[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 16/07/24. See terms.
Chicken paprika

Chicken paprika

Total Time
40 min
20 min
20 min
Inspired by the classic Hungarian stew, this creamy, paprika-infused chicken is simple, tasty and is sure to be an instant family favourite.


Skinless chicken breast

750 g, cut into 2cm-thick strips

Red onion

2 medium, sliced

Green capsicum

2 medium, cut into thick strips

Ground paprika

2 tbs

Plain flour

2 tbs

Chicken stock cube

2 individual, to make 2 ½ cups (625ml) stock


500 g, cup variety, sliced

Light sour cream

200 ml

Fresh dill

1 tbs, chopped, plus extra sprigs to serve

Oil spray

2 x 3 second spray(s)


  1. Lightly spray a large non-stick pot with oil and heat over medium-high heat. Cook chicken strips in batches, for about 2 minutes on each side, until browned. Transfer to a large plate and set aside.
  2. Reduce heat to medium and lightly spray pot again with oil. Add onions and capsicum, cook, covered, for 6-8 minutes, stirring occasionally, until tender and lightly browned. Add paprika and flour, cook, stirring for 1 minute. Gradually add stock, stirring constantly until mixture comes to the boil.
  3. Stir in mushrooms and simmer for 3 minutes. Return chicken to pot, reduce heat and simmer for a further 3-5 minutes, until chicken is cooked through. Stir in sour cream and chopped dill, then remove from heat.


Tip: This dish is so versatile – you can also serve it alongside rice or mashed vegetables, or use it as a pie filling. To serve: Cook 200g tagliatelle pasta following packet instructions and divide among 4 bowls. Spoon over half of the Chicken paprika and top with extra dill. To freeze: Transfer the remaining Chicken paprika to a reusable container, cover and freeze for up to 3months. Defrost in the fridge overnight and reheat in a saucepan over a low heat on the stovetop until thoroughly heated.