Hungarian Paprika Chicken

Hot Hungarian paprika adds a rich, robust flavor to this creamy chicken main-dish recipe.

Hungarian Paprika Chicken
Servings: 4 Prep 10 mins Cook 32 mins


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 6 boneless, skinless chicken breasts (about 1-3/4 pounds)
  • 1 large yellow pepper, chopped
  • 3 plum tomatoes, chopped
  • 1 teaspoon hot Hungarian paprika
  • 1 teaspoon paprika
  • 2 teaspoons cornstarch
  • 1/2 teaspoon each salt and black pepper
  • 1 cup reduced fat sour cream

Make It

1. Heat oil in a large skillet over medium-high heat. Add onion to skillet and cook for 4 minutes or until softened.

2. Add chicken to skillet. Cover and cook for 5 minutes. Stir in pepper, tomatoes and both paprikas. Reduce heat to low and simmer, covered, for 18 minutes.

3. In a small bowl, stir cornstarch, salt and black pepper into sour cream. Add sour cream mixture to pan and cook, uncovered, for 5 minutes or until sauce has thickened.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 416, Fat, total (g): 17, chol. (mg): 146, sat. fat (g): 6, carb. (g): 14, fiber (g): 2, pro. (g): 50, sodium (mg): 462, Percent Daily Values are based on a 2,000 calorie diet.