Creamy chicken paprikash with fresh dill

2 - 5
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min


Uncooked boneless skinless chicken breast(s)

1 pound(s), cut into 1/2-inch pieces

Table salt

¾ tsp

Black pepper

¼ tsp

Olive oil

3 tsp

Uncooked onion(s)

1 large, chopped

Uncooked bell pepper(s)

1 item(s), medium, red variety, thinly sliced

Garlic clove(s)

2 medium clove(s), minced


2 Tbsp

All-purpose flour

2 Tbsp

Canned diced tomatoes

14½ oz, (1 can)

Reduced-sodium chicken broth

1 cup(s)

Light sour cream

3 Tbsp


2 Tbsp, chopped


  1. Sprinkle chicken with ½ teaspoon salt and black pepper. Heat 2 teaspoons oil in large skillet over medium-high heat. Add chicken in two batches and cook, stirring occasionally, until browned and cooked through, 3–4 minutes. Transfer to plate.
  2. Reduce heat to medium and add remaining 1 teaspoon oil to skillet. Add onion, bell pepper, and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add paprika, flour, and remaining ¼ teaspoon salt and cook, stirring constantly, 1 minute. Add tomatoes and broth and cook, stirring to scrape up browned bits from bottom of pan, until mixture comes to simmer and thickens slightly, about 3 minutes.
  3. Return chicken to skillet and cook until heated through, 1 minute. Remove from heat and stir in sour cream and dill.
  4. Serving size: 1¼ cups


Fresh dill is the traditional herb used in paprikash, but if it is not available, you can omit it or substitute chopped fresh parsley. The recipe will still be delicious.