course. But if you like chicken, onions, red peppers, paprika, and sour cream, I bet you’ll love the carb-based version.
I’m not claiming this is an authentic Hungarian Chicken Paprika recipe, so if that’s not how your Hungarian grandmother used to make it, go ahead and make her own version if you can get the recipe from her!
What components do you need?
Can you use roasted red peppers from a jar?
For years, I’ve made a chicken paprika recipe with roasted red peppers out of a jar. But when I decided to update the recipe for more servings, I tried it with fresh peppers cut into large pieces and cooked with onions. Either version was delicious, so make it any way you like.
Use Hungarian paprika for this recipe!
I want to stress the importance of using real Hungarian paprika! You can find it sold in nearly every American grocery store, and it’s usually in a tin can rather than a glass jar. I’m a fan Szeged sweet paprika (referral link) and Hot paprika (Referral link) But any Hungarian paprika would be better than the stuff some people sprinkle on rotten eggs! Real Hungarian peppers are so delicious that I bet you’ll want to use them regularly once you try!
More recipes with Hungarian paprika:
paying off Hungarian slow roaster or Hungarian instant roasting panAnd The famous Hungarian cucumber saladAnd goulash, soupor Pork with sweet peppers, mushrooms and sour cream See more of my favorite recipes where I used Hungarian paprika.
How to make chicken paprika:
(Scroll down for the full printable recipe, including nutritional information.)
- Start by boiling chicken broth (or Homemade chicken broth) in a small saucepan until reduced to 3/4 cup.
- Drain the tomatoes into a colander placed in the sink.
- Cut the onion and two red bell peppers into approximately 1-inch square pieces.
- Trim chicken breasts to remove visible fat and unwanted parts, and cut chicken into cubes about 1 square.
- When all the ingredients are ready, stir in the chicken cubes with a small spoon. Paprika, salt and freshly ground black pepper.
- Heat 1 tbsp of olive oil and cook chicken over medium-high heat until well browned, about 5 minutes. Transfer the chicken to a plate.
- Add a little oil and fry the onions. Then add the rest of the paprika, paprika, and ground caraway seeds (if using) and cook for another minute.
- Add the red pepper and cook until tender when pierced with a fork, about 3-4 minutes, then add the drained tomatoes and cook for another 2 minutes.
- Add the reduced broth and cook for 2-3 minutes.
- Then add the browned chicken pieces and any filtered juice into the dish, turn the heat to low, and simmer for 2-3 minutes or until the chicken is hot.
- Turn off the heat and leave the dish for a few minutes (to make sure it is not so hot that the sour cream will curdle).
- When it cools down a bit, remove a few tablespoons of the liquid from the pan and gently stir in the sour cream.
- Then stir this mixture into the skillet of chicken and vegetables. (Blogger fails, I forgot to take a picture of that step, so I had to use the old one, which is why it’s a different pan.)
- Season with a pinch of salt and freshly ground pepper if desired and serve immediately.
- This type of dish is traditionally served with rice or pasta of course, but I really enjoyed serving it plain as a soup.
Make it a low carb meal:
Love this with a simple side dish like Roasted garlic broccoliAnd Fried spinach with garlic and parmesanor Lemon green beans For a delicious low carb meal. You can also serve more cauliflower rice If you prefer.
More delicious dinners with chicken:
One 14.5 oz. can chicken broth (see notes)
One 14.5 oz. can chopped tomatoes, strainer
1 small onion
2 red peppers
3 boneless, skinless chicken breasts
4 teaspoons. paprika (see notes)
1 tsp. paprika, sometimes called sharp paprika (see notes)
1/2 tsp. Ground caraway seeds (optional)
Salt and freshly ground black pepper (to taste)
1 T + 2 tsp. olive oil
1 cup sour cream
- Put the chicken stock or broth in a small skillet and simmer over medium heat until reduced to 3/4 cup.
- Drain the canned tomatoes into a colander set in the sink (you can pick up the juice and freeze it for another use if you’d like).
- Cut the onion and red pepper into fairly large pieces, about an inch square.
- Trim chicken breasts until all visible fat is gone. (Save the scraps to make them Homemade chicken broth). Cut the chicken into large cubes (about 1 inch square).
- Season the chicken cubes with a small spoon. Szeged Sweet Paprika plus salt and freshly ground black pepper to taste.
- Heat olive oil in a large nonstick skillet and cook chicken over medium-high heat until pieces are well browned on all sides and just cooked through, about 5 minutes.
- Transfer chicken to a plate.
- Add another 2 tsp. of olive oil and onions and cook the sausages about 4 minutes. Add the rest of the paprika, Szeged Hot Paprika, and ground caraway seeds (if using) and cook for another minute.
- Add pepper and cook until starting to soften when pierced with a fork, then add tomatoes and cook for another 2 minutes.
- Add the reduced chicken broth and cook for 2-3 minutes, or until the broth is heated through.
- Then add the diced browned chicken and any juice accumulated on the plate), bring to a simmer, and simmer until the chicken is heated through, about 2-3 minutes.
- Turn off the heat and leave the mixture for a minute or two. (This is very important so it is not so hot that the sour cream will curdle.)
- Take out a few tablespoons of the hot liquid and add it to the sour cream and stir until the ingredients are combined.
- Then add the sour cream mixture to the pan and stir gently until combined. (The mixture should completely stop boiling before adding the sour cream.)
- Serve hot. I love this dish served in a bowl like soup, but you eat it over rice or cauliflower rice if you prefer.
- I don’t recommend freezing for this recipe, but it will keep in the fridge for a few days and can be reheated in the microwave or in a skillet on the stove (with low heat, don’t let it boil).
Chicken broth should be cooked over low heat until it becomes 3/4 cup; You can also start with 1 1/2 cups Homemade chicken broth Instead of canned broth if you have some.
This recipe is adapted from Paprika Chicken at Epicurious.com, with some changes made by Kalyn. It appears that this recipe is no longer on their website.
Amount per service:
Calories: 228Total fat: 12 gramsSaturated fat: 5 gramsUnsaturated fats: 0 gramsUnsaturated fats: 5 gramsCholesterol: 75 mgsodium: 538 mgcarbohydrates: 10 gramsthe basic: 3 gramssugar: 6 gramsprotein: 22 grams
Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.
Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
Served as a soup, chicken paprika is a great dish for low-carb, keto diets and for all phases of the original South Beach Diet.
Find more recipes like these:
Uses chicken recipes Find more recipes like these! use the Diet type indicator Image index pages to find recipes suitable for a particular food plan. You may also like to check out Kalyn’s Kitchen on Pinterest or in Facebook To see all the good recipes I share there.
Historical notes for this recipe:
Paprika Chicken was last updated in 2022 with better pictures and an easier version of the recipe.
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