chicken paprikash wp Chicken Paprikash

HI, everyone!!! *waving*

To those celebrating, HAPPY EASTER! Christ is Risen! I hope you are having a wonderful and blessed Easter Day.

I made something for you. It’s really delicious. And it has my name written all over it!

Why, you ask?

Because there’s chicken, there’s veggies, there’s paprika, and because, quite simply, I grew up on Chicken Paprikash.

In my life, when talking about a certain food, or dish, it usually (like, 99% of the time) is connected to my family. I know this is not unique to me – I’m pretty sure you can all relate in one way or another.

paprikash 5 wp Chicken Paprikash

Case in point; we have Grandma’s Rustic Egg Salad in one corner, or in this case, in one blog post, and mom’s Chicken Paprikash in the other.

Not sure if you’ll ever see me saying “my father’s ________ fill in the blank dish”, but it’s all good. Apparently, not everyone was made to cook.


You know what’s cool about this dish? It looks like something you had to slave over, but in reality, most of the time it is on the stove, cooking. The only thing you’re responsible for is chopping. And adding a spice, or two… and you really don’t have to tell anyone just how easy it is to make.

paprikash 1 wp Chicken Paprikash

You probably have some chicken breasts in that freezer. Got some onions? Carrots? Tomatoes? Canned will do. Wine?! Heck yeah you do! Get it all together and let’s do this… Chicken Paprikash for dinner, baby!


follow me on pinterest button Chicken Paprikash

Chicken Paprikash
Prep time
Cook time
Total time
Chicken stew with onions, carrots and tomatoes, served atop egg noodles, and dressed with a sour cream sauce.
Serves: Serves 4 to 6
  • 3 tablespoons olive oil
  • ½ cup all-purpose flour
  • 1 tablespoon paprika
  • salt and pepper, to taste
  • 4 boneless chicken breast halves, cut crosswise in half
  • 2 onions, thinly sliced
  • 3 large carrots, roughly chopped
  • ½ cup flat leaf parsley
  • ½ teaspoon dried thyme
  • 1 teaspoon paprika
  • 3 cloves garlic, minced
  • 2 fresh tomatoes, roughly chopped
  • 1 cup white wine
  • 1 cup chicken broth
  • ½ cup sour cream
  • Egg Noodles, cooked
  • flat leaf parsley, for garnish
  1. Heat olive oil in a large skillet.
  2. In a large dish or bowl, I use a Pyrex 8x8, whisk together the flour, paprika, salt and pepper.
  3. Place the chicken pieces in the flour mixture and toss until evenly coated; shake off any excess and add to hot oil.
  4. Cook over medium heat until browned; about 4 to 5 minutes on each side.
  5. Remove chicken and set aside.
  6. Add the sliced onions and carrots to the skillet.
  7. Stir in parsley and thyme, and cook for 5 minutes, or until onions are soft.
  8. Add garlic and continue to cook for a minute, or until fragrant.
  9. Mix in the tomatoes.
  10. Pour in wine and chicken broth, and bring to a boil.
  11. Return the chicken pieces to the pan.
  12. Turn down the heat to low, cover, and cook for 1 hour.
  13. Divide the cooked egg noodles among 4 to 6 dinner plates.
  14. Remove the chicken from the pan and set on top of egg noddles.
  15. Whisk the sour cream into the pan and continue to whisk until thoroughly combined; remove from heat.
  16. Spoon the sauce over the chicken and noodles.
  17. Garnish with parsley.
  18. Serve.
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17 Comments on this article. Feel free to join this conversation.

  1. Laura April 2, 2013 at 5:56 PM - Reply

    YUM. Pinning now. I love anything with wine and sour cream.

  2. mjskit April 2, 2013 at 10:45 AM - Reply

    What a beautiful bowl of deliciousness!! I absolutely love your recipe – totally irresistible!

  3. Carolyn April 2, 2013 at 8:01 AM - Reply

    This looks awesome, Kate and it’s exactly the kind of meal my whole family would love. Making it for sure!

  4. kirsten@FarmFreshFeasts April 2, 2013 at 7:24 AM - Reply

    This looks like something my family would easily dig into. It also looks like a great use for the crushed tomatoes I put up last fall–but probably I should use half of the quart jar, or double the recipe.


  5. Kristy April 1, 2013 at 8:55 PM - Reply

    I am loving the prep time on this dish Kate! 10 minutes and it really doesn’t get much easier for something so full of deliciousness. Happy Easter to you as well! :)

  6. Kankana April 1, 2013 at 8:02 PM - Reply

    I am always looking for new chicken recipes and this one is going in my list to try. Looks fab!

  7. Sarah @ SimplyScrumptiousBySarah April 1, 2013 at 7:02 PM - Reply

    Happy Easter to you too Kate! This recipe looks so yummy! I have never had chicken parikash…I will have to try it!

  8. Terra April 1, 2013 at 12:11 AM - Reply

    What a lovely dish! I love recipes that remind us of home, or are our families treasures. I have recipes my Grandma makes that make me so happy! I have made sure to get her recipes, for future love of course! Hugs, Terra

  9. Nancy R March 31, 2013 at 6:21 PM - Reply

    Oh yeah……now your talk’n! Love, love, love and a family favourite growing up. Sometimes when there was no egg noodles in the house my mother would use plain rice. It was just as good.

  10. Laura (Tutti Dolci) March 31, 2013 at 6:18 PM - Reply

    Happy Easter, Kate! Love this, and so perfect for serving over egg noodles!

  11. Stacy | Wicked Good Kitchen March 31, 2013 at 5:59 PM - Reply

    Happy Easter to you and your family, Kate! Ahh…Chicken Paprikash. So very yummy and a childhood favorite. Grew up on it as well…an heirloom recipe (from my German-Hungarian great grandmother) with authentic Hungarian dumplings! You have inspired me to share my family recipe. Thanks for sharing your recipe! xo

  12. Simon March 31, 2013 at 5:40 PM - Reply

    Happy Easter to you too. Really tempting and beautiful recipe.

    This dish looks like a chickenoholic’s dream come true.

    Keep them coming.

  13. Ramona March 31, 2013 at 5:37 PM - Reply

    Happy Easter… what a lovely chicken dish to celebrate the day. :)

  14. Paula @ Vintage Kitchen March 31, 2013 at 3:21 PM - Reply

    You´re right, I do have everything in my fridge. I do love this recipe too, and with noodles is wonderful! The flavor of our childhood are so great as grown-ups. Happy Easter Kate!

  15. A_Boleyn March 31, 2013 at 12:00 PM - Reply

    He is Risen, indeed!

    What a wonderful chicken paprikash. I made a good pork version last year served over butter crumbed egg noodles that looks very similar to yours. I posted it here and need to make it again but with chicken.

    My dad made TWO dishes successfully, a white bean soup with pork hocks and a baked mashed white bean casserole over salted cod. I’ve made the first one and was happy with the results but the latter, has eluded me. I wish he (and my mom) were around so I could ask them for additional cooking help and so I could serve them the results.

  16. Kiran @ March 31, 2013 at 11:10 AM - Reply

    Chicken paprikash in my opinion is a very comforting food! Yum :)

  17. Valerie March 31, 2013 at 10:27 AM - Reply

    Happy Easter to you and your adorable family!
    I’m not a very big chicken fan (mainly because I never know what to do with it – aside from tossing it into a vat of grease!), but this dish looks beautiful, and delicious!

    Thanks for sharing another family recipe! xo

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