Easy Chicken Paprikash is a fast, tasty, chicken dinner idea. Best served on a bed of noodles, this fabulous sauce does not disappoint! The sauce is what makes this dish so good! I am definitely a sauce person, I can’t help it!
This sauce is what I cannot get enough of! You have to try it! Easy Chicken Paprikash is a dish you will make over and over again!
Ingredients in Easy Chicken Paprikash
- flour
- paprika
- salt
- chicken breast
- oil
- sweet pepper
- onion
- diced tomato
- chicken broth
- white wine or apple juice
- dill weed
- sour cream
How to make Easy Chicken Paprikash
Combine flour, paprika and salt in a resealable bag. Add chicken and toss until coated. In a large skillet, over medium to medium high heat, place 2 tablespoons oil until it shimmers or a drop of water flicked in it dances. Add chicken and set aside the resealable bag and the leftover flour mixture. Do not throw leftover flour mixture away. You will need it later. Cook chicken for about 5 minutes. Chicken should be browned. Transfer to paper towel lined plate and set aside.
Add 1 tablespoon of oil to your skillet, over medium heat, and let it heat up. Add peppers and onion. Cook for a few minutes to soften, stirring occasionally. Add chicken and dump extra flour mixture from your resealable bag in with the chicken. Stir until blended.
Add can of diced tomatoes, with the juice, broth, apple juice, and dill. Bring to a boil, and reduce heat to low and simmer, covered, for about 5 minutes. Chicken should be no longer pink inside. Remove from heat and stir in sour cream. Serve over your favorite pasta.
More Delicious Pasta Dishes to Try
Our Favorite Loaded Pasta Carbonara
Chicken Pasta in Sherry Cream Sauce
Million Dollar Pasta Casserole
Meat Lovers Pizza Pasta Casserole
Creamy Beef and Mushroom Stroganoff
Simple Skillet Chicken Stroganoff
Cheesy Pizza Spaghetti Casserole
Easy Chicken Paprikash
Equipment
- large skillet
Ingredients
- ¼ cup flour
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 pound chicken breast, boneless, skinless, cut into bite sized pieces
- 2 tablespoons olive or another vegetable oil
- 1 tablespoon olive or another vegetable oil
- 1 cup pepper, any color, cored, chopped
- 1 cup onion, chopped
- 1 can (14 oz) tomatoes, diced, not drained
- ½ cup chicken broth
- 2 tablespoons apple juice or white wine
- 1 tablespoon dillweed, dried
- ⅓ cup sour cream
Instructions
- Combine flour, paprika and salt in a resealable bag. Add chicken and toss until coated. In a large skillet, over medium to medium high heat, place 2 tablespoons oil until it shimmers or a drop of water flicked in it dances. Add chicken and set aside the resealable bag and the leftover flour mixture. Do not throw leftover flour mixture away. You will need it later. Cook chicken for about 5 minutes. Chicken should be browned. Transfer to paper towel lined plate and set aside.
- Add 1 tablespoon of oil to your skillet, over medium heat, and let it heat up. Add peppers and onion. Cook for a few minutes to soften, stirring occasionally. Add chicken and dump extra flour mixture from your resealable bag in with the chicken. Stir until blended.
- Add can of diced tomatoes, with the juice, broth, apple juice or white wine, and dill. Bring to a boil, and reduce heat to low and simmer, covered, for about 5 minutes. Chicken should be no longer pink inside. Remove from heat and stir in sour cream. Serve over your favorite pasta.
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