Name: One-Skillet Chicken Paprikash with Mushrooms & Onions
Prep time: 30 min
Total time: 30 min
Ingredients: ½ cup sour cream; 1 pound chicken cutlets; ½ teaspoon salt, divided; ¼ teaspoon ground pepper; 2 tablespoons extra-virgin olive oil, divided; 1 large onion, halved and sliced; 4 teaspoons sweet paprika; ¼ teaspoon crushed red pepper; ½ cup low-sodium chicken broth; 8 ounces white mushrooms, sliced; Chopped parsley for garnish

Chicken Paprikash

What ingredients do I need to make Chicken Paprikash?

Can I use boneless chicken for this recipe?

Can I substitute sour cream with another ingredient?

How do I prevent the sour cream from curdling when I add it to the sauce?

What is the best type of paprika to use for Chicken Paprikash?

How can I thicken the sauce if it is too thin?

How do I store leftover Chicken Paprikash?

Try this quick and easy one-skillet version of the Hungarian classic chicken paprikash. Serve the chicken cutlets, mushrooms and creamy sauce over egg noodles with a green salad on the side.

Milk

Wheat

Low Carb

Mediterranean

Creams & Creamers

gram

sour cream

Poultry

thin cut chicken breast

Seasonings

salt

black pepper

Oils

milliliter

extra virgin olive oil

Fresh Vegetables

onion

paprika

red pepper flakes

Stocks & Broths

chicken broth

Mushrooms

button mushroom

fresh parsley

Calories from Fat

Calories

Folic Acid (B9)

Vitamins

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Vitamin C

Vitamin K

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Lactose

Carbohydrates

Water

Protein

Dietary Fiber

Magnesium

Minerals

Selenium

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Beta-carotene

Cholesterol

Sugar

Calcium

Iron

Phosphorus

Zinc

Copper

Manganese

Thiamin (B1)

Riboflavin (B2)

Pantothenic acid (B5)

Potassium

Niacin (B3)

Sodium

Vitamin D

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Hearty Chicken Paprikash Skillet

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Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It’s a dish that pairs beautifully with butter-slicked egg noodles.

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Homestyle Baked Chicken Paprikash

One-Skillet Chicken Paprikash with Mushrooms & Onions

Dairy

Meat & Seafood

Baking Goods

Produce

Meal

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