Chicken Paprikash

Chicken Paprikash is a delicious dinner that the whole family will love.

Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Medium

Serves: 4


  • 4 skinless, boneless chicken breast halves (6 oz.)
  • Salt, to taste
  • Freshly ground black pepper
  • 1⁄4 cup all-purpose flour
  • 4 pieces of smoked bacon, cut into thirds
  • 1⁄2 cup thinly sliced yellow onion
  • 1⁄2 cup thinly sliced red bell pepper
  • 4 Tbsp. paprika
  • 1⁄4 tsp. dried marjoram
  • 1⁄2 cup dry white wine
  • 1 can (14 1⁄2 oz.) tomato purée
  • 1⁄2 cup sour cream
  • 2 Tbsp. chopped fresh parsley


  • Rinse the chicken under cold, running water and pat dry with paper towels. Season the chicken with salt and pepper. Place the flour in a shallow bowl. Dredge the chicken in the flour so both sides are lightly coated, shaking off excess.
  • Heat a medium-sized skillet over medium-high heat and cook the bacon until crisp, stirring and turning occasionally. Transfer the bacon to a plate lined with paper towels to drain. Pour out all but 1 tablespoon of the bacon drippings. Add the chicken and cook until both sides are golden, about 7 minutes per side. Transfer the chicken to a plate and tent with foil to keep warm.
  • Add the onion and bell pepper to the pan and cook until soft, about 4 minutes, stirring occasionally. Add the paprika, marjoram, white wine, and tomatoes. Bring to a simmer and cook until slightly reduced, about 5 minutes, stirring occasionally.
  • Add the sour cream to the pan and stir to combine. Bring to a simmer and add the chicken back to the pan. Cook until the sauce is reduced and the chicken is cooked through, about 5 minutes. Taste and adjust seasoning as desired.
  • To serve, place a chicken breast on each plate and ladle sauce over the top. Garnish with chopped parsley and serve hot.