Best 8 Family Pleasing Chicken Paprika Recipes

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**Chicken Paprika: A Classic Comfort Food with a Twist**

Chicken paprika is a beloved dish that combines tender chicken, vibrant paprika, and a creamy sauce, resulting in a flavorful and comforting meal. This versatile dish can be prepared in various ways, each offering unique flavors and textures. From the traditional Hungarian chicken paprika to modern variations with different ingredients and cooking methods, there's a chicken paprika recipe for every taste. Whether you prefer a rich and hearty stew, a lighter skillet version, or a creamy baked casserole, this article presents a collection of delectable chicken paprika recipes that cater to diverse preferences and cooking styles. Get ready to tantalize your taste buds with the ultimate chicken paprika experience!

Let's cook with our recipes!

AUTHENTIC CHICKEN PAPRIKASH (PAPRIKáS CSIRKE)



Authentic Chicken Paprikash (Paprikás Csirke) image

One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash features chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce! It's pure heaven!

Provided by Kimberly Killebrew

Categories     Main Course

Time 1h

Number Of Ingredients 14

2 tablespoons pork lard (, or butter (lard is traditionally used and we strongly recommend it for the best flavor))
3 pounds chicken pieces, bone-in and skin-on
2 medium yellow onions, very finely chopped
2 cloves garlic, finely minced
2 Roma tomatoes, seeds removed and very finely diced
1 Hungarian bell pepper, diced ((optional) )
3-4 tablespoons quality, genuine imported sweet Hungarian paprika
2 cups Aneto 100% All-Natural Chicken Broth ((our most favorite chicken broth))
or Aneto low sodium chicken broth
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
3/4 cup full fat sour cream (, room temperature (important to avoid lumps; be sure also to use full fat))
1/4 cup heavy whipping cream

Steps:

  • Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
  • Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
  • In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
  • Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very short and stubby. You can make nokedli with a spätzle scraper and using this recipe for the dough.

Nutrition Facts : Calories 516 kcal, Carbohydrate 11 g, Protein 32 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 148 mg, Sodium 744 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

PAPRIKA CHICKEN



Paprika chicken image

A 15-minute paprika chicken recipe that uses on-hand ingredients for big flavor!

Provided by Kathryn Doherty

Categories     Chicken Recipes in Under 15 Minutes

Time 15m

Number Of Ingredients 7

1 1/2 lbs. boneless, skinless chicken breasts, cubed in 1/2-inch pieces
2 teaspoons paprika
1 teaspoon poultry seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon fresh lemon juice

Steps:

  • Mix paprika, poultry seasoning, salt and pepper in a small bowl.
  • Sprinkle the seasoning over the cubed chicken and toss to get it coated on all sides.
  • Heat olive oil in a large saute pan over medium-high heat. Add chicken and saute for 5-6 minutes.
  • Stir and turn the chicken pieces over and cook for another 3-4 minutes, until cooked through.
  • Squeeze the fresh lemon juice over the chicken and serve!

Nutrition Facts : Calories 316 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 53 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 656 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

FAMILY PLEASING CHICKEN PAPRIKA



Family Pleasing Chicken Paprika image

This is the recipe my Mom and I have made for years. I don't know where it originally came from, just that everyone seems to love it- I did growing up - and now my whole family does (always a plus to find a quick meal that my kids like that my hubby and I can enjoy eating too!!) Easy to round out with a green salad or veggie and...

Provided by Michelle Waco

Categories     Chicken

Time 45m

Number Of Ingredients 11

4 boneless skinless chicken breasts
1 medium onion, chopped (walla walla or vidalia preferred)
1 1/2 c chicken broth
2 Tbsp sweet hungarian paprika, more to taste
1/2 c white wine
1 Tbsp cornstarch (more if needed to achieve desired thickness)
1/2 c cold water, to mix starch
1 1/2 Tbsp garlic powder (i use minced frequently, but will cause chunkier gravy)
2 Tbsp canola oil
1/2 c sour cream
black pepper

Steps:

  • 1. Cube chicken into 1-2 inch chunks- as desired.
  • 2. In a deep skillet, brown chicken breasts with oil, garlic and pepper.
  • 3. Once cooked, add onions and cook for 2 minutes, stirring lightly.
  • 4. Add paprika (at least 2 tbsp -more to taste) and the chicken broth.
  • 5. Bring to a rolling bubble, add wine and simmer for 5 minutes.
  • 6. In a cup on the side, mix cold water and cornstarch completely.
  • 7. Spoon mixture into simmering chicken, stirring until desired thickness is achieved.
  • 8. Cook for at least 5 more minutes to cook out the starch taste.
  • 9. When ready to serve, remove from heat and stir in the sour cream, enough to achieve the creaminess desired.
  • 10. Serve over your favorite pasta(egg noodles, cavatappi, penne), mashed potatoes or rice. Enjoy!! :)

MOM'S CHICKEN PAPRIKA



Mom's Chicken Paprika image

This classic Hungarian dish tastes so great, even my kids (the pickiest eaters in the world) love it. My mom used to make it when I was a kid. Even if you don't like chicken you'll eat this. Great easy recipe!

Provided by Ann Oritz

Categories     World Cuisine Recipes     European     Eastern European     Hungarian

Time 1h15m

Yield 5

Number Of Ingredients 12

1 (4 pound) whole chicken, cut into pieces
½ cup all-purpose flour
1 teaspoon seasoned salt
½ teaspoon dried thyme
¼ teaspoon ground black pepper
¼ cup shortening
2 tablespoons paprika
½ teaspoon garlic salt
2 ½ cups hot water
2 onions, peeled and sliced into rings
2 tablespoons all-purpose flour
½ cup milk

Steps:

  • In a shallow dish or bowl, combine 1/2 cup four, seasoned salt, thyme and ground black pepper. Mix together; coat chicken pieces in this mixture and fry in shortening in a large skillet until lightly browned on all sides.
  • Sprinkle paprika and garlic salt over chicken. Add hot water to skillet and simmer for 30 minutes. Placed onion rings on top of chicken pieces and simmer for another 30 minutes. Remove chicken, with onions on top, to a serving platter and reserve.
  • In a small bowl, blend 2 tablespoons flour with milk and add to liquid in skillet. Cook, stirring, until thickened. Pour thickened mixture over chicken and serve with hot cooked white rice or egg noodles, if desired.

Nutrition Facts : Calories 967.9 calories, Carbohydrate 19.1 g, Cholesterol 274.4 mg, Fat 66 g, Fiber 2.3 g, Protein 70.9 g, SaturatedFat 18.6 g, Sodium 632.1 mg, Sugar 3.3 g

FAMILY PLEASING CHICKEN



Family Pleasing Chicken image

I adapted this recipe from one called Man Pleasing Chicken. I didn't have one of the ingredients so I swapped it out and my 10 year old son named it Family Pleasing Chicken.

Provided by Heather Stepniewski

Categories     Chicken

Time 50m

Number Of Ingredients 6

2 lb chicken thighs, skinless and boneless
1 c mustard, whole grain or dijon, or both
1/2 c honey
2 Tbsp apple cider vinegar
1 pinch salt
1 pinch pepper

Steps:

  • 1. Preheat oven to 425 degrees.
  • 2. Mix together mustard, honey, and vinegar.
  • 3. Put chicken thighs in an oven proof baking dish. Salt and pepper the thighs. Pour mustard mixture over chicken, turning thighs in the mixture so they are fully coated.
  • 4. Put chicken in the oven and bake for 40 minutes or until a meat thermometer reads 165 degrees. Baste the chicken with sauce halfway through.
  • 5. Remove chicken from oven and let rest 5 minutes. Serve over rice or quinoa and use top with extra sauce from the baking dish.

CHICKEN PAPRIKA



Chicken Paprika image

My whole family, full of picky eaters, loves this dish, and it's great for freezing and reheating on a cold day or for an easy dinner on cold nights. This dish comes out as more like a stew than a meat with a sauce. Serve over egg noodles or hot cooked rice. Goes great with fresh, crusty pumpernickel bread for hearty winter meal. Easy to make and can be kept on low heat on the stove for lengthy parties.

Provided by Khall88

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 12

Number Of Ingredients 13

⅓ cup all-purpose flour
2 tablespoons paprika
1 teaspoon salt
1 pinch ground black pepper
6 skinless, boneless chicken breast halves, cut into bite-size pieces
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
1 cup chicken stock
2 tablespoons tomato paste
1 ½ cups sour cream
1 tablespoon paprika
1 teaspoon cornstarch

Steps:

  • Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
  • Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
  • Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
  • Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
  • Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 7.8 g, Cholesterol 42 mg, Fat 9.8 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 4.5 g, Sodium 313.1 mg, Sugar 1.4 g

FAMILY PLEASING CHICKEN PAPRIKA



Family Pleasing Chicken Paprika image

This is the recipe my Mom and I have made for years. I don't know where it originally came from, just that everyone seems to love it- I did growing up - and now my whole family does (always a plus to find a quick meal that my kids like that my hubby and I can enjoy eating too!!) Easy to round out with a green salad or veggie and roll or bread on the side. I have made this in a pinch for friends and they always rave thinking it took more time than it did to prepare. ;) Mushrooms are a great addition, simply add them in when adding the onions. I also like to stir in sautéed asparagus sometimes or frozen peas. ;)

Provided by Mommy Diva

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
1 medium onion, chopped (walla walla or vidalia preferred)
1 1/2 cups chicken broth
2 tablespoons sweet Hungarian paprika, more to taste
black pepper
1/2 cup white wine, whatever available
1 tablespoon cornstarch (more if needed to achieve desired thickness)
1/2 cup cold water, to mix starch
1 1/2 tablespoons garlic powder (I use minced frequently, but will cause chunkier gravy)
2 tablespoons canola oil or 2 tablespoons extra virgin olive oil
1/2 cup sour cream

Steps:

  • Cube chicken into 1-2 inch chunks- as desired.
  • In a deep skillet, brown chicken breasts with oil, garlic and pepper.
  • Once cooked, add onions and cook for 2 minutes, stirring lightly.
  • Add paprika (at least 2 tbsp -more to taste) and the chicken broth.
  • Bring to a rolling bubble, add wine and simmer for 5 minutes.
  • In a cup on the side, mix cold water and cornstarch completely.
  • Spoon mixture into simmering chicken, stirring until desired thickness is achieved.
  • Cook for at least 5 more minutes to cook out the starch taste.
  • When ready to serve, remove from heat and stir in the sour cream, enough to achieve the creaminess desired.
  • Serve over your favorite pasta(egg noodles, cavatappi, penne), mashed potatoes or rice.
  • Enjoy! ;).

Nutrition Facts : Calories 330.9, Fat 16.7, SaturatedFat 4.7, Cholesterol 90.5, Sodium 448, Carbohydrate 10.8, Fiber 2, Sugar 3.2, Protein 28.9

HUNGARIAN CHICKEN PAPRIKA



Hungarian Chicken Paprika image

This is a recipe for Chicken Paprika, a recipe my father brought over from Hungary. It is simply marvelous. (It bears no relationship to Cacciatore.)

Provided by Sam29839

Categories     Whole Chicken

Yield 6 serving(s)

Number Of Ingredients 11

1 whole chicken
1 -1 1/2 pint sour cream
6 chicken thighs
1 pint whole milk
2 tablespoons paprika
1 teaspoon salt
water
1 tablespoon chicken base
1 cup unbleached white flour, unsifted
1 teaspoon salt
2 eggs

Steps:

  • Sauce procedure: Cut whole chicken into it's constituent parts (breasts, thigh, etc.) and remove skin. Remove skin from thighs. (trim fat deposits and rinse all chicken thoroughly) This step is critical.
  • Cut all chicken pieces in half. This exposes the crucial bone marrow. The more marrow you expose, the better the sauce. I chop the wings into 4 or five pieces. Do not add giblets and neck.
  • In large pot, combine chicken, salt, Paprika, chicken base, and enough water to just cover the chicken pieces.
  • Cook, partially covered, at such temperature that a simmer to very gentle boil is achieved. You want just a bit of bubbling.
  • Do so until the chicken is thoroughly cooked and easily removed from the bone--About 1.5 hrs. (I cook the chicken until it is on the verge of falling off the bone. This extracts maximum flavor from the chicken.)
  • Strain mixture to separate liquid and chicken. Place chicken into a warm serving dish.
  • Return liquid to pot, and vigorously mix in sour cream and milk. I use a whisk for this. Carefully bring the sauce to a boil and remove immediately from heat. Failure to remove promptly will result in very messy boiling over!
  • Set burner to it's lowest setting and return pot to the burner to keep sauce hot. The sauce is basically finished at this point. You may wish to fine tune by adding more salt, sour cream, Paprika, and/or chicken base. I sometimes add a 1/2 cup or so of heavy cream for added richness. You may also want to skim most of the liquid fat from the sauce surface.
  • Noodles procedure: Combine flour, salt, and eggs in a hemispherical bowl large enough to accommodate mixing.
  • Add about 1/2 cup water and proceed to blend ingredients with a fork until well blended. The consistency your striving for is such that the dough is clearly wet, adheres to the bowl, and is loose enough to slowly spread out when a dollop is applied to the cutting board. Add enough water to achieve this. I've never measured how much water I use, but think it's about 1/2 cup plus some. Actually, the consistency is not critical. I'm guessing you've made noodles (or dumplings) like this, and that additional, excruciating explanation is not necessary.
  • Set a Dutch oven (good size pot) 2/3 full of water to boil. At this point, obviously the dough goes into the water. I place a good size dollop on a small cutting board and use a gently curved, sharp knife to cut perhaps 1/2" size blobs which are then vigorously swept off the board into the boiling water.
  • They are done when they float to the surface. A perforated spoon is used to remove the noodles from the water which are placed in a warm serving bowl.
  • I cut perhaps 3-4 dozen noodles, let them cook (very quick), remove, and proceed to add the next 3-4 dozen until all of the dough is consumed. If it looks like boiling over is about to occur, add some cold water.
  • Finally: At this point you should have a pot of wonderful sauce, a bowl full of chicken pieces, and a bowl of noodles. For serving, place a good serving of noodles and half (maybe less) as much chicken into a flat bowl. Apply enough sauce to almost cover noodles and chicken.
  • You may want to salt to taste. My wife likes pepper on it. I do not. In any case, Viola! That's it. I really want you to try this, as everyone on both sides of our family loves it. My instructions are laborious because attention paid to various details will produce a superb dish, while an average effort with average ingredients produce a result that is only very good.

Tips:

  • To save time, you can use pre-cooked chicken or rotisserie chicken.
  • For a thicker sauce, add a tablespoon of cornstarch or flour to the sour cream mixture before adding it to the pan.
  • Serve chicken paprika with egg noodles, mashed potatoes, or rice.
  • If you don't have paprika, you can substitute another spice, such as cumin or chili powder.
  • For a more flavorful dish, use homemade chicken stock instead of water.
  • Garnish with fresh parsley or chives before serving.

Conclusion:

Chicken paprika is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great meal to make for a weeknight dinner or for a special occasion. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.

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