Light and Savory Chicken Paprikash

Total Time
20mins
Prep 5 mins
Cook 15 mins

I found this little gem in a 20 minutes or less Cooking Light mag and best of all it has no sour cream! This is so easy to make and it really takes no time at all... perfect for weeknights. Just add cayenne pepper or red pepper flakes for heat. As is, this is kid friendly and the paprika is not overwhelming! Try, and enjoy! This is best served over hot egg noodles. Make sure you toss the egg noodles with butter, pepper, and caraway seeds! Delish :)

Ingredients Nutrition

Directions

  1. Heat canola oil in a large nonstick skillet over medium heat.
  2. Add chicken; cook 5 minutes or until browned, stirring occasionally. Remove from pan, and keep warm.
  3. Add onion, bell pepper, and garlic to pan; sauté 4 minutes or until tender.
  4. Return chicken to pan.
  5. Stir in cream and remaining ingredients; cover and simmer 5 minutes or until chicken is done and sauce is slightly thick.
  6. Garnish with fresh parsley and serve over hot egg noodles.

Reviews

(2)
Most Helpful

We love chicken paprikash and I was looking for a quick lighter version to make. This was quick and easy but I didn't like the tomatoes in this version. They overpowered the other flavors and made it taste like a tomato sauce instead of the paprikash. It would be a great recipe for someone who loves tomato pasta sauces.

lolablitz December 28, 2013

This was an easy to prepare meal. Since I am not a big fan of sour cream, this recipe appealed to me. I thought the recipe needed more flavoring as I found it a little bit bland. I looked up a veal paprikash recipe that I like in order to determine the difference in seasonings. That used a rub of 1 Tb sweet and 1 1/2 tsp hot paprika as a rub on the meat, and then another 1 Tb paprika went in the sauce. It also used white wine in the sauce. Of course, these measurements would have to be adjusted for the amount of liquid in the sauce, but I would suggest adding more paprika and using a blend of sweet and hot. Maybe also adding wine to the sauce. I served this over bowtie pasta noodles because I was out of egg noodles.

Dr. Jenny October 14, 2009

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