Chicken Paprikas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 223.5
  • Total Fat: 10.1 g
  • Cholesterol: 54.5 mg
  • Sodium: 329.3 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 13.4 g

View full nutritional breakdown of Chicken Paprikas calories by ingredient
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A rich flavorful recipe that I grew up on. My Nana would serve it with homemade spaetzle or drop noodles, buttered carrots and a smile. A rich flavorful recipe that I grew up on. My Nana would serve it with homemade spaetzle or drop noodles, buttered carrots and a smile.
Number of Servings: 4


    4 chicken thighs and legs,some skin left on
    3 tbsp, Olivio Margarine
    1 Medium Onion, chopped
    3 tbsp. good Paprika (it makes a difference)
    1 cup 99% Fat Free Chicken Broth
    1 cup Reduced Fat Breakstone's Sour Cream
    1 package of No-Yolk Noodles
    6 medium sized carrots, peeled and cut into angled slices, steamed
    salt and papper to taste


Begin by washing and trimming the chicken pieces of all fat. Remove most of the skin, however, you could leave on 1 thigh and/or 1 drumstick in order to increase flavor. Salt and pepper the chicken pieces and set aside.

Chop the onion and set aside.

Heat up a large frying pan and melt the Olivio, adding a couple of teaspoons of Olive Oil to prevent it from burning.

Brown the chicken pieces on both sides then remove from the pan and set on a plate. Add the chopped onion to the pan and slowly cook until the onion is soft, and caremelized. (Be careful you do not burn the onions or the butter, it will negatively affect the dish.) Add the chicken pieces back to the pan, add half the chicken broth, and the paprika. Cover, and cook slowly until the chicken is very tender. This could take 30-45 minutes, depending on the sizes of the chicken pieces.

When the chicken is done, remove the chicken pieces again to a plate, and add the rest of the chicken broth to the pan. Reduce the broth a little in order to intensify flavors. Remove the pan from the heat and add the sour cream. Use a whisk to blend the sour cream with the juices. Once blended, return the chicken to the pan. Slowly bring the dish back up to heat (do not boil), add chopped parsley or dill if desired. Serve alongside the noodles and steamed carrots.

Number of Servings: 4

Recipe submitted by SparkPeople user FCHOVITZ.

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Member Ratings For This Recipe

  • O.K.
    32 of 46 people found this review helpful
    This recipe sounds very good, my only question is under the ingredients details the noodles are listed as 2 ounces, a package of these noodles is 12 ounces. This would change what is listed for calories per serving by 262, I enter recipes and try to make sure it is accurate for those using it. - 7/24/09

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  • 23 of 23 people found this review helpful
    I have made this Basic recipe for over 50 years, but I only
    use Skinless chicken breast. Cut outs a lot of the calories.
    I also servr it on a bed of Asien rice noodles. Lighter & less calories, & use fat free sour cream W/a little fat free cream cheese to thicken sauce. Top w/finely choppe Parsley
    - 11/5/09

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  • 20 of 21 people found this review helpful
    Thanks for the recipe. I am Hungarian and have made my grandmother's recipe. Your recipe is wonderful. You are absolutely correct - be sure to use the Hungarian paprika - it does make a difference! - 7/12/09

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  • Incredible!
    17 of 17 people found this review helpful
    made it with chicken breast because its all i had handy. delicious!!! - 6/28/09

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  • Incredible!
    15 of 17 people found this review helpful
    I still do this dish from my mother recipe, it is almost the same only i use a Tsp of flower in the sour cream to make the sauce a bit thiker. - 7/20/09

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