Chicken paprika

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Serves: 4

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  • 1 medium onion finely diced

  • 2 tbsp flour

  • 3 boneless skinless chicken breast

  • 2 tbsp sweet hungarian paprika

  • 1 300-500ml chicken stock

  • 1 4-5 dollops sour cream


  1. Dice the onion finely and sauté in a little butter or oil until soft, stirring occasionally for about 5 minutes.
  2. Add paprika and continue to sauté and stir for a few minutes until onion is coated.
  3. Add stock and bring to the boil, stirring occasionally.
  4. Reduce heat and add chicken pieces, plus a dash of pepper, and salt if stock is unsalted.
  5. Cover and simmer for about 30 minutes, then uncover and allow to reduce by about a third for about 10-15 minutes.
  6. Reduce heat to low.
  7. Whisk flour with sour cream in a bowl and add to pot, again using a whisk.

Handy Hint

Use a deep, wide pot, not a shallow frying pan.
Serve with wide noodles or rice and any veg.

Additional Information

  • Egg Free

  • Nut Free

  • Main Course

  • Chicken

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Your comments

  • HappyLashes 21/01/14 16:26

    I made this last night and we ate it with noodles. DH, DS(8) and DD(12) loved it and wanted seconds, unfortunately there wasn't any! Next time I will add more paprika for a bit of extra zing.