Photo of Chicken paprikash by WW

Chicken paprikash

Points® value
Total Time
1 hr 5 min
20 min
45 min
Inspired by the classic Hungarian stew, this creamy, paprika-infused chicken and mushroom dish is an easy family-friendly option. This dish is so versatile – you can also serve it alongside rice or mashed veg, or use it as a pie filling. Just remember to adjust the SmartPoints. To freeze: Store the remaining paprikash in an airtight container and freeze for up to 3 months. Defrost in the fridge overnight and reheat over a low heat on the hob, until piping hot throughout.


Calorie controlled cooking spray

8 spray(s)

Chicken breast, skinless, raw

750 g, cut into strips

Red onion

2 small, diced

Green pepper

2 medium, deseeded and sliced


3 tablespoon(s), level

Plain White Flour

30 g

Chicken stock cube(s)

2 cube(s), 800ml stock


450 g, sliced

Reduced fat soured cream

200 ml

Dill, Fresh

4 tablespoon(s), chopped


  1. Mist a large flameproof casserole with cooking spray and set over a high heat. Season the chicken, then fry it in batches for 3 minutes on each side, until browned all over. Transfer the chicken to a plate and set aside.
  2. Mist the casserole again, then fry the onions and peppers, covered, over a medium heat for 8-10 minutes, until softened and lightly browned. Add the paprika and flour and cook, stirring constantly, for 1 minute. Gradually add the stock and cook, stirring, until the mixture bubbles and thickens slightly. Stir in the mushrooms and simmer for 3 minutes. Return the chicken to the casserole, reduce the heat and simmer for 5 minutes, covered, until the chicken is cooked through.
  3. Stir through the soured cream and dill. Bring to a gentle simmer, then remove from the heat.


To serve: Cook 4 x 50g egg noodle nests (we used Blue Dragon) to pack instructions and divide between 4 bowls. Spoon over half the paprikash and top with extra dill. The SmartPoints will be: Green 8 | Purple 7 | Blue 7