Photo of Chicken paprikash by WW

Chicken paprikash

Total Time
36 min
16 min
20 min
This Hungarian dish is usually made with a decadent heavy cream sauce, but our trimmed-down version still has rich, hearty flavor—without the fat and calories of the classic. For the best results, make sure the sour cream is at room temperature before you stir it into pan. This will ensure it blends in well with the other hot ingredients to create a silky, creamy sauce. We also recommend using a good-quality Hungarian paprika for superior flavor, but in a pinch, you could use the regular or smoked variety. You won’t typically find mushrooms in traditional paprikash but here their umami flavor adds delicious depth.


Uncooked boneless skinless chicken breast

20 oz, 4 (5-ounce)

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Canola oil

2 tsp

Red onion

1 large, chopped

Green bell pepper

1 medium, seeded and chopped


2 Tbsp

All-purpose flour

1 Tbsp

Reduced sodium chicken broth

2 cup(s)


½ pound(s), fresh, sliced

Light sour cream

2 Tbsp


1 Tbsp, fresh, chopped

Cooked egg noodles

4 cup(s), hot, broad


  1. Sprinkle the chicken with the salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes on each side. Transfer the chicken to a plate; set aside.
  2. Add the remaining 1 teaspoon oil to the same skillet, then add the onion and bell pepper. Cook over medium heat, stirring often, until very tender and lightly browned, about 8 minutes. Add the paprika and flour; cook, stirring constantly, about 1 minute. Gradually add the broth and cook, stirring constantly, until the mixture bubbles and thickens slightly. Add the mushrooms and simmer 3 minutes. Return the chicken to the skillet. Reduce the heat and simmer, covered, until the chicken is cooked through, about 5 minutes.
  3. Stir the sour cream and dill into the skillet; bring to a gentle simmer, then remove from the heat. Serve with the noodles. Yields 1 chicken breast with 1⁄2 cup sauce and 1 cup noodles per serving.