Hungarian Chicken Paprikas

3.5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 387.5
  • Total Fat: 13.3 g
  • Cholesterol: 160.2 mg
  • Sodium: 209.4 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 59.0 g

View full nutritional breakdown of Hungarian Chicken Paprikas calories by ingredient


Main Dish Main Dish
Number of Servings: 6


    6 Boneless skinless chickenbreast
    1-2 large Onions chopped
    2 Tbsp. Canola Oil
    2-3 Cups Hot Water
    1-2 Tbsp. Corn Starch to thicken
    8 oz. Light Sour Cream or fat free
    1Tbsp. Paprika or to taste
    1 tsp. Black Pepper or to taste
    1 dash Salt Subsitute or to taste


1. Use no stick pan, put in oil, chopped onions and
2. Season chicken with paprika, pepper and salt
to taste.
3. Saute together 15 minutes on medium heat
4. Heat water in kettle to boiling.
5. Pour hot water over chicken to cover and cook
additional 10 minutes.
6. Mix corn starch with sour cream making sure
there are no lumps.
7. Add to chicken and cook to thicken gravy, about
5-10minutes. It will be pink in color. Taste and
adjust seasonings to your liking if needed.
8. Tastes great over rice or noodles.

This is my low fat/calorie Hungarian version of a
dish very traditional which would have about 3
times the calories if not more!!

Number of Servings: 6

Recipe submitted by SparkPeople user CLBOOP.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    I am Hungarian and make a similar recipe - except I add about 4 - 5 tbsp of paprika and no starch. It tastes great! Oh.. my mom would also add sliced (into coins) carrots - this is a great way to make sure the chicken is cooked well enough. - 7/26/10

  • no profile photo

    Very Good
    Very Good, will make again. I added 1 Tablespoon of tomato paste for color, otherwise did not change a thing - 1/17/10

  • no profile photo

    I tried, it just is too far from the norm to be called paprikas. Paprikas is supposed to be made with dark meat with the skin on. It helps the sauce to adhere to the chicken. I found this very bland. - 4/16/09

  • no profile photo

    Being a Magyar myself....... loved the recipe. Have been making it for years but used your tips and it came out even better...... thanks. - 4/15/08

    Reply from CLBOOP (9/8/08)
    Hi Magyar!! Can't believe I didn't know there was a comment!! I am so glad you like it. Maybe you have some good ones from our background country to share!! I have never been but would not mind going some day. Take care and you're welcome!!