Description
This Chicken Paprikash is a comforting Hungarian classic with tender chicken simmered in a rich paprika cream sauce with onions, peppers, and tomatoes. Perfect over noodles, rice, or dumplings for a hearty meal!
Ingredients
Units
Scale
- 2 lbs boneless chicken breasts
- 1 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp bacon fat, pork lard, or butter
- 2 yellow onions, diced
- 3 cloves garlic, diced
- 2 Roma tomatoes, seeds removed and diced
- 1 red bell pepper, diced
- 3 tbsp all-purpose flour
- 3 tbsp sweet Hungarian paprika
- 1 1/2 cups chicken stock
- 3/4 cup full-fat sour cream
- 1/4 cup heavy whipping cream
- Chopped parsley (for garnish)
Instructions
- Slice each chicken breast horizontally into cutlets. Season both sides with salt and pepper.
- Heat bacon fat in a large skillet over medium-high heat. Brown the chicken for 3 minutes per side. Remove and set aside.
- In the same skillet, cook onions and garlic until golden brown.
- Add diced tomatoes and red bell pepper. Cook for 3 minutes, stirring often.
- Sprinkle flour over the vegetables and stir for 1 minute. Add chicken stock, stirring until the sauce thickens.
- Stir in sweet Hungarian paprika, sour cream, and heavy whipping cream. Simmer for a few minutes.
- Return chicken to the pan, spoon sauce over it, and simmer on low for several minutes. Adjust seasoning to taste.
- Serve hot, garnished with chopped parsley, over your favorite side dish.
Notes
- Serving Suggestion: Best served with egg noodles, rice, or dumplings.
- Paprika Tip: Use high-quality sweet Hungarian paprika for authentic flavor.
- Substitutions: Greek yogurt can replace sour cream for a lighter version.
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 130mg