Paprika Chicken with Red Bell Peppers and Sour Cream Recipe

Introduction

Paprika Chicken is a comforting and flavorful dish that showcases tender chicken simmered in a rich, paprika-spiced sauce. This hearty recipe is perfect for a weeknight dinner and pairs wonderfully with rice or cauliflower rice for a satisfying meal.

Ingredients

• 1 can (14 oz) chicken broth
• 1 can (14 oz) diced tomatoes, drained
• 1 small onion
• 2 red bell peppers
• 3 large boneless, skinless chicken breasts
• 4 tsp sweet paprika
• 1 tsp hot paprika (sometimes called sharp paprika)
• 1/2 tsp ground caraway seed (optional)
• Salt and fresh-ground black pepper, to taste
• 1 tbsp + 2 tsp olive oil
• 1 cup sour cream

Instructions

1. Step 1: Pour the chicken broth into a small pan and simmer over medium heat until it reduces to about 3/4 cup.
2. Step 2: Drain the canned diced tomatoes in a colander set over the sink.
3. Step 3: Cut the onion and red bell peppers into roughly 1-inch square pieces.
4. Step 4: Trim any visible fat from the chicken breasts and cut into 1-inch cubes.
5. Step 5: Season the chicken cubes with 1 teaspoon of sweet paprika, plus salt and freshly ground black pepper to taste.
6. Step 6: Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Brown the chicken cubes on all sides, about 5 minutes.
7. Step 7: Remove the browned chicken from the pan and set aside on a plate.
8. Step 8: Add the remaining 2 teaspoons of olive oil to the pan, then cook the onions for about 4 minutes until softened.
9. Step 9: Stir in the rest of the sweet paprika, hot paprika, and ground caraway seed if using. Cook for about 1 more minute to release the spices’ aroma.
10. Step 10: Add the red bell peppers and cook until they start to soften, then stir in the drained tomatoes and cook for 2 more minutes.
11. Step 11: Pour in the reduced chicken broth and cook for 2-3 minutes until the mixture is bubbling hot.
12. Step 12: Return the browned chicken cubes and any juices to the pan. Turn the heat to low and let simmer for 2-3 minutes.
13. Step 13: Remove the pan from heat and let the mixture sit for 1-2 minutes to prevent curdling the sour cream.
14. Step 14: Take a few tablespoons of the hot liquid from the pan and stir it into the sour cream to temper it.
15. Step 15: Gently stir the sour cream mixture back into the skillet until combined.
16. Step 16: Serve the paprika chicken hot, ideally in a bowl like a stew or over rice or cauliflower rice.

Tips & Variations

• Use sweet Hungarian paprika for the best flavor, and adjust the hot paprika to your spice preference.
• Add smoked paprika for a deeper, smoky flavor.
• Substitute ground caraway seed with a pinch of cumin if unavailable.
• Serve with crusty bread or noodles instead of rice for a variation.

Storage

Store leftover paprika chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the sour cream from curdling. Avoid microwaving on high heat for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken instead of boneless breasts?

Yes, but cooking time will be longer. Brown the bone-in pieces and simmer until fully cooked through, adjusting simmering time accordingly.

Is sour cream necessary in this recipe?

Sour cream adds a creamy texture and tang that balances the paprika spices. You can substitute with Greek yogurt, but add it off heat and temper it carefully to avoid curdling.

Paprika Chicken with Red Bell Peppers and Sour Cream Recipe

---

★★★★★

4.7 from 52 reviews

• Author: Naomi
• Total Time: 45 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This Hungarian-inspired Paprika Chicken features tender chicken breasts cooked with sweet and hot paprika, bell peppers, onions, and a creamy sour cream sauce. Reduced chicken broth and diced tomatoes create a rich, savory base that simmers with the chicken for a comforting and flavorful dish perfect for serving over rice or cauliflower rice.

---

Ingredients

Scale 1x2x3x

Broth and Tomatoes

• 1 can (14 oz) chicken broth
• 1 can (14 oz) diced tomatoes, drained

Vegetables

• 1 small onion
• 2 red bell peppers

Chicken and Seasoning

• 3 large boneless, skinless chicken breasts
• 4 tsp sweet paprika (divided)
• 1 tsp hot paprika (also called sharp paprika)
• 1/2 tsp ground caraway seed (optional)
• Salt and fresh-ground black pepper to taste

Other Ingredients

• 1 tablespoon + 2 teaspoons olive oil
• 1 cup sour cream

---

Instructions

1. Reduce the Broth: Pour the chicken broth into a small pan and simmer over medium heat until it reduces to about 3/4 cup, intensifying the flavor.
2. Drain Tomatoes: Drain the canned diced tomatoes thoroughly using a colander placed in the sink to remove excess liquid.
3. Prepare Vegetables: Cut the onion and red bell peppers into roughly 1-inch square pieces for a hearty texture in the dish.
4. Trim and Cube Chicken: Remove all visible fat from the chicken breasts and cut into approximately 1-inch cubes to ensure even cooking.
5. Season Chicken: Coat the chicken cubes with 1 teaspoon of sweet paprika, salt, and freshly ground black pepper to taste for a balanced flavor.
6. Brown Chicken: Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat, and cook the seasoned chicken cubes until they are browned on all sides, about 5 minutes. Remove and set aside on a plate.
7. Sauté Onions: Add the remaining 2 teaspoons of olive oil to the same pan and sauté the onions for about 4 minutes until softened and translucent.
8. Add Paprika and Caraway: Stir in the remaining sweet paprika, hot paprika, and ground caraway seed (if using), cooking for about 1 minute to release their aromas.
9. Cook Peppers and Tomatoes: Add the cut red bell peppers to the pan and cook until softened, then stir in the drained tomatoes and cook for an additional 2 minutes.
10. Add Reduced Broth: Pour in the reduced chicken broth and heat for 2-3 minutes until the mixture is bubbling hot.
11. Simmer Chicken: Return the browned chicken cubes along with any juices to the pan, reduce heat to low, and simmer gently for 2-3 minutes ensuring the chicken is heated through and flavors meld.
12. Prepare Sour Cream Mixture: Remove the pan from heat and allow it to rest for 1-2 minutes to prevent curdling the sour cream. Then take a few tablespoons of the hot liquid from the pan and whisk it into the sour cream to temper it.
13. Combine Sour Cream with Chicken: Stir the sour cream mixture gently back into the pan until well combined to create a creamy and rich sauce.
14. Serve: Serve the paprika chicken hot, ideally in a bowl like a stew, over cooked rice or cauliflower rice for a complete meal.

Notes

• Tempering the sour cream helps prevent it from curdling when added to the hot mixture.
• Using both sweet and hot paprika provides a balanced smoky and mildly spicy flavor.
• Ground caraway seed is optional but adds a subtle, distinctive aromatic note traditional in Hungarian cooking.
• This dish pairs well with rice, noodles, or cauliflower rice for a low-carb option.
• Make sure to reduce the broth fully to concentrate the flavor and avoid a watery sauce.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Hungarian

Keywords: paprika chicken, Hungarian chicken recipe, creamy chicken paprika, stovetop chicken, paprika sauce, sour cream chicken